Wednesday, April 23, 2014

Chocolate Coconut Milk Coffee Creamer

I did a Whole30 challenge a while ago and needed to replace my coffee creamer with something non-dairy without sweetener.  It was ok, but I sure missed my sweetly flavored coffee creamer.  So afterwards I went about creating a sweetened creamer.  I've found through trial and error that I do not like almond milk in my coffee, so I stuck with coconut milk.  This coconut milk creamer gives a nice chocolaty caramel style flavor to your coffee and I really enjoy it.  It does get thick after refrigeration so just prepared that you will be able to actually spoon out the creamer into your cup.  I typically use 2-3 tablespoons per 8 to 10-ounce cup of coffee.  I use my immersion blender for this recipe, but a food processor would work just as well.

This is a paleo and clean eating recipe.

Chocolate Coconut Milk Coffee Creamer

1 egg
2 tablespoons coconut oil, melted
1 can full fat coconut milk (I use Thai Kitchen)
4 tablespoons honey
2 tablespoons raw cacao (I use this Healthworks Raw Certified Organic Cacao Powder 1lb/16oz)

In an immersion blender mixing container or tall jar (could use a pint and a half jar or quart jar) blend the egg and coconut oil for about 2 minutes.  In a small saucepan combine the coconut milk, honey and cacao.  Heat milk mixture until the chocolate is 'cooked into' the milk and is a smooth color.  With immersion blender running, pour the coconut chocolate mixture into the jar with the egg/coconut oil.  Blend 2 to 3 minutes then cover and refrigerate.  The blending container that came with my immersion blender works great for this process and I just pour the creamer into one of my pint and a half jars, cover with a lid and put in refrigerator.

I hope you enjoy this non-dairy option for your coffee!!