Dairy free healthy coffee creamers – without chemicals – but with all of the rich flavor you love.
The recipes below are a great way for you to enjoy a special cup of coffee, even if you have have food sensitivities. Simply choose a plant-based milk (coconut, cashew, rice, oat, or soy) and have some fun!
NOTE: If you want heavy sweet creamers that mask the taste of coffee, these are not for you. These light flavors enhance your coffee.
Who says special coffee creamers are only good for the holidays? Check them out!
Pumpkin Spice Coffee Creamer
This light flavored dairy free coffee creamer allows the coffee taste to come through, mellowing its darker tones.
- 1 ½ cups unsweetened plant-based milk (I use cashew or creamy oat milk)
- ¼ cup (61g) pumpkin purée
- ½ – ¾ tsp ground cinnamon, adjusted to taste
- anywhere from 1 tablespoon to ¼ cup pure maple syrup, adjusted to taste
- ⅛ tsp ground nutmeg
- ⅛ tsp ground ginger
- ¼ teaspoon pure vanilla or adjusted to taste
- Add all of the ingredients to a medium pot, and whisk to combine.
- Cook over medium-low heat, stirring frequently, for 5-7 minutes or until completely heated through.
- Transfer the mixture to a glass measuring cup, and let it cool completely to room temperature. To speed up the cooling process you can place the cup in the refrigerator to cool or leave it on a granite countertop 🙂
- Once cooled, whisk the mixture to reincorporate the spices. Transfer to a glass jar or an airtight container. Cover , and refrigerate until ready to use. This thickens when chilled.
Peppermint Mocha Dairy Free Coffee Creamer
HINT: Measure the cocoa before the syrup to keep the syrup from sticking to the measuring spoons. 🙂
- 1 ½ cups unsweetened plant-based milk (I use cashew or creamy oat milk)
- 3 tablespoons – ¼ cup Grade A pure maple syrup
- 3 tablespoons unsweetened cocoa powder (good quality)
- 1 -2 grinds Pink Himalayan salt
- ½ teaspoon pure vanilla extract
- ⅛ – ¼ teaspoon peppermint extract
- In small saucepan, heat the milk, cocoa, maple syrup, and salt and whisk to combine.
- Heat for approximately 5-7 minutes or until hot. The mixture will start to thicken.
- Remove from heat. Whisk in vanilla extract and 1/8 teaspoon peppermint extract.
- The taste will strengthen as it cools, so you might want to let it chill thoroughly before deciding if you want to add more mint. If you decide you want a stronger mint taste, add an additional 1/8 teaspoon peppermint. Too much mint will give you a toothpaste or mouthwash taste, instead of a light hint of mint,
Chocolate Cherry Mocha Dairy Free Creamer
- 1 ½ cups unsweetened plant-based milk (I use cashew or creamy oat milk)
- 3 tablespoons – ¼ cup Grade A pure maple syrup
- 3 tablespoons unsweetened cocoa powder (good quality)
- 1 -2 grinds Pink Himalayan salt
- ½ teaspoon pure vanilla extract
- ¾ teaspoon pure cherry extract
- In small saucepan, heat the milk, cocoa, maple syrup, and salt and whisk to combine.
- Heat for approximately 5-7 minutes or until hot. The mixture will start to thicken.
- Remove from heat. Whisk in vanilla extract and cherry extract.
- The taste will strengthen as it cools, so you might want to let it chill thoroughly before deciding if you want to add more cherry extract.
Chocolate Caramel Dairy Free Creamer
- 1 ½ cups unsweetened plant-based milk (I use creamy oat milk)
Caramel Sauce
- 4 Tbsp pure cane sugar
- 3 Tbsp good quality cocoa
- 2 ½ Tbsp water
- 3 Tbsp plant-based milk (can be taken from above measure)
- ½ tsp vanilla extract
- 2 grinds of pink Himalayan salt
Instructions:
- To make the caramel sauce, sift the sugar and cocoa.
- Combine the sugar & cocoa mixture with the water in a small saucepan over medium heat. Stir occasionally and let it come to a simmer.
- Let it simmer until it turns into a very thick glaze consistency.
- Add in the vanilla, salt, and milk, stirring to combine.
- Remove the caramel from the pan and let it cool slightly.
- Combine the remainder of the plant-based milk and caramel in a jar (I use a Mason jar) and stir (or shake) to combine.
- Let cool in the refrigerator. This will thicken as it cools.
Snickerdoodle Creamer
- 1 ½ cups unsweetened plant-based milk (I use cashew or creamy oat milk)
- ¼ cup maple syrup
- ½ – ¾ tsp ground cinnamon, adjusted to taste
- ⅛ tsp ground nutmeg
- ⅛ tsp ground ginger
- ½ teaspoon pure vanilla or adjusted to taste
- Add all of the ingredients to a medium pot, and whisk to combine.
- Cook over medium-low heat, stirring frequently, for 5-7 minutes or until completely heated through.
- Transfer the mixture to a glass measuring cup, and let it cool completely to room temperature. To speed up the cooling process you can place the cup in the refrigerator to cool or leave it on a granite countertop 🙂
- Once cooled, whisk the mixture to reincorporate the spices. Transfer to a glass jar or an airtight container. Cover , and refrigerate until ready to use. This thickens when chilled.
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