Rebecca's Healthy Coffee Creamer
Try this Rebecca's Healthy Coffee Creamer recipe, or contribute your own.
Try this Rebecca's Healthy Coffee Creamer recipe, or contribute your own.
- Carbohydrate 170.59304 g
- Cholesterol 0 mg
- Fat 0.03476 g
- Fiber 1.38059996032715 g
- Protein 0.10626 g
- Saturated Fat 0.00939 g
- Serving Size 1 1 recipe (175g)
- Sodium 0.638 mg
- Sugar 169.212440039673 g
- Trans Fat 0.016618 g
- Calories 669 calories
Step-by-step
- Combine all coffee creamer ingredients and store in an air tight container on your counter or in your pantry.
- Add 1.5 tbsp to your daily cup of coffee. Use a blender to incorporate all ingredients.
Extra virgin coconut oil carries the structural weight of this dairy-free creamer, providing the fatty acid profile necessary to mimic heavy cream once properly emulsified.
- Use a high-speed immersion blender or countertop blender rather than a spoon, because vigorous mechanical shearing is the single technique that forces the oil and honey to bind with hot liquids instead of separating into an oily slick.
- Keep the finished mixture at room temperature between 65 and 75 degrees Fahrenheit to prevent the coconut oil from hardening into a solid mass inside your storage container.
- Substitute raw honey with 100 percent pure maple syrup at a strict one-to-one ratio if you prefer a thinner consistency and a distinctively woody sweetness profile over the heavy floral notes of raw honey.
Pure vanilla extract degrades in quality when exposed to direct sunlight, so store your airtight container in a dark pantry. Processing this mixture for a full 30 seconds guarantees complete integration of the ground cinnamon particles.
