This healthy coffee creamer recipe is easy to make and tastes 10 times better than anything you can buy at the store. I love how creamy it makes coffee, and how it can actually make a luscious foam for lattes and cappuccinos, too.
A Good Substitute for Coffee Creamer
If you’re trying to cut back on dairy, you may try almond milk in your coffee only to discover that it doesn’t work very well as a creamer substitute. Not only is it watery in texture, it can also curdle, separate, and tastes like preservatives if you’re using a store-bought version. Not at all appealing!
The Secret to this Healthy Coffee Creamer?
This coffee creamer gets its added creaminess from the addition of coconut oil. Emulsifying a bit of coconut oil into homemade almond milk creates a thick and creamy result, that actually makes you feel like you’re drinking a traditional coffee creamer.
I like to add one or two dates to replicate traditional creamer (milk has naturally occurring sugar), and then you can add vanilla or extra sweetener if you’re trying to recreate something like a French Vanilla style creamer.
Here’s what’s included in this healthy coffee creamer:
- Almonds. A great source of antioxidants, which may protect against oxidative stress that can contribute to inflammation and premature aging, almonds are also one of the best sources of Vitamin E.
- Coconut Oil. Since it contains medium-chain fatty acids, also called MCTs, coconut oil may help to boost your metabolism and help your body use fat for energy, as opposed to storing it.
- Dates (optional). Dates are a good source of iron and are also high in antioxidants. They are thought to promote brain health, and may even help with blood sugar regulation! (source)
If you want your coffee creamer to be sugar-free, you can omit the dates. I find that the coconut flavor is slightly more noticeable without the dates for some reason, but you can also use refined coconut oil if you prefer, which is thought to have no flavor at all.
How Bad is Regular Coffee Creamer for You?
I don’t like to think of foods as “good” and “bad,” but I stopped using coffee creamer after reading about how milk may block the benefits of coffee. Casein, a protein found in dairy, can bind to antioxidants and reduce their ability to fight harmful free radicals.
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As you can see, this homemade coffee creamer foams up nicely when you use a milk frother. It’s perfect for making dairy-free lattes and pretty authentic looking cappuccinos! I like to top mine with a sprinkle of ground cinnamon.
How to make Healthy Coffee Creamer (1-Minute Video):
Healthy Coffee Creamer
- 1/2 cup raw almonds , soaked 6-8 hours & rinsed well
- 2 cups filtered water
- 1 Tablespoon coconut oil
- 1 or 2 Medjool dates (pitted; optional for sweetness)
- Combine all of the ingredients in a blender, and blend until very smooth and creamy.
- Position the nut milk bag over a large bowl, then pour the blender contents into the bag to strain.
- Squeeze well, until only dry almond pulp remains in the bag. (Reserve the leftover almond pulp for another recipe!)
- Transfer the almond milk to a sealed container, and store in the fridge for up to a week.
Healthy Coffee Creamer Nutrition (per 2 tablespoons): Calories: 37, Fat: 3g, Carbohyrdates: 2g, Fiber: 1g, Protein: 1g
- I prefer to use almonds that are not roasted for the most mild flavor. If you don’t mind a slightly roasted flavor in your coffee, feel free to use any type of almonds that you have on hand. I use unsalted nuts, but Alton Brown says that adding salt to your coffee cuts the bitterness!
- I have not tested this recipe using other oils. I imagine you could use another one, but your coffee will taste slightly like whatever you use. (I’m not sure I’d like coffee that tastes like olive oil.)
- For sweetening, you can use honey, maple syrup, or any other sweetener you like.
If you try this recipe, please leave a comment and let me know how you like it! If you make a substitution, I’d also love to hear about it. We can all benefit from your experience!
Reader Feedback: Are you a coffee or tea drinker? Do you add cream to your morning beverage? If nothing else, I hope you’re inspired to make your own almond milk if you haven’t tried it already. It’s so easy, and so much tastier!
Questions and Reviews
Great idea! I’m not a coffee drinker but I do drink a lot of tea. I’m not really big on creamer but I’m thinking that this could be added to chai tea with a little stevia and it would probably make an amazing chai latte!
Oooh, it would be delicious in a chai latte! I think I’ll add it to my Bengal Spice tea one night. 😉
I love both but start the day with tea so I don’t jolt my system..I will have a few sips of my sweeties!: ) I love this idea…I use almond milk in my tea and coffee and have just adjusted but this sounds great. I was always under the idea that the almonds wouldn’t yield much milk but for 1 c almonds you get 4 c milk-I am in! I freakin’ love coconut oil…makes everything taste better..but that’s something I have got to watch too! 🙂 Have a great day! Can’t wait to try this one out!
