A coffee cream to make your coffee taste just like an Almond Joy.
I’m at least a year late to the homemade coffee cream party. Maybe three. Nonetheless I’ve made it. Who knew it was so easy? Everyone you say? Fair enough. I made this out of sheer desperation when I saw an actual bottle of Almond Joy cream on Instagram.
I contacted the company asking when and how I could get my hands on it. Remember, I live in Canada – The home of no such product. The answer has come back in the form of crickets. How can they just leave me hanging like this?! Cruising online I found a bunch of base recipes – this was my first clue the homemade coffee cream movement had been going on for quite some time now. Using items I had lying around in my fridge and cupboard, I created my own Almond joy coffee cream. Although, I’m still waiting for an email back.
This recipe makes a lot of cream and it will expire on the same day as your milk so plan on either drinking a large amount of coffee or give some away in small mason jars.
- 1 - 300 ml can sweetened condensed milk
- 1 cup light coconut milk
- ¾ cup low fat milk
- 1 tsp almond extract
- 1 tsp coconut extract
- 2 tsp cocoa powder mixed with 2 tsp warm water to make a paste
- Combine all the ingredients and blend well.
- I used an immersion/hand blender in a large mason jar but you could use a blender, bullet or food processor.
- Store in the fridge.
It’s no surprise to most that Angie loves cake. In fact, she has labeled most Friday’s around her home Cake Friday. She have three built in taste testers, my husband and two kids. She resides in Northern BC and loves to travel, trying new recipes, and baking. She may not be an expert on everything cake, but she knows a lot and has the extra ten pounds to prove it.