Did you know you can make rich and creamy coffee creamer without the dairy? You have a few options, but today, I’m sharing Almond Milk Coffee Creamer. There are a few tricks to getting the thickest, richest, creamy-coffee-bliss almond milk creamer recipe, and I’m here to tell you all about it!

A top view of a bottle of almond milk coffee creamer on a gray and white coaster, with almonds scattered all around

Table of Contents

A bottle of almond milk coffee creamer with a creamy coffee in the background on a wooden surface.

The Story Behind the Recipe

Fact: I need cream in my coffee. I cannot drink it black. For the most part, I find plain black coffee vile, watery, and bitter. But a nice splash of half-and-half transforms it into a creamy, warm, soothing, comforting elixir of the gods.

So yeah. I need my cream, but I have to limit my dairy intake. That’s why I figured out how to make almond milk coffee creamer, a creamy, dreamy non-dairy alternative to half-and-half. And I’m so excited about it, now I’m going to share with you!

Readers say …
“This almond milk creamer is DIVINE! My life is changed. I have been gluten free for a while but now I’m dairy-free too so I was worried I wouldn’t be able to find a yummy replacement for half-and-half.  OMG this is EVEN BETTER!!”

– Christina

Creating the Recipe

Have you ever made almond milk? It’s shockingly easy! You soak the almonds in water. And then you puree the soaked almonds with fresh water. And then you strain the mixture. And you’ve got almond milk! And it seriously tastes incredible.

I make a couple of tweaks to the standard almond-milk-making process for this super-rich almond milk creamer. First, I soak the nuts for the maximum amount of time – 48 hours, changing out the water every 12 hours to keep things fresh. The longer you can soak the nuts, the creamier the outcome. More than 48 hours, though, and things could get funky (or go bad). So no more than that, please!

And then I puree the almonds with a little less water than I would if I was making standard almond milk.

The result is a thick, rich consistency that works perfectly as coffee creamer. Success!

Almond Milk Coffee Creamer Ingredients

  • Almonds – You want raw almonds, skin-on is fine.
  • Water – For soaking and then for blending with the almonds.
  • Vanilla – Just a little pure vanilla extract gives you delicious flavor, but you can leave it out if you’re not into it.
  • Pure maple syrup – I like to sweeten my almond milk creamer ever so slightly. Adjust to your liking and feel free to substitute honey or agave syrup if you like.
  • Pinch salt – To round out the flavors.

Substitutions & Adaptations

  • Add dates: Remove the pit from one or two dates and blend it with the almonds for a sweet, caramelly touch that also helps thicken your creamer.
  • Add a pinch of cinnamon and/or nutmeg: Both are so delicious in coffee creamer!
  • Low-carb option: One reader reported substituting stevia for the maple syrup to make a lower-sugar version of almond milk creamer.

How to Make Almond Coffee Creamer

Step 1: Soak

Place 1 cup of raw almonds in a clean mason jar or other container with an airtight lid. Cover with 2 cups of water. Seal and let sit on the kitchen counter for 48 hours (but no longer)! Change out the water at least every 12 hours. These side-by-side photos show the dry almonds at the beginning of the process, and the super-plump almonds after the 48 hours. Oh, and I actually had doubled the recipe for this batch, so if you’re thinking you see more almonds in the photo than what I’m actually suggesting, you’re not losing your mind. I’m just a dork.

Almonds soaking for almond milk coffee creamer.

Step 2: Puree

Drain off the soaking water and rinse the almonds. Add the soaked almonds to a food processor or blender along with 1 1/2 cups of water. Pulse/puree until the almonds are pulverized and the mixture is white – about 30 seconds or so. Look! There’s your milk!

Blending the soaked almonds for almond coffee creamer in a food processor.

Step 3: Strain

This is where one special kitchen prop is important: a nut milk bag. Trust me, I’ve tried this with cheesecloth and it just doesn’t work the same. I have this nut milk bag (affiliate link) with a rounded bottom and I looove the thing.

Place the nut milk bag inside a bowl and then pour the pureed almond mixture into the bag. With super-clean hands, lift the bag and squeeze it to get every last bit of milk out.

Straining the almond milk coffee creamer in a nut bag.

Squeeze, squeeze, squeeze with your hands until you get every last bit of milk out.

I couldn’t squeeze because I was using one hand to lift the bag and the other to snap photos, but I’m sure you get the gist.