Yes, I know some recipes call for a 3:1 ratio of almonds to water, but I like getting more “bang for my buck” from those pricey almonds! It works great, especially with the coconut oil addition.
I feel like I could never get too much coconut oil. 😉
Thank you for posting this. I will be making this as soon as I replenish my coconut oil.
This looks so delicious and creamy, I’m going to make this afternoon, thank you!!
I just tried another coconut creamer this week which was also good, using coconut milk from a can…I know, cans not always best but this was nice.
The coconut creamer sounds good, too! That reminds me that I want to try making coconut “whipped cream”– I think you use the same method of chilling the can, so the cream separates at the top, and then whip it up! Sounds totally decadent. 🙂
Great idea to add the coconut oil to almond milk! Love it. I have an obsession with coffee, but actually prefer it black. In the afternoon, sometimes its nice to switch it up though!
Do you include the soaking water with the almonds? I just tried making this but there was no liquid to squeeze out.
never mind my previous comment, clearly I forgot to add the water 🙂
Thanks for the reminder– I actually recommend discarding the soaking water for the almonds, because it should contain the enzyme inhibitors that are removed through the soaking process. I like to rinse the almonds after soaking, then use 4 cups of fresh filtered water for making the creamer.
Hope you enjoy it! 🙂
This is awesome-I pinned it 🙂 I am making this creamer first thing tomorrow morning!
This is absolutely brilliant. I use almond milk in my coffee quite often and I always wish it were a tad bit thicker. I love this! Thanks for sharing.
coconut milk tastes amazing in coffee too! I’ve only tried the silk-version but I guess canned milk would work too. X Karin
How long do you think this will keep in the fridge?
I usually keep mine in the fridge up to a week (that’s as long as it lasts, for how often we use it!). I wouldn’t recommend keeping it longer than a week, since it is preservative-free…
I have been looking at this recipe for a little while, I love cream in my coffee. I made it last night 2 cups water to 1/2 cup almonds, 1 tablespoon of coconut oil. I’m really disappointed my coffee went from black to dark brown no creamy text. If I did something wrong would love to know.
I was wondering if I could use this as a creamer for almond milk ice cream??
You’d probably need a bit more coconut oil for thickening, but I bet it would work with some experimenting! 🙂
can you use another oil? I don’t like the taste of coconut. Thanks!~
I would think any oil would probably work! Maybe almond or grapeseed oil would be worth a shot?
Try “refined” coconut oil – it is flavorless.
Megan please help:-)
I have tried many times your almond milk creamer and it has always separate and curdle in coffee. Also coconut oil tends to separate in upper part of creamer. Please can you write me how and what to do with it.
Hmm… it sounds like the coconut oil isn’t emulsifying with the almond milk in your blender. If you’re using a high-powered blender, like the Vitamix or BlendTec, it should take 30 seconds to a minute for the coconut oil and almond milk to emulsify. If you’re using a less powerful blender, it may take longer than that. It’s normal for the almond milk to separate while stored in the fridge, but shaking it before adding it to your coffee should remedy that. And it definitely shouldn’t curdle in your coffee! I’ve never experienced that with homemade almond milk– just the store-bought variety– so hopefully blending it longer will do the trick.
Hope that helps!
Cannot wait to try this recipe! What if I made homemade almond milk before hand, can I just add the coconut oil and strain all together? Thanks!
Yes, you could definitely add coconut oil to the almond milk and blend it together so it’s emulsified. No need to strain again! 🙂
Sounds absolutely delicious, will be trying this tomorrow with my black coffee!!
Oh my God! It’s so mouth-watering! I can smell the aroma from here, haha! Well honestly, I am not drinking coffee due to palpitation but I can’t really wait to try this at home. I really love the coconut oil and almond combination. I think that it tastes so sweet, really delicious! I also love the fact that it’s healthy. Thanks for sharing this lovely recipe!
Being a new mom all over again & 20 weeks pregnant how safe is Almond milk for us? Is it the best source
of calcium for an expecting mom?
Another recipe I can’t wait to try! I love the bottle you store your creamer in….so cute!
Thanks for the wonderful recipe. Since my husband and I became vegan about ten months ago we have been struggling to find a suitable replacement for milk in our morning coffee. I used a blender that has an attachment to make soy milk and it worked perfectly.
Thanks sooo much! The coconut creamer that I have been purchasing at the local health food store is very expensive!!!
I do the SAME with Coconut Milk! I use mature coconut and make fresh coco-milk weekly or even twice a week! ah-ma-zing
I tried to make the cream not sure what i did wrong but it still seperated in my tea. Help!
Maybe you need to blend it together longer? The coconut oil needs to emulsify into the almond milk, to avoid separation issues. A powerful blender, like the Vitamix, can achieve that in less than a minute, but a traditional blender might take longer. Hope it still tastes good, regardless!
