I love my coffee, but I can’t do dairy. Dairy does weird things to my body. For one it makes me break out in hives, bloat, and gives me stomach aches. I also think creamers made today are full of unnecessary sugar and chemicals. It’s such a processed necessity for everyday living. I mean who doesn’t love coffee? Good coffee? It keeps me awake and there is nothing like a perfect cup of coffee in the morning.
Even the soy you get at Starbucks is full of sugar and probably also processed. And almond milk can contain the ingredient called carrageenan, which has been found to be linked to cancer. Another thing linked to cancer!
I decided to make my own coffee creamer. And I have to admit – it’s complete perfection! I know what’s in it. There’s no sugar added. It’s not processed. And most importantly, a great addition to my morning coffee!
This recipe is made from coconut, so if you don’t like the taste of coconut then unfortunately, this recipe is not for you!
Ingredients and Recipe:
1 Can of Coconut Milk
1 Tsp of vanilla extract
1/4 cup of liquefied coconut oil
1 raw egg (this is optional as it is raw, but it adds the creamer consistency, so proceed with caution. You can eliminate this ingredient if you prefer not to consume a raw product. I made mine without)
1 tsp of honey (this is also optional. I like my coffee without sugar, so I opted out for this)
Other optional flavors other than vanilla extract: Pumpkin spice and pumpkin puree, almond extract, mint extract, cinnamon, hazelnut extract, cacao powder, etc. Get creative!
You can even place the leftover creamer you make into an ice tray and pop it into some cold coffee for a nice ice coffee blend.
Mix all these ingredients together preferably in a blender or food processor (like me). Store in an air tight container. I used a mason jar. And place it in the fridge! Good for one week stored in an air tight container! Pour in your favorite cup of brew and enjoy!