I've been meaning to blog about this creamer for quite some time, but now that I am embarking on a new sugar detox tomorrow, the timing is perfect! I don't remember where I got the recipe, as it was a long time ago, but probably off of Mark Daily's Apple or some other Paleo discussion forum. For me, my morning coffee is a really important part of my day, and dang it I wish I liked it black, but alas, bleh. I like it creamy with a slight coffee taste. This is super easy and makes the transition to being dairy free much easier. It only has 4 ingredients, one of which is optional:
|Coconut milk, a pastured egg, coconut oil and vanilla|
Buy full fat coconut milk and one with the highest amount of coconut milk actually in it. This one has 91% and only 9% water! You'd be shocked at how many have less than 70%, so read the label! I like to add the vanilla, I use Bourbon Vanilla powder. Tiny little vanilla beans in a jar. Delish.
Yes, there is a RAW egg in this recipe. I don't worry about salmonella. I get my eggs from the farm next door and this one came out of the chickens butt about 5 hours ago. So, if you trust your source, just use the raw egg. It helps keep the creamer creamy, so is kind of necessary to the recipe.
With the exception of the coconut oil, add everything to a blender or a container for your stick blender:
|Aren't those vanilla beans lovely?|
Pour it into a jar for storage and put it in the fridge! After a few hours you'll be able to spoon it out. I've also used this as a frosting before. So, it's versatile.
|Thick and creamy. Yum.|
|Dairy free, creamy goodness|