I was wondering if the coconut oil has to be soft or hard from the fridge when added to the almonds?
Soft coconut oil would probably emulsify faster in the blender, but it should warm up quickly, regardless, with the blending!
Thanks for this! Any suggestions for uses for the left over almond pulp?
I think you can dry almond pulp in the oven and use it in recipes similarly to almond flour… however, I’ve never tried it myself! I haven’t had any luck using the wet almond pulp (the flavor and texture aren’t great) so you definitely need to dry it first. I’ll be sure to post a good recipe if I ever have some success!
I like to add the leftover almond pulp to my homemade granola.
I compared the almond creamer recipe and the almond milk recipe. It appears that the proportions of almonds and water are about the same (unless I am not fully awake yet and read wrong). Before I make it, I was just wondering if the creamer will be thick enough and creamy enough to help cut the acidic taste of coffee. Thanks! (great website by the way)
It’s not as thick as traditional cream, but the added oil is what makes the difference in the creamer– it’s emulsified into the almond milk, making it thick with a creamy texture. You can try using only 3 cups of water for an even creamier texture!
Really love your recipe’s. Is there any chance you could list the nutritional information. Currently on the long path of learning to make healthier food choices and try to monitor my intake of fat, protein , carbs, etc……
Hi Pattie! Please see my FAQ for more information: https://detoxinista.com/frequently-asked-questions/
I just found your site a few days ago & just in time, cuz I was just about to sell my vitamix!! I KNOW!! I hated calling the lady who was going to buy it to tell her that I had changed my mind, poor thing, she was crushed but she understood. Anyway, I just tried the Almond Coffee Creamer & it was so good! I love a real creamy look to my coffee & the first cup provided that for me…I haven’t tried 2nd cup yet, but will after sending this. With each sip, I loved watching as it separated but then swirled right back into connective formation, looking just as perfect as the sip before. Underneath that creamy look, lurked a darker mix, that I only caught glimpses of after each sip. I hope each cup is like that & just not the first, due to being a freshly made batch. I used 3 cups of soaked almonds to make my creamer. I’ve tried using just homemade almond milk, but it just wasn’t the same, I couldn’t even finish 1/2 a cup & would dump it & make a fresh cup with half & half. I just love this new creamer, thank you for posting all of your wonderful recipes. I’m new to food combining & raw, however your site & recipes are making it fun & easier to get started & keep going. I can’t wait to try the mint ice-cream! The pumpkin bars! muffins, etc!! Oh & the banana cookies…I could go on & on, they all look so good!! Also next on my list are your salad dressings, I’m sure I will fall in love with greens all over again with them.
Sorry for the rave being so long!!
PS…the second cup is completely cream all the way through, no swirling!! I liked the swirling lol…but I like creamy better!!
I made this today with my new Vitamix and I finally found a natural creamer that didn’t have a strange test, nor any added sweeteners! Plus, it is so creamy! I cut the water by 1 cup, but it is heavenly. The added coconut oil really makes a difference.
Could you use avacado oil? It really doesn’t have a strong flavor.. has anyone tried it?
Oh. My. Goodness. I am so happy right now! I recently changed to a vegan diet, and one of the things I’ve absolutely missed most has been creamer in my morning coffee. I already make my own almond milk, but never considered putting coconut oil in it to make it creamier. I just made a batch of this, and it is absolutely delicious! Thank you so much!
I’m currently soaking almonds to make this! I haven’t made my own almond milk before (though I’ve made oat milk) because the price of almonds here makes it more expensive than buying it. However, I’m newly vegan and have heard so many good things about homemade almond milk in coffee that I just have to try it! I’m currently using the silk creamer and it’s okay, but I’m hoping this will be even better! I am one of those girls that simply can’t go without her daily cup of coffee (or three :)).
Do you have to melt the coconut oil before mixing it in the almond milk? I make almond milk alot but have never added the coconut oil. I have a vitamix if that affects your answer. 🙂
The Vitamix is usually powerful enough to melt the coconut oil during the blending process, so I wouldn’t worry about melting it beforehand.
I love this recipe, thank you for sharing! I was wondering… since 4 cups is a lot for a small household like mine, do you think the creamer would hold up well being frozen and thawed later? Just curious. Thanks!
I’ve never tried freezing it, so I’m not sure on that one. You’d probably need to blend it again once it’s thawed, to incorporate the coconut oil again.
have you tried adding Vanilla or Vanilla Bean to this recipe? also, can the recipe be reduced in volume as I don’t think we would go through 4 cups of creamer in a week if just used for coffee. Suggestions?
You’re welcome to reduce the ingredients proportionally to make a smaller amount! I’m sure vanilla would be delicious, too, if you like that flavor in your tea or coffee.
