If you’ve been on a quest (like I have) to find a way to have non-dairy coffee creamer that’s also sugar-free, plus free of weird additives, you might have just found it! It’s a blend of coconut milk + almond milk. Seems pretty self-explanatory, right? But the secret is the way it’s made: The mixture is cooked to the perfect consistency first. Lots of similar non-dairy creamer recipes instruct on just blending up the ingredients, but these recipes often fail because people report that the mixture curdles or separates once added to the hot coffee or tea.
INGREDIENTS
- 1 tablespoon butter or ghee
- 1 can full-fat coconut milk
- 1/4 cup monk fruit (or other granulated sugar substitute)
- 1/4 cup almond milk (or your favorite clean low carb non-dairy milk)
DIRECTIONS
Whisk in the almond milk or non-dairy milk and 1/4 cup of the coconut milk, and keep whisking until combined. You should now have a thick coffee creamer consistency.
You can flavor this mixture with vanilla, cinnamon sticks, pumpkin spice blend, chocolate, or peppermint (if using seasonings, maybe put them into a tea bag or mesh strainer first)
Store in the fridge for up to two weeks.
Makes 16 ounces
Notes:
The sweetener is not optional for this rich and thick non dairy creamer. If you omit it, the recipe won’t have the same result. That’s not to say you can’t just blend coconut milk + almond milk and be done, but I would suggest heating it gently after blending (or seek another recipe).
