I can’t start my day without a good cup of coffee, but I never liked relying on store-bought creamers. They often taste too sweet and come with ingredients I can’t even pronounce.
That’s when I started making my own coffee creamer with almond milk. It’s light, creamy, and completely customizable. I get to choose the sweetness, add natural flavors, and keep it dairy-free.
The best part is that it only takes a few minutes to make, and I always have a fresh batch ready in my fridge. Now, my morning coffee feels like a café treat without the guilt.
How To Make Coffee Creamer Recipe With Almond Milk?
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Beverage / Coffee Add-on
Cuisine: American
Difficulty: Easy
Yield: About 2 cups
Equipment Needed
- Small saucepan
- Whisk
- Measuring cups and spoons
- Glass jar with lid for storage
Ingredients
- 2 cups unsweetened almond milk
- 3 tablespoons pure maple syrup or honey (for sweetness)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- Pinch of salt
Step-by-Step Instructions
Step 1: Warm the Almond Milk
I pour the almond milk into a small saucepan and set it over low heat. I warm it gently, making sure not to boil it.
Step 2: Add Sweetener and Flavor
I whisk in maple syrup (or honey), vanilla extract, and a pinch of salt. The cinnamon adds a cozy flavor, so I sometimes stir that in too.
Step 3: Blend Smoothly
I continue whisking until everything combines smoothly. I let it heat for 3–4 minutes to blend the flavors well.
Step 4: Store the Creamer
Once done, I pour the mixture into a clean glass jar. I keep it in the refrigerator and shake it before each use. It usually lasts for up to 5–6 days.
Nutrition Facts
· Calories: 20–25
· Protein: 0.5g
· Fat: 1g
· Carbohydrates: 3–4g
· Sugar: 2–3g
· Fiber: 0g
· Calcium: 40mg
· Vitamin E: 1mg
Serving Suggestions
I usually stir a few spoonfuls of this almond milk creamer into my hot morning coffee, but it also tastes amazing in iced coffee on warmer days. Sometimes I use it in black tea for a smooth, creamy twist.
If I want a cozy flavor, I pair it with cinnamon or nutmeg on top of my latte. It also blends well in protein shakes or hot cocoa when I want a lighter dairy-free option.
Tips and Variations
·Shake before using: Since this creamer doesn’t have stabilizers, the ingredients may separate in the fridge. I always give it a good shake before pouring it into my coffee.
·Adjust sweetness: I like mine lightly sweet, but you can add more or less maple syrup (or use honey, agave, or coconut sugar).
·Make it extra creamy: Stir in a tablespoon of coconut cream or cashew butter for a richer texture.
·Flavored options: I switch it up by adding hazelnut extract, peppermint extract, or even a drop of almond extract for a nutty boost.
·Chocolate version: For a mocha-style creamer, whisk in 1 teaspoon of cocoa powder.
·Spiced version: Add pumpkin spice, chai spice, or just cinnamon for a seasonal twist.
·Sugar-free option: Swap natural sweeteners with stevia, monk fruit, or erythritol.
Health Benefits
This almond milk creamer gives me all the flavor I want in my coffee without the heaviness of traditional cream. Almond milk is naturally low in calories and fat, making it a lighter option for daily use.
It’s also a good source of vitamin E, which supports skin health and immunity. By making it at home, I skip the artificial flavors, preservatives, and excess sugar found in store-bought creamers. I love knowing exactly what goes into my cup, and it helps me enjoy coffee in a healthier way.
Note
I always store my almond milk coffee creamer in the fridge. Since it’s homemade, it doesn’t have preservatives, so I make smaller batches that I can finish within a week.
FAQ
1. How long does homemade almond milk coffee creamer last?
I usually keep mine in the refrigerator for up to 5–6 days. Since it doesn’t have preservatives, I like making small batches I can finish within a week.
2. Can I froth this creamer for lattes?
Yes! It froths nicely, especially if I warm it a little before using a frother. It won’t be as thick as dairy cream, but it still makes a lovely foam for lattes and cappuccinos.
3. Can I make it sugar-free?
Absolutely. I often swap the maple syrup with stevia, monk fruit, or another natural sugar-free sweetener.
4. What if I don’t like almond milk?
You can make this recipe with oat milk, cashew milk, or coconut milk for a slightly different taste and texture.
5. Why does my creamer separate in the fridge?
Homemade almond milk creamer doesn’t have stabilizers, so separation is normal. I just give it a good shake before using it.
6. Can I add flavors like hazelnut or caramel?
Yes! I love experimenting with extracts and spices. A drop of hazelnut, peppermint, or almond extract adds a fun twist, while cinnamon or pumpkin spice gives it a cozy seasonal flavor.
Conclusion
Making my own coffee creamer with almond milk has become one of my favorite little kitchen habits. It’s quick, budget-friendly, and I get to control the sweetness and flavor.
I no longer rely on store-bought creamers filled with additives, and my coffee tastes fresher and lighter every morning.
If you’re looking for a simple way to upgrade your daily cup, this homemade almond milk creamer is the perfect start.
Coffee Creamer Recipe with Almond Milk
Ingredients
Equipment
Method
- I pour the almond milk into a small saucepan and set it over low heat. I warm it gently, making sure not to boil it.
- I whisk in maple syrup (or honey), vanilla extract, and a pinch of salt. The cinnamon adds a cozy flavor, so I sometimes stir that in too.
- I continue whisking until everything combines smoothly. I let it heat for 3–4 minutes to blend the flavors well.