Homemade Dairy Free, Sugar Free Coffee Creamer

I like my coffee very creamy so I chose to use all coconut milk in these recipes. If you like your creamer on the thin side, you can substitute ¼ cup almond milk for ¼ cup of the coconut milk. If you prefer stevia or xylitol, omit the date syrup and add 1/4 teaspoon to the mixture. Stir and add more sweetener to taste. The creamers turn thick when refrigerated, simply scoop a spoonful out and swirl into your coffee. Makes about 1 1/2 cups.

Almond Joy Coffee Creamer

For the creamer:
1 cup coconut milk
1 1/2 tablespoons cacao powder
1/4 cup plus 2 tablespoons date paste (see recipe below)
1/2 teaspoon almond extract

Directions:
Place coconut milk and cacao powder in a medium saucepan. Heat over medium heat and whisk until milk begins to steam. Turn off heat and whisk in date syrup and almond extract. Strain through a fine mesh sieve. Will store in a glass jar in the refrigerator for one week.

Cinnamon Streusel Coffee Creamer

For the creamer:
1 cup coconut milk
1/4 cup plus 2 tablespoons date paste (see recipe below)
3/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Directions:
Whisk all ingredients in a bowl. Strain through a fine mesh sieve. Will store in a glass jar in the refrigerator for one week.

French Vanilla Coffee Creamer

For the creamer:
1 cup coconut milk
1/4 cup plus 2 tablespoons date paste (see recipe below)
1 tablespoon vanilla extract

Directions:
Whisk all ingredients in a bowl. Strain through a fine mesh sieve. Will store in a glass jar in the refrigerator for one week.

Hazelnut Coffee Creamer

For the creamer:
1 cup coconut milk
1/4 cup plus 2 tablespoons date paste (see recipe below)
2 teaspoons hazelnut extract
1/2 teaspoon vanilla extract

Directions:
Whisk all ingredients in a bowl. Strain through a fine mesh sieve. Will store in a glass jar in the refrigerator for one week.

Pumpkin Spice

1 cup coconut milk
2 tablespoons pureed pumpkin
1/2 teaspoon pumpkin spice
1/4 cup plus 2 tablespoons date paste (see recipe below)
1 teaspoon vanilla extract

Whisk together milk, pumpkin, pumpkin spice, and date paste in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the vanilla extract. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.

Date Paste

For the syrup:
1 cup medjool dates, pitted
1 cup hot water

Directions:
Place dates in a blender or food processor. Turn blender or processor on and slowly add in hot water. Leave the machine on for about 1 minute, until smooth. Pour into a glass jar and store in the refrigerator.

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