From the kitchen
Almond Milk Maple Creamer
The perfect autumn coffee addition, sweetened entirely with pure maple syrup and warmed with a hint of spice.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 2 cups Unsweetened Almond Milk
- 1/3 cup Pure Maple Syrup
- 1/2 tsp Cinnamon
- Pinch of Nutmeg
- 1 tbsp Cornstarch, mixed with 1 tbsp water
Method
- Combine the almond milk, maple syrup, cinnamon, and nutmeg in a saucepan over medium heat.
- Bring to a gentle simmer, stirring occasionally.
- Whisk in the cornstarch slurry and simmer 2 to 3 minutes until slightly thickened.
- Cool completely before bottling.
- Refrigerate and shake well before each use; use within 5 days.
Kitchen note
The small amount of cornstarch gives this creamer just enough body to swirl properly in hot coffee — without it, straight almond milk tends to sit thin on top rather than blending in.
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