How to Make Almond Milk Creamer

Hand pours almond milk creamer into a mug of coffee.

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!

  • Author: Christine Tusher
  • Prep Time: 10 min
  • Soak Time: 4 days
  • Total Time: 96 hours 10 minutes
  • Yield: 8 servings 1x
  • Diet: Low Lactose



1c almonds, soaked for 4 days under refrigeration in an airtight container

2c water


  1. Rinse the soaked almonds in a colander to remove any residue from their skin. 
  2. 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.
  3. 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.
  4. 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. 
  5. 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.
  6. 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.


Keywords: how to make almond milk creamer, nut milk creamer recipe