I love heavy cream or half and half in my coffee as much as the next girl, but let’s be honest, too much dairy isn’t good for anyone. Enter my delicious, sugar free, dairy free coffee creamer. It’s the easiest thing in the world and take less than a minute to whip up. Honest.
If you’ve been following me for a while, you probably already know I’m a huge fan of the Trim Healthy Mama eating plan. It’s not extreme, doesn’t eliminate entire food groups, and is sustainable. I’ve been happily following it (sometimes better than others) for the past 6 years. I had lost 70 pounds and was down to within 7 pounds of my goal weight when I suddenly and unexpectedly lost my Mom. Over the course of the following year or so, I proceeded to gain back 20 of those lost pounds and they’ve hung on ever since.
Since I’ve renewed my determination to get to a healthy weight, I’ve been finding ways to adjust and adapt. This has included less dairy, better portion control, and fitting in more exercise. One of the easiest changes I’ve incorporated has been switching out my cream for this dairy free alternative.
Bonus: it’s crazy fast and easy. AND coconut milk is soooooo good for you! (See great article here.) Metabolism boost? Yes, please!
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Sugar free, Dairy free Coffee Creamer Ingredients
The only two ingredients you’ll need are:
- Coconut Milk
- Unsweetened Almond Milk
There have been a couple times that the creamer didn’t blend up as smooth and creamy as I’d like. I’ve gotten so I just stick with Thai Kitchen Coconut Milk and the Kirkland brand Organic Unsweetened Almond Milk from Costco. Feel free to play around with your own favorite brands. These are just the ones that have given me the most consistent, deliciously creamy results every time.
- Into a large blender jar (I have and love this one) pour/spoon all the contents of one can of coconut milk.
- Add equal amounts of almond milk. *this doesn’t have to be exact – just eyeball it.
- Blend on low/medium speed for 10-20 seconds.
- Pour your newly made, creamy deliciousness into your hot or iced coffee or tea – or any drink you’d like.
- Add your sweetener of choice (I add mine to my coffee cup) and enjoy!
The remaining creamer can be poured into a quart jar with a lid and kept in the refrigerator for a couple weeks. Though ours never makes it more than a few days. 😉
Sidenote: it’s divine in my Low Carb Peppermint Mocha Bulletproof Coffee – served hot or blended up, frappuccino style.
I hope this easy recipe helps you whether you’re dairy free by choice, or necessity. Or (like me) just wishing to cut back on the cream a little.