This Homemade Coconut Creamer is rich and creamy, with a hint of sweetness and a touch of vanilla (if you like) – for creamy coffee perfection.

This coconut milk coffee creamer recipe is so simple. And so, so easy. So many “sos” – but seriously – it’s so easy and so simple, in fact, that I wasn’t even sure I should share it. Because does this coconut coffee creamer even qualify as a recipe?!

The truth is, using coconut milk for coffee creamer is an awesome hack for non-dairy coffee creamer. And if you want to just pour it out of the can and into your coffee, I suspect you’ll be pleasantly surprised!

But I’ve taken a couple of extra steps here that I think elevates this coconut coffee creamer into something gloriously creamy and tasty and a beyond just using coconut milk as coffee creamer.

Table of Contents

• The Story Behind the Recipe
• Coconut Milk Coffee Creamer Ingredients
• How to Make Homemade Coconut Creamer
• Flavors & Adaptations
• Can I Freeze Coconut Milk Coffee Creamer?
• More Non-Dairy Coffee Creamer Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

Okay, so: non-dairy creamer. I’ve been there before – with both this almond milk creaminess and this creamy cashew goodness. I love both of those creamers so very much. But sometimes I just don’t want to fuss with soaking nuts. Or (more likely) I forgot to. And when that happens, I turn to my pantry, and I grab the ingredients for Coconut Coffee Creamer.

Coconut Milk Coffee Creamer Ingredients

This recipe calls for only three simple ingredients. Three!

1. A can of lite coconut milk – Feel free to use full-fat coconut milk, too. I just find that the cream/fat tends to separate in the fridge, so if that’s the case, just give it a good stir before using it.
2. Pure vanilla extract and
3. Pure maple syrup – You can sub honey, agave syrup, or date syrup too.

How to Make Homemade Coconut Creamer

Well, this is pretty simple. I mix it all together, pour a little into my coffee, and life is good. Well – it will be as soon as the coffee kicks in.

Okay, okay, so it’s not quite that simple.

I do like to add another step that doesn’t have to happen – but I do recommend it. I mix everything together in the blender – high speed for a good 30 seconds. That helps to break down the coconut milk and distribute the fat more evenly so that you don’t have to stir the creamer every time you reach into the fridge for a pour.

It also helps to minimize any coconut milk fat that can tend to rise to the top of your coffee after you pour it in.

The need for blending, I’ve found, also can depend upon the brand of coconut milk. Some are rather separated upon opening and a nice whir helps. Some are pretty smooth from the get-go and stay that way even when refrigerated.

Flavors & Adaptations

• Vanilla coconut coffee creamer – As far as flavorings go, I like a hint of vanilla and a touch of sweetness. But feel free to add more vanilla extract to your tastes!
• Unsweetened coconut milk coffee creamer – Half the time, I actually omit the third ingredient, the pure maple syrup, because I find the coconut milk has enough sweetness on its own.
• Sweetened coconut coffee creamer – You might like the sweetener – a smidge or a lot. Adjust and taste until you find the combo you like best.
• Mocha coconut coffee creamer – Add a couple of tablespoons of unsweetened cocoa powder or homemade chocolate syrup. I’d use the blender method if you are able, to get it really incorporated. Then sweeten to taste. Yum!

Can I Freeze Coconut Milk Coffee Creamer?

Yes! Coconut milk freezes well. Place in an airtight container (or ice cube tray) and transfer to the freezer for up to 1 month. Thaw in the refrigerator, give it a stir to reincorporate the ingredients, and serve.

More Non-Dairy Coffee Creamer Recipes

• I’m a huge, huge fan of this Cashew Coffee Creamer. It makes for such luscious, creamy coffee!
• This thick, rich Almond Milk Coffee Creamer is a fave, too.
• I think next on my list to try is Oat Milk Creamer. Yum!
• If you prefer flavors, how about peppermint mocha or pumpkin spice?