What can we do with the almond pulp that remains?
You recommended to save the almond pulp for another recipe, what would you use it for? Always interested in using every last drop to make it stretch further 🙂 Got my almonds soaking now to try this recipe out. Cant wait I haven’t found a good replacement yet for creamer.
I use the pulp in this recipe: https://detoxinista.com/2013/03/raw-cookie-dough-bites-vegan/
On Saturday I stared a “no dairy, no sugar” phase of life, since it has become clearer and clearer to me that dairy makes me feel ill, and I was concerned that if I avoided dairy, I might choose more sugary items as a substitute. The big dilemma I discovered right away was coffee creamer—if it doesn’t have dairy, it has sugar, or sugar solids. My search for something else, preferably something that would make almond milk less likely to curdle in coffee, led me to this recipe.
I’m sipping it now for the second day in a row, and it is really good. I’m getting used to the texture difference from half-and-half, and as I am definitely still deep into detox, I appreciate that this makes the switch a little easier. I did realize, though, that I might need to invest in a better blender, and some kind of cruet/jar in which I can shake this—I made a great mess with the blender and in my attempt to shake it yesterday—neither were quite as secure as I thought! Nothing like a little cleaning to wake up you. 🙂
Does anyone have any insight on how to turn this into french vanilla creamer? (How much vanilla and liquid sweetener) If I use maple syrup to sweeten, do I need to blend it together, or can I mix by hand?
Finally a satisfactory vegan half and half substitute! The color in coffee is GREAT (one of my main objections to other substitutes) and the taste is very good — much better than plain almond milk (which we rejected long ago for coffee).
Will this recipe work when using bought almond milk? Thank you.
I have no idea! I’ve found that store bought almond milk usually separates in coffee, but maybe the coconut oil addition would help… you’ll have to let us know if you try it!
Hey, Carol! Did you try this in store-bought almond milk? If so, did it work? Thanks!
Thanks for this!! I had tried store-bought almond milk previously and didn’t like it in coffee. This tastes great!! Thank you!
What type of coffee do you recommend? Which one is your favorite?
Would love to know, thanks!
I’ve been wanting to find a replacement for my Silk soy creamer, since I don’t feel like it’s the healthiest option in the morning. I’ve been excited to make this and made it for the first time this morning. Delicious! It has a creamy richness yet it’s totally guilt-free. Thank you- I’m telling all my health-conscious friends about this one.
I have been adding regular homemade almond milk to the blender with my coffee and a tablespoon of coconut oil, and that has been delicious, too. That way I can still use the regular almond milk in my protein shakes, but combine it with coconut oil for a creamy coffee.
I am trying to eliminate dairy from my diet (little by little) and in the process I am trying to find alternatives. I am one of those who can’t drink black coffee and I came across your recipe. I was skeptical when I read it, but I thought “oh well, I’ll give it a try anyways…” and boy, was I pleasantly surprised! I never thought I would say it, but here we go: “it’s better than the dairy creamer!!” I am so happy to have found it. I dry the almond stuff left behind to make almond flour and I’ll use it to make almond bread. Thanks so much. God bless you!
I have just made almond milk for the first time. I started with just a few soaked almonds as a test and put them in the blender whole. I got a slightly brown milk, so for the second batch I skinned them first. The skins come off easily and the milk strains more easily too. I only do a handful of almonds at a time as I don’t need much milk. I also added just a tiny pinch of celtic salt. I used the milk in cocoa and it did look lovely and frothy. Cocoa is already rich enough for me so I didn’t add coconut oil. I have just bought some organic coffee beans as a once a week treat, so I look forward to trying it in that.
The milk has a fairly bland taste but definitely a good substitute for cows milk.
I only used a silly little hand blender and a little kitchen sieve but it worked OK except that I did get a bit of nutty sediment at the bottom of my cocoa. But that’s OK.
Where can i get coconut oil from? Can i use tinned coconut milk instead?
No, coconut milk is not the same as coconut oil. They have totally different properties.
Even in small towns now you can often find coconut oil at regular grocery stores… I’d check the health food section first.
I made this creamer this morning and it’s delish! For my tastes I did add a few dates, some vanilla and some cinnamon. No more store bought junk for me. Thank you so much!
My blender isn’t really very good. I’m afraid of putting nuts in it. Can I make this in a food processor? That kitchen gadget of mine works like a charm. Thanks!
Hey Joy! Thanks for referring me to this site. 🙂
I use a cuisineart smart stick attachment (the chopper), and it works ok depending on the almonds. I think a stronger motor would definitely help, and if you can avoid almonds with the peel attached, it’s even better. I used Trader Joe’s sliced almonds (no peel) and it was a lot easier than whole almonds.