almond coffee cream

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For the longest time I resisted even looking into how a person would make their own almond milk, assuming it must be an involved and tedious process. So wrong! It’s one of the easiest things to do and the results are so worth it. I especially love making this thicker almond cream because it’s so delicious in my morning coffee. You can use cheesecloth in the process, but a small investment in a re-useable nut milk bag from your local health food store is also well worth it.


1 c. raw almonds
2 cups of water
4 pitted medjool dates

To prepare:

Soak almonds in a bowl overnight (use enough water to cover by an inch or so). The next day, drain & rinse the almonds, then put them in a blender with 2 cups of water and the dates and blend until smooth.

Place a mesh strainer over a large bowl. Place the nut bag or cheesecloth in the strainer, and pour the contents of the blender into the bag or cloth. Let the liquid slowly drain through (You can squeeze the cloth or bag to speed up the process a bit, or just let gravity do the work.)

Once fully drained, put the cream into an sealed container and refrigerate for up to 3-4 days. The pulp can be dried and used in baking if you like, or composted.

Experiment with cinnamon, pumpkin pie spice, maple syrup in the place of the dates and vanilla.  All yummy, although my fave is this straight-up simple version.


2 thoughts on “almond coffee cream”

  1. I’m a little confused about the directions… In the ingredients, it says: “2 cups of almond milk”, but in the preparation instructions, it says to mix the almonds with “2 cups of water”… Which part is incorrect?

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