I'll be honest, I like my coffee black most days. 

My every-morning ritual is to make a cup of pour-over coffee using beans from our favorite Denver roasters, Corvus. 

But, once in a while, especially with fall right around the corner, I crave a creamy, frothy coffee that doesn't cost $12 from a coffee shop and isn't loaded with 65 grams of sugar. 

Additionally, my readers are always asking about how to make their morning coffee healthier without sacrificing flavor, especially when it comes to cutting out the crap-loaded artificial creamers.

So, I put together this wonderfully creamy and delicious coffee creamer that can be made on Sundays and used during the week to make an amazing cup of coffee. 

You can use any type of blender, like an immersion blender, to froth up your coffee like shown in the picture above. Also, make sure to shake your creamer after removing from the refrigerator each morning to ensure the ingredients are mixed well. If the fat from the coconut is solidified, run some hot water over the jar or submerge in hot water to melt. This will also help warm up the creamer so it doesn't cool your coffee down so much. 

Additionally, I put a scoop of collagen peptides into the drink to give it an extra punch of protein....9 grams do be precise! Collagen peptides are fantastic for skin, hair, nails and gut health as they are the protein the body uses most for building. We are often starved of collagen as we no longer consume the whole animal...think: broth from animal bones, skin, organ meat, etc.  

Between the amazing fat and protein in this drink, you will be running on some fabulous energy and nutrition. I've also added cinnamon as it helps further balance blood sugars and reduce sugar cravings. 

So, without further ado, let's get to business. 

For the creamer:

-1 cup cashew milk or this toasted almond coconut milk is a great sub that I've used; I prefer to make mine homemade to avoid synthetic vitamins and stabilizers (to make: add 1 cup raw cashews, 1 T maple syrup, 1/2 tsp vanilla, pinch of salt, and 4 cups filtered water to a high powered blender; blend until white and creamy; store in refrigerator for 4-5 days)
-1 cup full-fat coconut milk, canned (I use about 1/2 cup cream from top + 1/2 cup liquid milk)
-2 T maple syrup
-1/2 tsp vanilla extract
-1/2 vanilla bean , cut it down the middle and remove seeds with the back of a knife
-1/8 tsp cinnamon
-pinch of cardamon

For coffee:

-8 oz of brewed coffee
-1 scoop collagen peptides powder (pssst....you are getting 9 grams of naturally-derived protein in this one little scoop!)

To make creamer: Add all coffee creamer ingredients to a blender and blend for 1 minute. Place in a jar and store in refrigerator for up to 5 days. 

For coffee: Brew one cup of coffee and then place in blender. Add 1 scoop of collage peptides + desired amount of above creamer and blend until coffee is frothy. 

Pour and enjoy! 

P.S. to enjoy this during hot days, just add ice to a glass and pour coffee mixture over the top for an iced vanilla bean coffee! 

I'm curious, how to you prefer your morning coffee?

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