Coffee is my driving force. It’s why I get out of bed at 5am when it is only 25 degrees out to coach a CrossFit class. It’s my companion on my dark drive to the box. My hand warmer in between pulling out cold barbells and cueing a member on their squat technique. And it’s the only reason I appear chipper well before the sun rises each morning.
Through the years I’ve enjoyed it different ways. Creamy and extra sweet when I first started drinking it, masking the bold taste I wasn’t used to yet. Skim milk and splenda during my college years of constantly trying to consume “less”. With soy milk when I was a health conscious vegetarian. And just black when I finally lived for the bold taste. Coffee has seen me through it all.
These days its usually a dark roast with a splash of almond milk. While I still live for the bold taste, a cup of hot creamy coffee is the ultimate comfort. And while almond milk is creamy and just sweet enough, sometimes I crave a really rich cup of coffee.
I make this creamer every so often, storing it in the fridge for weekend mornings when my coffee can be enjoyed not in a to-go mug on my dark drive to the gym. When it’s more than just a tool to wake me and warm me. On the weekends coffee is a luxury.
Paleo Coffee Creamer
- Naturally slightly sweet, rich creamer perfect for your weekend or everyday cup of coffee. Dairy and sugar free.
- 1/2 Small Banana (optional for added sweetness)
- 1 Can (13oz)Unsweetened Coconut Milk
- 1 Whole Egg
- 1/2 tsp Vanilla Extract
- Pinch of Cinnamon
- *Optional: Almond extract or Peppermint Extract
In a blender or food processor add in the banana and blend until smooth. Add in the rest of the ingredients and continue to blend until everything is combined. The mixture will be slightly thick and thicken more when cooled. Add to hot or iced coffee for a creamy cup of Joe.
*A very small amount of almond or peppermint extract are also great additions for flavored creamer. A little goes a long way so start tiny and add more if desired.
*The raw egg acts as a thickener and binder. It is best to use an organic egg preferably from a local farm and as long as the creamer is kept in the fridge it should be safe to consume in small quantities in your coffee, but be smart and make your own choice when it comes to consuming raw eggs.