If you try and love this recipe for coconut coffee creamer, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️

Print

Coconut Milk Coffee Creamer Recipe

It couldn't be easier to create homemade non-dairy coffee creamer right in your own kitchen. All you need are 3 simple whole-food ingredients + 5 minutes and you're there!

Course beverages

Keyword coconut coffee creamer, coconut creamer, coconut creamer recipe, coconut milk coffee creamer, coffee creamer with coconut milk

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 62kcal

Author Kare

Ingredients

• 14 ounces lite coconut milk 1 can
• 1/2 teaspoon pure vanilla extract
• 2 teaspoons pure maple syrup more or less to taste

Instructions

• Pour ingredients into the pitcher of a blender. Blend on high for 30 seconds. Mix a couple of tablespoons in with your coffee, more or less as desired. Keeps refrigerated in an airtight container for several days.

Nutrition

Serving: 2tablespoons | Calories: 62kcal | Carbohydrates: 4g | Fat: 4g | Saturated Fat: 4g | Sodium: 55mg | Potassium: 6mg | Sugar: 1g | Calcium: 3mg | Iron: 0.003mg

The post Coconut Milk Coffee Creamer Recipe appeared first on Kitchen Treaty.

Here is my tried-and-true recipe and loads of tips for the perfect French toast.

Table of Contents

• 3 Tips for French Toast Success
• French Toast Ingredients
• Making the French Toast Batter
• Cooking Your French Toast
• Ideas for Serving
• FULL, PRINTABLE RECIPE
• Comments & Reviews

3 Tips for French Toast Success

Before I delve in to the delicate intricacies of French toast making (ha, ha), first, I will share my three top tips for making sure it’s excellent every time. Yes, it may be a simple thing to make, but there really are a few methods to the madness!

1. The bread – hearty and stale
2. The recipe – the right egg to milk ratio
3. The dip – make it quick!

1. Use Hearty, Stale Bread

Rustic, hearty breads tend to hold up better to the egg batter – that soft white sandwich bread on the grocery store shelf is generally not the best contender for french toast. That said, no matter what kind of bread you choose, do try to make sure it’s stale! Day old – or two days old – is ideal. If your bread is still a bit on the fresh side, slice it up and let it sit out on the kitchen counter for an hour or two (or several) before whipping up your French toast.

2. Use the Correct Egg to Milk Ratio

I used to think, oh, it’s easy to make French toast, just whip some milk and eggs together and I’m good to go! Right? Wrong! The egg to milk ratio definitely makes a difference. Too much milk makes for a soggy result. The recipe I use calls for four eggs and 2/3 cup milk. That’s right – quite a few eggs relative to the milk! And it’s perfect.

If you’re making a smaller French toast recipe, you’re looking at 2-3 tablespoons of milk for every egg – for for 2 tablespoons for a medium egg and 3 tablespoons for a large egg.

3. Dip the Bread Quick! No Soaking.

This is another misstep I used to make. I thought I really had to soak that bread in the batter. Five, six seconds or more. Not so! Just a quick dunk in the egg batter is all that bread needs for the perfect French toast.

So now that you know the three tips for success, let’s do this thing! Here’s How to Make French Toast.

French Toast Ingredients

• Large eggs – the best you can find.
• Fresh milk – I use whole milk or 2%. If you’re going dairy-free, almond milk, oat milk, or soy milk can be a good sub.
• Bread – we covered that above. Hearty and stale. For this story, I used a typical loaf of grocery store French bread, but we often use a heartier whole-wheat version too. Brioche is delicious as well!
• A couple of pinches of salt
• A tablespoon of sweetener (key, I think) – either granulated sugar or pure maple syrup works. Honey would do, too.
• Plus, a little flavor – vanilla, for sure, and nutmeg and/or cinnamon if you really want to amp it up.

Okay! You’re ready!

