Pumpkin Spice Creamer:

1. Add the soaked almonds, coconut shreds, soaked cashews, pumpkin spice mix, stevia powder, and salt to the Almond Cow filter basket. Hold sideways and secure filter basket to the left.
2. Fill the base with hot water to the minimum line. Add the maple syrup. Attach the top and the power cord. Press the cow button. It will run through 3 automatic stages. When the green light stops flashing, your milk is ready! Remove the filter basket and set in the collector cup to collect any remaining liquid. Pour the creamer into a glass jar and store in the refrigerator for 5 to 7 days.
3. For a super thick creamer, wait 5 minutes, then run the machine through one additional cycle.

Cashew Vanilla Creamer

1. Add the soaked and rinsed cashews, coconut, dates, vanilla beans, and salt to the Almond Cow filter basket. Hold sideways and secure the filter basket to the left.
2. Fill the base with water to the minimum line. Attach the top and the power cord. Press the cow button. It will run through 3 automatic stages. When the green light stops flashing, your milk is ready! Remove the filter basket and set in the collector cup to collect any remaining liquid. Pour the creamer into a glass jar and store in the refrigerator for 5 to 7 days.

Hot Cocoa

1. Add the cashews, coconut, salt and chocolate chips to filter basket. Attach the filter basket to the top of the Almond Cow.
2. Fill the Almond Cow base to the MIN line (5 cups) with hot water. Add cocoa powder, maple syrup and vanilla, attach the top.
3. Press the cow start button. Once the 3-cycle run is through, press the start button once more for a thicker consistency. Serve hot with coconut whipped cream.