This “Emily in Paris”-Inspired Oat Creamer Tastes Way Better Than I Expected — Here’s the *Best* Way to Drink It

Flavored coffee creamers usually fall into one of two categories for me: completely forgettable or so artificial that I feel like I’m drinking a scented candle. I usually skip them, so when I poured Planet Oat’s Emily in Paris–inspired White Chocolate Raspberry Oatmilk Creamer into my coffee, I was fully prepared for disappointment. Instead, I found myself smiling and kicking my feet thinking about how much money I’m going to save by swapping my iced vanilla latte for an at-home coffee drink with this creamer.

To see how it fares in different drinks, I tested this creamer three ways: iced, hot, and with an espresso-style K-cup and frothed milk, in my attempt to mimic a latte. Here’s how it held up.

This new drop launched in late December 2025 and you can find it at many major grocery retailers that stock Planet Oat products. It comes in a 32-ounce bottle with a manufacturer’s suggested retail price of $4.29. As the oat creamer becomes more widely available, you can use the brand’s “Where to Buy” tool to find the nearest store carrying the White Chocolate Raspberry Oatmilk Creamer near you. Planet Oat sent me a sample of the brand’s newest creamer, and I knew I wanted to try it a few ways.

Before adding it to coffee, I tried the creamer on its own to get a real sense of the flavor. First impression: It’s thick, creamy, and smooth, with a sweetness that is noticeable but not overwhelming. The white chocolate flavor is the most prominent, while the raspberry comes through more subtly as an aftertaste rather than a sharp fruit flavor.

Visually, it’s a soft white with the faintest pink tint, which is a cute little detail. I was worried it might taste artificial, but it’s surprisingly smooth and balanced. Interestingly, the smell leans more raspberry-forward than the taste, which makes the first sip kind of surprising. 

For a nondairy creamer, the richness is impressive. If I didn’t know this was oatmilk-based, I honestly wouldn’t be able to tell the difference between this and a traditional dairy creamer.

This is where the creamer really stood out for me. I added 2 tablespoons of the creamer to a glass of Starbucks cold brew concentrate that I prepared according to the bottle’s directions — it created that light-but-not-too-light brown color I aim for when making my own coffee. The white chocolate raspberry flavor carried through the entire drink, with the white chocolate blending seamlessly with the coffee, and the raspberry adding an interesting tang. 

It was sweet enough on its own that I didn’t need to add any extra sugar or sweetener, which I loved. If you want a stronger creamer flavor or prefer your coffee less bold, 3 tablespoons would be perfect. This was so good, and honestly better than how I usually drink iced coffee (Just cold brew, water, and a splash of sugar-free vanilla syrup). I would absolutely replace my regular vanilla syrup with this creamer. I loved how the sweetness did not taste artificial here. 

Splashing it into hot coffee was my least favorite way to use this creamer, though that’s partly personal preference since I don’t usually drink plain hot coffee.

I added about 2.5 tablespoons (a bit more than my cold brew because I tried it with 2 tablespoons, and I could barely taste the creamer at all) to a freshly brewed cup of Starbucks’ French roast (made in a Keurig with a K-pod), and while it was still good, the coffee flavor overpowered the creamer more than I wanted. I didn’t want to add too much creamer in case it became too sweet. The white chocolate and raspberry notes were there, but they didn’t stand out the way they did in the iced coffee.

I’d drink it if this were the option in front of me, but it wouldn’t be my go-to way to use this creamer.

For this drink, I used an espresso-style K-cup rather than true espresso, so technically this isn’t a latte, but it’s close enough for a dorm-room setup. I mixed 3 tablespoons of the creamer with 2 tablespoons of oat milk, then steamed it via microwave and frothed the mixture with my handheld electric frother before adding it to the brewed espresso-style coffee. I didn’t add any sugar or sweeteners because the creamer was sweet enough on its own.

This was warm, comforting, and genuinely delicious. The white chocolate flavor really came through here, while the raspberry stayed subtle and balanced. I again love how creamy this is, especially for a nondairy option. It did take a little longer to make, so it’s not ideal if I’m rushing to class, but on a slower morning or weekend, it totally tasted café-level.

After trying the creamer three different ways, here’s my ranking from my most to least favorite way to drink it.

1. Added to cold brew (this was my fave! 😍)
2. Added to a makeshift “latte” with espresso-style coffee
3. Added to hot coffee

I was so surprised by how rich and balanced this creamer is, and if you like flavored creamers but hate when they taste fake, this one is absolutely worth trying. I can totally see Emily Cooper using this creamer and romanticizing her life, which is what I’ll be doing from now on. 

Does this creamer pass this test? Here’s what I think about if it’s worth adding to your regular rotation.

• Will you buy this coffee creamer again?
  • A+ — I would absolutely buy this creamer again. It feels indulgent without being too much, and it genuinely upgrades at-home coffee.
• Would you prefer to make a coffee with this creamer instead of going to the coffee shop?
  • A+ — I’d choose a cold brew with Planet Oat’s Emily in Paris White Chocolate Raspberry Oatmilk Creamer over my usual vanilla latte.
• Would you be 5 minutes late to your 8 a.m. class just make a coffee with this creamer? 
  • B+ — For an iced coffee or cold brew that I can throw together quickly, yes!