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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.
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):
Ingredients
- 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)
Instructions
- 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.
Video
Notes
Nutrition
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!
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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!
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
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.
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
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.
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!
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’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
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!
Can I take the skins off?..I usually take the skins off when I make the milk..
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.
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?
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 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!