I am one of those people who loves fancy coffee drinks. In fact, when I travel, I always research the best coffee shops in town and make a game plan for what I’ll order at each one before I’ve even packed my suitcase.
In recent years, I have set out to find ways to make my own fancy, coffee house-style drinks in my own kitchen. Drinks full of high quality ingredients and amazing flavor combinations.
I recently discovered that you can make a version of homemade almond milk but thicker—like the consistency of cream (yum!). The trick is to blend up the soaked almonds with less water so the resulting liquid is incredibly creamy and rich.
3 Homemade Almond Milk Creamers
The flavor combinations are truly endless when it comes to flavoring your homemade almond milk creamers. Here are my three favorite recent combinations: Lavender Honey, Coconut and Cinnamon Vanilla.
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.
No matter what flavor combination you are making, the method to making almond milk coffee creamer is the same.
How to Make Almond Coffee Creamer
– 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.
– Drain and rinse your almonds. Discard the soaking water and use fresh filtered water for blending.
– 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. (See full recipes below.)
– Blend for 1-2 minutes or until mixture is nice and smooth.
– 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!
– Store your almond coffee creamer in the fridge for up to 3 days. Use in hot or iced coffee (or tea!) for a creamy treat.
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 coffee 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!
Homemade Almond Milk Creamers FAQ
How long will homemade almond milk creamer last?
If stored in a closed container in the refrigerator, these homemade creamers should last 3 days.
How long should I soak almonds to make homemade almond milk creamer?
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.
Can I use cheese cloth to strain nut milk when making these homemade creamers?
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 end result so creamy!), you’ll find that the mixture is much thicker. Opt for a sturdy, reusable nut milk bag instead.
Can I use a nut other than almonds to make these homemade creamers?
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.
View this post on Instagram
3 Homemade Almond Milk Creamers
Equipment
- Mason jar
- Blender
- Nut milk bag
Ingredients
Lavender Honey Almond Coffee Creamer
- 1 cup raw almonds
- 1 1/2 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 1/2 cups water plus more for soaking
- 1/2 cup unsweetened coconut flakes toasted
- 2 tablespoons coconut sugar
Cinnamon Vanilla Almond Coffee Creamer
- 1 cup raw almonds
- 1 1/2 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 1/2 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 1/2 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 1/2 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.
Skip the soaking and straining by getting Raw Almond butter. Simply blend it with water and boom, you’re done!
Could this be frozen? I am the only one who drinks coffee with anything added and I might be able to finish 1/2 the recipe in three days, but it would be great if I could freeze some!
Perfect!
I love almond very much and previously I knew this coffee recipe. as it is good for health everyone should try this coffee.
I can’t wait to try out the Cinnamon Vanilla recipe! I started using a store bought Almond milk creamer but prefer the idea of making it at home! Thanks!
THANK YOU!!!! I’ve been looking for a simple, almond-milk based creamer recipe, and this is perfect! The ones from the store are fine, but they’re a bit too sweet for me. This sounds like a great recipe to tweak to fit my tastes! :-)