Coffee Creamers : Chocolate Almond Creamer and Caramel Pecan Creamer

Chocolate Almond Creamer

Almond creamer doesn’t have to cost a fortune. Make your own more much less and have leftover pulp to add to muffins and pancakes for a nutritional boost.

1 cup raw almonds 1 1/2 cups water

3 tablespoons cocoa powder 3 tablespoons maple syrup

Add the almonds and water in your blender. Cover and let the nuts soak overnight or at least 8 hours.

Once soaked, blend well until almost smooth. Strain the almond mixture through a small strainer or nut milk bag to get out any remaining almond particles. Repeat one more time if you’d like it to be extra smooth.

 

Add the strained creamer into the blender with the cocoa powder and maple syrup. blend well.

Store in the fridge for up to 1 week. You will need to shake before each use.

Makes about 1 1/2 cups.

 

 

Caramel Pecan Creamer

Dates are a magical food because when they are blended they taste exactly like caramel. Add that to pecan milk and you have the best treat ever for your coffee.

1 cup pecans

1 1/2 cups water

½ cup pitted and chopped dates

Add the pecans, water and dates to your blender. Cover and let the mixture soak overnight or at least 8 hours.

Once soaked, blend well until almost smooth. Strain the mixture through a small strainer or nut milk bag to get out any remaining pecan or date particles. Repeat one more time if you’d like it to be extra smooth.

Store in the fridge for up to 1 week. You will need to shake before each use.

Makes about 1 1/2 cups.

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