Good Saturday morning. You are just in time to join me for a cup of coffee.
But what is coffee without cream? And when I say cream I mean the real deal. Not that overly sweet flavored stuff but the heavy whipping cream that coffee dreams are made of. Coffee is nearly impossible without it in my book.
Until recently.
I have always been able to splurge now and then with dairy but as I become more aware of the foods I eat and how my body reacts to them, my diet continues to change. So coffee is now a once a week thing and a small 6 oz cup at that. And cream? Forget it, unless I want to spend the afternoon folded in half and writhing in pain. No thanks. Especially when I found this substitute.
Homemade Non-dairy Creamer
1 1/2 cups non-dairy milk (I used almond)
1/4 cup light oil
a couple drops of vanilla
a sprinkle of sugar, if you like it sweet, I don't
If the thought of drinking milk and oil grosses you out take look at the ingredients of those store bought creamers! Yuck! Continue...
Pour 1/4 cup of the milk into your blender (I used my Vitamix) and turn it on to aerate the milk. Then add the oil, slowly in a thin stream. Blend on high for 30 seconds. Add the rest of the milk and flavorings. Blend on high for 45 seconds. Pour into a clean glass jar and store it in your fridge.
Enjoy with a fresh pot of French press coffee.
This stuff is incredible. Tastes just like melted ice cream. I don't miss cream a bit when this is in my coffee... and my belly likes it too!
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Today we were supposed to be enlarging the chicken coop and framing in a couple raised beds for some new fruit trees and shrubs coming soon. Yesterday, beautiful Ohio weather. Tank tops and bare feet. Today? Sleet, grey skies, mud boots and heavy socks. I hate socks.
Ohio... sigh... Ohio...
Hi! I just found you two tonight and have spent an hour lurking in your blog lives. Love it! I will be checking back often.
ReplyDeleteOh I cannot thank you enough for the non-dairy creamer recipe. I love it!!! It beats every other recipe that I've found on the internet. I used grape seed oil and coconut milk because I'm allergic to almonds but I bet hazelnut milk and coconut oil might work too. I'm going to experiment and have fun with this recipe thanks to you. Have a great day!
ReplyDeletegg - I am excited you found a recipe you can use right here at TBH. Your alternative suggestions sound extremely tasty! I am a huge fan of coconut anything so I will have to try that. Thanks!
ReplyDeleteDoes the creamer stay blended in the fridge or do you have to give a hearty shake every time you use it? My husband sometimes forgets to shake and when he does it's hardly vigorous. He does this side to side wrist flick and only if I remind him. I've been shelling out $3 every few days for Silk's soy creamer and I have to go to the store across town to get it...what a hassle! It's such a pain that I've considered getting used to drinking black coffee but oh I love some creamy coffee in the morning!
ReplyDeleteSandra - if you haven't discovered yet the creamer doesn't separate! :) I hope that helps and you are enjoying your non-dairy creamer.
ReplyDeleteWould this work with soy milk and coconut oil? Its great with canola oil but I would like it healthier.
ReplyDeleteKris
hmmm... There would be no problem subbing out the milk. However coconut oil is solid at room temperature and would most likely clump and solidify. I have used coconut oil in coffee though. Just add a spoonful to your normal dash of milk and/or sweetener for an extra creamy treat!
DeleteIs there a way to add hazelnut flavoring to this?
ReplyDeleteOf course! Just add it while blending instead of the vanilla or with the vanilla for a hazelnut vanilla flavor! Sounds incredible.. Experiment away! What about peppermint for the holidays?!?!
DeleteGreat post about How to make Homemade Non-Dairy Creamer and its ingredient.
ReplyDelete