Keeping Up with the Coffee Trends: Royal Cup’s Guide to Homemade Non-Dairy Milks

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Are you a fan of non-dairy milk in your coffee?! It seems like every day there’s a new dairy-free option to try and our team at Royal Cup is HERE. FOR. IT. We’re sharing our secrets to skipping the overpriced, store-bought choices and making your favorite
non-dairy drinks from the comforts of home!

Almond Milk


  • 1 cup raw almonds (soaked overnight in cool water// or 1-2 hours in hot water)
  • 5 cups filtered water
  • 1 pinch sea salt
  • 2 whole dates (optional // pitted // omit for unsweetened)
  • 1 teaspoon vanilla extract (optional // omit for plain)


  1. Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes, so you get the most out of your almonds.
  2. Using a nut milk bag, strain the mixture until liquid is extracted. Discard pulp.
  3. Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh.
  4. Shake well before drinking, as it tends to separate.

Recipe courtesy of Minimalist Baker.


Oat Milk


  • 1 cup rolled oats
  • 4 cups water
  • ¼ teaspoon salt
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract


  1. Add all the ingredients to your blender and blend well.
  2. Using a nut milk bag, strain the mixture until liquid is extracted. Discard pulp.
  3. Transfer milk into a jar or covered bottle and refrigerate. Will keep for up to 5 days.
  4. Shake well before drinking. Enjoy!

Recipe courtesy of Loving It Vegan.


Cashew Milk


  • 1 cup raw cashews
  • 4 cups water, divided
  • 1 to 2 tablespoons maple syrup or honey
  • 2 teaspoons vanilla extract
  • Dash of sea salt
  • Pinch of cinnamon (optional)


  1. Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear.
  2. Add the cashews and 2 cups water to a blender. Start on a low setting and increase the speed until the cashews are completely broken up.
  3. Blend in an additional 2 cups of water, your sweetener of choice, vanilla extract, sea salt, and cinnamon (optional). If your blender doesn’t fully break down the cashews, strain the milk through a fine mesh strainer or cheese cloth.
  4. Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.

Recipe courtesy of Cookie + Kate.


Macadamia Milk


  • 1 cup unsalted macadamia nuts
  • 4 cups filtered water, plus more for soaking
  • 1 teaspoon vanilla extract (optional)
  • 1 tablespoon syrup


  1. Place the macadamia nuts in a large bowl.
  2. Cover them completely with water.
  3. Soak for at least two hours.
  4. Discard the water and rinse well several times.
  5. Place the macadamia nuts, 4 cups of water, and vanilla in a high-speed blender.
  6. Blend for 2-3 minutes until completely smooth.
  7. To ensure smooth texture, pour the mixture through a fine mesh strainer or a cheesecloth.
  8. Store in the refrigerator for up to 3 days.

Recipe courtesy of Wellness Mama.

We hope these non-daily creamer alternatives are the perfect finishing touches to your Royal Cup pick-me-up! Make sure to try these recipes and share your creations with us on FacebookTwitter, and Instagram.