Chocolate Chip Cookie Coffee Creamer! Say that one five times fast! My homemade, almond-based creamer will turn any cup of coffee into a hot or cold treat!
I had a lot of options rolling around my mind when I wanted to make a dairy-free coffee creamer.
I wanted you to like it, first of all. I couldn’t decide: almond or coconut based?
I chose almond. Because every time I go to the store, almond milk brands are rolling out cool creamer versions. And I love that. But they have a ton of sugar in them. I still buy them…but I always wish I didn’t feel a need to use a steady hand when adding it to my coffee.
And then flavor. Holy moly, how do you choose?
I was leaning towards salted caramel…and then I thought mint because of St. Patrick’s Day being this week…but then I couldn’t get one thing out of my head:
That damn Chocolate Chip Cookie Coffee Creamer I bought from the store a few months ago and wanted to CHUG. It was incredible. I never ever buy creamers that are dairy-based, but this one caught my eye and I just had to test it. A million cups of hot chocolate chip cookie coffee and iced coffee lattes later…
Yeah, just had to recreate that one.
I loved that it wasn’t overly sweet, didn’t taste like fakey vanilla, and had a very subtle chocolate flavor running through it (it was a very light brown shade from cocoa being added). It was perfect!
So, my coffee creamer flavor was decided just like that.
I used dates to sweeten mine. I love that you’re not adding any sugars or even stevia. I love that the dates add a caramely sweetness to it, which helps a lot with the cookie flavor.
I use the same method as making almond milk, but less milk for a thicker result, more dates for more sweetness and thickness, and more extracts for the exact flavor I desired. I also would recommend you strain it as many times as you can tolerate. You can never have your creamer be silky enough, in my book.
Splash this stuff in hot or cold coffee. It’ll certainly brighten your morning…or afternoon…or evening…
- 1 cup raw almonds
- 4 large Medjool dates
- 2 cups filtered water
- 1 tsp. vanilla extract
- 2 drops* “butter” extract
- Pinch of sea salt
- 2 tsp. cocoa powder
- PREP: In a bowl, combine the almonds and dates. Fill with water. Let soak in the fridge overnight.
- Strain the almonds and dates from the soaking water. Remove the pits of the dates (they’ll be very soft so the pits should be easy to just squeeze out). Place the almonds, dates, and 2 cups of filtered water in a high-powered blender. Blend until your can tell that the almonds are quite small (this is pretty quick).
- Line a mesh strainer propped over a large bowl with cheesecloth. Pour the mixture through, using a spatula to help squeeze all of the liquid through into the bowl.
- Rinse your blender. Pour the almond milk back into the blender. Add the vanilla, sea salt, butter extract and cocoa powder. Blend on high speed for 30 sec to a minute, ensuring it is well mixed and any grains are pulverized.
- Strain again.
- Taste and adjust to your liking (Like a bit more bite? Add a pinch more salt. Like more savory? Add a few more drops of butter extract. Like more sweetness? Add some stevia or maple syrup.). Pour the creamer in a jar or container for the fridge. Add Chocolate Chip Cookie Coffee Creamer to hot or iced coffee drinks!
- *I pour butter extract into the extract lid then carefully let a couple drops fall into the creamer. Butter extract can taste too strong if you add too much, and I just like that hint of butter, since that’s what makes cookies so yummy.
- NOTE: Coffee creamer can be kept in the fridge for up to a week.
I was so excited to get to go to the zoo this weekend with my parents and my husband! There was a penguin exhibit open that we attended last year, and you get to be THIS close to the penguins and puffins! Thought I’d share a snapshot with you!