There’s no better post on a Monday than a coffee related post. I’m in Denver this week and writing this from my best friend’s apartment while sipping on my own cup o joe. How was everyone’s weekend? Mitch and I were both in Denver (he’s back in TX now) and it was so great being back. You definitely forget how beautiful those mountains are when you’ve been living on flat terrain for 5 months. One thing I am missing from home though, is this coffee creamer!
I started making this about a month ago when I realized the coconut coffee creamer I was using had a decent amount of cane sugar in it. No wonder I was pouring about 1/4 cup in my coffee every morning and loving it. So, I decided to start making my own. I whisk together a can of organic full-fat coconut milk, honey (or maple syrup), vanilla and cinnamon and it turns into this creamy, slightly sweet addition to my coffee. I also feel good about the ingredients and love the addition of healthy fats from the coconut milk and the blood sugar balancing cinnamon. It adds the best flavor to my morning coffee, it’s healthy and it’s much creamier than your regular creamer (unless you use whole milk - YUM). Enjoy!
- 1, 14oz can organic full-fat coconut milk
- 2 tsp vanilla extract
- 1 tsp honey or maple syrup
- 1 tsp cinnamon
- If your coconut milk is solid (test this by shaking the can), you will need to place it in a bowl and run it under hot water until you can hear liquid when you shake it
- Pour the coconut milk into a bowl
- Add the vanilla, cinnamon and sweetener and whisk to combine
- Store in an airtight glass container in the refrigerator and it will keep for about 1 week
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