In my attempt to cut dairy from my diet, the biggest hurdle for me is that damn coffeemate/international delight/liquid sugar deliciousness. Just almond milk and sweetener was not thick enough. And it’s pretty hard to go from peppermint mocha to no flavor whatsoever. Except for “coffee” flavored… but who wants coffee that is just coffee flavored? (I’m sure some of you do. I’ve got you covered too!)
I found a few recipes but most were too complicated or not quite right. After some experimenting and a lot of almond milk, here’s my recipe base for the perfect dairy-free coffee creamer. The quantity is perfect for one of those salad dressing carafes that comes with the good seasonings mixes. Add-ins are listed below to make it your flavor of choice.
Xanthan gum is expensive, but… you use so little of it that it will last you forever and then some. Split it with a health conscious friend!
This is the one I picked up at my regular, local grocery store. There would probably be a better selection at a health foods store, but this was the only one I had available. It’s a good brand though!
Basic vanilla creamer
- 1 1/4 cup unsweetened vanilla almond milk (plain if you are anti-vanilla)
- 1/4 tsp xanthan gum
- 1/2 tsp pure vanilla extract
- Sweetener of choice, to taste (I did 4 splenda packets)
Toss all ingredients in the blender and thoroughly blend. Pour into carafe, mason jar, or a washed out coffeemate bottle! Creamer will have some trapped air bubbles that will settle out in the fridge over night.
Mix-in flavor options
- 1 tsp cocoa powder
- 1/4 tsp extracts (peppermint, hazelnut, almond, coconut, etc)
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
That’s it! Super easy. Have fun with the flavorings. If you have any specific requests, ask! I might be able to whip something up. Got a great mix-in combo? Comment below!