Eat Well Nov. 27. 2018

Non-Dairy Coffee Creamer

Nov. 27. 2018
McKel Kooienga, MS, RDN, LDN

McKel Kooienga, MS, RDN, LDN

Founder of Nutrition Stripped® and the Mindful Nutrition Method™

This post was in partnership with the New Chapter Inc. — we only partner with brands that are NS approved and all our opinions are authentic and remain our own.

Is coffee part of your morning routine? Then try adding this non-dairy coffee creamer to the morning mix!

This non-dairy coffee creamer can be made in bulk that will last longer than most store-bought coffee creamers. In addition, it’s made with whole food ingredient powders that are easy to find, easy to make and taste delicious without adding anything artificial.

Store-bought vs. Homemade

Standard store-bought coffee creamers are typically made with various thickeners, preservatives, artificial sweeteners, and artificial flavors. While some of these ingredients are fine in small amounts, it’s not the best option for overall health for the long-term. Especially if you enjoy a daily cup of coffee with creamer.

This non-dairy coffee creamer is so simple to make. It’s also a good source of healthy fats from the powdered coconut milk, rich in nutrients from both the Fermented Maca Booster Powder and rice bran soluble (i.e. tocotrienols), and tastes delicious with powdered vanilla. Tocos isn’t a must-have in this recipe. However, it does contribute to the mineral content along with the maca, and it helps create a creamy texture.

What’s The Deal With Maca?

We’ve talked about maca before (Superseed Nut Butter, Beautifying Black Bean Brownies, Dragon Fruit Smoothie Bowl), but what exactly is it? Maca (mah-cah) is an adaptogenic root vegetable (from the broccoli family) grown in Peru.

The maca root is ground up into a fine powder that can be used in anything from this coffee creamer recipe to breakfast oatmeal, granola, cereals, desserts, smoothies, and baked goods. The powder can be easily mixed into anything you choose, and the best part is that you don’t need a large volume to get the desired taste or nutritional benefits.

Upon serving you can add a little bit of a sweetener of your choice — I recommend a small amount of honey or maple syrup to taste. This homemade non-dairy coffee creamer is delicious and because it’s a powder, it stays fresh much longer than its liquid counterparts.



Healthy Fats

The coconut milk powder in this recipe provides healthy fats that help provide energy. Remember, fat is important, it plays many roles in our diet such as hormone support, brain health, and fats also help us digest fat-soluble vitamins such as A, D, E, and K. Fats keep our brains, cells, hormones, tissues, hair, skin, and nails healthy, and provide the structural component to many cell membranes which are essential for cellular development.

Still scared of fats? The fat contained in this recipe has its health advantages. It contains mostly medium chain triglycerides (or MCT), which your body digests better and uses more easily for energy. You can read more about healthy fats here.

Vitamins and Minerals

Maca is rich in both vitamins and minerals. Maca contains iron, calcium, copper, manganese, potassium, B vitamins, and vitamin C.

Vitamin E

Tocos is short for tocotrienols which is found in certain oils, wheat, rice, rye, oats, etc. It’s a fat-soluble group of chemicals part of the Vitamin E family. Tocotrienols may help fight free radical damage in the digestive system.


For an additional nutrient boost, try adding in fermented maca powder. Maca has been used for centuries by the South American cultures for hormonal balance, aphrodisiac, stamina, reduce anxiety and depression symptoms, physical strength, endurance, and mental focus/clarity.

Although the scientific evidence for the claims of maca is not at a significant level, the mineral and vitamin-rich content justify this root to be a “superfood”. Maca is a great “superfood” and has a malty, nutty, and rich flavor, along with a rich mineral nutrition.

Try the Fermented Maca Booster Powder by New Chapter, they take great care with the quality of their products which contribute to health and taste great in this recipe. The fermentation process also helps to unlock and support immune-boosters called beta glucans. New Chapter ferments their nutrients to make them more vital and available and something that your body can actually absorb.

The Recipe

Serves 20



1 cup powdered coconut milk

½ cup powdered tocos

2 tablespoons Fermented Maca Booster Powder

1 teaspoon powdered vanilla

1/4 teaspoon ground cinnamon

Pinch of sea salt

Honey to taste, only upon serving


Step One

In a large mixing bowl, combine all ingredients until mixed well. Store in a glass container in the pantry for up to one month.

Tip: if the coconut milk powder is a little clumpy, don’t worry. Try using a whisk to break up all the powders together or if you have a coffee bean grinder and the mix to this for about 10 seconds to create an even finer texture.

Step Two

Use as much as you like per serving, recommended serving size is 1 tablespoon. This recipe makes about 20 servings.

Note: That because this is made with no artificial fillers, thickeners, or preservatives, it’s natural that some separation will occur and float to the top. It’s delicious and still blends well with no grit like others. Also, you can add your coffee, powdered coffee creamer, and a teaspoon of coconut oil or MCT oil to a milk frother to create a frothy and well-combined cup of coffee.

Have Leftovers? Here’s What To Do With Them:

As always, store in an airtight glass container that we recommend from the NS Shop for up to a month in the pantry.

Can’t wait to see you try it!

Did you know that you can submit your own photo of whatever recipe you make from NS? Scroll down to the bottom right and you’ll see a section for you to show off your creations from home!

Can’t wait to see how you make these and share your meal with me! Tag us on Instagram @nutritionstripped #nutritionstripped

Still wondering if coffee is healthy?

Take a peek at this article that breaks down the myths behind coffee consumption.

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