Monday, January 28, 2013

Paleo Coffee Creamer


So, I am back to drinking coffee.  I like it.

I am not a coffee brand snob, but I do prefer it strong and with cream (and sometimes a splash of dark maple syrup).  Watery coffee is not worth drinking in my opinion.  Until recently, I've typically added full fat raw milk or cream to my coffee.  I have been looking for a wholesome, good fat, unsweetened, non-dairy coffee creamer for awhile.  It has been difficult, because nothing is just like fresh raw cream.  But in an attempt to be more paleo and to slowly wean ourselves off of raw milk and cream :(  because it may not always be available or worth the effort to obtain it, I have been keeping my eyes open for an alternative.

A few months ago I came across some suggestions for a primal coffee creamer.  I decided to attempt to recreate it myself.

Note: this does contain a raw egg, so use at your own risk.  The idea grosses me out, but then I can't count how many raw eggs I must have consumed over the years by licking mixing bowls and eating cookie dough.  It does make me feel a little better to use a fresh eggs from my local source for this.


Ingredients:
1 can full fat unsweetened coconut milk, chilled
1 egg
2 Tablespoons coconut oil, melted
splash of vanilla, optional


The original instructions said dump everything in and blend.
Store in the fridge for up to a week.

Here's what I did:
Dumped the milk and egg in the blender, and blended well.
I melted the oil and then added it super slowly (so as not to cook the egg) while the milk and egg were blending.  I don't know what the results would be without melting the oil first... let me know it works for you if you try it that way.



I have never liked the taste of coconut in my coffee, so I was skeptical about this recipe.  I tried it in my coffee this morning, with some maple syrup added, and I think it will do :)  It's not raw cream, but it doesn't taste coconut-y either.  My husband took it straight (no flavoring) with his coffee and his remark was "This is really good!"  So there ya go.  Perhaps tomorrow I'll add some vanilla to mine instead of maple syrup.  We will keep using this new creamer the rest of this week, and then I'll weigh in again here with my final verdict.  And store it in the fridge, sealed, please :)

(sharing this recipe here!)


Update 2/23/14: I now also like to make a creamy cup of coffee using the bulletproof method. I still like this coconut creamer, though, and kind of alternate back and forth depending on the week and what I have on hand.

41 comments:

  1. okay, wow, I need to try this. I love cream in my coffee but I know it's not the best for me. i also love a STRONG cuppa joe!

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  2. This is really similar to the recipe I have been using for the past month! I don't chill the coconut milk nor melt the coconut oil -- I just dump it all in and then put it in the fridge, and then it thickens up. I prefer to scrape a vanilla bean pod instead of using vanilla extract -- more expensive and a little more work, but I think it adds more flavor. The only other thing that I do differently is that I puree dates in water to make a "date paste" and blend about 2 Tbsp (sometimes more) to the creamer. It adds enough sweetness without changing the taste. I use about a third of each batch every day... so I make a new batch every 3 days, and I won't go back to cream!!! :)

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    1. Good to know! Thanks so much for sharing your tips!!

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  3. Oh, I have been missing my coffee creamer since I had to go dairy-free. I can't wait to try this!

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  4. Just made this and love it! I did not melt the oil and it turned out fine. I use liquid stevia w/vanilla for sweetner and I think this will work for me! Thanks for getting me off of half and half!

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    1. OK, thanks! I am really liking it, too. I'm definitely going to just dump everything in next time and give it a whirl.

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  5. I just made this. Mine didn't fluff up like yours. I did melt the coconut oil. It's quit tasty.

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  6. Emily, you just sweetened up my day :) Actually I tried 2 versions; one with vanilla flavor and another one with cinnamon. I love both, but I'm a cinnamon addict - especially with coffee. Btw, I bet your coffee creamer is a big hit combined with paleo desserts! Will try it on my husband with the apple dumplings of the paleo recipe book from Tim's blog http://timreviews.com/paleo-recipe. Did you read that Emily?

