Whole30 Vanilla and Cinnamon Coffee Creamer – the perfect addition to your morning cup of joe!
This Whole30 Vanilla Cinnamon Coffee Creamer is going to be your new best friend in the morning!
If you guys know anything about me, it’s that I loooove my cold brew. I make it myself and drink it religiously in the morning (once in a while I mix it up with a good matcha on the weekend). I love mixing up how I drink it and I kind of go through a rotation of options:
My go-to coffee options are: 1) unsweetened almond milk 2) coconut milk 3) nutpods 4) bulletproof coffee 5) when I am not doing Whole30 I love the Califia creamer that has just a tiny bit of sugar in it.
But, as I am currently doing my 3rd round of Whole30, I wanted to try to make a vanilla-flavored creamer that was whole30 compliant (nutpods can do it, why can’t I!). Now, vanilla extract is not compliant on Whole30, but there is nothing that says you cannot use actual vanilla beans. Sooo, I thought I would play around with a compliant coffee creamer using just the vanilla bean, as opposed to vanilla extract….. you guys …. it was amazing. The coconut milk makes it just sweet enough, the vanilla and cinnamon compliment each other perfectly and that pinch of salt just brings out the flavor in everything.
I don’t know, this could be my new go-to…. or at the very least make the rotation!
If you love coffee and are currently doing a Whole30, check out my round-up of 20+ Whole30 Compliant Coffee Recipes!
If you are a major coffee fan – check out my round up of 20+ Whole30 Compliant Coffee Recipes!!
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PrintWhole30 Vanilla and Cinnamon Coffee Creamer
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2.5 cups 1x
- Category: Coffee/Tea
- Method: Stove Top
- Cuisine: American
Description
Whole30 Vanilla and Cinnamon Coffee Creamer – the perfect addition to your morning cup of joe!
Ingredients
- 2 cups full fat coconut milk (I would recommend using an immersion blender on your coconut milk first to make sure it is fully blended and doesn’t get chunky)
- 1/2 –1 cup unsweetened almond milk (use less almond milk for thicker creamer and more for a thinner creamer)
- pinch of salt
- 1 Teaspoon ground cinnamon
- 1 – 1/2 vanilla bean, slit open (the more vanilla bean you use, the stronger the flavor it will be)
Instructions
- Place all ingredients in medium saucepan.
- Bring to medium heat, whisking fairly often, ensuring cinnamon is fully combined.
- Continue whisking and keeping at medium heat for 5-10 minutes.
- Pour into glass jar, including vanilla bean, and let sit in fridge overnight.
- Shake well before using, as cinnamon will settle in the fridge.
- Store in airtight container in fridge for 5-7 days.
Keywords: whole30 coffee creamer
cindy says
I am trying to lower my saturated fat per my doctor and he wants me to avoid coconut milk, coconut oil but said that MCT would be fine. Could you give me some ideas on how to lower the saturated fat and create a yummy creamer for coffee? No almonds either he said! Thank you.
★★★★★
Erica says
Can you use vanilla extract now that it is a Whole 30 approved ingredient?
Erin says
Yes, you can definitely do that!
Courtney says
SO delicious and easy to make! I have always been a coffee mate creamer user and when I did my whole 30 I needed a creamy alternative.Not only was it great during my whole30 I am Still making this recipe weekly. I add 1 tbsp of date paste now for a little extra sweetness. I would highly recommend!
★★★★★
Erin says
so happy to hear that, Courtney!
Nicole says
what’s the point of cooking this? I’ve made several similar versions but never cooked it- I just toss it all in the blender. Once it hits my coffee, I froth it. Thx!
Jonathan Shull says
This is the best Whole30 compliant coffee creamer! Although I miss my half and half with Demerara sugar this really is fantastic.
★★★★★
Erin says
So happy to hear that, Jonathan! Thanks for taking the time to leave your feedback – I really appreciate it!
Jill says
I followed your recipe exactly and it’s still so chunky! I even threw it in the blender this morning after it was cold to blend out the chunks but once I poured it in my iced coffee it still definitely has a chunky texture. Is there anything I can do to fix this? Will the chunks melt in if I put it in hot coffee? I really like the flavor a lot so I really want to make this work. Thank you!
Erin says
Hi Jill! The issue could be a couple things. It could be the brand of coconut milk. But I think the issue is most likely that you poured it into iced coffee. If you poured it into hot coffee, you really shouldn’t have this issue. If you are using cold/iced coffee I would recommend blending both together and see how that works!
Marce says
This looks amazing! Thank you for the recipe. I’m told that vanilla extract is now ok for the whole30. Have you seen this change?
Erin says
Hi! Yes! I did see that change earlier this year – here is the corresponding article: https://whole30.com/whole30-extracts/
Marce says
Thanks so much for the link, I have been wanting to make this but had no luck in my small town with the vanilla beans! So I will try now with the pure vanilla extract! Have a great day.
Erin says
Awesome! Great to hear 🙂 I know I was excited when that rule was modified – so much easier to come by vanilla extract!