I posted a picture of this and the responses were so great, that I decided to make a blog post about it. So glad you guys are interested!

Most almond milk creamers contain about 1 almond per 8oz. What a rip off. Standard almond milk creamer ingredients include “natural flavors” (aka beaver butthole), carrageenan (bad!), baking soda, coconut oil, gellan gum, guar gum, etc…

Plus… it’s freaking expensive. So I decided to give it a try to see if it was conveniently easy to make and relatively inexpensive. My results were beyond acceptable.

Cheaper.

Healthier.

Easy.

Freedom to choose thickness and flavor.

(For thicker, use less water. For thinner, use more water.)

Vanilla Cinnamon Almond Milk Creamer:

Ingredients:

1 cup raw almonds

3 pitted dates

1 tsp vanilla extract

1 tbls cinnamon

1 tbls maple syrup

3 cups water

Directions:

1. Soak almonds in room temp water overnight, covering the almonds completely in the water. This amount of water is not related to 3 cups of water under ingredients. (For faster method, soak in hot water for about 5 hours) I just used a 32oz mason jar with an old school medal lid.

2. Once almonds have soaked, drain and rinse them.

3. Add ALL ingredients to blender. Blend for AT LEAST 2-3 minutes to get the most out of your almonds.

4. In a large bowl, pour the mix through a Nut Milk Bag. IF YOU DO NOT HAVE A Nut Milk Bag, I have heard you can use a thin dish cloth.

5. Squeeze almond pulp until all liquid is drained.

6. Pour into glass air tight container (like another mason jar) and refrigerate!

🤤🤤🤤😍😍😍

* @that.vegan.blonde on Instagram told me you could save the almond pulp and turn it into almond meal for other recipes. Totally awesome!