Almond Joy Coffee Creamer

Happy Friday! I’ve got a money-saving, flavor-punching recipe to start your weekend.

How about saving money + saving calories + saving a trip to the grocery store, just by making one recipe?

It sounds too good to be true, but I promise – if you make your own flavored coffee creamer at home just once, you’ll never go back to buying the jugs in the dairy isle.

After making my vanilla bean and salted chocolate creamers, I  knew I needed to try making my own Almond Joy creamer.

I saw it in the store and could not justify buying it when I knew it would be easy to make it at home. Easier, cheaper, and better for me.

But how would I get the almond and coconut flavor in the creamer without just using extracts? They’re fine to use, but they can be overpowering and taste artificial sometimes. And if I wanted something that tasted artificial, I would have bought that jug from the store.

To get that flavor, I steeped some slivered almonds and coconut in the heated milk and cream, then strained them out of the milk before adding the chocolate and sweetener.

This may be the best creamer yet!

PS: If you want even more coconut flavor, use coconut milk (or a mix of cream/milk and coconut milk) for the base. And feel free to add more sweetener, if you want. I don’t like my coffee very sweet so 1 Tbsp is plenty for me.

Almond Joy Coffee Creamer

Makes: a little over 1 cup


  • 1/2 cup half and half or cream
  • 1/2 cup milk (any kind)
  • 1 Tbsp unsweetened shredded coconut
  • 1 Tbsp slivered almonds
  • 1 Tbsp unsweetened cocoa powder
  • 1 Tbsp agave nectar or honey
  • 1 tsp water
  • 1/2 tsp salt


  1. In a small pot over medium heat, mix the cream, milk, coconut, and almonds. Bring the mixture to a simmer, just until the milk is beginning to bubble and is heated through.
  2. Remove the pan from heat and strain the milk, removing the almonds and coconut. Set milk mixture aside.
  3. In a small pot over low-medium heat, stir together the cocoa powder, agave nectar, water, and salt until the cocoa is dissolved into the water and agave.
  4. Once the mixture is smooth, pour in the cream and milk, and heat over low until the mixture is warm and bubbles are beginning to form around the edge of the pan.
  5. Remove from heat and pour into an air-tight container. Cool and store in the refrigerator.

*Note: This creamer will separate a little bit in the fridge – chocolate layer on the bottom, cream on top. Give it a good shake before using.


  1. My work had this one (the packaged one) and I was obsessed with it!! Love that I can make it on my own now!

  2. I am going to have to see if I can get the ingredients and make some of this up this weekend. Sounds wonderful! I’ve already pinned it!

  3. This would go great in the refrigerator section of your online bakery

  4. mmm i’m a sucker for almond joys. and coffee. this is right up my alley :)

  5. Omg this looks fabulous!! Almond joys are the perfect combo of my favorite flavors so this looks like a must-make! I don’t like my coffee very sweet either so this should be perfect!

  6. can i just drink this?

  7. My daughter LOVES coffee creamer – I’ll have to send her this post. Happy Friday Brandi!!

  8. Are you serious? Almond joy coffee creamer? too good to be true!


  9. This sounds like a great recipe! I use flavored coffee creamer to sweeten my oatmeal, this would make it really yummy!

  10. This looks amazing. Love the Almond Joy creamer but wanted a healthier version. My husband is a diabetic so this is also a plus for him. Have u thought about using almond milk instead of regular milk? When I make mine I think I will give it a whirl. The Almond Joy creamer is also great in mashed sweet potatoes.

  11. I tried the recipe as directed, however, my husband’s coconut tooth required I go back a steep more coconut in the mixture. This is for sure a great recipe!! Thanks!

  12. Pingback: International coffee creamer - Grain-free, Wheat-free, Gluten-free ...

  13. I started doing low carb again a few months back and I was in despair about how I would enjoy my coffee….I like it VERY sweet, lots of creamer, and Almond Joy was one of my favorite flavors! So finding this recipe was a dream come true!
    I was already using a 50/50 heavy cream and unsweetened coconut milk for a base for the low carb creamers I have been making. It works so well! The only thing I changed in this recipe was substituting liquid splenda for the agave nectar and adding a bit more water. I have made it a few times now and it’s AMAZING! I made some for my mom who is also low carbing and she gives it rave reviews. Thanks for sharing this awesome recipe!

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