Lavender Honey Almond Coffee Creamer
Yield 1 1/2 cups
- Place almonds in a quart size mason jar and cover with 2 cups filtered water. Place the lid on and refrigerate for 12 hours (or up to 24). Drain and rinse almonds.
- Transfer soaked and drained almonds to a jar of a high speed blender. Add 1 1/2 cups filtered water, dried lavender, and raw honey. Blend on high for 1-2 minutes until smooth.
- Pour through nut milk bag set over a large spouted measuring cup or bowl. Carefully squeeze until all liquid has been extracted. Discard almond pulp.
- Pour lavender honey almond coffee creamer into a mason jar and refrigerate. Use within 3 days.
Recipe by Hello Glow at https://helloglow.co/homemade-almond-milk-creamers/