The flavor of Irish cream is a staple for wintertime festivities and guests love this dairy-free creamer option.
We think you’ll love this homemade Irish coffee creamer so much you’ll want it in your morning cup—just save the whiskey add-in for parties!
While I can enjoy half & half in my coffee, several of my friends are dairy-free so I love having a healthy, non-dairy creamer choice for them. Top with our dairy-free Coconut Whipped Cream and dust with cocoa for an amazingly simple dessert coffee.
Non-dairy creamer isn’t a new concept. There are loads of options on the market but we haven’t found any this delicious without thickeners, fillers, or other undesirable ingredients.
Our homemade Irish coffee creamer uses natural, whole food options like coconut palm sugar and honey for sweetness and vanilla bean for rich flavor. Coconut cream and coconut milk create such a beautifully silky texture in this Irish cream you wouldn’t know it was non-dairy.
And even though it’s made with coconut milk as the base, there is not a noticeable coconut taste.
You’ll love the familiar flavor of Irish cream in your coffee with delicious notes of cocoa and almond followed by a cooling wisp of mint.
All-natural ingredients for Irish Coffee Creamer (non-dairy) – coconut milk, honey, coconut sugar, vanilla beans, instant espresso, cocoa, almond and peppermint extract, Irish whiskey.[/caption]
Don’t Settle for Artificial Flavors and Fillers in Coffee Creamer
Homemade coffee creamer is the answer to enjoying your morning cup without the artificial flavors and ingredients so common in commercial brands.
The nice thing about this homemade dairy-free coffee creamer is that it tastes good enough to eat it with a spoon (really), so it’s great in breakfast smoothies too.
I love versatile recipes.
Like having a delicious non-dairy coffee creamer for everyday drinks that double as warm holiday party drink by adding the optional whiskey.
Homemade Non-Dairy Irish Coffee Creamer served with Coconut Whipped Cream and dusted with Cocoa.[/caption]
Irish Coffee Cream Recipe Notes
- It takes a little more to achieve the familiar consistency of commercial non-dairy creamers.
- Shake well before using.
- Enjoy within 10 days.
- Use honey to make it sweeter, if desired. Coconut palm sugar is less sweet, so it will take less honey to make it sweeter.
- If vanilla bean is not available, add 2 teaspoons vanilla extract along with the almond extract once the simmering process is done.
Non-Dairy Creamer Step by Step
- Simmer coconut milk and cream, coconut palm sugar, espresso, and cacao to reduce for 10-12 minutes, stirring regularly.
- Stir in the vanilla, almond extract, peppermint oil, and a pinch of sea salt—off heat.
- Strain through a fine-mesh strainer into a quart jar.
- Refrigerate until ready to use. Shake well before using.
Recipe Variations
- Omit the peppermint for a simple almond-mocha flavor.
- Vanilla is a nice base in which to add other pure extracts. Substitute other pure extracts for the almond extract, like hazelnut, cinnamon, maple, mint, orange, raspberry, butterscotch, caramel, toffee and the like.
- Essential oils can be used as a substitute for any extracts. Stir in only 1 drop at a time and taste to determine the desired amount.
- Freeze in ice cube trays for easy, creamy iced coffee.
- If coconut cream is not available, use all coconut milk and simmer 5 minutes longer to reach desired consistency.
- Make it Keto with 1/3 to 1/2 cup of your favorite sugar substitute, like Swerve, to taste.
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Try These Handy Pour Lids with Quart Jars for Easy Storage
I use a lot of wide mouth quart jars for pantry storage so this special pour spout came in handy for storing and serving homemade creamer. We use these same jars and lids for salad dressings and leftover smoothies too. So handy!
Irish Coffee Creamer (Non-Dairy)
Ingredients
- 2 (13.5 ounces) cans coconut milk
- 1 (13.5 ounces) cans coconut cream
- 3/4 cup coconut palm sugar
- 2 vanilla beans split in half (see note about vanilla extract)
- 2 tablespoons honey
- 2 tablespoons instant espresso
- 1 tablespoon unsweetened cocoa
- 0.5 teaspoon almond extract
- 1 drop peppermint essential oil or 1/4 to 1/2 teaspoon peppermint extract, to taste
- Pinch sea salt
- 1.5 cups Irish Whiskey *optional
Instructions
- Place all the coconut milk and cream, 3/4 cup coconut palm sugar, 2 vanilla beans, 2 tablespoons honey, 2 tablespoons instant espresso, and 1 tablespoon cocoa into a saucepan. Bring to a strong simmer and reduce for 10-12 minutes, stirring regularly. A skin or film may form on the top as it simmers, which is okay.
- Remove from heat and stir in 1/2 teaspoon almond extract, 1 drop peppermint oil, and a pinch of sea salt. *At this point, you can add the whiskey or leave it out to add to individual cups when serving Irish coffee.
- Strain through a fine-mesh strainer and store in a quart mason jar. (A pour lid comes in handy for serving from a mason jar.)
- Allow to cool to room temperature and then refrigerate for up to 10 days. Shake well before using.
Video Displays Here or In Post
Notes
- Nutritional data does not include the addition of whiskey.
- The number of servings is based on 1/4 cup per serving as it can take a little more to achieve a familiar consistency in the coffee.
- If coconut cream is not available, use all coconut milk and simmer 5 minutes longer to reach desired consistency.
- Make it Keto with 1/3 to 1/2 cup of your favorite sugar substitute, like Swerve, to taste.
- If vanilla bean is not available, add 2 teaspoons vanilla extract along with the almond extract once the simmering process is done.
- Once cold, it tends to get very thick. Thin it out with more coconut milk if desired.
- If you would like it to be sweeter add more honey. Coconut palm sugar tends to be less sweet than white sugar, so honey is a better option for sweetener.
- Go easy on the mint, it is only supposed to have a subtle flavor on the end.
- Freeze in ice cube trays for iced coffee or smoothies.
GRK says
How many cups does this recipe yield?
Judy Purcell says
Oh, thanks for catching that, I thought I had the yield in there already. This recipe yields 4.75 cups with the whiskey, 3.25 cups without it.
heather says
I love the idea of a non boozy batch, too! Looking forward to making this when the weather cools
jennifer says
I need to wake up to this . . maybe some mornings even the version with Whiskey in it too haha
paleoglutenfreeguy says
Ooh, I like that other commenter’s idea to make a boozy batch and a non-boozy batch. I know so many friends and family who would love this!
Megan Stevens says
I think I could drink this plain, lol — looks SO good! Thank you!
Raia Todd says
Sounds delicious and looks so creamy…
Jean Choi says
So dang creamy and yummy! I’m just drooling at all the ingredients in this.
mjskitchen says
I do love Irish Cream in coffee as well as Baileys but I can’t handle the cream.So I thank you so much for this non-dairy alternative. Can’t wait to give it a try. I might have to make 2 batches – one with the whiskey and one without. Even retired, starting my day with a shot of whiskey is not a good idea. 🙂
Judy Purcell says
Ha! Yeah, the whiskey is a party add-in for sure! Go let me know how you like it. 🙂
ChihYu says
So delicious and creamy! Great for every day or for when guests are coming! Thank you!
Judy Purcell says
You’re welcome!
John / Kitchen Riffs says
This looks really good! I like my coffee black, but certainly know people who use cream, but can’t tolerate dairy. This will wonderful for them! Thanks.
Judy Purcell says
Thanks John, yes it is nice to have it for guests.