Soy Coffee Creamer Recipe
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.
Ok this is officially my new favorite site! I am a part time clean eater! My biggest setbacks are finding clean alternatives to things I love and feeding my family old favorites cleaned up! I cannot wait to try this creamer and the condensed milk. Thanks for all your hard work on here!
Leanna – Wonderful!!! I hope you enjoy it!
Jlgarske – Sadly, no. It’s too high in fat. Light coconut milk is a wonderful substitute though!
Jdavid – Ya, it’s one of those hate it or love it recipes. Sorry you didn’t enjoy it! Have you tried my condensed milk recipe? Very sweet and perfect for coffee creamer as well.
Why not perhaps just use regular cream and a flavoured stevia, such as french vanilla? That might work just as well and, although not low in fat necessarily, not ‘dirty’ either. LOL
True, but I try to watch the fat intake. And I don’t believe the powdered stevia is clean. Do they have the flavored stevia in liquids?
I have a powdered stevia by New Roots and the ingredient listed is simply stevia rebaudiana extract. Unfortunately I don’t think there are any flavored versions of this.
I made this creamer for the first time and I”m afraid I did something wrong. It is very thick…almost like condensed milk. It floats on top of my coffee and is very frothy when mixed in. What do you think?
Jan – It’s possible you got too much xanthan gum in. That’s the only thing it could be. Try mixing in more of the other ingredients until you get a texture you like.
Nicole – Yes you can! Enjoy!
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.