Giving up half and half in my coffee has to be the biggest sacrifice I’ve made for my health. It happens to be my kryptonite- while I’m sensitive to dairy in general, a little tummy upset isn’t enough to keep me away from ice cream on special occasions, but put a little half and half in my coffee and watch out- I’d bet my life on a giant pimple within 24 hours. I’ve yet to find a substitute for cream in hot coffee. SO SAD during the freezing winter months where I have to walk by a Crazy Mocha and smell freshly ground beans EVERY MORNING on my way to work. Coconut milk + hot coffee= oily, lumpy mess. But blended and chilled? Heaven.
- 1/2 – 1 whole can coconut milk
- 1/2 pot leftover coffee
- Protein powder or BCAAs for a pre/post workout shake
- Maca, cocoa powder, vanilla, or cinnamon to taste.
- Stevia if extra sweetness is desired- I am a HUGE fan of stevia (NuNaturals Vanilla Stevia is my favorite so far) but I find the natural sweetness the coconut milk provides the perfect contrast to the bitterness of the coffee.
Open a can of coconut milk and pour into a mixing bowl. Using a handheld mixer or whisk, beat the coconut milk until the solids and liquids are combined. If you’re using some of the coconut milk for another recipe, measure it out and store it separately- it should keep for about a week and a half in the fridge. Whisk in your coffee and desired add-ins until foamy. Store in the fridge for up to a week and remember to shake it before you drink it!