aaannnnnndddd BREAK!!! Woah that was an intense month and a half. More 12-14 hour school days, show make up, curling irons, and AP tests than I ever want to encounter again. But its all over and I just have a nice, easy week and a half of school left. Then let summer begin!!! I promise I will be more present in the coming months, just you wait! You should see the amount of recipe ideas I have noted on my phone…
Don’t blame me. Blame Heather for raving about Vanilla Espresso Almond Butter. Then blame Sarah for being all amazing and creating delicious nut butter flavors that inspire me and make me want to be her nutty apprentice 😉
Okay okay. Then you can blame me 😉
I tried the Wild Squirrel almond butter and it was delicious, but I figured it would be really easy to re create:) I was right! I made a delicious replica, but didn’t really write down the ingredient amounts.
But the idea of coffee and almond butter was burned into my mind. “What next?” I wondered…
Then I looked into our extracts container
It came together pretty quickly, I only had to alter it once before it was perfect!
And it got two thumbs up from my mom and my (tentative, “what is this??” before trying anything) step dad!!
Caramel Macchiato Almond Butter -makes 1 jar
Sweet, caramelly, java almond butter reminiscent of that famous Starbucks drink:) This is addictive. You are welcome 🙂
- 1 pound raw almonds (like 1 trader joes bag)
- 2 T. ground coffee or espresso (NOT INSTANT)
- 1 tsp caramel extract
- 1 tsp coconut extract*
- 1 tsp uncut stevia or sweetener to taste
- dash salt
In a food processor, grind the almonds until they turn into butter. It may take a while, but it will butter-ify:) Add your flavors, pulse in, adjust flavors if nessecary, and store in a jar in the fridge 🙂
For further guidance on making almond butter check this out
notes on the recipe:
- raw almonds work best because they make a mild, sweet tasting butter. I have tried roasting my own almonds for coffee butter before and, while roasted almond butter is delicious, it didn’t really work with the flavor I was going for. The nuttiness was too strong (plus I over toasted the almonds, so that might’ve done something…)
- don’t use instant coffee or espresso, the flavor is diluted and oddly toasty, not coffee-ish
- I used coconut extract because I was out of vanilla, and the coconut gave a similar flavor. If you don’t have the coconut, defiantly use vanilla, and maybe start with 1/2 tsp then add more if it needs:)
- Don’t have caramel? Add more vanilla for vanilla-latte almond butter! Or chocolate! Or Vanilla-Chocolate-Caramel! (ooooh…or just wait and I’ll get back with that one!)
Its delicious in so many ways!!! Toast, oats, pancakes, baked goods, apples, pears, other fruit, mixed into yogurt with cocoa powder…
and spoons. Betcha can’t guess which is my favorite??