Mocha Coffee Creamer with Almond Milk
This Mocha Coffee Creamer with Almond Milk is the perfect creamy, dairy free creamer with just the right amount of sweetness. This recipe makes healthy homemade coffee creamer using a mix of coconut milk and almond milk.
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.
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