Caramel Almond Milk Creamer Recipes

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DAIRY-FREE ALMOND MILK CREAMER



Dairy-Free Almond Milk Creamer image

My favorite nut to use for this creamer is blanched or peeled almonds, but cashews and hazelnuts also work well. If you want a slightly creamier base and don't mind a nuttier flavor, you can reduce the water to 2 cups. Please note that the Prep time is hands-on time only; the nuts need time to soak! You can pre-soak the nuts and keep them in an airtight container in your refrigerator for up to 2 days.

Provided by Alisa Fleming

Categories     Drinks

Time 10m

Yield 2¾ cups

Number Of Ingredients 5

1 cup almonds, preferably blanched* (see post above for other options)
2½ cups water, plus additional for soaking
1 to 3 tablespoons sweetener, to taste (optional)
½ to 1 teaspoon vanilla, almond, or hazelnut extract, to taste (optional)
Pinch salt

Steps:

  • Put the almonds in a container and cover with a few inches of water. Cover and place in the refrigerator to soak for 12 to 24 hours.
  • Drain and rinse the almonds.
  • Put the soaked almonds and 2½ cups water in your blender. Blend until relatively smooth and creamy, about 2 minutes.
  • For a smoother finish, pour the milky mixture through a nut milk bag or a few layers of cheesecloth lining a sieve to strain. Squeeze the pulp to extract as much milky goodness as possible.
  • Return the nut creamer to your blender and blend in the sweetener (if using), extract (if using), and salt.
  • Store in an airtight container in the refrigerator for up to 1 week. Stir before each use; it will thicken and separate as it chills.

ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING



Almond Cupcake with Salted Caramel Buttercream Frosting image

A delicious cupcake with a to-die-for frosting! I came up with this for my friend's wedding--she wanted something different for her wedding cake (cupcakes). It turned out so good that I had to share!

Provided by BakinMama

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h25m

Yield 12

Number Of Ingredients 16

1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
1 cup white sugar
½ cup margarine, softened
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
¾ cup whole milk
½ cup brown sugar
½ cup margarine
2 tablespoons light corn syrup
1 tablespoon vanilla extract
½ cup heavy cream, or as needed
1 pinch salt
¾ cup salted butter, softened
2 cups confectioners' sugar, sifted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
  • In a mixing bowl, thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Gradually beat in the flour mixture, alternating with the milk, in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full.
  • Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
  • To make caramel, Place the brown sugar, 1/2 cup margarine, corn syrup, and vanilla into a large saucepan over medium heat, and bring the mixture to a boil. Reduce heat, and simmer until thickened, 3 to 4 minutes; remove from heat and allow to cool to warm (not hot) temperature. Add the cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt, and allow to cool to room temperature.
  • Beat the salted butter with confectioners' sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy; slowly add and beat in the caramel, a tablespoon at a time, beating until the frosting is smooth.

Nutrition Facts : Calories 526.3 calories, Carbohydrate 62.5 g, Cholesterol 69.8 mg, Fat 29.8 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 11.6 g, Sodium 353.1 mg, Sugar 48.1 g

ALMOND CRèME CARAMEL



Almond Crème Caramel image

This recipe for almond crème caramel gives the classic French baked custard a nutty twist - an elegant dessert to end your Thanksgiving meal.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 9

Number Of Ingredients 8

1/2 cup sugar
4 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 can (14 oz) fat-free sweetened condensed milk (not evaporated)
1 can (12 oz) evaporated fat-free milk
1/4 cup coarsely chopped almonds
Toasted sliced almonds, if desired

Steps:

  • Heat oven to 350°F. Pour sugar into 9-inch round cake pan. Place cake pan over medium heat. Cook 6 minutes, shaking pan occasionally with tongs, until sugar is dissolved and golden. Immediately remove from heat; set aside.
  • In medium bowl, stir eggs with whisk until foamy. Add vanilla, almond extract, condensed milk and evaporated milk; stir with whisk. Stir in chopped almonds. Pour mixture over sugar in cake pan.
  • Cover with foil; place pan in large shallow roasting pan. Place roasting pan in oven; add 1 inch hot water to roasting pan.
  • Bake 55 minutes or until knife inserted in center comes out clean. Remove cake pan from water; place on cooling rack. Remove foil. Cool 30 minutes. Run knife or rubber spatula around edge of custard to loosen. Place serving plate upside down over pan; turn plate and pan over. Let stand 1 minute so syrup drizzles over custard. Remove pan. Sprinkle custard with sliced almonds.

Nutrition Facts : Calories 250, Carbohydrate 44 g, Fat 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 110 mg

CARAMEL ALMOND MILK CREAMER



Caramel Almond Milk Creamer image

Delicious homemade almond milk creamer ready in less than 20 minutes.

Provided by Yoly

Time 10m

Yield 8

Number Of Ingredients 5

½ cup almond milk
¼ cup brown sugar
¼ cup white sugar
⅛ teaspoon salt
1 tablespoon margarine (such as Country Crock®)

Steps:

  • Combine almond milk, brown sugar, white sugar, and salt in a saucepan over medium heat. Heat, stirring frequently, until milk reaches a soft boil and mixture has thickened slightly, about 5 minutes.
  • Remove from heat. Stir in margarine until melted.

Nutrition Facts : Calories 66.1 calories, Carbohydrate 13.5 g, Fat 1.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.2 g, Sodium 63.8 mg, Sugar 13.4 g

VEGAN CARAMEL SAUCE



Vegan Caramel Sauce image

A fast, simple caramel sauce made with an almond milk base and finished with vegan butter. Created for my Baked Caramel Cappuccino Donuts.

Provided by YummySmellsca

Categories     Sauces

Time 50m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 5

1/4 cup firmly packed brown sugar
1/4 cup sugar
1 pinch salt
1/4 cup unsweetened almond milk
1 tablespoon vegan butter (like Earth Balance or Becel Vegan)

Steps:

  • In a saucepan, combine brown sugar, sugar, salt and almond milk.
  • Cook over medium heat until sugars dissolve, then increase the heat to medium-high and let the mixture come to a boil.
  • Stirring often, let the mixture boil until it reaches a thick but pourable consistency.
  • Remove from heat and stir in the vegan butter. Pour into a heat safe container and set aside.

Nutrition Facts : Calories 50.3, Sodium 21.4, Carbohydrate 13, Sugar 12.9

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