Add soaked and drained almonds to a blender with pitted dates and vanilla. Choose 1-3 dates depending on desired sweetness.
Start by adding 1 1/2 cups of water, and blending into a fine puree, about 2-3 minutes in a high speed blender.
Add 1/2 cup more water, and pulse to combine well.
Strain almond pulp out of the cream by pouring into a jar with a nut milk bag or with cheesecloth. After the creamer has stopped dripping through, be sure to squeeze as much creamer out of the pulp first before discarding. Quite a bit of liquid will still in in the pulp.
If making hot lattes, heat cold brew coffee or make espresso or strong French press coffee. I like these with slightly more than half being almond creamer.
If making iced lattes, fill glassed with ice, and pour them about 1/2 way full with either cold brew coffee or espresso. Fill the rest of the glasses with vanilla almond milk creamer.