Welcome back! Today I want to share my recipe for homemade Almond Milk Creamer. Some of you have probably made a version of plant-based milk at home. The difference between plain almond milk and this thick and rich almond creamer is the amount of water and sweetener added.
This is probably the least intimidating recipe you’ll read all month! Just 3 ingredients and a little patience and you’ll be enjoying fresh, creamy and dreamy, almond milk creamer at home!
Why make Almond Milk Creamer at Home
There are SO many reasons! Once you make this you’ll see that the taste is far better when you get to use fresh ingredients. An added benefit is that no additional ingredients are needed to preserve the cream and extend its shelf life for transport.
Healthwise making almond milk creamer at home preserves more of the nutrients and good, heart-healthy fats. You won’t miss out on calcium either as almonds also contain this bone growth vitamin. Let’s not forget about the money. While almonds can be on the pricey side of the nut family it is still far cheaper to buy fresh nuts and make your own creamer.
Last but not least I want to mention that making this at home has the added benefit of being a zero-waste recipe. No extra plastic packaging needed for each batch. For your money, you get not only the silky smooth almond milk cream, but you get to keep the almond meal for use in other baking!
Almond meal is just the ground up whole almond. Not to be confused with almond flour, which is usually made from blanched almonds and is ground much finer. Almond meal is can be used for a variety of baked goods including loaves of bread, pizza dough, and cookies. Almond milk creamer is so versatile.
Add a little of your favorite flavored syrup to your cream to recreate that coffee house specialty. This recipe lets you decide how sweet or flavorful you want your cream to be. I like to keep my creamer almost plain. That way I can add in my favorite simple syrup to get that fresh-brewed morning cup the attention it deserves.
My personal favorite syrup to add is my Maple Simple Syrup recipe. You could also try out the Mocha Simple Syrup and get that classic mocha latte in your own kitchen.
Tips and Tricks to the Best Almond Milk Creamer
Use fresh nuts
That sounds like a no-brainer, but really, almonds can go off their flavor if left too long. And I mean WAY too long. Some articles I’ve read will list the shelf life of almonds at a year or more. I haven’t found that to be the case. My advice? Use those nuts within 6 months. Tops.
The oils will become rancid. Make sure you start with fresh nuts. You’ll notice a moldy smell if your almonds have been sitting around too long. To keep them fresh you can store them in the fridge or freezer.
Soak Your Almonds
This recipe comes together in just a few minutes, however, you must soak your almonds for at least 8 hours for them to become nice and plump. If you want to soak longer than that you can. Refrigerate if soaking longer. Just remember to change out the water every 12 hours. Do not soak for more than 48 hours, we don’t want the nuts to go bad!
Wash Your Almonds
Thoroughly rinse your almonds after soaking. You want to get rid of anything that might add bitterness to the flavor.
What’s a Nut Milk Bag?
A nut milk bag is a tool used to make plant-based milk. It’s a small cloth bag that acts like a very very VERY fine sieve. I highly recommend getting one so you can make fresh plant-based milk and creamers at home. I use one that looks like this bag I got years ago on Amazon (not an affiliate link). If you don’t own a milk bag, you can line the bowl of a mesh sieve with cheesecloth. This method definitely works, however you may get more of the almond meal in your final product. But we don’t care, we love all those healthy almonds, right?
Now for the main event!
- 1.5 cups raw almonds (not roasted, not salted)
- 3 cups of water + more for soaking
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon maple syrup (optional)
Step 1: Soak your almonds for at least 8 hours and up to 48 hours.
Step 2: Drain and rinse off your almonds. Then add them to the blender.
Step 3: Add 4 cups of water to the blender. Be careful not to pass the maximum fill line on your blender. If you need to you can do this in batches. The end product will all mix beautifully together.
Step 4: Blend on high for about 3-5 minutes or until the almonds are finley ground.
Step 5: Pour the contents of the blender into the nut milk bag, held over a large bowl. If using cheesecloth and strainer method, pour the mixture over the cheesecloth-lined mesh sieve. Let this naturally drain for a few minutes. Next, when most of the liquid has been released, squeeze the bag or cloth over the bowl to get as much liquid out of the bag as possible.
Step 6: Add the sweetener and vanilla to the bowl of nut milk and stir to combine.
And that’s all there is to making fresh Almond Milk Coffee Creamer at home! Just a few ingredients, a dash of patience and you’ll have created a wonderful, and very impressive sounding, staple right in your own kitchen. Now it’s ready to be poured thick, or just add a splash for flavor. This cream also froths nicely so you can enjoy those expensive coffee shop lattes from your own home!
Thank you so much for reading and I hope you enjoyed this recipe. Please share your masterpieces with me on Instagram with #veganbakingathome! Be sure to tag me for comments and support @veganbakingathome.
Until next time!