Chocolate, coconut, and almond—this creamer tastes just like the candy bar. You’ll learn how to put it together quickly and easily at home. Keep reading and see all the other creative creamers you can make yourself.
The Creamer
This creamer captures coconut, chocolate, and almond notes in a way that’s surprisingly simple to pull off at home. No fancy tricks—just a few minutes and you’re set.
Equipment
Get your gear ready before you start. You’ll want a small saucepan for heating and mixing, plus a whisk to get everything smooth.
For storage, go with a clean glass jar or bottle that seals tight—keeps it fresh and makes pouring less messy. A funnel is handy if you don’t want to risk spills.
Grab a measuring cup and spoons for accuracy. If you’re picky about texture, use a strainer (especially if you’re adding natural cocoa or real coconut). And, of course, have a spoon nearby for taste testing—you’ll want to try it.
Ingredients
It’s easier if you measure everything out first.
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup sweetened condensed milk
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons shredded coconut (sweetened or unsweetened)
- 1/2 teaspoon almond extract
- 2 tablespoons sugar (optional, if you like it sweeter)
- Pinch of salt
Want it dairy-free? Swap in almond milk and coconut cream. Sweetness is totally up to you—taste as you go.
Instructions
Here’s how it comes together:
- Pour the heavy cream, milk, and sweetened condensed milk into your saucepan.
- Whisk in the cocoa powder, shredded coconut, and sugar if you’re using it.
- Heat on medium-low, stirring now and then. You want it steaming, not boiling.
- Take it off the heat.
- Add the almond extract and a pinch of salt.
- Let it cool for 10-15 minutes. If you’re not into coconut bits, strain them out.
- Transfer to a glass jar or bottle, seal it up, and pop it in the fridge.
Give it a shake before using. It should last about a week chilled.
Tasting Notes
This creamer brings a sweet, nutty punch to your coffee. You’ll notice the chocolate up front, then coconut sneaks in. The almond’s there, but it doesn’t take over—just kind of rounds things out.
It’s rich, super smooth, and honestly goes best with a medium or strong coffee. Careful with the sugar; too much and you’ll lose the subtle flavors.
Works great in hot or iced coffee. The texture’s forgiving, so it blends right in. Sometimes it’s fun to drizzle a little over oatmeal or even a dessert if you’re feeling creative.
Quick Pro Tips
Go for pure almond extract over the imitation stuff—it’s just better. Keep the heat low so your milk doesn’t end up curdled. If you want that ultra-smooth finish, give your creamer a quick strain.
Coconut cream works well if you’re not into the little bits from shredded coconut. Craving more chocolate? Add extra cocoa until it hits the spot. Using fresh, good-quality milks and extracts honestly makes a world of difference.
Scribble the date on your jar so you know how long it’s been hanging around. Give the creamer a good shake before pouring. Want it sugar-free? Try stevia or monk fruit and leave out the condensed milk.
