After making my own almond milk for so long, I decided to give coffee creamer a try. And it was a success! So delicious and you can add in the flavors you like.
- 1 c raw almonds
- 1 c raw cashews
- 1/2 tsp ground nutmeg
- 1 tsp ground cinnamon
- 2 1/2 c spring water
- 5-6 medjool pitted dates
Soak almonds and cashews overnight. Drain and return to blender. Add all other ingredients and blend on high for 1 minute. Pour into a nutmilk bag and strain as much out as you can.The most you squeeze out, the better.
Add 1 Tbsp raw unfiltered honey if you want it sweeter.
Pour into a glass jar with sealable lid and keep in the refrigerator. Good for 5-7 days.
Pro tip: Dehydrate the remaining pulp and use for almond meal gluten free replacements in baking.