Love homemade almond milk but want something with more body for your morning coffee? Same. That’s why I learned how to make almond milk creamer. Trust me: if you can make almond milk, you can make the creamiest, dreamiest nut milk creamer you’ve ever tasted. And it froths up light and airy, too!
This Is My Favorite Nut Milk Creamer Recipe Because…
- It super quick. Just 10 minutes and you’re done!
- It requires no special ingredients. Just almonds and water. That’s it!
- Unlike many store-bought non-dairy creamers, it contains no emulsifiers or carrageenan.
- It’s a great solution for when you’ve soaked too many almonds for your homemade almond milk.
How To Thicken Almond Milk For Creamer
It all starts with your soaking time. The longer you soak your almonds before making almond milk creamer, the richer and creamier it will be. That’s why I recommend soaking your nuts for the full four days before breaking out the blender. While a day or two of soaking will be ok, going longer enables the almonds to absorb more moisture and yields more creamer.
Don’t soak your almonds for longer than 4 days, though, because they may become rancid. You’ll know they’ve gone off because they’ll smell sour and the outsides will be slimy.
Variations
Once you learn how to make almond milk creamer, then you can make pretty much any nut milk creamer. I’ve applied these instructions and ratios with success to cashews, hazelnuts, and macadamia nuts. You can even blend together different nuts to customize the taste!
How To Use Homemade Almond Milk Creamer
Add a splash to your morning coffee, or use a blender or milk frother to create a light and airy latte, golden milk, matcha drink, or coffee with MCT oil. You can also add a scoop of collagen peptides for even more protein.
Missing The Flavor Of Real Cream? Try This Variation.
Real milk is slightly sweet and a little salty, but this almond milk creamer recipe tastes like nuts. While I usually enjoy this flavor, I sometimes miss the taste of cow’s milk. When that happens, I toss a date in with my almonds while they soak. This infuses them with a little sweetness, which I then balance by adding a pinch of salt during the blending process.
My Nut Milk Creamer Recipe
INGREDIENTS
- 1c almonds, soaked for 4 days under refrigeration in an airtight container
- 2c water
That’s it.
EQUIPMENT
- blender
- nut milk bag
- airtight carafe
METHOD
- Rinse the soaked almonds in a colander to remove any residue from their skin. It’s normal for them to have a slightly cloudy, slippery coating, but they’ve gone bad if they’re slimy and smell rancid.
- Place the soaked, rinsed almonds in a blender. Add 2 c water and blend on the highest speed for 60 seconds, or until no large chunks of almonds remain.
- Place a nut milk bag inside a liquid measuring cup or bowl with a spout, wrap the edge with the cord around the outside of the bowl so that the bag forms a liner. Cinch the cord as best you can to help keep the nut milk bag in place.
- With one hand on the edge of the bowl or measuring cup to help keep the nut milk bag from slipping, pour the blender’s entire contents into the nut milk bag. Use a spatula to scrape out any almond pulp that is stuck in the bottom near the blade.
- Lift the bag out of the bowl or measuring cup and cinch the top closed, then begin squeezing, starting at the top of the bag and using a downward motion to push the almond milk out of the bottom portion of the bag. You’ll notice the liquid coming out of the bag is thick and very creamy. Success! Keep going until almost nothing is coming out of the bag.
- Pour the almond creamer into an airtight carafe and store in the refrigerator. Use within 3-5 days. Refrigerate almond pulp in a sealed bag for 3-5 days or freeze for use in other recipes later.
More Dairy-Free Recipes Like this:
- Homemade Almond Milk
- Vegan Alfredo Sauce
- No-Banana Spinach Smoothie
- Mango Blueberry Smoothie
- Golden Pumpkin Smoothie
Note: This blog is my business, so my posts sometimes include affiliate links to helpful products that I trust.
PrintHow to Make Almond Milk Creamer
Rich and creamy and easy to froth, this easy nut milk creamer recipe is perfect for splashing in your morning coffee or whipping up your favorite latte or matcha drink. And with just two ingredients, it couldn’t be easier to make!
- Prep Time: 10 min
- Soak Time: 4 days
- Total Time: 96 hours 10 minutes
- Yield: 8 servings 1x
- Diet: Low Lactose
Ingredients
1c almonds, soaked for 4 days under refrigeration in an airtight container
2c water
Instructions
- Rinse the soaked almonds in a colander to remove any residue from their skin.
- Place the soaked, rinsed almonds in a blender. Add 2 c water and blend on the highest speed for 60 seconds, or until no large chunks of almonds remain.
- Place a nut milk bag inside a liquid measuring cup or bowl with a spout, wrap the edge with the cord around the outside of the bowl so that the bag forms a liner. Cinch the cord as best you can to help keep the nut milk bag in place.
- With one hand on the edge of the bowl or measuring cup to help keep the nut milk bag from slipping, pour the blender’s entire contents into the nut milk bag. Use a spatula to scrape out any almond pulp that is stuck in the bottom near the blade.
- Lift the bag out of the bowl or measuring cup and cinch the top closed, then begin squeezing, starting at the top of the bag and using a downward motion to push the almond milk out of the bottom portion of the bag until all the liquid has been squeezed out.
- Pour the almond milk creamer into an airtight carafe and store in the refrigerator. Use within 3-5 days. Refrigerate almond pulp in a sealed bag for 3-5 days or freeze for use in other recipes later.
Nutrition
- Serving Size: 1/4 c
- Calories: 87
- Sugar: 2.6g
- Fat: 6.7g
- Saturated Fat: .5g
- Unsaturated Fat: 6.2g
- Trans Fat: 0
- Carbohydrates: 8.2g
- Fiber: 1.9g
- Protein: 2.9g
- Cholesterol: 0
Keywords: how to make almond milk creamer, nut milk creamer recipe
