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.
1 can full fat unsweetened coconut milk, chilled
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.