Coffee is life. At least, I like to think so at 6am when my kids are harassing me for a hot breakfast. When I stopped dairy, I was hella concerned about what to use for creamer. Almond milk is too thin and cashew milk is a bit thicker but it takes a lot to get the consistency I want. My sister told me about this
recipe combination and now I swear by it. Creamy, dairy free coffee creamer for the win!
This is so simple I’m going to get right to it.
1 Can full fat coconut milk
2 tablespoons vanilla extract
Blend your can of coconut milk, empty it into an airtight glass jar, and add the vanilla extract then shake it up.
Store it in the fridge for up to a week, and shake before each use.
Note: Be sure you’re using FULL FAT coconut milk. It will likely have a layer of solids on the top when you open the can which is why you need to blend it first. My go to brand is Thai Kitchen (pictured below).
I also made a batch with 1 added tablespoon of hazelnut extract and it was so good! It rivals the grocery store version and is so much better for you. There’s no additives or preservatives or other weird stuff and coconut is a healthy source of medium-chain triglyceride fat. It would probably work well in iced coffee too! I’m looking forward to playing around with some new flavors. If you have any suggestions or comments, drop me a line below!
- 1 Can FULL FAT Coconut Milk
- 2 Tablespoons Vanilla Extract (Can be substituted for hazelnut, etc)
- Blend your can of coconut milk, empty it into an airtight glass jar.
- Add the vanilla extract then shake it up.
- Store it in the fridge for up to a week, and shake before each use.
Featured and Pin image credit: Nathan Dumlao