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Are you tired of buying large bottles of coffee creamer that go to waste before you can finish them? Our homemade Chocolate Coffee Creamer is the perfect solution. Made with unsweetened coconut milk, naturally sweetened with honey, and enriched with cocoa powder and vanilla extract, this recipe is a game-changer for coffee lovers. Not only is it incredibly easy to make, but it also creates just over a cup of creamer – ideal for one or two people. No more worrying about creamer going sour or growing tired of the same flavor. This non-dairy, small-batch creamer is fresh, flavorful, and just the right amount to last you through the week.

Pair your freshly made chocolate coffee creamer with a cup of coffee and enjoy it alongside a variety of delicious recipes. The tender and fruity Blueberry Coffee Cake, a cozy and spice-infused Pumpkin Coffee Cake, a classic and creamy Tiramisu, and a rich German Chocolate Cake. Each recipe offers unique flavors that perfectly complement a cup of coffee enriched with your creamer.

Why You’ll Love This Coffee Creamer Recipe

  1. Perfect Batch Size: Ideal for small households, avoiding waste.
  2. Easy to Make: Simple, quick, and requires basic kitchen tools.
  3. Customizable: Adjust sweetness or cocoa level to your preference.
  4. Healthier Choice: Uses natural sweeteners and non-dairy milk.
  5. Versatile Use: Not just for coffee! It’s great in tea or baked goods too.

RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up To

Pouring chocolate coffee creamer into a mug of coffee that is on a metal tray with a small plate of cookies.

Ingredients

If you have any ingredients leftover from this coffee creamer recipe, check out our Leftover Ingredients Recipe Finder.

  • Unsweetened Coconut Milk: A creamy, dairy-free base. Can be substituted with almond milk or soy milk for different flavors.
  • Honey: Adds natural sweetness. Maple syrup or agave nectar are great vegan alternatives.
  • Unsweetened Cocoa Powder: Gives the chocolate flavor. Use dark cocoa for a deeper chocolate taste.
  • Vanilla Extract: Enhances overall flavor. Try almond extract for a nutty twist.

Recipe Variations

Customize your creamer:

  1. Mint Chocolate Creamer: For a refreshing twist, add a few drops of mint extract to the base recipe. This variation pairs wonderfully with both hot and iced coffees, offering a cool, minty undertone to the rich chocolate flavor.
  2. Spiced Chocolate Creamer: Infuse a hint of warmth by stirring in a pinch of cinnamon or pumpkin spice. This variation is perfect for autumnal mornings, adding a cozy, spiced note to your regular cup of coffee.
  3. Mocha Creamer: Intensify the chocolate flavor by adding a quarter-teaspoon of instant coffee or espresso powder to the mix. Ideal for coffee enthusiasts who love a strong mocha flavor, this variation adds an extra coffee kick.
  4. Caramel Chocolate Creamer: Mix in a tablespoon of caramel sauce for a decadent, dessert-like addition. This rich, sweet variation transforms an ordinary cup of coffee into an indulgent treat, ideal for special occasions or as a daily luxury.
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How To Make Chocolate Coffee Creamer

  1. Combine Milk and Honey: In a small saucepan, mix unsweetened coconut milk with honey. Heat the mixture over medium heat.
  2. Simmer and Add Cocoa: Once the milk starts to simmer (watch for small bubbles), remove the saucepan from the heat. Whisk in a tablespoon of unsweetened cocoa powder and half a teaspoon of vanilla extract. This step infuses the creamer with a rich chocolate flavor and the essence of vanilla.
  3. Cool and Store: Allow the chocolate coffee creamer to cool down to room temperature. After cooling, pour the creamer into a jar or bottle for easy storage. This creamer can be stored in the refrigerator.

Unlike store-bought versions, this homemade coffee creamer lets you enjoy the goodness of natural ingredients without added artificial components or sugars. You have complete control over what goes into your creamer, ensuring a healthier and more satisfying addition to your coffee.

Expert Tips

  • Consistent Heat: Gently heat the mixture to avoid curdling, especially when using non-dairy milk.
  • Whisk for Smoothness: Whisk the mixture well to prevent cocoa clumps.
  • Cool Before Use: Let the creamer cool to room temperature for optimal flavor and texture.
  • Shake Before Use: If the creamer separates in the fridge, just give it a good shake before using.

Frequently Asked Questions

How long does homemade coffee creamer last?

Stored in the refrigerator, it stays fresh for about a week.

Can I double this chocolate coffee creamer recipe?

Yes! If you’d like to make a little extra or give a bottle away as a gift, you can double the ingredients and make a double batch

Can I make this coffee creamer sugar-free?

Yes, use a sugar-free sweetener like Stevia or erythritol.

Can I use regular milk instead of coconut milk in this coffee creamer recipe?

Absolutely, though it will no longer be dairy-free.

How do I store homemade chocolate coffee creamer?

Keep it in an airtight container in the fridge.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

RELATED: 15 Single Serving Dessert Recipes

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For examples of the dishes used at One Dish Kitchen, please visit our Store page.

RELATED:  8 Healthy Single Serving Meals

If you’ve tried this coffee creamer recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

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Your Cooking For One Source
Because you’re worth it

Small Batch Chocolate Coffee Creamer

4.87 from 22 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 16 tablespoons
Whip up this homemade small batch Chocolate Coffee Creamer in minutes! Perfect for small households, it's dairy-free, easy, and delicious.

Ingredients 
 

  • 1 cup unsweetened coconut milk
  • 2 tablespoons honey
  • 1 tablespoon unsweetened cocoa powder
  • ½ teaspoon vanilla extract

Instructions 

  • Combine Milk and Honey: In a small saucepan, mix unsweetened coconut milk with honey. Heat the mixture over medium heat.
  • Simmer and Add Cocoa: Once the milk starts to simmer (watch for small bubbles), remove the saucepan from the heat. Whisk in the unsweetened cocoa powder and vanilla extract. This step infuses the creamer with a rich chocolate flavor and the essence of vanilla.
  • Cool and Store: Allow the chocolate coffee creamer to cool down to room temperature. After cooling, pour the creamer into a jar or bottle for easy storage. This creamer can be stored in the refrigerator.

Video

Notes

Unlike store-bought versions, this homemade coffee creamer lets you enjoy the goodness of natural ingredients without added artificial components or sugars. You have complete control over what goes into your creamer, ensuring a healthier and more satisfying addition to your coffee.
Expert Tips
  • Consistent Heat: Gently heat the mixture to avoid curdling, especially when using non-dairy milk.
  • Whisk for Smoothness: Whisk the mixture well to prevent cocoa clumps.
  • Cool Before Use: Let the creamer cool to room temperature for optimal flavor and texture.
  • Shake Before Use: If the creamer separates in the fridge, just give it a good shake before using.

Nutrition

Serving: 1tablespoon, Calories: 12kcal, Carbohydrates: 2g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 3mg, Potassium: 24mg, Fiber: 1g, Sugar: 2g, Vitamin C: 1mg, Calcium: 29mg, Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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28 Comments

  1. This was so good!! I don’t drink coffee but wanted to try the mushroom (Ryze) coffee and couldn’t handle the taste. At work I tried it with some peppermint mocha creamer and it was doable. I don’t want to add a bunch of sugar so I was on the hunt for a good, healthy creamer and THIS is it!!! I added some PB powder, cinnamon and did half honey and half maple syrup. I could have drank this as hot cocoa. Soooo good 😋 thanks for sharing!! I’m adding peppermint oil to my next batch.