If you’re missing a splash of cream in your morning coffee, I have something for you.
This 2-ingredient coffee creamer, or half and half if you prefer, is rich, silky smooth and super easy to make! Ready?
The base of this creamer is homemade almond milk, combined with some coconut cream for a creamier and thicker texture. I used to stir coconut cream in my coffee but the downside is that it tastes too much like coconut and the cream becomes very hard if stored in the fridge. By using a mix of almond milk and coconut cream, this creamer has a more subtle flavor and stays liquid in the fridge. Plus it’s lower in calories and fat.
You probably know by now how to make your own almond milk, just soak some almonds overnight, blend with water and strain. The recommended ratio is usually 1:3, but I went with a ratio of one part almonds for two parts water to get a richer milk.
Once your almond milk is ready, all you need to do is stir in the coconut cream and mix well. At this point, you can add your favorite flavorings: vanilla, cinnamon, cardamom, almond extract, etc. I usually prefer to keep mine unflavored so it doesn’t cover the taste of coffee, but it’s up to you.
Just a tablespoon of creamer in your cup of coffee will take it to the next level. It has the perfect texture: incredibly smooth, thick but pourable, and it mixes very well in coffee. I love to stir it in iced coffee or cold brew.
Let me know in the comments if you try this recipe!
Easy Almond Milk Creamer
Rich and smooth 2-ingredient almond milk creamer. Perfect to enhance your cup of coffee or tea!
Yield: 2 and 1/2 cups 1x
Print Recipe
Pin RecipeIngredients
- 1 cup (140g) raw almonds
- 2 cups (500ml) water
- 1/2 cup (100g) coconut cream (from one can coconut milk)
- optional: 1/4 tsp vanilla extract, 2 tbsp maple syrup, a pinch of salt
Instructions
- Place the almonds in a large bowl and cover with cold water. Soak the almonds overnight, or at least 6 hours.
- Rinse the almonds and drain. Place them into a blender with the 2 cups water. Blend on high-speed for about 1 minute.
- Place a nut milk bag over a large bowl. Pour the almond milk into the bag and gently squeeze to release the almond milk. Discard the almond pulp, or keep for other uses.
- Transfer the almond milk to a saucepan, set aside. Open a refrigerated can of full-fat coconut milk and scoop out 1/2 cup of solid coconut cream, leaving out the coconut water. Add it to the saucepan. At this point, you can add a pinch of salt, some maple syrup, vanilla extract, cinnamon, or your favorite spices.
- Heat over low-medium heat, whisking constantly until the coconut cream has melted. Do not heat too much or bring to a boil, you just want the coconut cream to melt.
- Transfer to a clean glass bottle, or small bowl and refrigerate. Stir into coffee, tea, or even cold brew. The creamer will keep for up to 5 days in the refrigerator.
Notes
Creamer might separate in the refrigerator, just give it a good shake before using.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 15
- Sugar: 0g
- Fat: 1.4g
- Carbohydrates: 0g
- Fiber: 0.2g
- Protein: 0.2g
Hello again Thomas! I’ve been pretty busy lately, working on my cookbook, but I receive your emails and I ALWAYS am PASSIONATELY excited, inspired and captivated by your WONDERFUL recipes!!! Every single time I get your notice of a new recipe you’ve come up with, I simply am AWESTRUCK with your talent and creativity and diligence, as well as your love and kindness in sharing them with us all. I’ve said it before, in one way or another, but I’ll say it again: YOU ARE ABSOLUTELY BRILLIANT!!! I am constantly amazed at these recipes you come up with, and with your superior level of creativity in coming up with them.
I have not made this recipe yet, mostly because I don’t have a nut bag and I have never before prepared homemade almond milk, but I’m in the process of getting everything I need. However, I do have a question about making the almond milk . . .
My Question: Do you use blanched almonds, which, I believe, although the skins are removed in that process, may remove some of the nutrients and fiber as well? I am wondering if, for this recipe, you use regular raw organic almonds with the skins intact, or if you use the blanched variety, with the skin already removed (or just blanch regular almonds yourself, at home, which seems a bit of a pain in the patooshka….I just made up that word…hahaha!). Whenever possible, I prefer to use the entire almonds in other types of recipes, because of the added flavonoids, nutrition and fiber. However, I’m wondering if that would negatively affect the taste and texture of this recipe for this creamer. I ALWAYS try out recipes, especially for the first time, doing PRECISELY what the author does, so please let me know what YOU use: Blanched or unblanched, and if blanched, do you do that yourself?
