This Homemade Non-Dairy Coffee Creamer is what your morning is missing!
Like many around the world, coffee is a major part of my daily life. It’s a ritual, an experience. I love the process of waking up early, getting the coffee brewing, and pouring it into my favorite mug (or to-go cup if I bring it out on a walk with my pup). All that said, I don’t take anything about coffee lightly.
That’s why I wanted to give a homemade creamer a shot! And people, it did not disappoint. This Homemade Non-Dairy Coffee Creamer is perfectly creamy with a hint of sweetness and a touch of spice.
The best part of making your own creamer is that you get to control the ingredients, so you can make it as sweet, nutty, or spicy as you like. Want a hint of vanilla? Done. A touch of almond? Easy peasy. A sprinkle of cinnamon for a cozy vibe? Absolutely!
How to Make Homemade Non-Dairy Coffee Creamer
Combine the unsweetened cashew milk or almond milk, coconut cream, maple syrup (if using), vanilla extract, cinnamon, and salt in a blender. Blend on high until smooth and creamy. Pour the creamer into a jar or airtight container and store it in the refrigerator for up to 5 days. Shake the creamer well before each use.
Tips:
- To make the creamer thicker, add more coconut cream.
- If you want a sweeter creamer, add more maple syrup or agave nectar.
- For a flavored creamer, add a teaspoon of your favorite extract, such as pumpkin spice or almond.
Enjoy this delicious creamer with your next cup of Joe!
For Texture:
- Soak your nuts before blending: Soaking your cashews or almonds activates enzymes, resulting in a smoother and creamier texture. Aim for at least 4 hours or overnight.
- Adjust the coconut cream: Use less for a lighter texture and more for a thicker, richer creamer.
- Use a high-powered blender: This will ensure a smooth and silky consistency without any grainy bits.
For Storage and Use:
- Store in an airtight container: This will prevent the creamer from absorbing refrigerator odors and keep it fresh for up to 5 days.
- Shake well before each use: As the ingredients may separate slightly over time, shaking ensures a consistent texture.
- Use beyond coffee: This creamer is also delicious in tea, smoothies, oatmeal, or even as a dessert topping.
More “Goes Well With Coffee” Recipes
Homemade Non-Dairy Coffee Creamer
Ingredients
- 1 cup unsweetened cashew milk or almond milk
- ¼ cup coconut cream
- 2 tablespoons pure maple syrup or agave nectar optional
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of salt
Instructions
- In a blender, combine the unsweetened cashew milk or almond milk, coconut cream, maple syrup (if using), vanilla extract, cinnamon, and salt.
- Blend on high until smooth and creamy.
- Pour the creamer into a jar or airtight container and store it in the refrigerator for up to 5 days.
- Shake the creamer well before each use.
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