This girl loves her coffee.
At one time, I had every "International Delights" flavor in my refrigerator door.
But when I decided to cut processed foods and chemicals from my diet, those things were the first to go.
Organic/homemade coffee creamers have been flooding the internet.
So I decided to throw my little hat in the ring, too!
But I wanted my version to be dairy free and "skinny", since I am on a mission to
rock wear a swimsuit this summer.
Introducing my Double Chocolate "Creamer". It's "skinny" (approximately 40 calories per 1/4 cup), and it's vegan (made from almond and coconut milks).
While it won't lighten up the color of your coffee the way a traditional milk-based creamer will, if you can get past that mental hurdle, I think you'll really enjoy this stuff. I suggest starting with ratio of 6 ounces of coffee to 1/4 cup of creamer. (You could always add extra coconut milk or splurge and add heavy cream.)
And don't worry---you can't taste the flavor of the maple syrup at all.
Double Chocolate Coffee "Creamer" (It's "Skinny" and Vegan)
Makes a little over 2 cups
1 cup coconut milk (I used Silk PureCoconut)
1 cup dark chocolate almond milk (I used Silk PureAlmond Dark Chocolate)
1 tablespoon cocoa powder
2 tablespoons pure maple syrup (NOT pancake syrup)
In a saucepan set over medium heat, whisk together all ingredients until cocoa powder has been incorporated.
Transfer to glass jar or container. Use immediately or store, refrigerated, in a glass jar or other container for up to 7 days.
(For a "peppermint mocha" spin, add 1 teaspoon of pure peppermint extract the saucepan has been removed from the heat source.)
P.S. - While I realize that the coconut and almond milks can be considered "processed", I'm choosing to not be nit-picky about that little fact. :)
This recipe was my inspiration: I just swapped out the milks to make mine vegan.