Making the French Toast Batter

I like to give the eggs a good whisk before adding the rest of the ingredients – it helps them distribute well throughout the batter. Don’t you hate clumps of egg white on the edges of French toast? Me too! So whisk whisk whisk.

Cooking Your French Toast

I use a non-stick griddle to make French toast – it makes it easy to whip up large amounts quickly. You can also use a large frying pan on the stove top over medium heat. If the surface is non-stick, you probably don’t need any grease to keep the French toast from sticking. Otherwise, you may want to add a little butter before cooking each batch.

Dip the French toast and place it on the hot (350 degrees or so) griddle or pan. Cook until golden brown, 1-2 minutes, then flip and cook the other side. Transfer your French toast to a platter and cover with a kitchen towel to keep warm until you’re ready to serve.

Ideas for Serving

You can arrange on a platter or individual plates and sift a little powdered sugar over the top, or just serve as is. Pass with butter, drizzle with maple syrup, and you’re good to go. It’s also awesome with lots of fresh fruit, or different flavored syrups (this raspberry syrup looks amazing, or how about this blueberry sauce?) – the possibilities are endless.

More French Toast Recipes

• If you need dairy-free French Toast, you must try this version made with coconut milk!
• Silver Dollar French Toast – if you can make silver dollar pancakes, why not silver dollar French toast?! This is the perfect use for that half-a-baguette you have lying around.
• Blueberry French Toast Bake – This overnight French toast with juicy blueberries and notes of cinnamon and vanilla is perfect for a crowd.
• Overnight Caramel Pecan French Toast – This family favorite is an oldie but a goodie!

Print

How To Make French Toast

Just a few simple ingredients and steps and perfect French toast awaits! Step-by-step tips and instructions for making the perfect French toast every time.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 296kcal

Author Kare

Ingredients

• 10 slices Bread cut about 3/4-inch thick
• 4 large eggs
• 2/3 cup whole milk or 2% milk
• 1 tablespoon pure maple syrup or granulated sugar
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• Optional spices: 1/8 teaspoon nutmeg go for 1/4 teaspoon if you really like nutmeg or 1/2 teaspoon cinnamon

Topping ideas:

• Powdered sugar
• Butter
• Pure maple syrup
• Fruit syrup
• Fresh fruit
• Whipped cream

Instructions

• Slice your bread and, if it’s not already stale, let it sit out for awhile to harden up a bit.
• In a large bowl, beat the eggs well. Add the milk, syrup or sugar, vanilla, salt, and nutmeg and/or cinnamon if using. Mix well.
• Heat a large non-stick griddle to 350 degrees Fahrenheit or set a medium non-stick pan over medium heat. If necessary, add melt a little butter on the griddle or in the pan to help prevent sticking.
• One by one, dip the bread into the egg mixture, using a fork to help dunk and maneuver. Dip for about 1 second on each side then transfer immediately to the cooking surface.
• Cook on the first side until golden brown, 1-2 minutes. Flip and cook on the other side until golden brown and the egg is cooked through, another 1-2 minutes.
• Transfer to a platter and cover with a dishtowel to keep warm until serving.
• Serve with whichever toppings suit you!

Nutrition

Calories: 296kcal | Carbohydrates: 41g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 168mg | Sodium: 589mg | Potassium: 253mg | Fiber: 3g | Sugar: 10g | Vitamin A: 303IU | Calcium: 173mg | Iron: 3mg

The post How To Make French Toast appeared first on Kitchen Treaty.

Chocolate syrup costs pennies to make, it takes all of 10 minutes to whip up, you know exactly what went into it (no high fructose corn syrup here!), AND it tastes ah-mazing.

Table of Contents

• Why You’ll Love this Chocolate Syrup Recipe
• What Readers Say About This Recipe
• Chocolate Syrup Ingredients
• How to Make Chocolate Syrup
• Tips for Success
• Frequently Asked Questions
• Ideas for Using Chocolate Syrup

• Full, Printable Recipe
• Reviews & Comments

Why You’ll Love this Chocolate Syrup Recipe

This homemade chocolate syrup recipe makes milk, coffee, smoothies, ice cream – you name it – taste fantastic.

