Healthy Coffee Creamer

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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.

healthy coffee creamer with almond milk

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.

healthy coffee creamer in frother

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.

healthy coffee creamer with foam

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.

frothed almond milk creamer with foam

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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.

almond milk latte with cinnamon

How to make Healthy Coffee Creamer (1-Minute Video):

healthy coffee creamer with almond milk
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4.66 from 32 votes

Healthy Coffee Creamer

This Healthy Coffee Creamer is an easy dairy-free option with just 3 ingredients. I love how to foams up nicely for lattes and cappuccinos.
Course Drinks
Cuisine dairy free, vegan
Keyword almond milk coffee creamer, healthy coffee creamer
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 16 servings
Calories 37kcal


  • 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.



Freshly made almond milk produces a lovely foam, perfect for making a latte or cafe au lait, if used right away! ©


Calories: 37kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Calcium: 14mg | Iron: 0.2mg
Healthy Coffee Creamer Nutrition (per 2 tablespoons): Calories: 37, Fat: 3g, Carbohyrdates: 2g, Fiber: 1g, Protein: 1g

Recipe Notes:

  • 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!

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I discovered Tropical Traditions online. I buy my Coconut oil (gold), shredded flakes and to die for Coconut Cream Concentrate aka coconut butter. I typically make my own coconut milk from the shredded coconut. I’ve been putting a little bit of oil in my coffee and tea for ages. So healthfully good for your body.


I just made this with hazelnuts, it is amazing! It’s very creamy, more so than the store bought dairy alternatives. What a great blog, there’s so many great recipes I’m excited to try!


Hey .. I been doing this about two weeks now, but still trying to get a more ” cream ” look and taste.. so this sounds like something I really want to try!, I also add Dates to my almonds and Vanilla as I used to drink my coffee with Coffee Cream and 2 spoons of sugar !!
and I have replaced it with just the almond milk !
and I am a NEWFOUNDLANDER ! you know how we love our coffee and cream! haha .. but could you maybe suggest some brands of the coconut oil we could look for or try? for some reason I am not picturing it in my head ! Thanks so much and I am glad I found your site !
Cheers from NFLD !


Thanks for another awesome recipe! Coffee creamer has been my weak spot in several instances, and I’m really grateful to be able to have a healthy alternative.

Mine only lasts 3-7 days, probably depending on the emulsion, so I’ve been making it in small batches. It’s worth it! I added vanilla, and have also used chopped/soaked dates for sweetener, based on another website’s recommendation.


When I first gave up milk I started drinking almond milk. I hated it in my coffee but loved it in everything else! Then I found an almond/coconut blend milk! It’s awesome in my coffee, so this creamer should be outstanding!




I’d luv to have an almond based creamer for my coffee without the coconut oil, for those of us O- blood types who want to stay away from coconut ingredients… Hmm…maybe I’ll play around!


Having attempted many non-dairy creamer creations, I wonder if you have actually used this. There won’t be any similarity to using dairy half and half and a batch this size will have a different result in your coffee after sitting in the refrigerator for several days – it will separate and look unappealing. This recipe would result in a very thin and watery “creamer” due to the high amount of water versus the 1 cup of almonds. I love creamed coffee but otherwise avoid dairy. Commercial non-dairy creamers are too sugar laden. I really do wish there was decent solution. I tried using guar gum to better emulsify this and I’ve tried coconut milk using full fat canned, tetra boxed coconut milk, and the homemade version. It’s back to the creation counter I guess.


    It sounds like you haven’t actually tried this recipe? I enjoy it regularly in my coffee, and it definitely provides the creaminess I love!


Do you blanch your almonds before soaking? I’ve done that once only and although it was a breeze to strain, the milk separated significantly and curdled in my coffe after a few days. This hasn’t happened with un blanched almonds but straining through cheesecloth is quite a mess!


    No, I usually just use whole almonds.


I keep having the separation issue in my tea, I never thought to add coconut oil but that is genius! Will definitely be trying it out soon. I have a mate late recipe I’m working on and need to figure out how to avoid that separation!


Why haven`t I googled “make coffee creamer” before!? What an AMAZING idea! My friend already suggested I add coconut oil to my coffee, and now THIS! I might add some organic vanilla essence if I want a french vanilla coffee! Thanks for that, I will try it today 🙂


AMAZING!!! Just made it this morning. It is the first time that I make my own almond milk. I never thought it would taste soooooo gooood!! The coconut oil adds this great silky texture and taste. Awesome, will be having this creamer forever now! (+ have almond meal from the process to make banana bread omg?!?)


I think I will try not adding the coconut oil until after I strain my almond meal because I always make flour out of the meal. So easy in the oven but I’m afraid with the oil mixed in it may burn? Any thoughts on that? I won’t be making this til next week when I shop for almonds so I can’t experiment yet.


I just made this from your book. It is so yummy and just the recipe I needed! I used cashews because that’s what I had and it was yummy.

