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Tired of wasting large bottles of coffee creamer before you finish them? Our homemade Chocolate Coffee Creamer is the answer. Made with unsweetened coconut milk, honey, cocoa powder, and vanilla extract, this creamer is a game-changer for coffee lovers. It’s super easy to make and gives you just over a cup—perfect for one or two people. No more worrying about creamer going bad or getting bored with 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
- Perfect Batch Size: Ideal for small households, avoiding waste.
- Easy to Make: Simple, quick, and requires basic kitchen tools.
- Customizable: Adjust sweetness or cocoa level to your preference.
- Healthier Choice: Uses natural sweeteners and non-dairy milk.
- 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
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:
- 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.
- 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.
- 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.
- 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.
How To Make Chocolate Coffee Creamer
- 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 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.
- 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
Stored in the refrigerator, it stays fresh for about a week.
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
Yes, use a sugar-free sweetener like Stevia or erythritol.
Absolutely, though it will no longer be dairy-free.
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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Small Batch Chocolate Coffee Creamer
Watch How To Make This
Equipment
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.
Notes
- 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
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.
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.