This delicious homemade vegan coffee creamer is the perfect substitute when trying to break your artificial coffee creamer addiction! My homemade coffee creamer is primarily made with coconut milk and 3 other ingredients to make your morning coffee taste absolutely delicious!
One of my biggest struggles throughout my entire weight loss journey has been getting my addition to coffee creamer under control. I just love french vanilla coffee creamer! Every morning I look forward to a nice rich cup of french roast coffee flavored with delicious coffee creamer.
Yum.
I’ve tried just about everything possible to remove coffee creamer from my life and it hasn’t been easy and I’m not going to say that I’ve 100% succeed at it.
I’ve tried drinking black and umm no, that didn’t work. I tried just using almond or coconut milk but that didn’t do the trick either. I even tried sugar-free creamers and absolutely hated them!
Not to mention anything labeled “sugar-free” has even more artificial ingredients that do nothing good for the body. I also tried the different “healthier” creamers on the market but I either didn’t like them or they had just as much sugar as the fake creamers.
So this is the reason I decided to come up with my own homemade coffee creamer. When I make my own creamer, I control the ingredients. This is the most important thing to me.
Why I Really Decided To Make The Switch To Vegan Coffee Creamer
You might be wondering why I’d want to give up coffee creamer, especially if I’m practicing portion control. I mean, isn’t that torture? Trust me, I get it. I love coffee creamer so I don’t need any convincing that as long as I portion out my morning creamer that I’m good to go.
Well here’s the thing. I really believe coffee creamers have caused me to struggle with losing and maintaining my weight loss, especially as I hit my mid-forties. Ugh, it sucks getting older.
The Amount Of Sugar Is Just Too Much
Coffee creamers like International Delight or CoffeeMate are filled with artificial ingredients, preservatives, and sugar.
In fact, 1 tablespoon of International Delight creamer has 5 grams of sugar. If you put 3 tablespoons of creamer in one cup of coffee, that’s 15 grams a sugar first thing in the morning! And that’s only 1 cup of coffee!
Let’s say you have 2 cups of coffee and end up using 6 tablespoons of creamer…or 30 grams of sugar. Just to put that in perspective – a Hershey bar has 17 grams of sugar. A pack of Reese peanut butter cups has 16 grams of sugar. A Snickers bar has 20 grams of sugar. A can of Pepsi has 30 grams of sugar.
Isn’t that crazy?!?
And that’s if you’re measuring the creamer. If you just pour it in without measuring it, then you can be adding an easy 40-50 grams of sugar to your coffee every single morning. Yikes!
This is the highly-processed bad sugar that increases your blood sugar and basically turns right into fat. Not to mention, this type of fat sits right in my gut and never leaves.
So, I can try and deny the negative effect coffee creamer has but I can’t argue with numbers. I wouldn’t eat a candy bar first thing in the morning but that’s essentially what I’m doing when adding fake creamers to my coffee every morning.
It Has Too Many Preservatives and Chemicals
Another reason I want to significantly reduce fake coffee creamers from my life is because it is truly one of the last non-clean foods I consume.
All the meats I purchase are organic, grass-fed, and high quality. All my fruits and vegetables are organic. I drink a healthy organic smoothie every day.
I always purchase organic when I can so I eat a very clean diet.
Coffee creamers are definitely one of the worse things I consume and from everything I mentioned, I actually think it is quite bad for me. I always think to myself if I can get rid of coffee creamers, I’d have a very clean daily diet.
Of course, if I just drank coffee creamer once in a while, then I probably wouldn’t care as much but I drink it daily so this is why I feel more compelled to remove it from my diet.
Like I said, fake creamers are filled with artificial ingredients and chemicals. When I make my own creamer, I can use all organic ingredients and control the sugar.
Frequently Asked Questions About Homemade Coffee Creamer
Before I jump into this recipe, I wanted to answer a few questions I received from some of my readers about this homemade vegan coffee creamer recipe.
Can I Use Light Canned Coconut Milk?
I haven’t tried it with light coconut milk. I like the full fat cream that comes with regular coconut milk.
When I use the full-fat coconut milk, the creamer does separate in the refrigerator. Sometimes that happens and that’s okay! All you need to do is give it a shake until it’s all blended.
What Other Sweeteners Can I Use?
I tried honey, dates, and other sweeteners like monk fruit and stevia. Pure maple syrup is hands down my favorite but you can use other sweeteners if you want.
If you use dates, my advice is to chop them up finely and then cook into the creamer and strain. When I used dates the first time, I didn’t strain the creamer and ended up with chunks of dates that weren’t very appetizing.
Does This Taste Like The Fake Coffee Creamers?
I’m going to be honest here.
This is not the super cream flavor or texture you find with other creamers (such as International Delight or CoffeeMate). Keep in mind all those fake coffee creamers are filled with chemicals and artificial ingredients to get that flavor and texture we love.
You’ll never get the same flavor and texture from homemade. So, there’s going to be some adjustment.
However, the homemade coffee creamer recipe I’m going to share is the best one I’ve tried! Trust me- if I can drink and enjoy it, anyone could!
What Other Flavor Combinations Can I Make?
This homemade coffee creamer is actually very versatile! The coconut milk and pure maple syrup are the base so you can add in all different kinds of flavors.
Here are 3 different some options:
- Vanilla Almond- Add 1/2 teaspoon pure vanilla extract and 1/4 teaspoon almond extract
- Pumpkin Spice- Add 1/2 teaspoon pumpkin spice and 1/4 cup canned pumpkin
- Peppermint Mocha- Add 1/4 peppermint extract and 1-2 tablespoons of unsweetened cacao powder
How Long Does Homemade Coffee Creamer Last?
