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.

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

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!

4.85 from 13 votes
Print
Almond Milk Coffee Creamer
Prep Time
10 mins
Total Time
10 mins
 
A creamy, non-dairy alternative for serving with coffee or tea.
Course: Breakfast, Drinks
Servings: 4 cups
Calories: 265 kcal
Author: Detoxinista.com
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.
Recipe 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!

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Comments

Julie

Thanks for another awesome recipe! Coffee creamer has been my weak spot in several instances, and I’m really grateful to be able to have a healthy alternative.

Mine only lasts 3-7 days, probably depending on the emulsion, so I’ve been making it in small batches. It’s worth it! I added vanilla, and have also used chopped/soaked dates for sweetener, based on another website’s recommendation.

Yaritza

When I first gave up milk I started drinking almond milk. I hated it in my coffee but loved it in everything else! Then I found an almond/coconut blend milk! It’s awesome in my coffee, so this creamer should be outstanding!

DarlaB

SOOOO GOOD!!!!!!!

Adrienne

I’d luv to have an almond based creamer for my coffee without the coconut oil, for those of us O- blood types who want to stay away from coconut ingredients… Hmm…maybe I’ll play around!

Jane

Having attempted many non-dairy creamer creations, I wonder if you have actually used this. There won’t be any similarity to using dairy half and half and a batch this size will have a different result in your coffee after sitting in the refrigerator for several days – it will separate and look unappealing. This recipe would result in a very thin and watery “creamer” due to the high amount of water versus the 1 cup of almonds. I love creamed coffee but otherwise avoid dairy. Commercial non-dairy creamers are too sugar laden. I really do wish there was decent solution. I tried using guar gum to better emulsify this and I’ve tried coconut milk using full fat canned, tetra boxed coconut milk, and the homemade version. It’s back to the creation counter I guess.

    Megan

    It sounds like you haven’t actually tried this recipe? I enjoy it regularly in my coffee, and it definitely provides the creaminess I love!

Donna

Do you blanch your almonds before soaking? I’ve done that once only and although it was a breeze to strain, the milk separated significantly and curdled in my coffe after a few days. This hasn’t happened with un blanched almonds but straining through cheesecloth is quite a mess!

    Megan

    No, I usually just use whole almonds.

Nicole

I keep having the separation issue in my tea, I never thought to add coconut oil but that is genius! Will definitely be trying it out soon. I have a mate late recipe I’m working on and need to figure out how to avoid that separation!

Sophie

Why haven`t I googled “make coffee creamer” before!? What an AMAZING idea! My friend already suggested I add coconut oil to my coffee, and now THIS! I might add some organic vanilla essence if I want a french vanilla coffee! Thanks for that, I will try it today 🙂

Sophie

AMAZING!!! Just made it this morning. It is the first time that I make my own almond milk. I never thought it would taste soooooo gooood!! The coconut oil adds this great silky texture and taste. Awesome, will be having this creamer forever now! (+ have almond meal from the process to make banana bread omg?!?)

Sandra

I think I will try not adding the coconut oil until after I strain my almond meal because I always make flour out of the meal. So easy in the oven but I’m afraid with the oil mixed in it may burn? Any thoughts on that? I won’t be making this til next week when I shop for almonds so I can’t experiment yet.

Jen

I just made this from your book. It is so yummy and just the recipe I needed! I used cashews because that’s what I had and it was yummy.

The book has instructions for turning this into french vanilla creamer. I am wondering about vanilla bean powder. I thought it may be extra tasty instead of vanilla extract. Do you have any thoughts on that? A lot of paleo recipes call for a vanilla bean but vanilla bean powder seems much more convenient, except I never see it mentioned.

rebecca

I’m a little late to this party, but…. I can’t wait to try this!! My question is- have you ever tried coconut cream (from the canned coconut milk) in your homemade almond milk? I wondered if that would be creamier than coconut oil or if anyone had any results. Thanks for the tip and have a good day!

    Dani

    I switched to canned coconut milk in my coffee when I went dairy free … it’s OK, not great, but gets the job done. I like that the fat in it sustains me for the morning but it doesn’t have the creaminess/mouth texture that my heavy cream does. Dairy is now a big no-no for me so I make do.

    I personally don’t like coconut oil in my coffee but did use it in the past for its health benefits (I continue to use it in other recipes but just don’t care for it in my coffee unless I mix it in with some ghee or irish butter and whirl it up in my blender to make it frothy).

    I’ll have to give this almond milk recipe a try based on the reviews. I’ve tried store bought nut milks as alternatives but they didn’t do much for me.

Jennifer

Hi there. Thank you so much for this recipe. I am soaking my almonds as I type. I purchased organic non pasteurized almonds and was curious if they still needed to be soaked. A lot of websites I looked at said they do and that they should be soaked in filtered water with salt. I am curious if you soak your almonds with salt and if you know why one way or the other.

Thank you!

Dina

Hello!

Just made this. AMAZING texture, taste, no added sugar, and none of the preservative junk. Thank you for this coffee- (life??-) changing recipe.

A couple of tips if you’re a newbie like me and making almond milk AND this recipe for the first time:

My Ninja blender is not strong enough to liquify coconut oil (which is solid at room temperature). With some trial and error I figured out a quick 30 seconds- 1 minute in the microwave or on the stove on very low heat renders the oil into a lovely clear liquid that then emulsifies nicely with the milk– no separation problems. It just needs to melt– no boiling!

Also read somewhere else that (believe it or not) paint strainer bags, available in the paint section at Lowe’s or Home Depot for a whopping $2-3, work wonders on straining almond milk and they DO. The mesh is fine and slippery enough that it strains like a charm and the pulp doesn’t stick to the fabric– comes out in one easy-clean up ball. In addition, the bags I found have an elasticized rim; so it can slip easily over a large measuring cup, for example, and doesn’t collapse into the bowl while you’re trying to strain the milk.

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