I love this version because it’s not overly sweet. It’s just nice and purely chocolatey, yet with very few ingredients. FOUR ingredients, in fact – okay, five if you count the water!

I first shared this recipe over 10 years ago, in 2013. Since then, thousands of people have made it and asked qustions/shared feedback; so I’ve tweaked and added all kinds of substitution notes etc. so that you’re sure to have glossy, perfect chocolate syrup success.

What Readers Say About This Recipe

• “OMG! This is the best chocolate sauce I’ve ever tasted! I have to say the tablespoon of vanilla really made it fabulous! Thank you!”
  
• “I lost count how many time I made this chocolate syrup. So easy, simple yet super tasty!”
  
• “Waaaaayyyyy better than the real thing!  I highly recommend.”

Chocolate Syrup Ingredients

The list of ingredients is so, so simple.

• Cocoa powder – Use a good quality 100% unsweetened cocoa or cacao powder like Guittard or Ghirardelli. But in a pinch, Hershey’s works fine too.
• Granulated sugar – just your typical white sugar!
• Pure vanilla extract – because vanilla + chocolate are BFFs.
• Salt – I use kosher, but you can use sea salt or table salt, just start with about half of what the recipe calls for or your chocolate syrup will be too salty.
• Water (pretend it’s there in the photo)

How to Make Chocolate Syrup

Here’s how to magically make chocolate syrup from cocoa powder, sugar, salt, vanilla, and water!

Simply stir together the cocoa powder and sugar in a medium saucepan, then add the water and salt. It won’t combine right away, but keep going and watch the magic happen!

Cook, stirring, over medium heat just until it comes to a boil, becoming glossy, smooth, and glorious. Let boil for a very short period of time, remove from heat, and add the vanilla. You’re done!

Tips for Success

• Achieving the right consistency: You want to boil your chocolate syrup for 3 minutes, no longer, or it could come out too thick. If it’s too thick, it cooked for too long. If your current batch has thickened up too much, try heating the sauce gently and thin with a bit of water. If your syrup appears too thin, try cooking it for a bit longer, but if it’s coating the back of your spoon it’s probably the right consistency. Remember, it thickens a lot once it cools. 
• Sweetness level: This chocolate syrup recipe as written makes a nice, dark, slightly less sweet chocolate sauce. Add up to 1/2 cup more sugar for a sweeter syrup. If you add the sugar after cooking the syrup, be sure to taste your chocolate syrup while it’s still warm and if it’s not quite as sweet as you’d like, add some more sugar, a couple of tablespoons at a time, until it’s sweet enough for you. Then sure to let it cook a bit more so that the sugar dissolves, adding more water as needed to achieve the right thickness.

Frequently Asked Questions

Can I use more (or less) vanilla?

Yes! I called for 1 tablespoon because I love the stuff. But now that vanilla is at a premium, personally, I only use a teaspoon or so. It shouldn’t drastically affect the final outcome.

Can I use regular table salt instead of kosher salt?

Yes! I would start with half the amount then add a pinch or more later on when you taste and adjust.

Can I use Splenda instead of sugar?

Readers have reported success with substituting Splenda! Here are their comments.

• I followed your recipe, but replaced cup of sugar with 1/2 cup of Splenda. It worked! Tastes great and blended well with milk for chocolate milk. Thanks!
• I made this with stevia (pure stevia powder – I used 3/4 teaspoon) dissolved in half a cup of water instead of the sugar. mixed cocoa powder 90% dark and 10% milk.

Can I substitute honey, coconut sugar, or agave syrup for the granulated sugar?

• Honey: I have tried this and it does not work out – the honey makes the syrup way too thick. Sorry!
• Coconut sugar: I have not tried this personally, but a reader did report success!
• Agave syrup: The result is thick (like with honey) but one reader reported she still loved it that way.

