Paleo Vanilla Hazelnut Creamer is the answer to your “What do I put in my coffee now?” prayers.
One of the more common questions I get from folks is what to substitute for their favorite coffee creamer once they go paleo.
Store-bought creamers are often loaded with artificial flavors and preservatives…plus they can be overly sweet.
Luckily, with a few easy swaps, you can create your own deliciously flavorful dairy-free creamer.
Basically, you’ll soak hazelnuts and then blend them with fresh water to create a creamy hazelnut “milk”.
Don’t like hazelnuts? Try replacing them with almonds or cashews!
Customize your Paleo Vanilla Hazelnut Creamer by adding a bit of natural sweetener if you prefer or leave it out for a sugar-free version.
Remember to leave out the sweetener if you’re doing a Whole30. I like to add fresh vanilla bean, but a splash of vanilla extract is just as nice.
For a joint- and gut-soothing boost, add grass-fed collagen. (I recommend Vital Proteins.)
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.
Paleo Vanilla Hazelnut Creamer Recipe
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.
Homemade Cold-Brew Coffee Recipe
- 1/2 cup ground coffee beans (look for a fair trade variety)
- 4 cups water
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).
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