Silk Almond Creamer Recipe
A copy of Silk's vanilla almond creamer made from almond butter, water, cane sugar and vanilla: about 25 calories a tablespoon, like the carton.
- Total
- 5 min
- Serves
- 33
- Calories (est.)
- 25
Silk's vanilla almond creamer is almond milk with cane sugar, sunflower oil and natural flavour, at 25 calories a tablespoon. This copy gets the almonds and the fat from one ingredient: blend three tablespoons of smooth almond butter with a cup and a half of water, two thirds of a cup of sugar, vanilla and a pinch of salt for a minute. It makes about two cups.
What is in Silk almond creamer
Silk's Vanilla Almond Creamer lists almond milk, made of filtered water and almonds, then cane sugar, sunflower oil, pea protein, potassium citrate, baking soda, sunflower lecithin, natural flavour, sea salt and gellan gum. A tablespoon has 25 calories, 1 gram of fat and 4 grams of sugars, all of them added, and the quart holds about 63 servings.
The copy comes to about 25 calories, 1 gram of fat and 4 grams of sugar per tablespoon by USDA figures. It is a reconstruction from the label, not Silk's formula, and MakeFoodLovely is not connected with Silk.
Recipe
Vanilla Almond Creamer
A reconstruction of Silk's Vanilla Almond Creamer — almond butter blended with water, cane sugar, vanilla and salt. About 2 cups, or 33 servings of one tablespoon.
- Prep
- 5 min
- Total
- 5 min
- Serves
- 33
- Cuisine
- American
Ingredients
- 1 1/2 cups water
- 3 tablespoons smooth almond butter
- 2/3 cup cane sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Put the water, the almond butter, the sugar, the vanilla and the salt in a blender.
- Blend on high speed for 60 seconds, until the sugar has dissolved and the creamer is smooth and white.
- For a creamer without any grit, pour it through a fine sieve.
- Pour it into a clean bottle, close it and refrigerate. Shake before each use.
Nutrition
- Calories:
- 25
Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.
Almond butter in place of soaked almonds
Almond milk is usually made by soaking almonds, grinding them with water and straining off the pulp. It can also be made by adding water to almond butter, as Wikipedia's article on almond milk notes, and that is the route taken here.
Two things speak for it. Nothing is thrown away, so the calories can be worked out. And almond butter carries the almond's own oil, which gives the gram of fat per tablespoon that the carton gets from added sunflower oil.
Use almond butter made from almonds alone, without sugar or salt, and stir the jar first if the oil has risen.
From whole almonds
The older route works too. Soak 1 cup of raw almonds in water for 8 hours, drain them, blend them with 2 cups of fresh water for 2 minutes and squeeze the liquid through a nut milk bag. Stir the sugar, vanilla and salt into it. That creamer is richer, and its calories depend on how much of the almond stays in the bag.
Almonds in two other forms, as flour and as slices, go into the almond croissant pastries on this site.
Sweet and Creamy, Caramel, Pumpkin Spice
Silk's almond creamers come in four flavours: Vanilla, Sweet & Creamy, Caramel and Pumpkin Spice. The base above takes the other three like this:
| Flavour | Change |
|---|---|
| Sweet and creamy | Leave out the vanilla |
| Caramel | Replace half of the sugar with packed light brown sugar |
| Pumpkin spice | Add 1/2 teaspoon of pumpkin pie spice |
Five days, and a shake
The creamer keeps 5 days in the refrigerator. It has no lecithin and no gellan gum to hold it together, so the almond settles; shake the bottle before pouring.
Other non-dairy creamers on this site are made on oat milk: the Starbucks lavender creamer and the Trader Joe's brown sugar oat creamer.
Did you make this?
Let others know how it turned out.
