From the kitchen
Almond Milk Berry Creamer
Infused with freeze-dried strawberry powder for a naturally pink, fruit-forward creamer perfect in iced coffee.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 2 cups Unsweetened Almond Milk
- 1/4 cup Freeze-Dried Strawberry Powder
- 3 tbsp Maple Syrup
- 1/2 tsp Vanilla Extract
Method
- Whisk the almond milk and freeze-dried strawberry powder together in a bowl until the powder is fully dissolved.
- Whisk in the maple syrup and vanilla extract.
- Let sit 10 minutes, then whisk again — the powder continues to hydrate and can settle.
- Strain through a fine sieve if any small seeds or clumps remain.
- Bottle and refrigerate; shake well before each use.
Kitchen note
Freeze-dried powder dissolves more evenly into almond milk than fresh or frozen berries would, since there's no extra water content to thin out an already-thin base further.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.