I have never much cared for coffee until recently. For a couple weeks it turned into a bit of an obsession and I found it especially tasty first thing in the morning with a splash of heavy cream (maybe a little more than a splash!). However, since I haven’t eaten much dairy over the last couple years I soon found myself to be more congested throughout the day and a little bit more inflamed than usual. I decided it was time to abandon the frequent use of dairy products.
And just like that I found myself in a position I’ve often heard new paleo converts lament over but had never understood for myself. What the heck was I supposed to put in my coffee that wasn’t highly processed (commercial coconut milk creamer), and was dairy and junk free, but creamy?
Enter: homemade coconut milk coffee creamer. No, it’s not exactly the same as heavy cream (can anything else really be as delicious?), but it’s darn close. The nice thing about this recipe is that it’s simple to throw together at the beginning of the week, keeps well for a week or so in the fridge, and thanks to the addition of one of nature’s perfect foods, it actually blends into the coffee instead of floating in an oily puddle on the surface of your cup.
Coconut milk coffee creamer
1 can of full fat coconut milk (I like the flavor of Thai Kitchen brand best)
1 large egg yolk (you can pasteurize the egg if you prefer)
1 tbsp melted coconut oil
1 tbsp of your favorite extract (vanilla and almond have been delicious) or spices or other flavoring of your choice such as cinnamon, pumpkin pie spice, vanilla bean, etc.
1 dropper (appx 2 tsp) liquid stevia to sweeten (optional, or use a couple tbsp honey, or 1/4c date paste)
With the exception of the egg, try to begin with room temperature ingredients. Blend everything in a blender or food processor for about a minute. Pour into a glass jar or other airtight container and keep in the fridge. Keeps for approximately a week.
The mixture will be on the thin side at first but will thicken as it chills in the fridge. Spoon some into hot coffee and stir or you can blend it up for a latte-like concoction.
For those who may be curious, the recipe as written above using non-caloric sweeteners has about half the calories and fat per tbsp compared to heavy cream.