Soy Coffee Creamer Recipe
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If you prefer soy milk, then this clean eating soy coffee creamer could be the perfect way to make your morning cup of coffee much, much creamier.
It’s funny how many folks are dependent on their coffee creamer. Personally, I never liked them because they were too sweet and I could taste all the artificial ingredients. Plus, I don’t like my coffee sweet. I’m strictly a “milk or cream in my coffee” kinda girl.
Now that I’ve tried this recipe, I have to say that sweet is a good thing. I wouldn’t want this in my coffee without a little sweetness to it. And the fun part is, you can totally play around with the flavors by choosing the extract you prefer!
Just be aware that soy is one of the biggest GMO crops on the planet. So buy the stuff that is certified by the Non-GMO Project if that matters to you.
NOTE: If you can’t get any xanthan gum or don’t enjoy the texture it provides, try this recipe for Clean Eating Condensed Milk. It’s sweet and it makes a fabulous creamer!
More Dairy Free Creamer Recipes
SOY COFFEE CREAMER RECIPE:
Soy Coffee Creamer
Ingredients
- 1 ¼ cup soy milk (organic, unsweetened and plain at room temperature)
- 3 tsp. pure vanilla extract (I used bourbon vanilla)
- ½ tsp. extract (optional – this is where you can play with the flavors I used almond extract.)
- 2 tbsp. honey (or stevia to taste)
- 1/16 tsp. xanthan gum (optional – for texture/thickness)
Instructions
- In a blender, blend together the soy milk and xanthan gum until well combined.
- Blend in the extracts and honey.
- Pour into a glass storage container and store in the fridge.
- POSSIBLE EXTRACTS: raspberry extract, almond extract, orange extract, rum extract or extra vanilla extract.
- Note: I’m partial to strong flavors. So you may want to start with a smaller amount of extracts and add to taste.
Notes
Nutrition
Mireille – It could be the brand of milk. Some of them do curdle in milk. There’s nothing wrong with it, you can still drink it. It’s just not as visually appetizing.
Jaime – Hahaha!!! That’s funny. I’m sorry it didn’t work out for you. That xanthan gum is very sensitive stuff.
Trader Joes is out of xanthun gum till this weekend. Would arrowroot work?
Behnke – I might, but it will give it a somewhat bitter taste.
Behnkefamily – I’m not sure as I haven’t worked with it much. I would think you could just blend it it. Try a small amount to test it first.
IGICB – Happy to help!
YUM!! I’m totally dependent on coffee creamer. I love flavored coffee. This looks fantastic!!!! THANK YOU!!
HorseCrazy – My pleasure! And if this one doesn’t suite your needs, try my recipe for condensed milk. I actually use that more than I use this one.
Guest – Pure extracts are all alcohol based. But they are used in such small amounts, that I don’t bother to worry about it.
It won’t keep long. Maybe a week or so. Also, experiment with the xanthan gum. It’s not for everyone.
Pinterest brought me here, and in the hopes some people are still reading the comments who previously had trouble, xantham gum will thicken skim milk to the consistency of creamy salad dressings with as little as 1/4 tsp per GALLON. The ratio here is so small, you may want to try tripling the rest of the recipe to match the power of the xantham gum. Just a thought!
Awesome, thanks!
can almond milk be used instead of soy? and what would you recommend to try to mock the ‘sweet cream’ coffee flavor…it is my favorite! thank you.
I think almond milk would work okay. Some brands will separate in hot coffee though. Doesn’t mean it’s bad, just separated. Almost looks like curdled milk. I’ve never had a sweet cream flavor before, so I can’t advise you there. Can you describe it?
Hi Tiffany,
I want to thank you again for all the work you put into eating clean. The recipes, blogs, FB posts etc.. It seems that for every thing I Google regarding Clean this, that or whatever, leads me to your site. You rock and you are making my Clean Eating transition so much easier.
Becky – Thank you so much! 🙂
I followed your recipe exactly and it was very frothy. I bottled it and placed in fridge, assuming the froth would settle down overnight. But it didn’t! It was just like pouring froth in my coffee – not the creamy deliciousness I was hoping for. Any suggestions?
Thanks so much!
Cara – That’s very odd. Did you follow the recipe exactly? What type of milk did you use? Any changes at all?
I used Earth Balance unsweetened organic soy milk. I used Agave instead of honey but I can’t imagine that would make a difference…?
