Elevate your daily cup of joe with these dreamy, creamy coffee creamer recipes.
Sometimes, it’s difficult to resist the lure of the drive-thru coffee shop’s offerings, because those decadent coffee concoctions taste pretty damn great. Unfortunately, they’re chock full of things that are terrible for you. From artificial sweeteners to dairy or soy.
But don’t despair: We’ve compiled a bevy of flavored (and not-so-heavily-flavored) coffee and tea creamers to spice up your caffeine buzz. There’s unique flavor combinations, like turmeric and lavender, and more classic flavors like vanilla caramel.
Homemade Turmeric Lavender Coffee Creamer
Start your day with something uniquely floral and spiced in flavor. Bonus: This creamer is anti-inflammatory, thanks to the addition of turmeric.
Coconut milk combines with ground turmeric and lavender for a soothing homemade coffee creamer that’s equally delicious hot or cold.
There is no need for artificial ingredients and processed sweeteners to achieve the yummy coffee flavors that are so popular at coffee shops. For this recipe, we merged the mellow flavors of turmeric and lavender for a homemade coffee creamer that comforts and rejuvenates. Coconut milk provides a super versatile base with its thick texture and creaminess, making the perfect complement to the other ingredients.
- 1 14 oz can full fat coconut milk
- 1 t ground turmeric
- 1/2 t dried lavender buds
- 1 T raw honey or maple syrup (optional)
- Combine ingredients in a small saucepan over low heat. Heat until steaming. Turn off heat and allow mixture to infuse 10 minutes.
- Strain coconut creamer mixer to remove lavender buds.
- Funnel into a jar. Chill in refrigerator 2 hours before using. Pour into hot or iced coffee. Store in refrigerator for up to one week.
Healthy Hazelnut Coffee Creamer
Another sweet and nutty creamer, this recipe uses real hazelnuts – much unlike the bottled stuff on grocery store shelves.Prep Time : 10 minutes
Yield : 3 1/2 cups
Allergens : hazelnuts, nuts
- Hazelnuts, roasted and skinned - 8 ounces (approximately 2 cups)
- ground vanilla beans - 1 teaspoon
- salt - pinch
- water - 24 ounces (3 cups), plus water for soaking
- medjool dates, pitted - 1-2, optional
Place the hazelnuts in a bowl and cover with cold water. Soak for 4-6 hours. Drain the hazelnuts. Place the hazelnuts in a blender (preferably a high powered one like a vitamix). Add the rest of the ingredients. Blend until smooth, approximately one minute in a high powered blender more in a standard blender. Line a fine mesh sieve with cheesecloth and strain the mixture, pressing down to extract all the liquid. It may be necessary to do this in batches. (This is even easier to do using a nutmilk bag, which is what I use. It is worth the investment if you are planning on making this on a regular basis.)
Store the hazelnut creamer in an airtight container in the refrigerator for up to a week.
Gingerbread Coffee Creamer
Capture the warmth of the season with this coffee and tea creamer that’s totally clean-eating friendly.
- 1 can light coconut milk (~1½ cups)*
- 2-3 tbsp coconut sugar (more or less to taste)
- 2 tbsp molasses (more or less to taste)
- 2½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Add all ingredients to a saucepan and and whisk together over low heat
- Keep whisking until the sugar dissolves and the mixture begins to thicken (about 5 minutes)
- Optional: strain to remove excess spices or blend using an immersion or regular blender
- Allow to cool before storing in an airtight container in the refrigerator for up to 3 days. Creamer will thicken as it cools
- Use to flavour coffee or tea
Caramel Vanilla Coffee Creamer
Simple but ever-so-luscious, the combination of caramel and vanilla is never a wrong decision!
- ½ Cup Coconut Palm Sugar*
- 2 Tablespoons Water
- ½ Cup Unsweetened Almond Milk
- ½ Cup Coconut Milk
- 2 Tablespoons Vanilla Extract
- Combine the coconut sugar and water in a small pot over medium-high heat. Whisk the mixture until the sugar dissolves and allow it to come to a boil. Boil the sugar mixture for 2 minutes.
- Turn the heat to low and pour in the almond and coconut milk – working quickly whisk the mixture until smooth. (It will be the color of a light caramel sauce).
- Remove the mixture from the heat and stir in the vanilla. Cool completely and then store in a glass bottle in the refrigerator for up to 2 weeks.
- *This may seem like a lot of sugar, but I started with half this amount and I felt it needed to be sweeter. A 1-2 tablespoon serving of the creamer doesn't add a lot of sweetness to your coffee, just a little bit. So, if you find it too sweet for your tastes just add less creamer to your coffee or play around with the sugar amount in the recipe!
- A 2 tablespoon serving contains around 33 calories!
- This recipe is dairy-free, gluten-free, and vegan!