Wednesday, February 13, 2013

Coconut milk coffee creamer

I've been gluten and dairy free for a little over a year now. I'm not a fan of the processed milks and creamers, but I do like something in my coffee.  I've taken to just using canned coconut milk or fresh almond milk.  I'd run across this recipe on Pinterest for Coconut Milk Creamer. There's just two problems with it... butter and egg.  The  two Paleo foods that I avoid.

I decided to try my own take on this recipe. 

1 can coconut milk
1/2 banana
1 tsp Vanilla
1 tsp Peppermint extract

I put all that in the blender and blend well.  Store it in the fridge until needed.  

Depending on the fat quality of your milk, it will stiffen into a heavier cream in the  refrigerator. If you use a full fat coconut milk it will become not unlike a really good frosting or (frozen) cool whip after a few hours in the fridge.  Then you can just eat it with a spoon.  Nope, I've never done that... never! :)

When ready to drink, add 10oz hot coffee plus 1/2 cup of above creamer to blender and blend. It will give you a nice frothy consistency, not unlike cappuccino. 

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