Even in the summer, I always start my day with hot coffee. But with warm weather right around the corner, I have started sipping iced coffee in the afternoons. Adding a splash of any one of these almond milk creamers in my iced coffee has put it over the top. These drinks are so good, I've even cut down on the number of trips I'm making to a certain coffee chain's drive-through!
I recently discovered that you can make a version of homemade almond milk but thicker, with a cream consistency. The trick is to blend up the soaked almonds with less water so the resulting liquid is incredibly creamy and rich.
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3 Homemade Almond Milk Creamers
The flavor combinations are truly endless when it comes to flavoring your homemade almond milk creamers. My three favorite recent combinations, Lavender Honey, Coconut, and Cinnamon Vanilla, are described in more detail below.
Each almond milk coffee creamer is full of high-quality ingredients and none of the fake stuff that you might find in store-bought creamers.
Ingredients
- Almonds are the key ingredient to this recipe, as you would expect. They need to be raw and from as good of a source as possible.
- Flavors— You can flavor your almond creamer as you wish, but we love lavender, cinnamon, and coconut.
How to Make Almond Coffee Creamer
No matter what flavor combination you are making, the method of making almond milk coffee creamer is the same.
Step 1: Soak almonds
Soak raw almonds for at least 12 hours or up to 24. Soaking the almonds creates an incredibly creamy texture in your almond creamer. Just be sure to drain and add fresh water after 12 hours if you will be soaking for a total of 24 hours.
Step 2: Drain + rinse
Drain and rinse your almonds. Discard the soaking water and use fresh filtered water for blending.
Add the rinsed almonds and 1 ½ cups filtered water to a high-speed blender.
Step 3: Flavor & blend
Add your flavors and sweeteners of choice.
I like using things like cinnamon, dried lavender, vanilla, and coconut. Try adding honey, maple syrup, coconut sugar, or even organic stevia.
Blend for 1-2 minutes or until mixture is nice and smooth.
Step 4: Strain milk
Pour through a nut milk bag and carefully squeeze out as much liquid as possible into a glass measuring cup or bowl. I tried using cheesecloth for this step and ended up with a big mess. Because making almond creamer uses less water than almond milk, the resulting mixture is much thicker. A sturdy nut milk bag is very helpful to have—plus it's reusable!
Storage
Store your almond coffee creamer in the fridge for up to 3 days. Use your almond milk in coffee (hot or iced coffee!) and even tea.
Substitutions
Other nuts: If you don't have almonds at hand, you can easily use your favorite nuts instead of almonds. If you have a nut allergy, however, you can get a similar flavor profile by using oat or rice milk to prepare your vegan milk.
Check out the variation below!
Variation: DIY Oat Milk Coffee Creamer
Ingredients
- 1 cup uncooked dry oats
- 2-3 cups cool filtered water
- 2 tablespoons sweetener of choice or to taste
- 2-4 tablespoons MCT oil
- Pinch sea salt
- Flavorings
Instructions
- Place oats into a blender with 2 cups of cool water. Blend at high speed for 30-60 seconds.
- Place a nut milk bag or layers of cheesecloth in a measuring cup. Pour the oat and water mixture into the bag. Gather edges or pull the string of the bag and suspend it over the measuring cup to strain the liquid from the solids. Gently squeeze or twist the bag or cloth to remove as much of the liquid as possible.
- Rinse out the blender to remove any of the oat residue. Pour the oat milk into the blender along with desired flavorings or additions. Blend for 30-60 seconds until well combined. Transfer to a container or jar with a tight-fitting lid.
FAQ
If stored in a closed container in the refrigerator, these homemade creamers should last 3 days.
Soaking the almonds helps to create that delicious creamy texture for your creamer. Raw almonds should be soaked at least 12 hours or up to 24 hours. If you're soaking almonds for 24 hours, you will need to drain the water and replace with fresh water after 12 hours.
The short answer is no, and I found that out the hard way! Because this creamer recipe calls for less water than what you'd use to make homemade almond milk (this is what makes the result so creamy!), you'll find that the mixture is much thicker. Opt for a sturdy, reusable nut milk bag instead.
Yes, you can substitute your favorite nuts for the almonds in this recipe. Or, if you have a nut allergy, you can make oat milk or rice milk instead and use the flavor profiles highlighted in these recipes to customize your nut-free creamer blends.
📖 Recipe
3 Homemade Almond Milk Creamers
Equipment
- Mason jar
- Blender
- Nut milk bag
Ingredients
Lavender Honey Almond Coffee Creamer
- 1 cup raw almonds
- 1 ½ cups filtered water plus more for soaking
- 2 teaspoons culinary dried lavender buds
- 1 tablespoon raw honey
Coconut Almond Coffee Creamer
- 1 cup raw almonds
- 1 ½ cups water plus more for soaking
- ½ cup unsweetened coconut flakes toasted
- 2 tablespoons coconut sugar
Cinnamon Vanilla Almond Coffee Creamer
- 1 cup raw almonds
- 1 ½ cups filtered water plus more for soaking
- 1 tablespoon ground cinnamon
- 1 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
Instructions
Lavender Honey Almond Coffee Creamer
- Place almonds in a quart-size mason jar and cover with 2 cups filtered water. Place the lid on and refrigerate for 12 hours (or up to 24). Drain and rinse almonds.
- Transfer soaked and drained almonds to a jar of a high speed blender. Add 1 ½ cups filtered water, dried lavender and raw honey. Blend on high for 1-2 minutes until smooth.
- Pour through nut milk bag set over a large spouted measuring cup or bowl. Carefully squeeze until all liquid has been extracted. Discard almond pulp.
- Pour lavender honey almond coffee creamer into a mason jar and refrigerate. Use within 3 days.
Coconut Almond Coffee Creamer
- Place almonds in a quart size mason jar and cover with 2 cups filtered water. Place the lid on and refrigerate for 12 hours (or up to 24). Drain and rinse almonds.
- Place soaked and drained almonds in the jar of a high speed blender. Add 1 ½ cups filtered water, toasted coconut and coconut sugar.
- Blend on high for 1-2 minutes. Pour through a nut milk bag set over a large spouted measuring cup or bowl. Gently squeeze, making sure all liquid is released. Discard almond pulp.
- Pour coconut almond coffee creamer into a mason jar. Use within 3 days.
Cinnamon Vanilla Almond Coffee Creamer
- Place almonds in a quart size mason jar and cover with 2 cups filtered water. Place the lid on and refrigerate for 12 hours (or up to 24). Drain and rinse almonds.
- Transfer soaked and drained almonds to the jar of a high speed blender. Add 1 ½ cups fresh filtered water, cinnamon, maple syrup and vanilla extract. Blend on high for 1-2 minutes or until smooth.
- Pour into a nut milk bag set over a large spouted measuring cup or bowl. Squeeze carefully until all liquid has been extracted. Discard the almond pulp.
- Pour Cinnamon Vanilla Almond Coffee Creamer into a mason jar and refrigerate. Use within 3 days.
Video
Notes
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