I think I’ve perfected this wonderful liquid creaminess. Here is the original version that I created Coconut Milk Coffee Creamer. It happens to be sugar free and is still very very good and creamy. But I’ve since fallen in love with raw honey and coconut sugar (palm sugar) and have adapted this recipe to fit my taste. And boy, does it taste good!!
* Some type of blender. I use my emersion blender. The amount of liquid fits perfectly into the container that comes with it and it’s just easier to clean than a standard blender.
*A 1 qt container. I’m currently using a plastic one but am looking for the perfect glass container. That is happening soon.
Now for the recipe…..
*3 tbsp melted organic coconut oil (melt it in your blender container to save a dish, only takes about 20 seconds if that)
*1 can preservative free (check labels!) coconut milk (my favorite is 365 organic from Whole Foods or Arroy D which was recommended by my Thai friend)
*1 grass fed/pastured egg (not to be confused with pasteurized) ***(see below)
*2 tsp vanilla (I use my homemade when I have it or my Mexican vanilla when I don’t)
*3 TBSP raw local honey or coconut sugar (I switch it up for different flavors)
Put all ingredients in the blender and blend well. Pour into your 1 qt container and fill it up the rest of the way with Unsweetened Vanilla Almond Milk. Shake well and refrigerate.
These are all ingredients I typically have on hand. When you make this a few time, you won’t even need the recipe. Just dump in this and that. I don’t even measure anything anymore. You can’t really go wrong with it.
Play around with the recipe and make it your own. Less sugar/honey, more sugar/honey, more vanilla, whatever you like. Enjoy!! I’m enjoying a cup of coffee with this creamy deliciousness as I type this.
***Yes, there is a raw egg in there. It takes me less than a week, by myself, to use up one batch of this and it stays refrigerated the entire time so it’s fine. I’ve been doing this for well over a year now and I’m still kickin’. The egg is needed because it binds the ingredients and keep everything from separating.