Alright! First official blog post!
Today I’d like to share my newest creation: a dairy-free, Paleo-friendly, whole foods creamer packed with healthy fats and protein to get you on your way in the morning.
The reason I came up with this is that as a WAHM (Work At Home Mom) of a 2 year old and 10 month old I often have trouble getting to eat as much as I need to, especially in the mornings. At the very least I needed a quick mini-meal that could keep my blood sugar level and give me a boost that lasts. I’ve been tentative about making a raw egg protein shake or adding a whole egg to my bulletproof coffee for fear of making egg drop sludge. Thus the the protein creamer was born!
You will need:
- 1 14oz can of coconut milk
- 8 to 12 egg yolks whisked together in medium mixing bowl
- 1 tsp Redmonds Real Salt or pink seal salt
- 2 to 4 Tbsp grass fed butter
- Option: flavorings, to be discussed later
- Pour coconut milk into a small saucepan and heat to the point where it just begins to steam, stirring with whisk.
- Remove from heat and pour a few drops of milk into the egg yolks, whisking immediately to begin tempering the yolks. Continue adding a few drops at a time until about half the milk is added, then slowly pour in a stream and whisk continuously until all the milk is incorporated into the yolks.
- The mixture will be hot and now is an ideal time to whisk in your butter and salt until blended and creamy.
- Flavoring: while the creamer is still hot you will want to whisk in your preferred flavoring. The first time I made this I used a couple tbsp of my homemade chocolate date syrup, which was fantastic for coffee. Since fall is nearly here (seems to be taking its time in NC!) I think the next time I make this I will add a couple tbsp of Trader Joe’s Pumpkin Butter (the only reason I buy it is to add to coffee!) for an awesome (and fearless) pumpkin spice latte. If you are a big fan of vanilla, you could add some vanilla extract or paste and little natural sweetener like stevia, honey, maple syrup, or an unrefined sugar like date or coconut sugar/syrup. Some may prefer to cook a vanilla bean in the milk during the first step. Sweeteners can obviously be omitted as you like. Keeping your creamer plain will allow for more variety day to day. Tea Drinkers may enjoy the above flavors, but there are some great variations you could make. Vanilla is always a great option, but chai spices can be infused crushed in the milk during step 1 and then strained, or you can add the powdered spices to your finished product with a little honey or natural sweetener. Turmeric is a surprisingly wonderful flavor packed with benefits and pairs well with other spices (like chai). I would love to know your suggestions in the comments!
- Allow to cool completely before storing in a bottle and keeping in the fridge. I would think this should last about a week or so.
Now, let’s talk use:
We all know the benefits of bulletproof coffee or tea, so I’ll just explain how I use this creamer in my daily cup.
- Brew your hot coffee, and while that brews…
- Add your creamer, a tbsp of coconut oil, and/or a
tbsp of grass fed butter (optional) to your mug.
- Add your hot coffee to the mug, but “leave room for cream”.
- Dump contents into blender and blend to emulsify, about 10 to 15 seconds.
- Pour immediately back into the mug and watch the foam rise to the top (hence needing a little space).
- Enjoy your latte!
I have also added this creamer to iced coffee and didn’t have issues with separation or hard lumps of fat. You can also just add this plain to hot coffee like a regular creamer and call it a day.
- I use Trader Joe’s coconut milk because the ingredients are coconut and water and the can is BPA free. I don’t like that it is “light”, but this recipe more than compensates for that for a creamy, delicious coffee.
- I use Redmond’s Real Salt to cook with and make sole because this brand of unrefined salt contains over 60 different minerals. These minerals are harvested from Utah and were deposited from a time when the oceans were not polluted. This is a great way to alkaline your coffee, which is acidic, and boost your energy.
- For the best nutrition possible, always use local farm fresh pastured eggs.
- Always use organic coffee to avoid pesticides. I’ve been told to use a bur grinder by many of my barista friends to get the best flavor.
I can say that this has been a very helpful addition to my daily routine and having this on hand has been great for keeping my blood sugar level and getting my day going where regular coffee can often lead to a crash. It really is a quick meal in a cup, which is also great because I don’t much care for eggs on their own.
Thanks for reading my very first post and I eagerly look forward to your feedback! I’m sure we can look forward to great things together! 🙂