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 my thighs do not need it. And so that’s why we’re here. That’s why I figured out how to make almond milk coffee creamer, a healthier, non-dairy alternative to half-and-half. And I’m so excited about it, now I’m going to share with you!
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.
Ready to make some of this rich, creamy, non-dairy and vegan creamer? Here’s a quick video showing how it’s done; scroll on for the break-down.
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 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 the dickens out of it to get every last bit of milk out.
I am so sorry that I just used “nut milk bag” and “dickens” in the same paragraph. It just happened.
Anyway, lift the bag and 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.
Homemade Almond Milk Coffee Creamer
- 1 cup raw almonds
- 1 1/2 cups water (plus more for soaking)
- 1/2 teaspoon vanilla
- 2 teaspoons maple syrup
- Pinch salt
- 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.
- 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.
- 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.
- 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!!
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…