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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Love,
E
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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.
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Hi Erin! I found your recipe and made it last night. I am on my first Whole30. I have to preface my post by saying I do not cook. Therefore, I don’t have a lot of knowledge about cooking (i.e, tips, tricks, etc. as it relates to ingredients).
Having said that, I found this recipe fairly easy to make.
I used it in my coffee this morning and found that it left an oily feeling on my lips.
Any suggestions on how to fix that or is that just a result of using full fat coconut milk.
Hi Stacy! I have never heard anyone complain of an an oily feeling? Hmmm… if you aren’t used to coconut milk it might just be that, otherwise I suppose it could be the brand? I generally use Thai Kitchen and have always had good luck. Hope that helps! Glad you found the recipe easy! And way to go on your first Whole30!!
Thanks, Erin! I used Trader Joe’s brand for my coconut milk. And you’re right, I am not used to coconut milk so that may be the reason for the oily feel.
I just Saw this, but my husband and I use our little ninja blender when we put coconut oil in our coffee. It helps it become creamy like a latte!
I was wondering, does cook on medium heat for 5-10 minutes mean to simmer ?
Yes! A nice soft simmer will be perfect!
Do you add to hot or iced coffee or both?
Good Question! It can be used in either hot or cold coffee, but I would say if you use it in cold coffee I would throw it in a blender for a bit to really combine it. It will combine the best with hot coffee!
hello there! i’ve been wanting to make this recipe for months (nutpods have become tedious to buy constantly…) but am struggling finding vanilla beans that are priced well (i’m in the metro area as well! hi neighbor!). Could i ask where you get yours and the price? or do you think using a well vanilla extract would suffice?
Thanks for your time!
Shea
★★★★★
Hi, Shea! Oh my gosh I know! What is with the price of vanilla lately! I have been ordering mine off of Thrive Market – they still aren’t cheap right now, but better than in most of the stores that I have seen!!
Can I make this minus the Almond milk?
You could, I just use the almond milk to thin it out more so it is more coffee creamer-like and to help it thicken up less in the fridge as well. It will still work, as long as you are okay with the consistency!
Can you use vanilla extract? In place of the bean? If so how much? Thanks
Hi Michelle! You can use vanilla extract in place of the bean, but just in case you are making this for Whole30, vanilla extract isn’t compliant but if you just use the raw bean it is fine! If you do use extract you would only need about a 1/4 teaspoon! Hope that helps!
Hi there! So I made this today for my whole 30 and when I put it in the fridge after cooking it, it separated and there’s a layer on top from the coconut milk, I’m assuming. Did I not cook it enough? Or is this normal? Also, do you think in the AM when I make my coffee (I use cold brew), I could add my coffee and creamer into my nutribullet and it’ll turn out okay? Thanks!!
Hi Annie! Yes, separation is normal – to some extent this will depend how cold your fridge is, keeping it towards the front of your fridge will help – but yes just give it a shake in the morning to reincorporate it! And yes, i think if you added it all to a nutribullet it would blend up nicely!