For so long I’ve been trying to create a dairy-free coffee creamer. Finally one morning I decided to try to make it, and here’s the product! A Paleo Coffee Creamer Recipe.
One of my favorite things to do in winter is cuddle up and drink coffee. I’m not sure if I’m a coffee addict or not. I don’t think I am, but I do really enjoy the experience of a cup of coffee. I could probably write a post on my relationship with coffee, but that’s for another time.
Coffee creamers are usually filled with preservatives, high fructose corn syrup, and processed ingredients. So what do you use? Milk? No thanks, it has a very high glycemic load. Whipping cream? Yumm… but many Paleo followers avoid dairy! So up until this beautiful creation (my dairy-free creamer), I enjoyed it black.
This recipe came about by simply blending 1 can of coconut milk, 2-3 eggs, and 2 teaspoons of vanilla in a food processor. After I made one jar of it, I was hooked! Now I’ve been making it every week and keeping it in my fridge. My friends all think it is delicious too! The vanilla is optional. It does change the flavor of the coffee, so if you are a purist don’t add vanilla .
If you’re wondering if coffee is good for you? Here is what my friend Dietician Cassie says about it.
- 1 can of coconut milk
- 2-3 eggs
- 2 tsp vanilla extract (optional)
- Blend all ingredients in either a food processor or blender.
- Store in fridge for 4-5 days.