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Please keep in mind that while I am a certified Health Coach, I am not a registered dietitian or doctor. This blog is not intended as medical or nutritional advice. My posts are based on my own research and personal experience. You should always consult a doctor before making any changes to your diet and exercise routine. You are ultimately responsible for your own health!
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Almond Milk Coffee Creamer

If you’ve ever tried using store-bought almond milk in your morning coffee, you probably know that it doesn’t make a very good “creamer” substitute. It can curdle, it can separate, it can taste like preservatives… really, nothing that you want in a coffee creamer.

Homemade almond milk, on the other hand, tastes amazing in coffee.images

Especially with my latest discovery–> blending in coconut oil!

By emulsifying a bit of coconut oil into your almond milk, not only will you have a thick, creamy coffee addition, you’ll also be adding some beneficial medium-chain fatty acids into your day. Medium-chain fatty acids, also called MCTs, actually boost your metabolism and help your body use fat for energy, as opposed to storing it, which may help optimize body weight and reduce your risk of Type 2 Diabetes. [source]

It’s coffee creamer with benefits!

Almond Milk Coffee Creamer
makes 4 cups

Ingredients:

1 cup raw almonds, soaked 6-8 hours & rinsed well
4 cups filtered water
2 Tablespoons coconut oil

nut milk bag, or fine strainer

Directions:

Combine all ingredients into a high-powered blender, and blend until very smooth and creamy.

Position the nut milk bag over a large bowl, then pour the blender contents into the bag to strain. Squeeze well, until only dry almond pulp remains in the bag. (Reserve the leftover almond pulp for another recipe!)

Transfer the almond milk to a sealed container, and store in the fridge for up to a week.

Note: Freshly made almond milk produces a lovely foam, perfect for making a latte or cafe au lait, if used right away!

4.8 from 9 reviews

Almond Milk Coffee Creamer
Author: 
Prep time: 
Total time: 
Serves: 4 cups
 
A creamy, non-dairy alternative for serving with coffee or tea.
Ingredients
  • 1 cup raw almonds, soaked 6-8 hours & rinsed well
  • 4 cups filtered water
  • 2 Tablespoons coconut oil
  • nut milk bag, or fine strainer
Instructions
  1. Combine all ingredients into a high-powered blender, and blend until very smooth and creamy.
  2. Position the nut milk bag over a large bowl, then pour the blender contents into the bag to strain.
  3. Squeeze well, until only dry almond pulp remains in the bag. (Reserve the leftover almond pulp for another recipe!)
  4. Transfer the almond milk to a sealed container, and store in the fridge for up to a week.
Notes
Freshly made almond milk produces a lovely foam, perfect for making a latte or cafe au lait, if used right away! ©Detoxinista.com

Hope this creamy tip makes your morning a little brighter!

Reader Feedback: Are you a coffee or tea drinker? Do you add cream to your morning beverage? If nothing else, I hope you’re inspired to make your own almond milk if you haven’t tried it already. It’s so easy, and so much tastier!

80 comments to Almond Milk Coffee Creamer

  • I have been adding regular homemade almond milk to the blender with my coffee and a tablespoon of coconut oil, and that has been delicious, too. That way I can still use the regular almond milk in my protein shakes, but combine it with coconut oil for a creamy coffee.

  • Mina

    I am trying to eliminate dairy from my diet (little by little) and in the process I am trying to find alternatives. I am one of those who can’t drink black coffee and I came across your recipe. I was skeptical when I read it, but I thought “oh well, I’ll give it a try anyways…” and boy, was I pleasantly surprised! I never thought I would say it, but here we go: “it’s better than the dairy creamer!!” I am so happy to have found it. I dry the almond stuff left behind to make almond flour and I’ll use it to make almond bread. Thanks so much. God bless you!

  • Amy

    I have just made almond milk for the first time. I started with just a few soaked almonds as a test and put them in the blender whole. I got a slightly brown milk, so for the second batch I skinned them first. The skins come off easily and the milk strains more easily too. I only do a handful of almonds at a time as I don’t need much milk. I also added just a tiny pinch of celtic salt. I used the milk in cocoa and it did look lovely and frothy. Cocoa is already rich enough for me so I didn’t add coconut oil. I have just bought some organic coffee beans as a once a week treat, so I look forward to trying it in that.
    The milk has a fairly bland taste but definitely a good substitute for cows milk.
    I only used a silly little hand blender and a little kitchen sieve but it worked OK except that I did get a bit of nutty sediment at the bottom of my cocoa. But that’s OK.

  • Amy

    Where can i get coconut oil from? Can i use tinned coconut milk instead?

    • DPS

      No, coconut milk is not the same as coconut oil. They have totally different properties.
      Even in small towns now you can often find coconut oil at regular grocery stores… I’d check the health food section first.

  • […] through for me with this almond creamer recipe. I love this recipe, but then I stumbled across this almond milk coffee creamer recipe that called for coconut oil and was intrigued. By combining elements from both, I discovered my […]

  • Krystn

    I made this creamer this morning and it’s delish! For my tastes I did add a few dates, some vanilla and some cinnamon. No more store bought junk for me. Thank you so much!

  • Joy Dauble

    My blender isn’t really very good. I’m afraid of putting nuts in it. Can I make this in a food processor? That kitchen gadget of mine works like a charm. Thanks!

  • Gen

    I discovered Tropical Traditions online. I buy my Coconut oil (gold), shredded flakes and to die for Coconut Cream Concentrate aka coconut butter. I typically make my own coconut milk from the shredded coconut. I’ve been putting a little bit of oil in my coffee and tea for ages. So healthfully good for your body.

  • Kelly

    I just made this with hazelnuts, it is amazing! It’s very creamy, more so than the store bought dairy alternatives. What a great blog, there’s so many great recipes I’m excited to try!

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