If you’re a coffee drinker and you like creamer in your coffee, and maybe you’re looking for something a little healthier that your taste buds won’t know is healthier, you will love this.
Developing this recipe took some patience, probably more than you’d guess because the end result is so simple.
Because I wanted to keep my creamer vegan, I decided to use coconut milk instead of heavy cream for a rich texture and taste. The biggest issue was to come up with a creamer that didn’t leave your cup of hot coffee with a thin film of coconut oil on top (no one wants that).
I tried several methods and found that the key to making this creamer is to first cook the coconut milk down to Vegan Sweetened Condensed Milk. I’m sure there’s a wonderful scientific explanation for it, but what I know is that using this method results in perfect coffee creamer: it’s thick, rich, super indulgent-tasting, and blends well into coffee (i.e., no pool of coconut oil on top!).
I have to admit, while I love coffee, normally I’m not a huge creamer person. I usually take my coffee with just a sprinkle of stevia and a splash of nonfat milk…I like to be able to actually taste the coffee in my coffee, instead of flavorings. I’m more of an espresso or sometimes a cappuccino kind of girl than a latte lover. (Of course when I get a latte craving there is nothing else that will do, and a latte – any latte, hot or iced – is all about flavorings (hello homemade pumpkin spice and gingerbread), but I tend to think of lattes as more of dessert than coffee.) Bottom line, I have really been enjoying this creamer as a nice break from my routine cup of coffee. I add about 1 to 2 tablespoons of creamer per cup of coffee and it’s perfect for me.
If you’re thinking about giving up coffee, you might find this piece of information on Cooking Light interesting. Either way, the uses for this creamer don’t end at coffee. I also used it to replace milk in a muffin recipe, and combined in a 50:50 ratio with milk as a base for smoothies. Insanely delicious.
- 1 batch (about 1 cup/240 ml) Vegan Sweetened Condensed Coconut Milk, cooled slightly
- 1½ cups (355 ml) plain, unsweetened almond milk
- 2 teaspoons pure vanilla extract
- 2 teaspoons natural hazelnut flavoring
- 1 packet stevia (or more to taste)
- Combine all ingredients in a blender and blend until smooth.
- Store in an airtight container in the fridge for up to 3 weeks.
Caramel-Almond: Omit hazelnut flavoring; add 1 teaspoon caramel extract and 1 teaspoon almond extract.
Almond Joy: Omit hazelnut flavoring; add 1 teaspoon coconut extract, 1 teaspoon almond extract, 1½ tablespoons unsweetened cocoa powder, and 1 additional packet stevia.
Maple Cinnamon: Omit hazelnut flavoring; add 2 teaspoons maple extract and 1 tablespoon ground cinnamon.
Pumpkin Spice: Omit hazelnut flavoring; add 3 tablespoons pumpkin puree, 2 teaspoons pumpkin pie spice mix, and 1 additional packet stevia.
Peppermint: Omit hazelnut flavoring; add 1 to 2 teaspoons peppermint extract (depending on how strong your extract is).
Butterscotch: Omit hazelnut flavoring; add 2 teaspoons butterscotch extract.
Coconut: Omit hazelnut flavoring; add 2 teaspoons coconut extract.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Rosa says
March 29, 2013 at 5:55 amExquisite!
Cheers,
Rosa
Erica says
March 29, 2013 at 7:55 amSO cool! You seriously are super creative!!!
Alyssa (Everyday Maven) says
March 29, 2013 at 10:10 amThis is awesome Faith!!! Does it separate? I have been playing with a Date Sweetened Paleo (not Vegan) coffee creamer for a couple of weeks and I love the taste but it separates and is driving me nuts!
Faith says
March 29, 2013 at 11:58 amAlyssa, No, the creamer doesn’t separate – it’s thick and creamy and stays that way. I wouldn’t share a recipe on my blog that I developed unless I was 100% satisfied with it. :)
Evelyne@cheapethniceatz says
March 29, 2013 at 1:03 pmI, like you, do not put much in my regular coffee but this would make it a nce sweeter treat.
Rebecca says
March 29, 2013 at 6:56 pmThis sounds delicious! How long do you think the creamer would stay fresh?
Faith says
March 29, 2013 at 9:02 pmRebecca, I stored it in a lidded glass jar in the fridge and it was fine for about 3 weeks; it might last a little longer than that, but each time I made it, the batch ran out after about 3 weeks so I don’t know for sure beyond that. :)
Mimi says
March 29, 2013 at 7:08 pmWhat a great treat to liven up a cup of coffee.
Mimi
Marta @ What should I eat for breakfast today says
March 29, 2013 at 10:23 pmI love my coffee in the morning and I like it with cream. And I like your recipe a lot!
Laura (Tutti Dolci) says
March 30, 2013 at 12:18 amI love hazelnut, this would be perfect in my coffee!
Dixya says
March 30, 2013 at 6:21 amAlthough I have stopped drinking coffee- I simply find this creamer delicious, perhaps drink it straight up
mimi says
March 30, 2013 at 7:05 amWow. I’m so excited about this. I use coconut milk all the time but I didn’t know it could be good in coffee! Thanks!
zerrin says
March 30, 2013 at 5:24 pmSuch a brilliant idea! You’re so creative Faith! Couldn’t think of adding coconut milk into coffee!
Nutmeg Nanny says
April 4, 2013 at 3:07 pmI LOVE hazelnut! I really have to give this creamer a try!
Vickie says
May 31, 2013 at 5:54 pmHow do you make the sweetened condensed milk
Faith says
June 1, 2013 at 6:51 amHi Vickie, I linked to the recipe for my Vegan Sweetened Condensed Coconut Milk above; here is the link again for convenience: http://www.anediblemosaic.com/?p=12648. Hope you enjoy it if you make it! :)