Mocha Coffee Creamer with Almond Milk
Creamy Mocha Coffee Creamer — a homemade, dairy-free mocha blend using almond and coconut milk and cocoa for a smooth, clean-ingredient coffee upgrade.
Servings: 17 servings
Calories: 60kcal
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 tsp cocoa powder
- 2 tbsp coconut sugar
- 1 tsp vanilla
Instructions
- Add coconut milk, almond milk, cocoa powder, coconut crystals, and vanilla to a small saucepan. 1 can coconut milk 3 tbsp almond milk 2 tsp cocoa powder 2 tbsp coconut sugar 1 tsp vanilla
- 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.
Video
Nutrition
Serving: 2tbsp | Calories: 60kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 64mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg