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Easy Almond Milk Coconut Creamer Recipe

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4 from 2 reviews

This Easy Almond Milk Creamer recipe provides a delicious, homemade dairy-free alternative to store-bought creamers. Made from soaked raw almonds, creamy coconut cream, and optional natural sweeteners like maple syrup and vanilla, this creamer adds a rich, smooth texture and subtle sweetness to your coffee or tea. It’s quick to prepare with simple ingredients, can be customized with spices, and stores well in the refrigerator for up to five days.

Ingredients

Almond Milk Base

  • 1 cup raw almonds
  • 2 cups water

Creamer Ingredients

  • 1/2 cup coconut cream (from one can of full-fat coconut milk)
  • 1/4 teaspoon vanilla extract (optional)
  • 2 tablespoons maple syrup (optional)
  • A pinch of salt

Instructions

  1. Soak the almonds: Place the raw almonds in a large bowl and cover them completely with cold water. Allow them to soak overnight or for at least 6 hours. This softens the almonds for easier blending and a smoother milk texture.
  2. Blend the almonds: Rinse and drain the soaked almonds thoroughly. Transfer them to a blender along with 2 cups of fresh water. Blend on high speed for approximately 1 minute until the mixture is smooth and creamy.
  3. Strain the almond milk: Place a nut milk bag or a fine mesh strainer lined with cheesecloth over a large bowl. Pour the blended almond mixture into the bag and gently squeeze to extract as much liquid as possible. Discard or save the leftover almond pulp for other recipes.
  4. Prepare the creamer mixture: Transfer the freshly strained almond milk to a saucepan. Scoop out 1/2 cup of solid coconut cream from a refrigerated can of full-fat coconut milk, avoiding the watery part, and add it to the saucepan. At this stage, add a pinch of salt, and if desired, stir in maple syrup, vanilla extract, cinnamon, or your favorite spices to enhance the flavor.
  5. Heat and combine: Warm the mixture over low to medium heat, whisking constantly. Heat just until the coconut cream melts into the almond milk; avoid boiling or overheating to retain the best texture and flavor.
  6. Store and use: Once combined and smooth, transfer the creamer to a clean glass bottle or small bowl. Refrigerate and use within 5 days. Shake or stir before adding to coffee, tea, or cold brew for a creamy, flavorful boost.

Notes

  • Soaking almonds softens them for easier blending and improves the milk’s creaminess.
  • Use full-fat coconut milk for the creamiest texture by scooping out the coconut cream from the top after refrigerating.
  • If you prefer a sweeter creamer, adjust the amount of maple syrup to taste or substitute with other sweeteners like agave or honey (not vegan).
  • The leftover almond pulp can be dried and used in baking or added to smoothies for extra fiber.
  • Do not boil the creamer mixture, as overheating can cause separation and alter the flavor.
  • This creamer keeps well refrigerated for up to 5 days. Always shake before use as natural separation may occur.

Find it online: https://lauracooks.com/easy-almond-milk-coconut-creamer-recipe/