This creamer will last up to 7 days in the fridge.
How Many Servings Do I Get In This Recipe?
This recipe will make about 20 ounces of creamer which is about 40 tablespoons. If you use 3 tablespoons per serving, you’ll get about 13 servings per batch. If there are two coffee drinkers in the house, then 20 ounces should get you through the week.
Do I Have To Cook It?
No, but I do think cooking it for a few minutes on the stove helps to melt all the flavors together. But, if you just want to blend the ingredients and put into a mason jar, then you can do that as well.
What If I Don’t Have A Blender?
No worries!
The first time I made this, I put all the ingredients into a 32-ounce mason jar and gave it a couple good shakes to mix all the ingredients together. I wasn’t able to get all the coconut milk chunks to blend smooth but that didn’t affect the taste. Or, you can add everything to a large bowl and just whisk the ingredients together.
The Best Homemade Coffee Creamer To Finally Break Your Creamer Addition
Okay, let’s talk about the ingredients:
- Canned Coconut Milk- Because I wanted to keep this creamer dairy-free, I decided to go with canned coconut milk because the coconut cream on top gives it a nice creaminess. It’s also filled with good fats and a nice subtle coconut flavor.
- Unsweetened Coconut Milk- When I first made this creamer, I only used canned coconut milk but it kept solidifying so I decided to add 1/2 cup of unsweetened coconut milk to the recipe and this worked out great. It kept it creamy but it didn’t become solid.
- Pure Vanilla Extract- My favorite coffee creamer flavor is french vanilla so I went with using some vanilla extract for flavor.
- Cinnamon- I love the addition of cinnamon! It goes great with the vanilla and tastes delicious in the coffee. You can easily leave it out of you don’t want a cinnamon flavor.
- Pure Maple Syrup- 1/4 cup goes a long way and only adds 4 grams of sugar per 3 tablespoons. That’s a big improvement from 15 grams of sugar. Not to mention it’s all-natural!
The best part about this recipe: All the ingredients in this recipe are very simple and easy to find. In fact, you probably have them all in your pantry.
How To Make Homemade Coffee Creamer
Place all the ingredients into a blender and blend until everything is mixed together.
The creamer should be very smooth.
Pour into a saucepan and heat on low until steamy, about 5 minutes.
Pour the creamer into a 16-ounce or 32-ounce mason jar and let it cool for about 10 minutes.
How To Store Homemade Coffee Creamer
I use 2 (16-ounce) mason jars to store the creamer in. In my experience, glass containers keep all foods, including this creamer, fresh for much longer. Keep it refrigerated for about 7 days!
Coffee Tips
One of the best pieces of advice I can share with you all is to purchase high quality flavored coffee. You don’t necessarily have to get flavored but it helps!
I found this organic french roast vanilla almond coffee from Wegmans and it’s delicious. It goes great with the creamer and has a nice smooth flavor.
So, if you’re trying to break the artificial creamer addiction and switch to homemade, then I highly recommend finding a high- quality coffee.
More Breakfast Recipes
Using this homemade vegan coffee cream with a fresh cup of brew, I always love to pair it up with any of these breakfast dishes:
- Breakfast Sandwiches
- Banana Chocolate Chip Cookies
- Bacon and Cheddar Breakfast Burritos
- Greek Quinoa Breakfast Bowl
- Super Greens And Chicken Sausage Egg Bake
Instead of pouring fake creamer into a delicious cup of coffee, make this homemade coffee creamer to really enjoy coffee in the mornings. BONUS- it’s vegan! Share a picture and tag me on Instagram or Facebook if you decide to make this!
The Best Homemade Coffee Creamer {Vegan}
Ingredients
- 13.5 ounce can regular coconut milk
- ½ cup unsweetened coconut milk
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
Instructions
- Place all the ingredients into a blender and blend until everything is mixed together and creamer is smooth.
- Pour into a saucepan and heat on low until steamy, about 5 minutes.
- Pour the creamer into a 16-ounce or 32-ounce mason jar and let it cool for about 10 minutes. Then place the lid on tightly and refrigerate for up to 7 days.
Nutrition
Ann says
Not a good recipe; the coconut milk hardens in frig, looking like lard on the top; I shook it up to loosen it up only to find my coffee now looked like floating lard on top and greasy looking coffee
Anne-Marie says
I think the recipe is really good! But I add lecithin to prevent the separation from happening
Abigail says
Can honey be used in place of maple syrup?
Tammy Overhoff says
I haven’t used honey but I don’t see why it wouldn’t work.
Sharon says
I blended the ingrediants and it tastes great! What is the reason for heating it up after blending it? Is it necessary?
Caitlin says
I really like this! I made it yesterday and while I have to adjust my taste expectations compared to regular creamer…I think I’m already used to it. My only question is how do you keep the canned coconut milk from solidifying in the fridge overnight?? I heated it up to melt the clumps last night and was excited to try it again today… but it all floated to the top and hardened! I gave it a good shake, but there were still large clumps! Any ideas?
J says
Thank you for this! Excited to try!
Lisa says
Any recommendations for possibly freezing the extra creamer? Excited to try this recipe!
April says
Your creamer recipe looks yummy. I’m curious what the serving size it’s for the nutrition guideline.
Tammy Kresge says
2 tablespoons is a serving size.
Pam Brooks says
We switched to a light roast coffee. Victor Allen is a smooth coffee and adding a shake or two of cinnamon brews up really good. That is how I broke my creamer addiction.