You may have heard about the resurgence in returning to diets higher in fat. Ever since learning about this trend, I’ve been experimenting with ways to add fat back into my diet. I especially enjoy the luxury that a boost of fatty goodness can bring to a cold morning.
While I used to only drink my coffee black, I’ve lately become accustomed to using a teaspoon of butter or a tablespoon of whipping cream. Thanks to a wonderful office-mate, who brought in an almond milk creamer the other day, I’ve been intrigued by the idea of finding more dairy-free, vegan alternatives. Their store-bought almond milk creamer tasted like an almond latte but without the artificial flavoring. It was delicious and just as rich and complex as my butter or whipping cream.
I set forth to find a way to make my own dairy-free, vegan creamer using coconut oil from Mountain Rose Herbs. The resulting masterpiece was spectacular, rich, creamy, thick, and naturally sweet. Adding in some of my favorite fall spices equaled pure perfection!
- 1/2 cup Organic Coconut Flakes
- 1 Tbsp Unrefined Organic Coconut Oil (softened, but not melted)
- 1 cup water (room temperature)
- 1/2 tsp Organic Vanilla Bean Powder
- 1/2 tsp Organic Cardamom Powder
- 1/4 tsp Organic Sweet Cinnamon Powder
- 1/4 tsp Fair Trade Nutmeg Powder
- 2 tsp Organic Liquid Soy Lecithin (required for emulsifying the oil + water ingredients)
- Place water, coconut flakes, and spices into a Vitamex or other blender. Pulverize in your Vitamex on your highest setting for about 1 minute (or 2-5 minutes if using a regular blender).
- Strain mixture, squeezing out the finest last drops from the coconut slurry.
- Rinse blender.
- Pour liquid back into blender. Add soy lecithin and coconut oil. Blend until you see all of the lecithin completely mixed in (30 seconds - 1 minute).
- Strain again if you would like a smoother textured creamer, or leave as is. Pour remaining mixture into 8 oz. glass jar or bottle and refrigerate. Enjoy!