    Eloise

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    1. cinnamon = yum! great idea! I have not read that book, but we also put some on grain free fruit cobbler the other night and loved it, too! I think it's a keeper :)

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  7. Not related to coffee creamer, but I just wanted to let you know that I just discovered your blog through Pinterest and I love it! (I made the paleo fudge last night and it was delicious!) I was surprised to see "paleo" and "Aldi" together on the same blog, so I looked back at several of your Aldi posts and was so pleasantly surprised to see what they are carrying now! I haven't been in years, and it was mostly junk when I used to shop there. I am also in the Kansas City area, so I'm hoping my local store will have some of the things you buy there...I'm definitely headed there next week! I tend to waffle back and forth between feeling like I have to eat perfectly (everything organic, only grass-fed/pastured meat, no cheats EVER), and then burning out and eating McDonald's all the time. I am so inspired by your balanced approach. :)

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    1. Thanks for stopping in and saying hi! There is still a lot of processed food at Aldi, but you can get some good produce and other essentials, especially if you get there after their trucks deliver but before the weekend crowd hits. Also, this is kinda bad, but it seems like the stores in nicer areas usually have nicer produce. If you don't get their mailers, you can check the specials online - they change each Wednesday. Be sure to let me know if you discover any good paleo products there that I am missing! (I definitely like organic and grassfed and all that and go for it when I can, but that is not all the time :))

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    2. Interesting tidbit for you. Aldi's and Trader Joes are owned by the same company.

      I have had hit or miss luck with produce at Aldi's but my friend that does just low carb shops only there.

      I moved to Texas 3 years ago and I sooooo miss my Costco and Trader Joes. The nearest of either of these is in the Dallas metro plex area which is 2 hrs away. SADNESS! Love your blog. I'm just starting to little by little go Paleo. I'm working at eliminating just the grains and legumes right now. Next will be to eliminate dairy (that will be hard but oh so worth it due to my lactose intolerance). I need to check out Aldi's again and see if I can afford to do this a little easier.

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    3. I had heard that, and now that I know that, I can kind of see the resemblance in the way their stores are fun! I would so miss Costco and Trader Joe's, too, but sometimes less options makes things simpler, maybe?

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    4. The owners are brothers. They're not the same company.

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  8. I am wondering if you can get a good result without the raw egg? Raw eggs kind of gross me out. ; p We get MOST of our eggs from our family's ranch (have about 20 laying hens), but the rest from Costco. I just cannot bring myself to eat them raw. ; ) I have recently given up dairy. I tried the coconut creamer sold in stores and almond milk, but nothing is making me happy and I NEED my coffee. ; )

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    1. It is worth a shot! I haven't tried it yet, but maybe I should experiment. Let me know if you get any good results.

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    2. I haven't tried it myself but maybe you could substitute raw egg for organic powdered egg.

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    3. Hi again. But if you melt the coconut oil like she did, and then slowly add in the egg then you are tempering the eggs as to not scramble them but leave them in liquid form, which would be cooking the egg sort of, right?

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    4. I had to look up "tempering an egg" :) but that makes sense if you do that step first.

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    5. Hi, another option is to pasteurize the eggs yourself. Its pretty simple. I found it online a while back because I wanted to make my own mayo. Place the eggs in a saucepan. Fill it will water and heat the water to 140 degrees Fahrenheit. For sizes to large, cook for 3 minutes. For jumbo, 5 minutes. The highest the temp should get is 142 degrees. After they cook, immediately rinse in cold water. You can store them until you need to use them or immediately use them. Another option is to buy already pasteurized liquid eggs.

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  9. Kristen and Emily: If it's sanitation you're fretting over with raw eggs, try a drop or two per egg of grapefruit seed extract...it kills most pathogens.

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  10. I have to try this, although it is hard for me to part with my cream in my coffee. It is the only dairy I eat, other then the occasional cheese splurge. I have tried coconut milk and almond milk and just havent been impressed, maybe this recipe is the trick. I found your great blog through Musings of a Housewife menu plan link up. Thanks for sharing.

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  11. Yum! Just read this and was very thankful that I had everything. It is delicious and I can enjoy my coffee again!
    Thank you so much.

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  12. I love this SOOOO much! I found that sometimes with different brands of coconut milk it doesn't 'fluff' up as much. My favorite is the one from Trader Joe's

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    1. Yes, that is my favorite one, too. Thicker than other coconut milk in my opinion. :o)

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    2. Lately, I've been making a double batch and using 1 can of Trader Joe's coconut cream and 1 can of Trader Joe's light coconut milk. I figure they even each other out :)

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  13. I've tried making creamer twice but with not much luck. Both times I used the full fall coconut milk (native forest brand) but the creamer never sets up/thickens in the frig. There is slightly frothy top but nothing like the creamy substance I keep seeing pictured in all these tutorials. At first I just dumped all the ingredients into my food processor so I realized not melting the coconut oil was probably my big mistake. The second time around I slowly trickled in the melted oil to create an emulsion. I've done it successfully with homemade paleo mayo so I get the concept. I'm not sure what I'm doing wrong here...? The creamer is still good even in its purely liquid state but I wish I could create the creamy substance you all seem to get. Any suggestions?

