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4.34 from 6 votes

Cinnamon Vanilla Almond Coffee Creamer

Prep Time10 mins
Total Time12 hrs 10 mins
Servings: 1 cups
Author: Emily Caruso


  • 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 


  • 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.