Then my mind-brain slapped some sense into me because I really didn’t have time to make a pie. But I needed to do something, so I figured an iced coffee would be perfect on a muggy summer day. Buuuuut I didn’t have any milk and I didn’t feel like using almond milk, so out from my mind-brain that was straining against all the information about “what test would you do next?” or “what’s is the diagnosis?” or “what would you advise the patient?” came this awesome coffee creamer and it’s vegan!
I’m not vegan, but I can appreciate the deliciousness that is born from creativity when you can’t use the deliciousness that is milk/cream/or cheese. And this is definitely delicious. It add just a touch of coconut flavor and sweetness, will a subtle almond undertone. Try it out, get creative with the flavors, go with hazelnut, try just vanilla, or just straight up coconut. Let the
creativity out, it’ll taste delicious.
Vanilla-Almond Coffee Creamer
1 can coconut milk (full fat is preferable)
2 tablespoons sugar (this is really to taste)
1.5 tsp vanilla extract
1 tsp almond extract
Before you open it, shake your can of coconut milk well otherwise it’ll be separated and difficult to mix without it. Then just pour all the ingredients into your storage container or choice (I used a mason jar, then an old salad dressing shaker for my second batch), shake it up, pour it into your coffee, stir it and enjoy! I find it tastes best with iced coffee, but also fabulous with warm too.
For a regular cup of coffee I used around 1-2 tablespoons (eyeballs from pouring), you’ll just figure out how much you like per cup of coffee. Also — don’t be disturbed if it separates a little when you pour it in, just stir it up and it’ll be fine!