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    1. I don't think you are doing anything wrong... the "whipped cream like" texture didn't last for me, after a few days of keeping it in the fridge and spooning some into my coffee each day, it was pretty liquid-like. But I didn't mind, it all tasted good :) So the next few times I've made it, I haven't bothered chilling the coconut milk or melting the oil. I just dump it all in and am fine with that. I figure standard heavy cream is liquid anyways.
      Another option, if you really want it set up, would be to buy coconut cream (like from Trader Joe's) and whip it in a mixer. That would be pretty thick since that is what people use to make non-dairy frosting for cakes and stuff.

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  14. I'm going to try with low-fat coconut milk, as that's all I have available right now! I am a huge fan of heavy creamer, and I miss it!! I'm hoping this works!!

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  15. Hi! We are just beginning our paleo/primal (still learning the difference) journey and I'm weaning myself from sugar in my coffee. However, I really don't want to give up my flavored powdered creamer...is the liquid creamer ok with this type of diet? Oh and any suggestions on some good sites promoting this lifestyle with teens...tricking, bribing or blackmailing tactics are fine with me :)Thanks!

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    1. I found and adapted this recipe because I love creamer in my coffee and could not find any store bought ones that were made purely from paleo diet approved ingredients, but this one is - yay! :) Eggs, good coconut oil, and coconut milk (without a bunch of extra junk in it) are all ingredients that are OK according to the guidelines Robb Wolf and the general paleo community agree upon. Now, vanilla extract sometimes contains added sugar, but I still use it in a tiny amount.
      Hmm, I don't have teens yet, but I think I would tend to lean towards "take it or leave it"... it is hard to convince someone against their will (and is often a waste of good energy)... but if they are interested, have them read Robb Wolf's or Mark Sisson's books or blogs and help them find some paleo success stories from others their age or that they admire. That way they might be excited about it and not feel like it is so weird?? And get rid of the bad stuff (let it run out and refuse to buy it) but make lots of good food and snacks, of course :)
      Good luck!!

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  16. I came across this page from a 'Paleo coffee creamer' Google search. This creamer is the bomb! I'm doing a 30-day Paleo challenge, and I love my morning coffee. Almond milk or coconut milk were pretty gross, but this is so good! Yea, I can enjoy my coffee for the next 17 days!

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  17. OK, I made this this morning, 11/12/13. It made the best cup of cafe au lait/cafe con leche/luchero I've ever had...anythere. I used the dump everything method, and I used my immersion blender, because cleaning the big blender is such a bitch. The coconut oil I buy (Hain in 1.5 liter bottles) is already liquid (I don't know why. It says organic, cold pressed, but doesn't say extra virgin.). I also used homemade coconut milk I had in the frig that was ear-marked to become yoghurt today. My only complaint would be that the creamer was cold. Whereas in traditional cafe au lait, the milk is heated before being combined with the coffee, this was straight from the frig. When I make it again (read: tomorrow), I will microwave it first and see how it turns out. Otherwise this was perfect. Thank you.

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  18. I solved the problem of cold cramer today, 11/15. I realized that nuking the oil/egg mixture was a recipe for microwave flan, so I incorporated the mixture into the boiling hot coconut milk the same way one would when making a pudding thickened with egg yolk, ie by tempering the egg mixture first. To be specific crack the egg into the cold coconut oil and mix well. Nuke/boil the coconut milk to the boiling point. Whisk a very small amount of milk into the egg mixture, whisk thoroughly and add a little more. Whisk and then pour that mixture into the mass of the milk and froth. Voila...perfect cafe au lait.

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    1. Sounds like you perfected it! Very cool. So glad you like the recipe! Thanks for sharing your tips! :)

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  19. well I'll be damned if this isn't DELICIOUS and barely cocnut'y tasting! I too hate coconut in my coffee. Somehow the egg and vanilla balance it out and it just tastes mildly sweet and super creamy. how bout that?!

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  20. does this recipe blend into coffee like regular cram does, or do you have to use a blender to get a creamy cup of coffee?

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    1. As long as you blend the creamer well when you initially make it (and stir or shake it if it separates a little in the fridge), it stirs into coffee just like regular cream. I've never had to use a blender with it on a daily basis, only at the initial making.

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