3 Homemade Almond Milk Creamers
Lavender honey, coconut or cinnamon vanilla—which of these homemade almond milk creamers would you add to your coffee?
Servings: 1 cups
Cost: $8
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
Feel free to use any kind of nuts you like to make your creamer. If you're allergic to nuts, try making oat or rice milk instead.
Store creamer in the refrigerator for up to 3 days.