Vanilla Almond Latte
A homemade vanilla almond milk creamer makes a luxuriously creamy almond latte that's both vegan and paleo friendly. Serve these healthier lattes on ice or hot. Plan on soaking the almonds overnight prior to making these drinks, and if you'd like, use Cold Brew Coffee, which also needs to be made the day ahead.
Prep Time10 mins
Total Time10 mins
Servings: 4 coffees
- 1 cup almonds soaked overnight
- 1 1/2 cups water + 1/2 cup more
- 1-3 medjool dates
- 1 vanilla bean or 1 teaspoon vanilla extract
- cold brew coffee or espresso*
Add soaked and drained almonds to a blender with pitted dates and vanilla. Choose 1-3 dates depending on desired sweetness.
Start by adding 1 1/2 cups of water, and blending into a fine puree, about 2-3 minutes in a high speed blender.
Add 1/2 cup more water, and pulse to combine well.
Strain almond pulp out of the cream by pouring into a jar with a nut milk bag or with cheesecloth. After the creamer has stopped dripping through, be sure to squeeze as much creamer out of the pulp first before discarding. Quite a bit of liquid will still in in the pulp.
If making hot lattes, heat cold brew coffee or make espresso or strong French press coffee. I like these with slightly more than half being almond creamer.
If making iced lattes, fill glassed with ice, and pour them about 1/2 way full with either cold brew coffee or espresso. Fill the rest of the glasses with vanilla almond milk creamer.
*Smaller dates can be substituted for medjools. Use 3-4 small dates in place of 1 medjool.
**French press coffee or strong instant coffee also works well in these lattes.
Calories: 225kcal | Carbohydrates: 12g | Protein: 7g | Fat: 17g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 293mg | Fiber: 4g | Sugar: 5g | Calcium: 101mg | Iron: 1.4mg