Jul 05, 2013
Homemade Vegan Vanilla Coffee Creamer
The impetus behind this recipe is a visit from my son… arriving today for a 10-day visit. I can’t wait to see him! He is a coffee drinker. And a meat eater. And a dairy eater. Little does he know that I am going to inundate him with TONS of amazing, flavorful, homemade, whole-food, vegan deliciousness while he is here (well I’m sure he knows… I can never hide anything from my son—we have a 6th sense kind of connection—haha!).
So to start, I am making a non-dairy creamer for him. He loves the flavored coffee creamers—you know the ones on the supermarket shelves with so many ingredients they need a separate label for all of them? Have you ever looked at the ingredients of these non-food substances? Yikes.
I made this creamer this morning. Oh. My. It’s so good. I had it in a cup of Dandy Blend. It’s thick and creamy and when you shake it up before use, it creates a latte foam. Yes!
- 2 cups soy milk or other non-dairy milk product (see notes)
- ¼ cup coconut milk
- 2 TBS vanilla (you can add whatever flavorings you like, such as almond or even some chai spices)
- 2 tsp arrowroot powder or tapioca flour
- Place 1¾ cups of soy milk, the coconut milk and vanilla in a sauce pan and warm on medium heat.
- Mix the remaining ¼ cup soy milk with the arrowroot powder in a small cup and whisk well with a mini whisk or a fork until the powder is completely dissolved.
- Add this to the pot.
- Bring the mixture almost to a boil, whisking constantly. You should notice it starting to thicken a bit. The tapioca or arrowroot will stabilize the mixture so it doesn’t separate so much and also add a wonderful creaminess to it. If you want to be really sure to have no lumps, you can blend it at this point.
- Let cool and refrigerate, preferably in a glass container.
- Shake well before each use as it will separate a bit.
Makes about 2½ cups. Stays fresh for 5-7 days. Enjoy!