Vegan Almond Joy Coffee Creamer

April 30, 2013

As part of my quest to reduce the dairy/gluten in my diet I discovered using coconut milk in coffee. The first batch I made was a Paleo version that had egg in it and was supposed to last up to two weeks. First week, no problem. Second week, I was getting iffy. At the end of the second was obvious I should not consume what what in that mason jar. Two week old eggs in coconut milk is less that desirable.

So I played, and played some more, and finally landed somewhere that made me happy. I needed more flavor than vanilla to convince myself it was a good creamer. So off to the almond and coconut extract we already had on hand. It turned out good, and my super coffee picky husband who won't use coconut milk as creamer even said it tasted like an Almond Joy to I'd consider that success.

The only kicker with coconut creamer is that it doesn't whiten a cup of coffee the same way say Coffee Mate or heavy cream does. I usually use about 2 -3 tsp of the creamer in a cup of coffee and still add the amount of Stevia I normally would, I like things sweet. My love of sweet things and chips and dip will be what keeps me from ever wasting away.

That's a story for another day.

13.66 oz can Coconut Milk (not light)
1 heaping tbsp cocoa powder
1/4 tsp almond extract (use 1/2 tsp if you want the taste stronger)
1/4 tsp coconut extract (use 1/2 tsp if you want the taste stronger)
3 packets stevia

Whisk all ingredients to combine. Mixture will thicken after refrigeration, and may need to be stirred if  it separates.

What is your favorite coffee creamer flavor, or your favorite type of coffee? 


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