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!
Table of Contents
- The Story Behind the Recipe
- Creating the Recipe
- Almond Milk Coffee Creamer Ingredients
- Substitutions & Adaptations
- How to Make Almond Coffee Creamer
- Tips for Success
- Storing Almond Milk Coffee Creamer
- Frequently Asked Questions
- More Non-Dairy Coffee Creamer Recipes
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!
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.
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!
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.
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.
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.
And then? We’re done!
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.
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
- This Coconut Coffee Creamer is SO EASY! I love it too.
- If you like cashews, how about this Rich & Creamy Cashew Creamer?
- I also have a couple of flavored coffee creamers! Try peppermint mocha and pumpkin spice. Yum!
Homemade Almond Milk Coffee Creamer
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!
How do I make it a little thicker? Mine came more like almond milk than a creamer
Less water and you should be good to go!
Personally I love much to drink coffee at 2 times a day and I always try to drink self making fresh coffee. I have not much knowledge about how to make MILK COFFEE CREAMER perfectly. But I want to honestly say here your full guide is surely awesome and helpful for all type of coffee lover. Please share much with us. Basically I am waiting for your next significant coffee guide.
I made it this morning but was in a rush so did not get to part with vanilla extract and maple syrup. Instead what I get is a lovely creamy treat. So thank you!
Hi Kare, I have the perfect almond milk. However the moment I add it into the coffee, it seems to separate. I tried to research and found that if the coffee grinds I am using are more acidic the more likelihood for it to separate. I tried with another variation, the same result. I love coffee and I love it hot, and I am slowly beginning to realize that maybe almond milk is not the thing to go with my coffee. Have you tried oat milk or brown rice milk? Would love to hear back.
I laughed so hard reading this! Thank you!!
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Have you tried making almond milk ice cream? And have you experimented with this creamery version of the milk?
Hi Jack, I have not tried making almond milk ice cream – it’s crossed my mind but I worried it would be too icy.
I think if you add some fat to the milk for ice cream, it might not be so icy. Not sure what that might be…