It’s time to break up with the chemical-filled coffee creamers! One of the more common questions I get from folks is what to substitute for their favorite coffee creamer once they go Paleo.
Luckily, with a few easy swaps, you can create your own deliciously flavorful dairy-free creamer. Customize it by adding a bit of natural sweetener if you prefer or leave it out for a sugar-free creamer. The choice is up to you! For a joint- and gut-soothing boost, add high-quality collagen.
To go with this Paleo Vanilla Hazelnut Creamer, I’m showing you how easy it is to make your own cold-brew coffee. Cold-brew is gaining in popularity because it’s less acidic and tends to have a smoother taste than other brew methods.
This ratio of beans to water is perfect for my palate, but you can always cut back to 3 cups of water if you like it stronger. Of course, you can use the creamer in any coffee or tea you’d like.
- 1 cup (135 g) unroasted hazelnuts
- 4 cups (946 mL) water, divided
- 1 vanilla bean (or 2 teaspoons / 10 mL vanilla extract)
- 1 tablespoon (15 mL) raw honey or maple syrup, optional*
- 1 tablespoon (7 g) collagen, optional
- Place the hazelnuts in a glass jar or bowl—I like to use a quart-sized Mason jar—and add 2 cups (473 grams) cold water. Cover loosely, and let the jar sit at room temperature for 12 to 24 hours. When you’re ready to make the creamer, pour off the soaking water.
- In a high-speed blender, combine the soaked and drained hazelnuts and 2 cups (473 grams) fresh water. Blend on high for 30 to 60 seconds, or until the nuts are broken down. Strain the mixture through a nut milk bag or several layers of cheesecloth, squeezing out as much moisture as possible. Discard the pulp or save it to make hazelnut flour. Pour the hazelnut milk back into the blender.
- On a cutting board, use a sharp knife to split the vanilla bean down the middle and gently scrape out the black seeds. Add the vanilla seeds to the blender. If desired, add the honey and / or collagen. Blend on medium-high for 15 to 30 seconds until everything is combined.
- Pour into a storage jar and cover tightly. Keeps for 3 to 4 days in the refrigerator.
- ½ cup (50 g) ground coffee beans (look for a fair trade variety)
- 4 cups (946 mL) water
- Pour the coarse-ground coffee beans into a 1-liter French press. Add the water, and stir with a wooden spoon.
- Refrigerate the French press for 12 to 24 hours. Add the plunger and carefully press it down until the ground are filtered out. If your beans were finely ground, you may want to filter the coffee through a coffee filter before drinking to remove any excess residue.
- Pour over ice cubes to serve cold with Paleo Vanilla Hazelnut Creamer!
- Stores for up to a few days in the fridge when covered tightly (for best freshness).