— Toni Crawford

I've made a lot of different dairy free milks before, um, but the creamer, you're basically looking to get the fat and the thicker kind of a texture out of that. So there are lots of different devices to be able to make, um, you know, different kinds of, uh, milks like that. I know that they make some really fancy kind of like, uh, like nut like almond, you know, milk makers that are like couple hundred dollars. I've never used anything like that. I've always gone right to my Vitamix. Um, and uh, what basically looks like a cheese cloth that they, um, call a nut bag. Um, and you basically pour, uh, the, the almond milk basically through this as a strainer to catch any of the, um, you know, ground up nuts that are actually going through that. Now, the more you grind that up, um, the thicker that'll actually become as well too. So if you're using like a high powered, um, blender, like a Vitamix, you can usually get it so you can grind up most of those nuts into a thicker like texture and just keep straightening that to be able to make that happen. And the more often you do that through that, the thicker it'll get and the more it'll act like a creamer because you're still getting the fat, not just the water and the flavor that comes through that. Um, again, I've not done the coffee creamer for that, but that's probably what I would start, um, you know, as that. And you can also do like a froth outta it as well too, to be able to make it a little thicker as well too. So that would probably be my like start on it, but uh, experiment with it a little bit, little bit and see how it works.