Go Back
+ servings
Print Recipe
4.34 from 6 votes

Lavender Honey Almond Coffee Creamer

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



  • 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.