The book has instructions for turning this into french vanilla creamer. I am wondering about vanilla bean powder. I thought it may be extra tasty instead of vanilla extract. Do you have any thoughts on that? A lot of paleo recipes call for a vanilla bean but vanilla bean powder seems much more convenient, except I never see it mentioned.


I’m a little late to this party, but…. I can’t wait to try this!! My question is- have you ever tried coconut cream (from the canned coconut milk) in your homemade almond milk? I wondered if that would be creamier than coconut oil or if anyone had any results. Thanks for the tip and have a good day!


    I switched to canned coconut milk in my coffee when I went dairy free … it’s OK, not great, but gets the job done. I like that the fat in it sustains me for the morning but it doesn’t have the creaminess/mouth texture that my heavy cream does. Dairy is now a big no-no for me so I make do.

    I personally don’t like coconut oil in my coffee but did use it in the past for its health benefits (I continue to use it in other recipes but just don’t care for it in my coffee unless I mix it in with some ghee or irish butter and whirl it up in my blender to make it frothy).

    I’ll have to give this almond milk recipe a try based on the reviews. I’ve tried store bought nut milks as alternatives but they didn’t do much for me.


Hi there. Thank you so much for this recipe. I am soaking my almonds as I type. I purchased organic non pasteurized almonds and was curious if they still needed to be soaked. A lot of websites I looked at said they do and that they should be soaked in filtered water with salt. I am curious if you soak your almonds with salt and if you know why one way or the other.

Thank you!



Just made this. AMAZING texture, taste, no added sugar, and none of the preservative junk. Thank you for this coffee- (life??-) changing recipe.

A couple of tips if you’re a newbie like me and making almond milk AND this recipe for the first time:

My Ninja blender is not strong enough to liquify coconut oil (which is solid at room temperature). With some trial and error I figured out a quick 30 seconds- 1 minute in the microwave or on the stove on very low heat renders the oil into a lovely clear liquid that then emulsifies nicely with the milk– no separation problems. It just needs to melt– no boiling!

Also read somewhere else that (believe it or not) paint strainer bags, available in the paint section at Lowe’s or Home Depot for a whopping $2-3, work wonders on straining almond milk and they DO. The mesh is fine and slippery enough that it strains like a charm and the pulp doesn’t stick to the fabric– comes out in one easy-clean up ball. In addition, the bags I found have an elasticized rim; so it can slip easily over a large measuring cup, for example, and doesn’t collapse into the bowl while you’re trying to strain the milk.

Alexa M

Love this, I have been making it for a few weeks now. Question-(I hope) this is 265 calories for the whole recipe and not each serving right?

Vivian Turner

Thanks so much for this. I just actually made myself a latte with cows milk, even though I am trying to avoid dairy, the nut milk just isn’t the same. I will try this tomorrow.


What can I do with the left over almond pulp!? You should add a link there to take us to your next genius recipe! I have been dairy / soy free since breast feeding my son (4months old) and I have to until he’s about 8-12 months. So I love your page! Thank you

    Megan Gilmore

    There are two recipes for it on my site, which you can find here:

    My favorite almond pulp recipe is in my first book, Everyday Detox, if you have it. The Almond Pulp Hummus uses it “as is” directly after making the almond milk, so it’s super easy to prepare. And it’s one of my favorite hummus recipes– we make it almost every week!


Hi Megan, I was so excited to hear about your new cookbook, but I have a question: do you think the recipes would work on a regular slow cooker? I dont own an Instant Pot…

    Megan Gilmore

    I’m sure some of the recipes could be adapted for the slow cooker, but many of the two-dishes-in-one-pot options won’t work. I tried to take fully advantage of the Instant Pot by cooking the main course and side dish (like rice or mashed cauliflower) in the same pot. If you don’t mind cooking things in two pots, I’m sure you could modify the recipes to be made on the stove top or slow cooker.


Thank you so much for this recipe, this is absolutely delicious! I´ve also tried it with sunflower seeds (wanted to get rid of them) but it separates and it doesn´t taste so good. Almonds must be 🙂


What do you think about pasteurizing this? I have a sus vide I can use but would it compromise the texture? I just need it to last longer for nitro coffee in a keg (takes a few weeks to go through).

    Megan Gilmore

    I haven’t tried that! The only thing to keep in mind is that sometimes almond milk gets thicker when heated, so I’d try it but maybe be prepared to add more water if needed.


Oh my goodness, you saved my life with this! Thank you!!!

Tiffany Jones

Hi I made this and then when I heated the milk it separated, curdles. Any suggestions for this?


I just put almond milk (homemade is best) and coconut oil in the blender with the coffee. It makes it nice and foamy on top. I usually add a bit of organic unsweetened cocoa, too. I used to put a dash of stevia in but have now learned to drink it without any sweetener; the coconut oil seems to add just enough sweetness. Yumm!

