Almond Joy Coffee Creamer
Hey buddies! If you love coffee like I do, you’re going to enjoy this Almond Joy Coffee Creamer recipe.
Picture your morning coffee tasting like the sweet, chocolatey, almond-coconut candy bar we all know and love, but brewed at home, fresh, and without all the fake things.
It’s creamy, lovely, and so simple to create.
Also, it’s great for kids who like a warm, fuzzy cup of milk (or decaf coffee) that feels a little extra special. My family loves this!
What else is better? You only need a few simple things to make it, and it will last in the fridge for more than a week (assuming you can keep it that long!).
Believe me, when you make this, you’ll never want to buy creamers from the store again. Let’s get going!
Ingredients
- 1 cup of half-and-half (or whole milk for a lighter choice)
- One cup of heavy cream
- 3 tablespoons of cocoa powder without sugar
- 1/4 cup of sugar (or use honey or maple syrup as a natural sweetener)
- 1/4 cup of shredded coconut that isn’t sweet
- 1/2 teaspoon of almond extract
- 1/2 teaspoon of vanilla extract
Tools Needed
- Pot
- Whisk
- Strainer with fine mesh
- Spoons and cups for measuring
- A glass container or jar for storage
Instructions
- Whisk together the half-and-half, heavy cream, cocoa powder, and sugar in a small saucepan. Put the pot over medium heat and add the shredded coconut.
- Stir the cocoa powder and sugar into the mixture while it heats over medium heat until it starts to steam. Don’t let it boil!
- Take the pan from the heat and mix in the almond and vanilla extracts.
- To get rid of the coconut shreds, pour the mixture through a fine-mesh strainer into a glass measuring cup or bowl.
- Put the creamer in a glass bottle or jar, seal it, and put it in the fridge. Before serving, shake well. Enjoy with your morning coffee or warm milk!
You can make this creamer a day or two ahead of time with little trouble. If you put it in a sealed jar or bottle in the fridge, it will stay fresh for up to 10 days.
This creamer will stay fresh in the fridge for up to ten days. Put it in a clean, sealed glass bottle or jar, and shake it well before each use.
Tips and Variations
- Toast the coconut! Toasting the shredded coconut before adding it to the mix brings out its nutty, tropical taste. Put it in a dry pan over low heat until it turns brown.
- Don’t forget to strain. If you don’t strain off the coconut shreds, they will settle to the bottom and make the texture gritty. A strainer with a fine mesh works great!
- Don’t use any dairy! Instead of half-and-half and heavy cream, use coconut milk. It’s just as creamy and tasty, but it’s plant-based.
- Before using, mix it well. The cocoa powder could settle at the bottom because this is produced at home. Before pouring, shake the bottle well!
- Add sugar to taste. If you want a creamer that isn’t as sweet, start with 2 tablespoons of sugar and add more or less as needed.
- No Coconut: Don’t like coconut? If you don’t want to use it, just add another teaspoon of almond extract.
- Low in sugar: Use monk fruit sweetener or stevia instead of sugar.
- Add a teaspoon of chocolate syrup to make it taste even better!
- No nuts: For a different flavor, use hazelnut or vanilla extract instead of almond extract.
There you have it: a handmade Almond Joy Coffee Creamer that will make your mornings sweeter and tastier. 🌟
This recipe is sure to be a favorite, whether you make it for yourself or share it with your family.
If you give it a shot,