I am picky about my coffee, just like I’m picky about the pants I wear.
If my husband was reading this right now he would roll his eyes and agree heartily (about the jeans). It takes me a while to find the right jeans. I’ll try on 20 pairs before I find the right one. The search takes a while but when I find the right pair I LOVE them and really take care of them to make them last a long time…mostly so I don’t have to go through that search again! I live in jeans and t-shirts when I’m not wearing workout clothes, so I guess I should be picky.
Coffee is about the same way for me. I used to not be a big coffee drinker until recent years, but I have grown to be particular about my coffee. Not just any coffee will cut it. Most hotel coffee is the worst (yuck!), and I’m not even a fan of Starbucks and usually only get that when I can’t get to a local coffee shop. Give me some homemade cold-brew coffee or fresh roasted Dark Canyon Coffee and I’m a happy gal.
For me and coffee, taste matters. It’s not just about the caffeine buzz, it’s about enjoying the flavor, so what I add to my brew is just as important as the coffee itself. Nothing ruins a good cup of joe like icky dairy-free milk that’s too sugary or too watery. I usually use unsweetened almond milk in my coffee, but I thought it would be fun to make up a coconut milk coffee creamer. A good coconut milk can make coffee taste pretty good, so I whipped up some of this Vanilla Coffee Creamer for the May Recipe Redux:
DIY Kitchen Essentials:
What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics. Think homemade frozen waffles, salad dressing, broth or other kitchen essentials.
For this recipe I had a can of coconut milk that had separated and decided to use the solid cream to make this. I think blending the cream myself lets me adjust the thickness of the creamer and blending it adds a nice froth. But if you’re in a hurry you can skip that step and just use full-fat canned coconut milk that hasn’t separated.
Vanilla Coffee Creamer
Sugar-free, Gluten-Free, Paleo, Vegan; Free of: soy, grains, dairy, eggs, peanuts
Makes 1-1/2 cups
- 3/4 cup solid coconut cream*
- 3/4 cup water* (more or less depending on how thick you want the creamer)
- 1 teaspoon pure vanilla extract
- 1/4-1/2 teaspoon liquid Stevia with vanilla, to taste (I used NOW Better Stevia liquid)
- In a small blender or NutriBullet, blend together the solid coconut cream, water, vanilla, and stevia until well blended.
- Add more or less stevia to taste, and add more or less cream for thickness
- Store this in a sealed container or jar in the fridge and stir as needed to address any separation
* You can use 1-1/2 cups of your favorite full-fat canned coconut milk here if it’s thick enough and is not separated