This base recipe plant-based coffee creamer allows you to easily create a dairy free coffee creamer that is uniquely tailored to your tastes. Adjust the texture, sweetness, and flavor to your favorite in just minutes. We add 210S as an emulsifying agent, and Versawhip 600K for flawless foaming.
Difficulty
Beginner
Ingredients
- 1000g (1 quart) Homemade Oat Milk
- 5g (1 tsp) Vanilla, Caramel, or Hazelnut Flavor Drops (choose one)
- 1g (½ tsp) 210S
- 10g (1 ½ tbsp) Versawhip 600K
- 50g (3 tbsp + 1 tsp) (Optional) Neutral Flavored Oil
- 45g (1 tbsp + 1 ½ tsp) (Optional) Sugar
Equipment
- Blender
Timing
Active Time: 10 Minutes
Total Time: 10 Minutes
Yield
1 Quart
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Blend, Thicken, and Flavor
Pour the oat milk into a blender and blend on high for 30 seconds to a minute.If you are using sugar, dry mix together the 210S and sugar.If not using sugar, slowly sprinkle in the 210S to avoid any clumps.If you prefer a richer mouthfeel you can emulsify in the neutral flavored oil at this point. While the blender is at medium high speed drizzle in the oil slowly to emulsify. If you do not want added fat you can skip this step.Optional: If using an oil based flavor drop you can add it during this step, also replace some of the oil with the flavor drops. 45g neutral flavored oil and 5g flavor drops.
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Add Versawhip, Chill, and Serve
Slowly sprinkle in the versawhip until it is fully incorporated for about 15 seconds. Once mixed you can stop blending.Chill and store until needed.This can be added directly to coffee or blended to make a nice frothy cappuccino.
Summary
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Plant-based Coffee Creamer
Modernist Pantry
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Based on 1 Review(s)