French Vanilla Coffee Creamer (Dairy-Free)


This is my version of a homemade Coffeemate coffee creamer. You know, the kind you can by in the grocery stores that is filled with high fructose corn syrup and hydrogenated oils?

It tastes delicious in your morning cup of coffee, only uses real wholesome ingredients, and is a Paleo and SCD coffee creamer!



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French Vanilla Coffee Creamer (Dairy-Free)

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 2 cups



1. Combine both of the milks and sweetener in a saucepan over medium-high heat. Bring to a low boil, then remove from heat.
2. Slice the vanilla bean down the long side, and scrape out the seeds. Place the seeds and bean in the milk, then cover and let steep for 30 minutes.
3. Strain the mixture through a fine mesh strainer or cheesecloth. Store in an airtight container in the refrigerator for 1 week.

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  • Tracy Mann

    This looks like a tasty substitution! Can you recommend a brand for almond milk without chemical fillers and weird ingredients? Coconut milk is a little easier to find without fillers, although then I have only found it in can form.

    • Michelle

      I was wondering what kind of almond milk too.

    • VBatheart

      Silk original (unsweetened has little to no taste and is thinner) is good. You could try using Silk vanilla for a little extra vanilla-y taste. I haven’t tried that or this recipe yet but have been told vanilla almond milk and vanilla extract make a good coffee flavoring.

  • Yvette

    Is the coconut milk going to make it taste a bit like coconut?

  • Alima Friar

    Chai Creamer also…I encourage everyone to make their own coconut milk as well as almond. It is so easy!

  • Veronica

    It says it serves 2 cups, but it seems a little off? I used one cup today but there doesn’t seem like there’s enough for another cup. This was amazing and I’m never buying store bought again. I will admit that I still love the vanilla creamer at the store but this is so creamy and not too sweet. Thanks!!

  • December27

    In the absence of a vanilla bean, how much liquid vanilla would be the equivalent?