Please let me know as soon as you can, as I am INCREDIBLY EXCITED to try this recipe, just as soon as I can!!
And thank you again for coming up with this recipe. Before becoming 100% plant-based nearly 9 years ago, I had always been a HUUUUGE fan of heavy cream and half & half in brewed coffee as well as in place of milk in hot cocoa (!!!), and I expect that this recipe would also be wonderful to use in other types of recipes which would normally use heavy cream or half & half (such as ICE CREAMS!!!!!…..Mmmmmm…OH YUMMMMMMMMMY!!!!)
Thank you again, Thomas, for all your hard work and SPECTACULAR artistry!!! I look forward to your comments, and thank you for that, too, in advance!
Sincerely, Daryl
Hey Daryl,
Thanks! You will see, making almond milk from scratch is very easy and quick.
I think you are right about the nutrients present in the skin of the almonds, it’s always better to use whole almonds with the skin on.
Personally, I use both depending on the recipe. For example, I prefer blanched almonds for almond butter because it yields a creamier texture. For this coffee creamer, I used almonds with the skin on. Not sure why, but it seems almonds with the skins result in a milder, more subtle almond flavor when making milk. You don’t want a strong almond taste in a creamer, so I recommend using unblanched almonds.
I haven’t tried it yet with hot cocoa but I’m definitely going to this winter! 🙂 Yes you can use it in other recipes as well, it’s delicious stirred into soups!
Let me know if you try this recipe!
There is no date posted so oh well. I NEVER waste money on nut bags. Clean old T shirts work great. As do white pillow cases from dollar general. Before I became vegan I made cheese, I always use this method to help with cost.
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Hi Thomas, I haven’t made this yet but I certainly will. I would like to know if you tried to make it lather, for café au lait ?
Thank you
Hi Lise,
I don’t have a frother so I can’t say, but I guess you should be able to make some art latte though.
FYI: don’t do what i did by purchasing “coconut cream” made by Rolands. I believe the recipe calls only for a can of coconut milk w/the thick cream used.
That’s correct Andrea, you refrigerate a can of full-fat coconut milk in the fridge and only use the thick and solid cream on top.
I also tried buying coconut cream once and the flavor was not as good.
Thanks Thomas for your amazing recipes, especially the artisan cheeses! Just making the coffee creamer now, trying the cheeses shortly. After being vegetarian for some 44 years (!!) I switched to being vegan a few months ago and thought I would have to give up my beloved coffee with cream and all the many varieties of cheese that formed a very large part of my diet, but not so! And the added bonus of being able to make my own! Thanks again for such an inspirational website and for all the work that has gone into producing these recipes, so much appreciated!
Kind regards
Pat
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Thanks for the rating and kind words Pat! Glad to hear you liked it 🙂
You don’t have to soak the almonds for 6 hours. Just gently boil them to soften them for 15 minutes.
Hi there,
Looking forward to making this creamer for my hot tea, now using carnation evaporated milk which has to go because of sugar. Any suggestions which coconut cream to buy.
Thanks,
Raj.
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Hey Raj,
I would recommend buying full-fat coconut milk, check the calories on the back of the cans and get the one that has the highest number and little to no added gums, this way you can seperate the cream from the water. Or, if you can find cans of coconut cream it’s even easier!
Can you use store bought unsweetened almond milk for this coconut/almond creamer, I do not know what a nut bag strainer is or where to purchase one, so will store bought work just as well?
Yes, store-bought almond milk should work here!
I’ve made this recipe dozens of times. It has officially replaced whole milk in my coffee. I always double the recipe, using a full can of coconut milk.
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Glad you like it Sara! Thanks for your feedback!
This sounds awesome! I have chron’s disease and have to cut out dairy and a lot of other things. Did a food reactive test and found that almonds and coconut are ok. But I miss my coffee creamer sooooooo much. I’ve tried the store bought nut creamers but they have some funky ingredients in them. I also tried to make a creamer myself with coconut and almond milk – epic fail. Looking forward to trying this!!!
Let me know if you try it Alice!