Are you looking for a homemade dairy-free coffee creamer recipe? You’ll love this one!
When I had to quit dairy after having my first child I started using store-bought non-dairy creamers for my coffee (the kind that you find in the health food section).
I just couldn’t drink coffee without some sort of cream or coffee mate (anyone else?) so I thought I had found a good replacement.
Except it wasn’t.
Even the “healthy” dairy-free coffee creamers I found had an ingredient called carrageenan in them. According to the Cornucopia Institute carrageenan has been linked to gastrointestinal inflammation and colon cancer. So, I’m not all that excited about consuming it.
So I decided to create a homemade almond milk coffee creamer (it’s also gluten free) so I could avoid the unhealthy ingredients in store-bought creamers.
I did some research and settled on this recipe for an almond-based creamer. (If you’re looking for dairy-free yogurt, try this recipe).
Healthy Coffee Creamer
For those of you who don’t have time to make your own creamer from scratch, use canned organic coconut milk (instead of almonds and water) for a shortcut version that will last longer too.
Switch vanilla extract for French vanilla extract if you prefer. You can also add a splash of hazelnut extract along with the vanilla extract for a French vanilla flavor.
- 1 cup of raw almonds or other nuts soaked overnight (or use coconut milk)
- 3 cups of water (use distilled if you are worried about it “staying” in the fridge, otherwise tap is fine if you plan on using it within a few days)
- 3 Tablespoons coconut oil (optional)
- 1 teaspoon vanilla extract
- 1 Tablespoon sucanat or coconut sugar (optional)
- Cheesecloth or fine sieve
- After soaking, drain and rinse the almonds.
- Combine almonds, coconut oil and water in a blender and blend well.
- If using cheesecloth: strain the mixture through the cloth and squeeze the almond pulp to get the almond cream out.
- If using a sieve: strain through the sieve and use a spoon to squish the almond cream out of the pulp. You might end up with some pulp in your cream but it will just sink to the bottom of your cup. No biggie :) (If using coconut milk you can skip these first steps and add coconut oil along with the rest of the ingredients)
- Add extract and sweetener. You may need to heat the creamer to dissolve the sucanat.
Almond milk made from pasteurized almonds will go rancid quickly. Always make almond milk from truly raw almond.
How to Store Homemade Dairy-Free Coffee Creamer
This creamer lasts for about a week in the refrigerator (unfortunately it’s not shelf stable).
If you don’t think you can sue it up in that much time it can also be frozen. Consider freezing in ice cube trays and taking out one cube in the morning for your coffee.
Add the cube to your coffee cup and set on the stove to melt while you cook breakfast. Alternately, heat in the microwave for a quicker cuppa.
Can I Use a Vanilla Bean in Place of Extract?
Yes! Just cut the vanilla bean lengthwise and scoop out the seeds. You can add them as is or you can heat them with some coconut oil to bring out the flavor before adding to the recipe.
Now It’s Your Turn!
Do you make your own dairy-free creamer? How do you make it?