Tuesday, June 3, 2008
Soy creamer tastes great and mellows, flavors, and lightens coffee perfectly. But it's not cheap and I'm not sure what sort of processing they do to it to get it so thick and wonderful. So, I decided to try making creamer at home. This is my first attempt.
Raw Food Made Easy by Jennifer Cornbleet. The first thing I did was soak 1 1/2 cups of raw almonds in water for about 10 hours. It's amazing how plump they get!
Then I drained them and dropped them into my blender. I added 1 1/2 cups of fresh water along with 2 teaspoons agave nectar and 1/2 teaspoon vanilla extract. I flipped the switch and watched the show.
My blender, however, seemed to be having a really hard time grinding up the almonds and I could smell the motor getting hot. So I switched the whole mix to my food processor.
This worked much better and I processed the mixture until the almonds were ground as fine as they could be. Then, I strained it all through a fine mesh strainer, rolling and pushing the liquid out of the almond pulp with a silicon spatula.
After than, I rinsed out my blender and poured the milk in with another 1/2 cup of water. I blended it together and strained the mix one more time.
The finished product didn't taste nearly as creamy as the stuff I buy at the store. Also, it lacked in flavor and didn't lighten the coffee as much as I like. It wasn't sweet enough, either. On top of all that, small almond oil slicks formed on top of my coffee shortly after I stirred the creamer in. Yeah ... not so appealing.
I think I can play with this recipe a bit to produce a sweeter, more flavorful, thicker creamer, but I'm not sure if it's worth all the effort and I'm also not sure if it's any cheaper than simply buying it ready-made.
I'm not sure I'll attempt this one again. This is officially an RGW (Recipe Gone Wrong). Bummer.