If you’re looking for a dairy free coffee creamer that is on point with the name brand Nutpods, try out this creamier, cheaper version that is simple to make.
For some people, conventional coffee creamers don’t sit well, they are allergic to the ingredients or they want to drink their coffee with simple (pronouncable) healthy ingredients. If any of these scenarios fits you, then you’ll love this creamy dairy free coffee creamer recipe that is much cheaper than the name brand Nutpods creamers. (The French Vanilla flavor was my favorite!)
This recipe was born when I ran out of my beloved Nutpod creamers one morning. Knowing I couldn’t get by with a new baby without coffee, I tried my hand at making my own version of Nutpods, which turned out just as creamy and tasty at much less the cost.
You can whip up this copycat version in less than 5 minutes—and it may even be a tad creamier than the Nutpods version. Plus it doesn’t hurt that this batch costs less than half the price per ounce than Nutpods!
Copycat Nutpods Coffee Creamer
- 2 cups unsweetened vanilla almond milk
- 1 can full fat coconut milk
- 1/8 tsp sea salt
- seeds from 1 vanilla bean (or 1/2 tsp vanilla bean paste or extract)
Simple blend all ingredients with hand mixer or in a blender. Makes just shy of 4 cups. Store in airtight container in refrigerator.
Related: How to Make the Perfect Cup of Carnivore Coffee
What’s your favorite dairy free coffee creamer?
[…] also obsessed with my dairy-free version of Nutpods coffee creamer. Now that I’m making my own creamer, I’m more liberal with how much I add to my coffee, […]
[…] A favorite recipe: Copycat Nutpods Creamer […]
What size can of coconut milk? My store offers two.
Hi–the 14 oz size. Hope that helps!
Hi, came across this recipe and super excited to try it. What brand of coconut milk do you use. Also, does coconut CREAM work the same in this recipe? Thanks so much in advance!
Hi! I typically use Thai Kitchen because that’s what’s available near me, but most any full fat coconut milk will work. I have yet to try coconut cream but it would definitely work. You may have to add a little more almond milk to make it the right consistency and not too thick.
Could I use vanilla extract if I do not have vanilla bean paste or a vanilla bean? If so, how much? Thanks!
Hi–Yes you can and I would recommend 1/2 tsp. Hope that helps!
How well does this stay emulsified over a few days in the fridge? I wonder if adding a little lecithin would help the shelf life (and if so, how much).
Hi there. I often use a hand immersion blender to make this and it stays emulsified over the week while I consume it. I have never worked with lecithin before so I wish I could pipe in more.
[…] Related: The Best Dairy Free Coffee Creamer […]
Hi-I have a question-what about the gums used in Nutpods to thicken it? Will this recipe stay distributed throughout your coffee like Nutpods or will it act like coconut milk or almond milk alone? Do you know if it will froth in a frother?
Hi–good question! Mine only lasts in the fridge for less than a week, but thankfully it doesn’t separate since it is well blended. It also stirs evenly in my coffee. I have never used a frother though so I am unsure about that.
I did the unsweetened coconut milk and it didn’t froth as well but just as delicious. I actually preferred it. I don’t want my morning coffee to taste like dessert .
How many calories per tablespoon?
Hi–It has 15 calories per 2 tablespoons (if using full-fat coconut milk). Hope that helps!
Yum! This was delicious and super easy to make. As a personal preference, I doubled the amount of vanilla. It was pretty creamy as is but next time I’ll try it with coconut cream. Thank you so much for sharing! Any advice for making other flavors, like hazelnut?
Oh good question! I wonder if you could soak hazelnuts to make hazelnut milk like people do for almond milk. That may give a lot more of the hazelnut flavor.
I was going to experiment with making a copycat for Nutpods but wasn’t sure about how much coconut cream to use. Thank you for experimenting and sharing your results. I imagine that the guar gum that is usually in coconut cream works as a good stabilizer, helping keep the emulsion together throughout the week.
Could you use the lite version of coconut milk?
I think it would be fine! Not as thick since much of the thickness comes from the fat of coconut cream, but still tasty.
I bet for the bare minimum of dirty dishes, you could throw all the ingredients into a quart jar, maybe heat them a minute or two to make sure they mix well, cover and shake like mad.
I think I even have a screw on pourspout around here somewhere! easy Peezy!
Thanks!! could you leave me a reply if you have figured out what to add to duplicate the cookie butter flavor?? That’s my favorite.
That’s an awesome idea. I have honestly never even tried the cookie butter flavor, but it sounds amazing. I wonder if you add a little almond extract or another extract how that would taste!
I’ve been using this recipe for awhile now and love it. The coconut cream. does like to separate some, so I tried something different this time. I gently warmed the coconut milk in a saucepan until it was just melted, then whisked in the almond milk and vanilla. Let it cool to room temp in it mason jar and then put it in the fridge. It’s stayed emulsified much better than when I use the blender or mixer.
If your kitchen or climate are on the warm side, this may be a non-issue, but I was finding myself using up all the good coconut cream in the first few uses and the latter half of the batch was left more watery.
Great idea. Glad you are enjoying the recipe!
What almond milk do you use?
For this recipe, I used the unsweetened vanilla almond milk. Silk carries it and Walmart has a generic brand as well.