Vanilla Almond Latte (or Coffee Creamer

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Medjool dates

• Baking & Spices

  • 1 Cinnamon and coconut sugar
  • 1/2 Vanilla bean

• Nuts & Seeds

  • 1 cup Almonds

• Drinks

  • 1 Coffee or espresso, Strong

• Liquids

  • 1 1/2 cups Water

Found on vitamin-sunshine.com

Description

Ingredients

• 1 cup almonds, soaked overnight
• 1 1/2 cups water, + extra 1/2 cup water
• 1-2 Medjool dates (or 3-6 small dates)
• 1/2 vanilla bean
• strong brewed coffee or espresso
• cinnamon and coconut sugar, to garnish

Directions

• Soak almonds overnight. When ready to use, drain well.
• In a blender, add almonds, dates, vanilla bean (I dont scrape them- you can use the whole thing) and 1 1/2 cup water. Blend very well, 2-3 minutes.
• Use a nut milk bag or cheesecloth to line a container. Pour pulp into the lined container, and use extra 1/2 cup water to rinse the rest of the pulp from the blender and also into the strainer.
• Once the liquid has drained out, squeeze the pulp left in the bag/cheesecloth to get as much moisture out as possible. Discard almond pulp, or save to dry and use in baking.
• If making a latte, heat up the almond creamer in a blender and use a whisk to make frothy (or you can blend for a minute to make it frothy, and then heat it up). Add creamer to coffee.
• This thick almond cream can also be used as a coffee creamer.