:: Dairy-Free Coffee Creamer ::
If we were having a morning chat on the phone, six months ago, chances are… I would have had a cup of coffee in my hand. For years, I have really looked forward to waking up to a warm, sweet cup of coffee. Not only do I love the taste… but I also look forward to the smell. It takes me back to my childhood… always smelling a pot of coffee brewing each morning. There is something so cozy and comforting about coffee!
Although I always loved the smell of coffee, I didn’t develop a love for the flavor until I was 12 and living in Venezuela with my family on our sailboat. We would frequent whatever town we were anchored outside of, and often get a cup of café con leche {coffee with milk}. Such sweet memories…
As an adult, and busy mom of four… I started drinking a splash of coffee with loads of store-bought creamer. You know the kind I’m talking about right? The kind that comes in all sorts of heavenly, but unfortunately, artificial flavors. The kind that can be packed with corn syrup and hydrogenated oils… Not good. Although tasty {and I’m sure quite addicting}, it definitely isn’t good for you.
I had gotten to a place where I was feeling a bit addicted to the syrupy sweet taste… and I was getting headaches if I went a day without my coffee. I decided back in early April to give up coffee altogether, when I went on the Whole30 {super clean eating} journey. I made it six months before deciding that an occasional cup of coffee might be nice! I missed the smell, as well as all the feelings that come with sipping on a warm cup of coffee in the early morning hours!
I decided to try Danielle Walker’s Against All Grain recipe. {I adore her cookbook — in fact she now has a second one out that is on my wish list!} The recipe contains no refined sugars, no hydrogenated oils, and can be made rather quickly — even storing in your fridge up to one week. If you really like your store-bought brands… this will take some getting used to. However, if you are one that just pours a little almond or coconut milk into your coffee, I am sure you will LOVE this slightly sweet recipe! Enjoy!
Dairy-Free Coffee Creamer
Ingredients
- 1 cup unsweetened almond milk {original or vanilla flavored}
- 1 cup unsweetened coconut milk
- 2 tablespoons pure maple syrup
- 2 tablespoons raw honey
- 2 teaspoons vanilla or 1 vanilla bean {scraped and seeded}
Instructions
- Combine the first four ingredients {almond milk, coconut milk, maple syrup and honey} into a saucepan over medium-high heat. Bring to a low boil, then remove from heat.
- Stir in the vanilla extract. {If using a whole vanilla bean, slice the long side, and scrape out the seeds. Place the seeds and bean in the milk, then cover and let steep for 30 minutes.}
- Strain the mixture through a fine mesh strainer or cheesecloth.
- Stir desired amount into a warm cup of coffee. For iced coffee, simply stir creamer into warm cup of coffee so that it combines well, then pour over a glass full of ice. Enjoy!
Notes
Store the dairy-free creamer in an airtight container in the refrigerator for 1 week.
Original recipe from: Danielle Walker of Against All Grain https://againstallgrain.com/2012/01/19/french-vanilla-coffee-creamer-dairy-free/
This sounds really good to me and it’s always nice to have a homemade option!
Thanks so much, Lana! xo
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