Homemade Coffee Creamer

This healthy homemade coffee creamer is so delicious that you’ll never want to go back to the store-bought stuff again. This is from the Blog of Elizabeth Rider, and the full article can be found at Elizabeth Rider.com. I have copied it so that I can save the recipe.

Be sure to use raw cashews (unsalted and not roasted) – you can usually find them in the bulk section of your grocery store or online. Roasted or salted cashews will give you a pretty funky tasting milk. Look for organic if possible. Some chefs will tell you to only buy whole raw cashews as the pieces can be dry, but whole raw cashews can get really pricey (especially the organic ones) so I usually buy the halves or pieces and haven’t noticed any differences.

Soak your cashews for at least two hours to soften them, I even prefer at least four hours. You can also soak them overnight – up to 12 hours – for an even easier recipe, just soak them before you go to bed and whip up your cashew milk in the morning. You can soak them at room temperature or in the refrigerator, if I soak longer than four hours I usually pop them into the fridge. You don’t have to tightly cover the container, but I usually put something over it to keep the dust out if I have it on the counter.

Make as much as you need for the week on Sunday, it will keep in the refrigerator in a mason jar for about a week. Twelve ounces is just about right in my house for two people to have a splash each morning. Double the recipe if you need more. Just like store-bought stuff, it might separate a little which is no big deal, just shake it up before using.

I prefer non-flavored and unsweetened creamer, but I gave you three variations below so you can get it exactly how you like it. Feel free to get creative! A pinch of cinnamon or 1/2 teaspoon of hazelnut extract would also make a great addition. You can add just about anything to flavor your healthy coffee creamer, just make sure whatever you add is whole food-based and low in sugar.

Healthy Homemade Coffee Creamer Recipe

Makes about 12 ounces
Total time: 5 minutes plus soaking time

Special Equipment: high speed blender*, such as a Vitamix or Blendtec

For plain & unsweetened (my preference):
•1/2 cup raw cashews, soaked at least two hours and up to 12
•1.5 cups purified water for blending, more for soaking
•small pinch of sea salt

For plain & sweetened:
•1/2 cup raw cashews, soaked at least two hours and up to 12
•1.5 cups purified water for blending, more for soaking
•1 tablespoon raw honey OR real maple syrup
•small pinch of sea salt

For vanilla & sweetened
(most like Vanilla Coffeemate):
•1/2 cup raw cashews, soaked at least two hours and up to 12
•1.5 cups purified water for blending, more for soaking
•1 tablespoon raw honey OR real maple syrup
•1/2 teaspoon pure vanilla extract (preferably organic)
•small pinch of sea salt

Method: Drain your soaked cashews and discard the soaking liquid. Rinse well. Place all ingredients in a high-speed blender. Turn the blender to the lowest setting and turn on, then slowly work your way up to a higher setting. Blend until smooth, about 2 minutes.
– See more at: http://www.elizabethrider.com/healthy-homemade-coffee-creamer/#sthash.omGBb3wN.dpuf

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