Homemade Almond Chai Creamer With a Latte to Boot!


In the winter, I love to consume anything warm, from soups to teas to coffees.  I am always searching for ways to do this…internet, cookbooks, blogs, etc.

In our “Cookbook of the Month,”  Whole Food Cooking Everyday, there is a whole section on nut milks that I have been exploring. (BTW I am loving this cook book.  Everything is so delicious.  And, as I type this, Amy Chaplin, the author, is cooking on The Today Show.  Go figure.)

As I was exploring the nut milk section, I decided to play with making my own plant-based creamer.  I already purchase these creamers for our coffee, and I don’t mind telling you, they can get expensive.  Some getting in the $5 range for 16 ounces.  Really?

In this recipe, 1/2 cup of almonds will make 16 ounces of creamer.  That adds up to $1.13 vs. the $5 one from the grocer.  Plus, there are no additives, preservatives, or gums. And, you can add in any flavors and/or sweeteners of your choice.

You could add pumpkin pie spice or vanilla or cinnamon.  You could actually have fun with all of these different flavors.

But, here for a warm, wintry day, I have for you a “chai-flavored” creamer.  And, then I’ll explain how I made a “chai-latte” with it.

Here’s how I did it:

fullsizeoutput_4763I started with 1/2 cup of whole almonds.fullsizeoutput_4764Using filtered water, I soaked the nuts overnight.fullsizeoutput_4765The water became murky a little. Not to worry.fullsizeoutput_4766I then strained and rinsed them.fullsizeoutput_4767To a blender, I added the soaked almonds and 2 cups of fresh, filtered water.fullsizeoutput_476aI blended until smooth.fullsizeoutput_476bI then place a clean strainer over a large measuring cup. fullsizeoutput_476cAnd a cheese cloth over the strainer. (You can also use a kitchen towel or a “nut bag.“)fullsizeoutput_476dI poured the nut mixture through the cheese cloth and let drain.  It took an hour or so.  I would further it along at times by squeezing the cheese cloth.fullsizeoutput_476ffullsizeoutput_4770After everything was said and done, it made approximately 2 cups or 16 ounces.

(FYI… I saved the almond pulp to make seed crackers.  I’ll keep you posted on that through IG stories.)fullsizeoutput_4771To the milk, I added freshly-ground black pepper, ground cinnamon, cardamom and fresh, peeled ginger to make it a chai. To make it a creamer, I just stirred these flavors in and placed in the fridge, but….fullsizeoutput_4772

To make this a latte, I put the milk and these flavors into the blender to froth the milk.  I also tried this after having the “chai creamer” in the fridge for a while.  It still worked the same.fullsizeoutput_4773After pouring myself a decent cup of coffee, I topped it off with my frothy mix.  I added just a hint of light agave for a little sweetness.  But, you could definitely add a sweetener of your choice or no sweetener at all.fullsizeoutput_4774For a little garnish, I sprinkled a little more ground cinnamon on top.  Talk about warm me up!!!fullsizeoutput_4776


Creamer Recipe:

1/2 cup raw almonds

4 cups of filtered water, divided

1//1/2 tsp. ground cinnamon

1/2 tsp. ground cardamon

1 inch ginger

6 twists of fresh ground pepper

Soak the almonds in 2 cups of the water overnight.  Drain and rinse.  In a blender, blender the almonds and the remaining 2 cups of water.

Place a cheese cloth or thin kitchen towel over a strainer.  Place the strainer over a bowl. Pour the almond mixture over the cheese cloth and let strain.  Add the spices and mix well.  Store in an airtight container in the fridge for 5 days.

Latte Recipe:

Freshly brewed coffee, caf or decaf

Approximately 1/2 cup of  chai creamer (you decide)

Ground cinnamon for garnish

Place creamer in the blender and blend until frothy.  Pour a cup of coffee about 3/4 of the way into a cup or mug.  Top with frothy mixture and a dash of cinnamon.






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