Light and smooth, almond vanilla creamer is perfect for when you want something simple but flavorful. You’ll see how easy it is to make it yourself. Keep reading—there are plenty more great recipes in this article.
The Creamer
This creamer brings that nutty smoothness and a touch of vanilla sweetness that somehow just works in coffee. Here’s what you’ll need, how to throw it together, and a few little tricks.
Equipment
You don’t need much to get started—just a few basics from your kitchen.
- A high-powered blender is ideal for that creamy finish, but a regular blender will do in a pinch (it just might not be quite as silky).
- Fine-mesh strainer or nut milk bag for straining out any almond bits.
- Small saucepan for warming things up or dissolving sweetener if you want.
- Glass bottles or jars with tight lids—makes storing in the fridge a breeze.
Honestly, just make sure everything’s clean. A spatula is handy for scraping down the blender, and measuring cups and spoons help keep things on track.
Ingredients
Just a handful of things go into this creamer, but each one matters.
Here’s what you’ll need:
- 1 cup raw almonds, soaked overnight and drained
- 2 cups filtered water
- 2–3 tbsp pure maple syrup or agave
- 1½ tsp pure vanilla extract
- Pinch of sea salt
Want it thicker? Use a little less water. Craving more richness? Toss in a tablespoon of coconut oil or cashew butter. Sweetness and vanilla are totally adjustable—make it yours.
Instructions
Here’s how to make it happen:
- Soak almonds overnight, then drain and rinse.
- Pop the almonds and 2 cups fresh water into your blender.
- Blend on high for about a minute, until it’s nice and smooth.
- Strain the mix through a nut milk bag or fine-mesh strainer into a bowl.
- Pour the liquid back in the blender. Add maple syrup, vanilla, and salt. Blend for another 15 seconds.
- Give it a taste—add more sweetener or vanilla if you want.
- Pour into a glass bottle or jar and stash in the fridge. Shake well before using.
Best within about a week—after that, the flavor just isn’t quite the same.
Tasting Notes
The flavor? Nutty, a little sweet, and surprisingly smooth. The almond base gives it body, while vanilla brings a gentle warmth. Maple syrup adds a bit of depth but doesn’t steal the show.
It plays nicely with both hot and iced drinks. You won’t lose the taste of your coffee—if anything, it lifts it up a notch. Want more vanilla? Just add another drop or two. Why not?
Quick Pro Tips
- Soak almonds overnight; it really softens them up and gives the creamer a much silkier vibe. If you’re short on time, hot water for an hour kind of works, though the taste isn’t quite the same.
- Double-strain if your blender leaves behind too much pulp—nobody wants gritty creamer in their coffee.
- Add a pinch more salt if things taste a bit dull. Somehow, salt just makes the sweetness and vanilla pop.
- Try different sweeteners—stevia works if you want to skip the sugar, but honestly, use whatever you like.
- Shake before using; it separates naturally since there aren’t any weird additives or thickeners in there.
Honestly, making a big batch and freezing it in ice cube trays is a game changer if you want it to last longer.
