Homemade Cashew Creamer Recipe [Healthy And Delicious] | Creators Of Coffee (2024)

FAQs

Is homemade cashew milk good in coffee? ›

It's very creamy and most closely matches dairy milk when used in coffee in terms of taste and color. It's like a full cream milk in that respect. It's also delicious in hot chocolate and divine with cereal too. It's also really good tasting to just drink as is.

This is legit. This cashew coffee creamer is incredibly rich and creamy, so easy to make, totally customizable to your own taste preferences, and if you are lucky enough to have a high-powered blender (such as a Blendtec, Vitamix, or Breville) you can whip this up in the time it takes to boil the kettle.

The benefits of making homemade coffee creamer

You're in control of what you put in. “You [can] choose healthier options and avoid artificial additives,” says Erica Thomas, lifestyle tastemaker and founder of Eating with Erica. This includes non-dairy or low-fat milk and natural sweeteners like honey or maple syrup.

Add Creamer To Your Brewed Coffee

If you've already brewed your coffee, you can still add creamer for extra flavour and sweetness. Simply pour your coffee into a blender and add your desired amount of creamer. Blend until the cream is well combined and enjoy!

The Bottom Line. Made from whole cashews and water, cashew milk is lactose-free and loaded with heart-healthy unsaturated fats, protein, and several vitamins and minerals. Drinking this type of milk may boost heart health, improve blood sugar control, promote eye health, and more.

Pros: Low in fat, cabs and calories. Cons: Lacks protein. On its own, cashew milk doesn't have the density of vitamins, minerals and fatty acids as cow's milk, so it's important to look for fortified milk.

“Elmhurst's non-dairy creamers are some of the healthiest creamer options available,” Martin says. That's because they are typically made from simple, natural ingredients without additives or artificial flavors. Also, the emphasis on whole-food ingredients contributes to their reputation as a healthier creamer option.

General tips for using milk alternatives in coffee

Regardless of the milk alternative you are using, we would always recommend warming it slightly to avoid any chance of curdling - (with the exception of oat milk).

Both half and half and 1% milk are better choices than the non-dairy creamers. They are less processed and have more vitamins and minerals. But between these two dairy options, 1% milk is a better choice because it has less saturated fat and cholesterol than half and half.

Sweetened just right – homemade creamer is not overly sweet like storebought creamers tend to be and you can even add the condensed milk to taste if you prefer less sweetness. Delicious – sweetened condensed milk and real vanilla extract taste amazing with coffee.

Is it cheaper to make homemade creamer? ›

Cost-Effective: Homemade coffee creamer can save you a pretty penny in the long run. Plus, many homemade creamer recipes use ingredients you likely already have on hand, making it budget-friendly.

Since this coffee creamer is homemade and has no artificial ingredients or preservatives, it lasts the same amount of time as cream would in your fridge. I suggest keeping your homemade coffee creamer in an airtight jar or container in the fridge for up to 6-7 days.

Add a tablespoon of coconut oil and/or grass-fed butter to your hot cup of brewed coffee and stir. Want to make sure it blends? Mix it up in a blender.

The ratio of coffee to sugar can be either 1:1 or 1:2. What does this mean? An iced coffee usually has 2 teaspoons of coffee, so to drink it moderately sweet, you will add 2 teaspoons of sugar, while to drink it sweet, you will add 4 teaspoons.

Cashew milk does tend to curdle in high heat. This can be avoided by warming the milk gently to prevent it getting too hot, or by letting your coffee cool before adding the milk.

Nut milk is made from nuts, which are naturally high in protein. The protein in nut milk can curdle when it comes into contact with the acidity of coffee. Coffee is also naturally acidic, with a pH of between 4 and 5.5. This acidity can further curdle the protein in nut milk.

While cashews make creamy milk, they unexpectedly frothed second best to the almond creamer. We still got a decent amount of froth, but it was a thinner layer on the coffee and didn't last as long as the fluffy foam from the almond creamer.