Who else loves starting the day with a little something extra in their coffee?
This Homemade Mocha Coconut Creamer is here to upgrade your morning routine!
It’s creamy, chocolatey, and has a subtle coconut flavor that’ll make you feel like you’re sipping coffee in a cozy café.
The best part?
It’s ridiculously easy to make, free of weird preservatives, and way more budget-friendly than store-bought creamers.
I’ve been using this recipe for years, and trust me, once you try it, you’ll wonder why you didn’t start sooner.
Plus, the kids might even want to stir a spoonful into their hot chocolate for a little treat!
What You’ll Need
Here’s the full lineup of what makes this creamer magic. It’s just a few simple ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup unsweetened almond milk (or any milk of your choice)
- 3 tablespoons cocoa powder
- 3 tablespoons maple syrup (or honey)
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional, but so good!)
- Pinch of salt
Pro Tips
- Shake that coconut milk! Canned coconut milk separates, so give it a good shake before opening, or stir it well in a bowl before using.
- Adjust sweetness to taste. Start with 3 tablespoons of maple syrup, then add a bit more if you like it sweeter.
- Sift the cocoa powder. This prevents lumps and makes your creamer silky smooth.
- Whisk continuously. When heating the creamer, whisk often so nothing sticks or burns at the bottom.
- Make it kid-friendly! This creamer can double as a chocolate milk base for kids—just mix it into a glass of cold milk.
Tools You’ll Need
- Measuring cups and spoons
- Medium saucepan
- Whisk
- Airtight glass jar or bottle for storing
Substitutions and Variations
- No coconut milk? Use heavy cream or half-and-half instead, but you’ll lose some of that coconut flavor.
- No almond milk? Swap it for oat, soy, or regular dairy milk—whatever you prefer.
- Sugar-free? Use a liquid sugar substitute like stevia or monk fruit instead of maple syrup.
- Extra chocolatey? Add 1-2 teaspoons of instant espresso powder or more cocoa.
Make Ahead Tips
This creamer stores beautifully in the fridge for up to a week. Make a big batch and enjoy fancy coffee all week long! Just shake it up before using since it may separate a little as it sits.
Instructions
Step 1: Combine Ingredients
In a medium saucepan, combine the coconut milk, almond milk, cocoa powder, maple syrup, vanilla extract, coconut extract, and a pinch of salt. Whisk everything together until smooth.
Step 2: Heat the Mixture
Place the saucepan on the stove over medium heat. Warm the mixture gently, whisking often, until it’s steaming but not boiling (about 5 minutes).
Step 3: Cool and Store
Remove the saucepan from the heat and let the creamer cool completely. Pour it into a glass jar or bottle, seal it, and store it in the fridge.
Leftovers and Storage
This creamer can be stored in an airtight container in the fridge for up to 7 days. Before using, give it a good shake since it might separate over time. If you have leftovers after that, use it as a drizzle over pancakes or waffles—it’s amazing!
Wrap-Up
There you have it—a super simple way to take your coffee to the next level!
This Mocha Coconut Creamer is a little bit indulgent but still made with wholesome ingredients, so you can feel good about using it daily.
Try it out, experiment with flavors, and let me know how it turns out!