Can I can this chocolate syrup recipe?

I wouldn’t do it, just because you have to be really careful what you preserve via canning. I’m not sure the pH for the chocolate syrup would make it a safe candidate. But you can freeze it!

Can I Freeze Chocolate Syrup?

Yes! Make a big batch, place it in an airtight container like a mason jar, and freeze for up to three months. Thaw overnight in the fridge or use the “defrost” setting in your microwave and stir until smooth.

You can also freeze smaller portions in ice cube trays, then pop the frozen cubes out and store in a freezer bag. Convenient for smaller portions!

Ideas for Using Chocolate Syrup

• Stir into milk and drink cold or heat it up for hot chocolate! I love it in oat milk. Start with about a tablespoon of chocolate syrup per 8 ounces of milk or so and stir in more until it’s the exact chocolatey level you crave. “Chocolatey level” being an official term, of course.
• Drizzle it over ice cream – like homemade vanilla ice cream. Yum.
• Try it in a smoothie like this Chocolate Strawberry Smoothie. So good!
• Stir it into coffee with a splash of cream. Instant mocha!
• Or go with a cold coffee situation. Add to your cold brew or try this Frozen Mexican Hot Chocolate Mocha!
• Add it to your next milkshake for the perfect chocolatey situation.
• Cocktails love chocolate! Add a drizzle and drink up. This Chocolate Martini looks perfect.

Print

Easy Homemade Chocolate Syrup Recipe

This rich, dark, and glossy chocolate syrup is better than Hershey's! With just 4 ingredients (5 if you include the water) and 10 minutes, you'll have your own homemade chocolate syrup.

Course sauce

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 126kcal

Author Kare

Ingredients

• 1 cup good quality unsweetened cocoa powder
• 1 cup granulated sugar*
• 1 cup cold water
• 1/2 teaspoon kosher salt or to taste
• 1 tablespoon pure vanilla extract

Instructions

• In a medium saucepan, whisk together the cocoa powder and sugar until blended. Add the water and 1/4 teaspoon of the salt, and whisk over medium heat just until begins to boil, stirring constantly.
• Let boil just until mixture thickens, about 3 minutes. Your chocolate syrup will still be fairly thin (it thickens to a syrup-like consistency once cool). Taste and stir in additional salt until dissolved, up to 1/4 teaspoon, if desired.
• Remove from heat and stir in the vanilla. Cool. Taste again. If it’s not sweet enough for you, add a bit more sugar and stir in the warm syrup until dissolved.
• Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month.

Notes

Consistency Tips

If it’s too thick, it cooked for too long. Try cooking for less time. If your current batch has thickened up too much, try heating the sauce gently and thin with a bit of water. If your syrup appears too thin, try cooking it for a bit longer, but if it’s coating the back of your spoon it’s probably the right consistency. Remember, it thickens a lot once it cools. 

*Sugar/Sweetness Notes

Recipe as written makes a nice, dark, slightly less sweet chocolate sauce. Add up to 1/2 cup more sugar for a sweeter syrup. If you add the sugar after cooking the syrup, be sure to taste your chocolate syrup while it’s still warm and if it’s not quite as sweet as you’d like, add some more sugar, a couple of tablespoons at a time, until it’s sweet enough for you. Be sure to let it cook a bit more so that the sugar dissolves!

Storage Tips

Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month. I haven’t yet tried freezing/thawing this homemade chocolate syrup, but I think it would work fine. 

I have had readers ask if they can can this recipe, and my answer is that I wouldn’t do it, just because you have to be really careful what you preserve via canning. I’m not sure the pH for the chocolate syrup would make it a safe candidate.

Nutrition

Serving: 2tablespoons | Calories: 126kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 164mg | Fiber: 4g | Sugar: 25g | Calcium: 14mg | Iron: 1mg

The post Easy Homemade Chocolate Syrup Recipe appeared first on Kitchen Treaty.