Dairy Free | Sugar Free | Artificial Crap Free
Will the REAL coffee creamer please stand up?!
So I’m about to tell you something that will just blow your mind. And make you think twice about buying the commercially made creamers again. You will kick and scream and even pout.
At least that’s what I did when I learned to read labels. I used to be a flavored creamer junkie. My favorite creamer of all time was Coffeemate Hazelnut Creamer. The problem is, if you look at the ingredients closely, there are a long list of basically artificial colors, artificial flavors, preservatives, refined sugars, high fructose corn syrup, and hydrogenated oils. Where’s the cream? Where’s the real milk?
Sorry to burst your bubble, but it’s true.
Here…take a closer look. The first ingredient is sugar!
If you want to read more about how harmful these ingredients are, check out this article.
I finally came up with the perfect (well, according to my taste buds they’re perfect) coffee creamer to replace the commercially made creamers, which makes my stomach bloat up like a balloon every morning.
This recipe is dairy-free but if you’re looking for a version using whole milk, Carrie from Deliciously Organic shared some of her amazing recipes for homemade flavored coffee creamer. I’ve tried some of them in the past and although they do taste yummy, they still contain whole milk and real cream.
If you are allergic to casein in milk or dairy, you can try my recipe below. And if your body can handle dairy, you would love Carrie’s recipes.
Recipe for Homemade Hazelnut Coffee Creamer
- 1 cup raw hazelnuts (soaked at least 10 hours in water)
- 2 cups of filtered water (extra 1 cup if you prefer a thinner consistency)
- 1 tsp pure hazelnut extract (or vanilla)
- 4 pitted dates (or 3 tbsp maple syrup, raw honey, coconut sugar, liquid Stevia)
- 1 tbsp coconut oil (optional, but it can help boost metabolism)
- pinch of sea salt
- Soak hazelnuts in water overnight. Discard the water and rinse nuts well.
- Place all ingredients in your Vitamix (or high speed blender) and start blending at low speed. Slowly accelerate to high speed until all of the nuts are completely pulverized – about 1 minute total is all it takes.
- Strain the milk through a nut milk bag. (buy it here) Just pour the milk into the cloth and squeeze.
- Keep the creamer in a sealed glass jar in the refrigerator for up to a week.
Variations and Tips
- As with any new healthy alternatives, your taste buds might need a bit of an adjustment. Your new dairy-free creamer will not taste exactly the same as CoffeeMate. After all, you’re competing with their “natural and artificial” flavoring that has been carefully tested in labs to make sure it tastes amazing and addicting. After I got used to drinking this creamer, I can taste a weird metallic taste of the chemicals when I went back to the artificial creamer. That’s when I realized that my taste buds have been hijacked all this time!
- The coconut oil makes it thicker, and adds an additional healthy fat to my morning coffee. Don’t fear the fat! Don’t fear the fat! Okay, cheering is over. You can leave that out and use less water if you wish. If you do use coconut oil, use expellar-pressed coconut oil, which does NOT have the smell and taste of coconut. This is the only brand that I trust to sell high quality coconut oil. Not all are the same!
- This recipe also works for almonds and walnuts!
- For a more intense smell of hazelnut, you can do one of two things. Toast them at 350 for a few minutes (keep an eye out so they don’t burn!) or put a few drops of organic hazelnut extract. You can buy it here on Amazon.
- Since this creamer is free from preservatives, it can be stored in the refrigerator up to about 7 days. Keep it in a glass bottle with a tight lid. Mason jars are perfect!
Sharing is caring! Please pin, tweet, or post on FB so your friends use this recipe. Maybe they’ll buy you a cup of coffee one day. ;-)