Cara – No, I don’t think the agave would have done that. I’m completely stumped! Perhaps try a different brand of soy milk? That would be my first guess. Also, double check how much xanthan gum you use. A tiny bit goes a long way. Beyond that, I’m absolutely stumped. I can’t think what would have done something like that. Definitely blend less next time. Once the xanthan gum in mixed in and there are no lumps, definitely stop blending. Let me know how it goes.
Maybe I need to blend less next time!
Could you use almond milk instead of the soy milk. I am trying to find a clean alternative to the sweet creamer I buy. Unfortunately I haven’t found anything that I like and keep going back to my regular non clean creamer.
Mallie – Not for this one. But I have a pumpkin creamer that you might be able to adjust if you don’t want the pumpkin flavor.
How long will this keep in the refrigerator?
Ashley – I’d say maybe a week or two at most.
Love the idea. I used to drink my coffee black, but I’ve slacked and gotten hooked to a little flavored creamer in the morning. I’ve found a few similar recipes that fit other components of what I want from a creamer, so a question for you: to add dark cocoa, other recipes (using milk and condensed milk, not soy milk) say to simmer the creamer base with the cocoa until it’s dissolved. Do you think this would work in this creamer base as well?
Sarah – The reason they do that is because it’s much harder to get cocoa powder to dissolve in cold liquid than it is warm. So yes, you may want to warm this a bit and whisk in the cocoa powder. I hope you enjoy it! 🙂
So, I’m not the only one looking for an alternative creamer. I am so happy to find your recipe and can’t wait to try it! Due to thyroid issues, I’ll be using unsweetened almond milk in place of soy and start with 1 tbl honey since I don’t care for sweet coffee. Thanks for the recipe!
Brenda – My pleasure! I hope you enjoy it! 😀
Tbanks for this. I just happened to have a little pack of xantham gum laying around, almond milk, vanilla–and I eat low carb/high fat so I added butter–and stevia instead of honey. Once you blend it (with butter and/or coconut milk), it get’s all frothy like a latte. Blend it a second time with the coffee to make sure that the fat doesn’t rise…I know it sounds awful, but it’s amazing.
Deirdre – I’m sure it is! Sounds like bullet proof coffee (or blender coffee). Amazing stuff!
Could almond milk be used instead of the soy? I love French vanilla creamer and it’s been the only thing I have struggled to give up! I’m hoping this will seal the deal with me and store bought creamer so I can kick it to the curb and never look back!!
Lisa – You could try it, but it will be less thick. Also, almond milk tends to “separate” when heated. So you’ll need to watch that. Worth a shot though!
I love your idea of replacing the more traditional soy creamer recipe’s use of oil by using xanthan gum. I made my first batch of homemade soy milk this morning and used some of it for your creamer recipe. A success all around! Thanks so much…
4redpenney – Fantastic!! I’m so happy you enjoyed it! I just recently made soy milk for the first time in a cooking class about a week ago. I had no idea it was so easy! I don’t really do soy myself anymore, but it was fascinating to be able to make it. 🙂
Hello, I think your recipe is great, but I have a question/concern. Doesn’t Soy milk produces estrogens on men, which makes hormones go haywire. Is this recipe just for females only. Thank you for great recipes.
Ruben – There is so much varying information on this that I honestly don’t have an answer for you. I would think in the small amounts that you would use this in, it would probably be fine, but if you are asking due to a medical condition, then follow your doctors advice. That being said, I do have plans for making an almond milk version. So stay tuned for that! 🙂
I doubled the recipe using what little I had left in the fridge of unsweetened soy, almond, rice, and coconut “non-dairy beverages” with 1/8 tsp. xanthan gum. It was the perfect creamy thickness as a half-and-half alternative that my coffee has been needing! Bookmarked and sharing with other clean-eating loved ones, thank you so much for posting.
Dana – That’s wonderful!! I’m so happy you enjoyed it! It’s funny, the more I make this recipe, the more I enjoy it with a combination of milks as well. It really seems to add something. So glad you liked it! 🙂
Thank you so much for sharing this recipe!
I used plain Organic Valley Soy Creamer until they recently discontinued it
I was soooo bummed!
This was the 3rd recipe I’ve tried to find a way to continue to love my coffee.
It works! I look forward to individualizing it further on my next try.
I appreciate you posting an excellent base recipe upon which to build.
Thanks so much!! <3
Nan – My pleasure! So happy it’s something you can use! 🙂
I use TJ plain soy coffee creamer, but they are out until Jan 2021. I don’t like any flavoring or sweetener added. How could I make this as such? Thanks
Paula – You can just leave the sweetener out. Hope you enjoy it!