Most coffee creamers you find at the store are loaded with questionable ingredients like artificial flavors, artificial sugars, added sugars and trans fats [i.e. partially hydrogenated or hydrogenated oils/fats]. I encourage you to take a look at your current creamer’s label and see if there are ingredients you don’t recognize. If you find some of these questionable ingredients, it’s time to make the switch for something healthier.
When transitioning to a healthier lifestyle it’s very important that you take a look at what you are putting in your body, especially if you’re consuming something regularly or daily, like coffee with creamer. I’m a coffee lover myself and enjoy starting my day with a hot cup of coffee, but you won’t find me adding in any fake creamers. Instead, I opt for my simple and healthy homemade creamer. Recipe below.
Homemade Coffee Creamer
serving size: 1 Tbsp
servings per recipe: about 13
Ingredients
- ½ can full-fat unsweetened coconut milk* [I like the Native Forest organic brand pictured above]
- 2 tsp pure vanilla extract
[optional additional ingredients to change/add flavor]
- 1 tsp ground cinnamon
- 1 tsp almond extract
- 1 tsp peppermint extract
Directions
Simply combine coconut milk + vanilla extract; mix well. I like to put my homemade creamer in a small mason jar and keep it in the fridge all week [it stays fresh for up to 1 week]. The canned coconut milk will likely have ‘chunks’ in it because the coconut cream solidifies; this is normal. Just shake the can well before opening and this should help reduce the chunks. The solidified cream will easily thin out when added to warm coffee or tea. Enjoy!
*for the ½ can of leftover coconut milk I either add it to soups for extra creaminess or will add a tablespoon or 2 to my green smoothies. This coconut milk is too good to go to waste.
- ½ can full-fat unsweetened coconut milk* [I like the Native Forest organic brand pictured above]
- 2 tsp pure vanilla extract
- [optional additional ingredients to change/add flavor]:
- 1 tsp ground cinnamon
- 1 tsp almond extract
- 1 tsp peppermint extract
- Simply combine coconut milk + vanilla extract; mix well.
- I like to put my homemade creamer in a small mason jar and keep it in the fridge all week [it stays fresh for up to 1 week].
- The canned coconut milk will likely have ‘chunks’ in it because the coconut cream solidifies; this is normal. Just shake the can well before opening and this should help reduce the chunks. The solidified cream will easily thin out when added to warm coffee or tea.
- Enjoy!
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