Step 1

Place the almonds in a large bowl and cover with cold water. Soak the almonds overnight, or for at least 6 hours.

Step 2

Rinse the almonds and drain. Place them into a blender with the 2 cups water. Blend on high-speed for about 1 minute.

Step 3

Place a nut milk bag over a large bowl. Pour the almond milk into the bag and gently squeeze to release the almond milk. Discard the almond pulp, or keep for other uses.

Step 4

Transfer the almond milk to a saucepan, set aside. Open a refrigerated can of full-fat coconut milk and scoop out 1/2 cup of solid coconut cream, leaving out the coconut water. Add it to the saucepan. At this point, you can add a pinch of salt, some maple syrup, vanilla extract, cinnamon, or your favorite spices.

Step 5

Heat over low-medium heat, whisking constantly until the coconut cream has melted. Do not heat too much or bring to a boil, you just want the coconut cream to melt.

Step 6

Transfer to a clean glass bottle, or small bowl and refrigerate. Stir into coffee, tea, or even cold brew. The creamer will keep for up to 5 days in the refrigerator.