Squeezing the almond milk coffee creamer out of the nut milk bag.

Oh hey, what’s left there in the bag? That’s almond meal! Make something yummy with it!

But back to the bowl. You have a thick, creamy almond milk!

Step 4: Add a Little Flavor

That’s right – spice it up! But just a tad.

This is where I add the teensiest bit of sweetness via pure maple syrup, and a touch of flavor with a little vanilla extract and a touch of salt.

Almond milk coffee creamer in a liquid measuring cup.

And then? We’re done!

Pouring almond milk coffee creamer into a mug of coffee.

The only thing left to do is pour some into your coffee, stir, and smile.

Tips for Success

  • The longer soaking time gives you the creamiest almond coffee creamer, but you have options for shorter soaking times! You can soak them almonds for a shorter period of time, more like 8 hours or overnight, OR you can quick-soak them by covering them with boiling water and letting them soak for 15-30 minutes. Again, the longest soaking time resulted in the creamiest result for me, but you have options if you need your almond creamer sooner!
  • Shake it up: Almond milk coffee creamer will separate in the fridge, because it doesn’t contain any ingredients that hold it together like store-bought versions might. Just shake it up before pouring it in your coffee.

Storing Almond Milk Coffee Creamer

Store almond milk creamer in an airtight container like a lidded mason jar in the refrigerator. It will last for up to 4 days. It will likely separate in the fridge; just give it a shake to make it all come together again.

How to make thick, rich, and creamy almond milk coffee creamer

Frequently Asked Questions

Q: Can I use a nut other than almonds?

You can use various nuts to make coffee creamer, but each requires slightly different treatment, so I suggest finding recipes for those individual nuts. I now have a cashew creamer recipe that I love just as much!

Q: How can I my almond milk creamer thicker?

A: Simply use less water. I suggest starting with less water then adding it until it’s the perfect consistency for you.

More Non-Dairy Coffee Creamer Recipes

How to make thick, rich, and creamy almond milk coffee creamer | kitchentreaty.com
4.75 from 4 votes

Homemade Almond Milk Coffee Creamer

Prep: 2 days
Total: 2 days
Author: Kare
Yield: 12
Rich and creamy vegan, non-dairy coffee creamer – made with almonds! It’s so easy to make at home. Here are step-by-step instructions and photos.

Ingredients

  • 1 cup raw almonds
  • 1 1/4 cup water (up to 1 1/2 cups; plus more for soaking)
  • 1/2 teaspoon vanilla
  • 2 teaspoons maple syrup
  • Pinch salt

Instructions

  • Place 1 cup of raw almonds in a clean mason jar or other container with an airtight lid. Cover with 2 cups of water. Seal and let sit on the kitchen counter for 48 hours for the creamiest almond creamer (but no longer)! Change out the water at least every 12 hours*.
  • Drain off the soaking water and rinse the almonds. Add the soaked almonds to a food processor or blender along with 1 cup of water. Pulse/puree until the almonds are pulverized and the mixture is white – about 30 seconds.
  • Place a nut milk bag inside a bowl and then pour the pureed almond mixture into the bag. With super-clean hands, lift the bag and squeeze to get every last bit of milk out.
  • Add more water, up to 1/2 cup more, until the almond milk creamer is the consistency you like. Stir in the maple syrup, vanilla extract, and salt.
  • Homemade almond milk coffee creamer keeps refrigerated in an airtight container for up to a week. But it rarely lasts that long around here!

Video

Notes

*Soaking Notes

Note that you can totally soak your almonds for a shorter period of time, more like 8 hours or overnight, OR you can quick-soak them by covering them with boiling water and letting them soak for 15-30 minutes. Again, the longest soaking time resulted in the creamiest result for me, but you have options if you need your almond creamer sooner!
3/25/2024 recipe update: I reduced the initial amount of water in the creamer from 1 1/2 cups down to 1 1/4 cup so that the creamer starts out very thick and creamy, then you can add a bit more water until it’s the exact consistency you like. 

Nutrition Facts

Serving: 2tablespoons, Calories: 73kcal, Carbohydrates: 3g, Protein: 3g, Fat: 6g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.002g, Sodium: 1mg, Potassium: 90mg, Fiber: 1g, Sugar: 1g, Vitamin A: 0.1IU, Calcium: 34mg, Iron: 0.4mg
This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.