Makes 2 cups
- 1 cup raw almonds, soaked overnight, and then rinsed and drained
- 2 cups water (for brewing tea)
- 3 tablespoons chai tea blend — I prefer decaf blends
- 2 tablespoons liquid coconut oil
- 1 teaspoon vanilla extract
- a pinch of sea salt
- OPTIONAL: 1 tablespoon pure maple syrup
Place the almonds in a clean mason jar or other container with an airtight lid. Cover with 2 cups of water. Pop on the lid, and let sit on the kitchen counter overnight.
Also the night before, brew a tea concentrate. Boil the 2 cups of water, then steep the chai tea blend according to instructions (usually 3-5 minutes). Then, let the tea cool, and refrigerate until you’re ready to make the coffee creamer.
Drain and rinse the almonds. Add the nuts to a high speed blender along with the tea concentrate. Blend until the nuts are fully blended, and a white, milk-like mixture forms.
Place a nut milk bag inside a bowl and then pour the almond mixture into the bag. With super-clean hands, lift the bag and wring it out, letting the milk drip into the bowl. Discard the nut pulp left behind in the bag, or use it for a raw cookie or energy bite recipe.
Pour the almond cream back into the blender, and add the vanilla, sea salt, and maple syrup, if using. Place the lid on the blender, and remove the center. With the blender on high, stream in the coconut oil. Blend for a minute or so.
Pour the creamer into a clean mason jar, and enjoy. Keep it in the fridge, covered with a lid, for up to a week. Be sure to shake well before using, as the cream may have separated a bit.