Helen Hart

I love all your recipes, this one is outstanding. Thank you for sharing


Does it not foam well if not used immediately? You write under recipe notes, “perfect for making a latte…if used right away”. I made it yesterday, made a perfectly foamed beetroot latte, and was looking forward to putting it in my coffee today. Hoping it still works well for foaming on day 2…

    Megan Gilmore

    There’s a natural foam that develops when you make this fresh, so you don’t even need a milk frother the first time you make it. But yes, it still foams perfectly with a milk frother after that!


Can’t wait to try this re


I used safflower oil because I don’t like coconut oil and the former has vitamin e. I left out the dates because I don’t like their flavor in coffee either. But the texture and taste is perfect for me! Thank you–your recipes are helping me get preservatives and other things out of my diet that exacerbate my eczema, and without sacrificing flavor or turning off the rest of the family. You’re a lifesaver!

Question–you mention that it’s ok to freeze your regular almond milk recipe–can the creamer/with oil version be frozen?


I didn’t have almonds so I used cashews instead… flavor is more distinct than almond milk would be, and I’d probably use almonds next time, but not bad for my first ever attempt at making my own milk/creamer! I followed everything as written, except the cashews. (Oh She Glows taught me a quick-soak method too- bring water to a boil and let the nuts soak for 30-60 minutes). Anyways, I also added some sugar-free Torani syrup (salted caramel) for extra flavor. Yummy! I don’t think I’ll ever buy store-bought creamer again!


Good recipe, thank you. My first try and I use a similar Nespresso frothier. I did not get the same thick foam, but had no separation issues. Any tips to achieve better foam? Less water when blending? Thank you.


I made it this morning! It was so much easier to make than I ever anticipated. I think it’s going to take some time for me to get use to the difference in taste. Have you made any other flavors?


Hi Julie, my blender is not that fantastic, so I ground the cashews, or whatever nut you use in my coffee mill. then soaked with minimal water, then blitzed in the blender, Very smooth. Cheers Ginny.

Doris Coleman

Can I take the skins off?..I usually take the skins off when I make the milk..


I’m fairly new to coffee since we received a Nespresso machine as a wedding gift, and I’m even newer to almond milk creamers. I’ve been using the Natural Bliss French vanilla almond milk creamer and was hoping to replicate it with this recipe. It’s not the same, but I loved making it! I’m pretty sure I just need to add some more sweetener, so I’m gonna play around with it a bit. Thanks for sharing this fun recipe!


I’m very glad I found your website. I go through about 1 carton of almond milk a week but I never considered making my own. It seems pretty simple and I can’t wait to try it for myself. Thanks for this xx


Super excited about being able to make my own almond milk and coffee creamer, and that are better for you, thank you! The only thing is mine both came out watery. Is there something you can recommend so this doesn’t happen? Thanks!

    Megan Gilmore

    Homemade almond milk is watery, unless you would like to add a thickener the way processed almond milks do at the store. Common additives include guar gum, carrageenan, and sunflower lecithin, if you want to try that at home, but I just got used to the texture and now prefer the thinner homemade version!


I am finding the milk a bit gritty
Am I not blending it long enough or too long
I have a vitamix and blending it about 25-30 seconds
I use a nut bag
Any suggestions

    Megan Gilmore

    You might want to blend longer! Try doubling that time. The nut milk bag should get rid of any residue, but you can double-strain it if you need to.


Hi, Do you have a recommendation for an alternative to coconut milk as the emulsifier? I’m allergic to coconuts but would like to try this recipe for creamer! TIA

    Megan Gilmore

    Store-bought brands use other types of oil as an emulsifier, so perhaps you could try a different one that you don’t mind the flavor of? Sunflower lechtin is also a possibility, though I haven’t experimented with that myself yet.


Genius recipe! I’ve tried every non dairy creamer at the store and this is the best hands down! I now use super healthy bulletproof brain octane oil instead of coconut oil and it’s super creamy with a neutral flavor profile.

Maheswari Ravindran

I’ve prepared the almond milk as per the recipe. It tasted good but when I added the milk to my tea it curled. How do you prevent this from happening ?


I make my own creamer using coconut cream added to store bought almond milk. I add vanilla and maple syrup for sweetener. I also sprinkle in some gust gum for thickness. I wonder if you add some coconut cream to your it would be better. Or does it not need it? I may try it. If I do I’ll let you know how it turns out. Thanks for your recipe!

Lisa Cook

I discovered instead of soaking the almonds, I can pour boiling water over frozen almonds, let sit for 10 minutes and then slip the peels off before going in the blender. Makes a super luscious creamer, my all time favorite and I’ve tried everything!

Thanks Megan, again!


Thank you for helping a busy working mom still do cool, healthy, homemade things! So delicious and easy and I’ve been very package conscious lately so avoiding cartons of creamer is just an added bonus!

Marguerite Storm

Best creamer I’ve ever tasted!!

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