February 2018 | The Honest Spoon

I'm pretty serious about my coffee. I savor every sip. I also STRONGLY dislike my coffee black. I can't hack it. I enjoy a little creamer in it. Over the past year, I have been shifting to a more dairy-free diet. Not fully Paleo, but close, I decided to eliminate dairy in the one place I really consume it. My creamer. This was a BIG step for me. Nothing gets between me and my coffee. I tried a lot of brands, Some were great. Some were meh. The great ones were a bit high priced and most had fillers and ingredients I did not recognize. So, after a bit of experimenting, I ended up here. I now have a vegan creamer that is SO GOOD I actually prefer it over my usual half-n-half. SUCCESS!!

EASY VEGAN CREAMER

[Gluten Free,Paleo,Vegan, Whole30]

| Makes about 1 Liter |

INGREDIENTS:

• 1 Can Thai Coconut Milk (use this brand as it mixes best with no separation later)

• 2/3 Can Unsweetened Vanilla Almond Milk

METHOD:

1.  Shake the can of room temperature coconut milk and pour it into a 2 cup measuring cup or bowl. Microwave for about 20 seconds. Stir to remove any clumps. Empty and scrape them into a 1-liter Juice Jar. .

2. Using the empty coconut milk can, fill it about 2/3-3/4 full of almond milk. Add the almond milk to the 1 liter juice jar. Place lid on jar and shake well.

3. Store in refrigerator up to 1 week. Shake well before each serving.

Tips:

-use the Thai Coconut Milk brand. It is widely available (the even have it at Costco). It blends well and ,once mixed with the Almond milk, does not harden up or separate in the fridge.

-don’t overheat the coconut milk. 20-30 seconds should be more than enough.

-the vanilla in the almond milk helps subdue the intense coconut flavor and gives you a mostly neutral taste.