Silk coffee creamer copycat Recipe
Equipment
- Container or bowl for soaking almonds
- Cloth filter
- Blender
Ingredients
- 4cups water
- 1 cup of raw almonds
- 2 tablespoons of coconut oil
- A pinch of sea salt
- A few drops of vanilla extract
Instructions
- Place the almonds in the bowl, cover with water, and soak for at least 6 hours.
- Discard the water and rinse the almonds.
- Blend all ingredients for about a minute or until the mix is smooth and creamy.
- Pass the mix through the cloth filter, and what comes out is your finished vanilla coffee creamer.
- Store in an airtight container. This homemade creamer can be kept in the fridge for a week.
Notes
- I prefer using homemade almond milk. If you are short on time, use store-bought almond milk instead.
- Make no substitutions for the coconut oil. It works as an emulsifier and prevents the creamer from forming curds.
- Use vanilla beans instead of vanilla extract for a more pungent vanilla taste. Let the seeds and pod rest in the mix for at least 30 minutes before sieving.
- Other flavors I've found to go well with this home recipe include chocolate and hazelnut. I get these from ready-made natural syrups.