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Breakfast: Coconut Coffee Creamer

One of my goals is to eat less dairy and sugar during the week (and then indulge a little on the weekends if I want). And I’ve had a hard time finding a store-bought coffee creamer that fits both of these criteria for those mornings when I do want to add just a little something to my morning (or afternoon) cup of coffee.

Lately I’ve been making my own coffee creamer, and I thought I’d share. It’s only two ingredients, and although it does not taste the same as something filled with “real” cream and laced with sugar, it definitely hits the spot. So it’s a great everyday alternative.

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It also uses one of my new favorite locally made ingredients…

1 can (13.5 oz) coconut milk
1/4 cup pure date syrup

Simply whisk or blend these two ingredients together until well mixed and no lumps (from the coconut milk) remain. If your can of coconut milk is very cold, you may want to whisk these in a small pot over low/medium heat so they will mix well.

Store in an airtight container in the refrigerator for up to two weeks. It would probably last longer, but that’s generally how long mine will last me until I’ve used it all. The mixture will settle some as it sits, so give it a shake the next day before you use it.

Also, it kind of looks like chocolate milk. Ha! It looks like I have a small container of chocolate milk in my refrigerator all the time, but it’s actually this homemade creamer.

And one more side note: do you see my nails in the above photo (with the spoon)? I have struggled with nail-biting for basically as long as I can remember, but I made it a personal goal in March to not bite them (by changing my mindset about it), and I had one slip up with my right thumbnail, but other than that, I did it!!!! I’m sure I will mess up again sometime and have to start over, but I’m still really proud of my progress in March. I haven’t gone this long without biting my nails since before my wedding almost three years ago.

Anyway, enough about fingernails! I’m just excited to see actual nails in that photo, so I had to share. 🙂

That’s it! Easy, peasy homemade coffee creamer. You could probably use well-blended (with a little hot water) dates instead of pure date syrup, but I just LOVE this product if you like using dates to sweeten things. Just makes it so much easier/faster.

Note: Keep in mind that you can use full-fat or lite coconut milk for this. Or full-fat but skim off some or all of the thick, white part from the can to reduce the amount of fat if you like/need.

What about you? Are you a cream and sugar person or an all-black-all-the-time kind of coffee drinker? xx. Emma

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Coconut Coffee Creamer

1 can (13.5 oz) coconut milk 1/4 cup pure date syrup

Instructions

  • Simply whisk or blend these two ingredients together until well mixed and no lumps (from the coconut milk) remain. If your can of coconut milk is very cold, you may want to whisk these in a small pot over low/medium heat so they will mix well.
  • Store in an airtight container in the refrigerator for up to two weeks. It would probably last longer, but that’s generally how long mine will last me until I’ve used it all. The mixture will settle some as it sits, so give it a shake the next day before you use it.

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

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