This site contains affiliate links. Please see Policies for more information.
This recipe makes a delicious Mocha Coffee Creamer with Almond Milk and without condensed milk, unhealthy oil, or refined sugars. If you’re missing cream in your morning coffee, I have an easy recipe you can use with just the right amount of sweetness.
The combination of almond milk and coconut milk gives you the thickness of cream without the overpowering coconut flavor that most healthy homemade coffee creamer recipes have. I often freeze mine in single servings so I can easily make iced coffee–you can thaw each serving to use in hot coffee, as well.
Adding this homemade (and healthy!) creamy almond milk creamer to my daily routine has been exactly what I needed to break my store bought coffee creamer habit.
Where’s is the recipe?
Here at My Crazy Good Life, we make our recipes easy for everyone to follow. In the article below you’ll find lots of information including recipe tips and ingredient substitutions. If you’d like to skip past that and jump to the recipe, simply scroll to the bottom of the page where you’ll find the easy to follow Mocha Almond Milk Creamer recipe.
Ingredients in Homemade Mocha Creamer
These delicious and dairy-free ingredients are super easy to find in your local grocery store:
- Coconut Milk: Be sure to grab a can (not a box or carton) of full fat coconut milk to ensure you get the true cream consistency you want.
- Unsweetened Almond Milk: You can find this in your grocery store’s refrigerator section right next to the regular milk. Be sure and grab the unsweetened variety. You can use unsweetened chocolate almond milk if you’d like.
- Coconut Crystals: Much like maple syrup comes from the sap of a maple tree, coconut sugar come from coconut tree sap, not the actual coconut. Coconut crystals are minimally processed, vegan, and studies show they have a lower glycemic index than traditional sugar. You can typically find this near the regular sugar.
- Cocoa Powder: A great way to get that chocolate taste without extra sugars. Be sure you’re using real cocoa powder and not chocolate syrup or a powdered hot cocoa mix.
- Vanilla Extract: Be sure and check the bottle label for pure vanilla.
How to make this Mocha Coffee Creamer with Almond Milk
- Add canned coconut milk, almond milk, cocoa powder, coconut crystals, and vanilla to a small saucepan.
- Whisk over low heat until cocoa powder and coconut crystals dissolve completely.
- Turn off the burner and remove the pan from the heat. Allow your creamer to cool naturally for 20 minutes, then transfer it to an airtight container bottle and refrigerating.
- Refrigerate for 5-7 days or freeze up to 3 months.
Recipe Tips
- Homemade creamers are often not quite as creamy as store bought creamers. That’s why we are adding canned coconut milk to this recipe. It’s how we get the thicker and creamier consistency.
- Missing your store bought peppermint mocha almond creamer? Add a drop or two of peppermint oil or peppermint extract to add a “kiss of peppermint” to your coffee.
- The basic recipe is coconut milk, almond milk, and coconut crystals–I encourage you to experiment a bit with your favorite flavors and make a creamer of your own!
Why use a healthy coffee creamer alternative?
Most store bought creamers (even my favorite Silk Mocha Almond Creamer!) are highly processed and contain unsavory ingredients. While almond milk creamers are healthier and dairy free, they still have extra ingredients (including preservatives) in them.
I love making this homemade creamer because it’s super easy and I know exactly what I am putting in my body. I’ve done plenty of research on buying a healthy coffee creamer you can get at the store, but still prefer making my own.
Why freeze coffee creamer?
As easy as this recipe is, making your own coffee creamer is a time commitment. I don’t want even small amounts to go to waste, so make these into coffee creamer ice cubes. Another perk of frozen creamer cubes is that they’re perfect for iced coffee, which is pretty important down here in Arizona.
Healthy Eating Plans
Over the years, I’ve seen that many coffee drinkers struggle losing weight because of the ratio of coffee to store bought creamer that they use. Many store bought creamers contain artificial sweeteners, which can cause weight gain stall as well as cause sugar cravings. Using a minimally processed creamer with whole foods ingredients can help you keep the weight off and not derail your progress every morning.
One of the things that isn’t usually encouraged on weight loss plans are coffee drinks. This idea of frozen creamer cubes helps you enjoy an iced coffee or frozen blended drink with ease. It’s a fun way to have a guilt-free indulgence when you’re paying attention to ingredients and being mindful of what you’re consuming.
The 21 Day Fix, for example, doesn’t promote adding anything except homemade coffee creamer into your morning brew. This recipe fits into the Fix food list pretty perfectly uses minimal containers. If skipping the coffee creamer isn’t for you, I definitely think this is a delicious option.
Weight Watchers Coffee Creamer: Each 2 tablespoon serving of this recipe contains 3 2023 Points | 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points
21 Day Fix Coffee Creamer: For the entire recipe: 5 Blue Containers, 1/3 Teaspoon.
Per Serving (2 tbsp): 1/4 Blue Container, Trace Teaspoons (I do not count the teaspoons).
2B Mindset: This is an “Accessory” on 2B Mindset.
More delicious recipes:
- Healthy Vanilla Coffee Creamer
- No Bake Mocha Coconut Bar Recipe
- Fudgy Espresso Brownies
- Mocha Wonder Whip
- Dairy free Coffee Ice Cream
Mocha Coffee Creamer with Almond Milk
Equipment
- Le Creuset Cast Iron Pot
- Whisk
- Egg Bite Molds
Ingredients
- 1 can coconut milk full fat, unsweetened
- 3 tbsp almond milk unsweetened, chocolate if you'd like
- 2 tbsp coconut crystals
- 2 tsp cocoa powder
- 1 tsp vanilla extract
Instructions
- Add coconut milk, almond milk, cocoa powder, coconut crystals, and vanilla to a small saucepan.
- Whisk over low heat until cocoa powder and coconut crystals dissolve completely.
- Turn off the burner and remove the pan from the heat. Allow your creamer to cool naturally for 20 minutes, then transfer it to an air tight glass jar or bottle and refrigerating. This recipe can also be frozen in egg bite molds or ice cube trays, as well.
- Refrigerate for 5-7 days or freeze up to 3 months.
Nutrition
Make This Recipe?
Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum
thanks for the recipe! Going to give it a try today. Have you tried this with a swerve brown sugar by chance ?
We haven’t tried swerve in this recipe, but I bet it would be delicious :)