Almond Syrup For Flavored Coffee Recipes

Steps:

• Place coffee in a large jar with tight-fitting lid. Add extracts. Cover and shake well. Store in an airtight container in a cool, dark and dry place or in the freezer. Prepare coffee as usual.

Steps:

• Place 1 cup of raw almonds in a clean mason jar or other container with an airtight lid. Cover with 2 cups of water. Seal and let sit on the kitchen counter for 48 hours (but no longer)! Change out the water at least every 12 hours.
• Drain off the soaking water and rinse the almonds. Add the soaked almonds to a food processor or blender along with 1 1/2 cups of water. Pulse/puree until the almonds are pulverized and the mixture is white - about 30 seconds.
• Place a nut milk bag inside a bowl and then pour the pureed almond mixture into the bag. With super-clean hands, lift the bag and squeeze to get every last bit of milk out.
• Stir in the maple syrup, vanilla extract, and salt.
• Homemade almond milk coffee creamer keeps refrigerated in an airtight container for up to a week. But it rarely lasts that long around here!

Steps:

• Place almonds in a medium bowl and add 2 cups warm water. Let stand at room temperature for 2 hours. Transfer soaked almonds and water to a food processor and process until pureed, about 2 minutes.
• Pour puree into a cheesecloth-lined sieve over a bowl and press hard to extract as much liquid as possible. Pour 2 more cups warm water over almonds and press again to squeeze out more liquid. Discard solids.
• Pour almond milk through a fine sieve into a saucepan, add sugar, and stir to combine. Simmer over low heat until liquid reaches about 180 degrees on a candy thermometer, about 1 hour. Stir in almond extract.
• Pour syrup into a clean 1-quart glass bottle or jar, let cool, and cover. Syrup will last, refrigerated, for up to 3 months.