Macadamia Nut Coffee Creamer

As a person who usually steers clear of dairy, I had been wanting to find a new coffee creamer that was a little thicker and richer than my homemade coconut milk or other nut milk I make at home and that’s when it hit me … macadamia nuts are the answer!

Macadamias are high in healthy fats, so they make a creamer that is thick and creamy, and unlike store-bought creamers, you don’t need to add any gums or thickeners to achieve a delicious coffee companion. Here’s how I make mine each week!
Macadamia Milk Coffee Creamer, makes 12 ounces

-1/2 cup raw macadamia nuts (make sure they are raw, not roasted)
-1 1/2 cup water (filtered is best if possible and drop the liquid down to 1 cup if you want an even thicker creamer)
-1/2 teaspoon vanilla extract
-sweetener to taste

First, you’ll want to soften your nuts by soaking them in water. You can either soak them in room temperature water overnight, or my preferred cheat method is to boil enough water to cover the nuts and place them in the hot water for 20-30 minutes to soften them quickly.

Once soft, drain the water and rinse the nuts. Add the nuts and filtered water to a blender and blend on high for a minute or two until smooth.

Lay a nut milk bag in a medium size bowl (or a thin cotton tea towel may work too if the weave isn’t too tight) and pour the macadamia nut milk into the bag. Close and twist the top and squeeze the bag to strain the pulp from the “milk” that pours into the bowl.

Since macadamia nuts are expensive, it’s my tip to save the fine pulp from the nuts to use as the base of a nut cheese for a snack later with crackers or veggies (I add olive oil, salt, and lots of herbs to make mine—it’s great!).

Now back to your creamer. Add in your vanilla extract (you can lessen the amount if you aren’t a big vanilla person) and sweetener to taste. If using a liquid sweetener like honey or simple syrup, you can just mix it right in.

But if you have a granular sweetener, then you may want to warm the milk slightly in a pan first so the sugar will dissolve in the milk and not just sit at the bottom of your creamer. Remember that you may want to make it a little extra sweet or extra vanilla tasting so that it’s the perfect balance once it’s diluted by the coffee.

Once your creamer has been sweetened to taste, put it in the fridge in an airtight container (I love this little bottle for my creamer) and it should last for up to 4-5 days.

Just give a little shake before pouring into coffee or tea! I like to use mine for iced coffee as well in the summer. Do you think this will be your new favorite coffee creamer too? xo. Laura

P.S. If you love macadamia nuts, be sure to try Elsies’s White Chocolate Macadamia Nut Cookies!

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5 from 2 votes

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Ingredients

1x2x3x

• ▢ ½ cup raw macadamia nuts  (make sure they are raw, not roasted)
• ▢ 1 ½ cup water (filtered is best if possible and drop the liquid down to 1 cup if you want an even thicker creamer)
• ▢ ½ teaspoon vanilla extract
• ▢ sweetener to taste

Instructions

• First, you’ll want to soften your nuts by soaking them in water. You can either soak them in room temperature water overnight, or my preferred cheat method is to boil enough water to cover the nuts and place them in the hot water for 20-30 minutes to soften them quickly.
• Once soft, drain the water and rinse the nuts. Add the nuts and filtered water to a blender and blend on high for a minute or two until smooth.

  Lay a nut milk bag in a medium size bowl (or a thin cotton tea towel may work too if the weave isn’t too tight) and pour the macadamia nut milk into the bag. Close and twist the top and squeeze the bag to strain the pulp from the “milk” that pours into the bowl.
• Since macadamia nuts are expensive, it’s my tip to save the fine pulp from the nuts to use as the base of a nut cheese for a snack later with crackers or veggies (I add olive oil, salt, and lots of herbs to make mine—it’s great!).
• Now back to your creamer. Add in your vanilla extract (you can lessen the amount if you aren’t a big vanilla person) and sweetener to taste. If using a liquid sweetener like honey or simple syrup, you can just mix it right in. But if you have a granular sweetener, then you may want to warm the milk slightly in a pan first so the sugar will dissolve in the milk and not just sit at the bottom of your creamer. Remember that you may want to make it a little extra sweet or extra vanilla tasting so that it’s the perfect balance once it’s diluted by the coffee.

© Author Laura Gummerman

Keywords coffee creamer, non dairy

Credits//Author and Photography: Laura Gummerman. Photos edited with A Color Story Desktop.