Hi friends! đź’• If you’re a coffee lover like me, you’re going to flip over this Almond Joy Coffee Creamer recipe.
Imagine your morning coffee tasting like the sweet, chocolatey, almond-coconut candy bar we all know and love – but homemade, fresh, and without all the artificial stuff!
It’s creamy, dreamy, and ridiculously easy to make.
Plus, it’s perfect for kids who love a warm, cozy cup of milk (or decaf coffee) that feels a little extra special. My family can’t get enough of this!
What’s even better? You only need a few simple ingredients to whip it up, and it lasts for over a week in the fridge (if you can keep it around that long!).
Trust me, once you make this, you’ll never want to go back to store-bought creamers. Let’s get started!
What You’ll Need
Here’s everything you’ll need to make this irresistible coffee creamer:
Ingredients:
- 1 cup half-and-half (or whole milk for a lighter option)
- 1 cup heavy cream
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup sugar (or use maple syrup or honey for a natural sweetener!)
- 1/4 cup shredded unsweetened coconut
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
Pro Tips
- Toast the coconut! Toasting the shredded coconut before adding it to the mix enhances its nutty, tropical flavor. Just pop it in a dry pan on low heat until golden.
- Don’t skip straining. If you don’t strain out the coconut shreds, they’ll sink to the bottom and create a grainy texture. A fine-mesh strainer works perfectly!
- Make it dairy-free! Use coconut milk instead of half-and-half and heavy cream for a plant-based version that’s just as creamy and delicious.
- Mix it well before using. Because this is homemade, the cocoa powder might settle at the bottom. Give the bottle a good shake before pouring!
- Sweeten to your taste. If you prefer a less sweet creamer, start with 2 tablespoons of sugar and adjust from there.
Tools You’ll Need
- Saucepan
- Whisk
- Fine-mesh strainer
- Measuring cups and spoons
- Glass bottle or jar for storage
Substitutions & Variations
- Coconut-Free: Not a fan of coconut? Skip it and replace it with an extra teaspoon of almond extract.
- Sugar-Free: Use monk fruit sweetener or stevia for a low-sugar option.
- Extra Chocolatey: Add a teaspoon of chocolate syrup for a richer flavor!
- Nut-Free: Swap almond extract with hazelnut or vanilla extract for a different twist.
Make Ahead Tips
You can easily make this creamer a day or two in advance. Store it in the fridge in a sealed jar or bottle, and it’ll stay fresh for up to 10 days.
How to Make Almond Joy Coffee Creamer
Step 1: Combine Ingredients
In a small saucepan, whisk together the half-and-half, heavy cream, cocoa powder, and sugar. Add the shredded coconut and place the saucepan over medium heat.
Step 2: Heat the Mixture
Heat the mixture gently over medium heat until it starts to steam (don’t let it boil!), stirring constantly to dissolve the cocoa powder and sugar.
Step 3: Add Extracts
Remove the pan from heat and stir in the almond and vanilla extracts.
Step 4: Strain the Mixture
Pour the mixture through a fine-mesh strainer into a glass measuring cup or bowl to remove the coconut shreds.
Step 5: Store and Serve
Transfer the creamer to a glass bottle or jar, seal, and refrigerate. Shake well before serving and enjoy with your morning coffee or warm milk!
Leftovers & Storage
This creamer keeps beautifully in the fridge for up to 10 days. Store it in a clean, airtight glass bottle or jar, and give it a good shake before each use.
Conclusion
There you have it – a homemade Almond Joy Coffee Creamer that will make your mornings a little sweeter and a lot more delicious. 🌟
Whether you’re treating yourself or sharing it with your family, this recipe is guaranteed to be a hit.
If you try it out,
