This post may contain affiliate links. Please read our disclosure policy.
Skip the oversized store-bought creamers and make your own instead. This homemade chocolate coffee creamer is rich, flavorful, and easy to make. It’s the perfect amount for one or two people, so you get fresh, delicious creamer without the waste.
Enjoy your homemade coffee creamer with a fresh cup of coffee and a treat on the side. Try it with coffee cake, banana muffins, oatmeal cookies, or scones.
Why You’ll Love This Recipe
- Perfectly Portioned: Just the right amount for a small batch.
- Quick & Easy: Comes together in minutes with simple ingredients.
- Customizable: Adjust the sweetness and chocolate intensity to suit your taste.
- Better for You: Made with natural sweeteners and non-dairy milk.
- More Than Coffee: Try it in tea, oatmeal, or even baked goods for extra flavor.
RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up To
Unlike store-bought creamers, this homemade version is made with simple, natural ingredients—no unnecessary additives or extra sugar. I love making my own because it lets me control the sweetness and flavor, creating a rich, chocolatey creamer that makes every cup of coffee even better.
Ingredients
If you have any leftover ingredients from this small batch coffee creamer recipe, check out our Leftover Ingredients Recipe Finder for ways to use them.
- Unsweetened Coconut Milk: A creamy, dairy-free base. Swap with almond, oat, soy, or dairy milk if preferred.
- Honey: Adds natural sweetness. Use maple syrup or agave nectar for a vegan option.
- Unsweetened Cocoa Powder: Provides rich chocolate flavor. Dark cocoa powder adds a deeper chocolate taste.
- Vanilla Extract: Rounds out the flavors.
Recipe Variations
Easily customize your creamer with these simple variations:
- Mint Chocolate: Add a few drops of mint extract for a refreshing twist. Perfect for hot or iced coffee.
- Spiced Chocolate: Stir in a pinch of cinnamon or pumpkin spice for a warm, spiced flavor.
- Mocha: Mix in ¼ teaspoon of instant coffee or espresso powder for a bolder chocolate-coffee flavor.
- Caramel Chocolate: Add a tablespoon of caramel sauce for a rich, sweet touch.
How To Make Chocolate Coffee Creamer
See the recipe box below for ingredient amounts and full recipe instructions.
To make homemade coffee creamer, heat unsweetened coconut milk and honey in a small saucepan over medium heat until warm. Remove from the heat and whisk in cocoa powder and vanilla extract until smooth. Let the mixture cool, then transfer it to a jar or bottle for storage. Keep it in the refrigerator and shake well before using.
Expert Tips
- Gentle Heat: Warm the mixture slowly to prevent curdling, especially with non-dairy milk.
- Smooth Texture: Whisk well to keep the cocoa powder from clumping.
- Cool First: Let the creamer cool before using for the best flavor and consistency.
- Shake Before Using: If it separates in the fridge, just give it a good shake.
Frequently Asked Questions
Store it in the refrigerator for up to a week. Shake well before using.
Yes! It blends well in both hot and iced coffee.
Yes! It’s great in tea, hot chocolate, or even drizzled over oatmeal.
Ways To Use Leftover Ingredients
If you have leftover ingredients from this recipe, check out our Leftover Ingredients Recipe Finder or use them in these single serving and small batch recipes:
RELATED: 15 Single Serving Dessert Recipes
If you’ve made this small batch chocolate coffee creamer or any recipe from One Dish Kitchen, let me know! Rate the recipe and share your thoughts in the comments below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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
- In a small saucepan over medium heat, warm the coconut milk and honey until heated through.
- Remove from heat and whisk in the cocoa powder and vanilla extract until smooth.
- Let the creamer cool to room temperature, then transfer it to a jar or bottle. Store in the refrigerator and shake before using.
Notes
- Gentle Heat: Warm the mixture slowly to prevent curdling, especially with non-dairy milk.
- Smooth Texture: Whisk well to keep the cocoa powder from clumping.
- Cool First: Let the creamer cool before using for the best flavor and consistency.
- Shake Before Using: If it separates in the fridge, just give it a good shake.
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.