I have to admit that I’m becoming an addict when it comes to coffee. And not just black coffee, but flavored coffee. Let’s face it, black coffee is boring. Now add some Peppermint Mocha Coffee Creamer, now that’s something worth waking up for!
A few weeks back I decided it was time to stop buying processed coffee creamer all the time and begin making my own. (You can read about that here ) At least this way I would know exactly what was in my creamer.
Well now I’m getting a little more adventurous! The recipes I was using called for a 14 ounce can of sweetened condensed milk. But have you seen the prices of those little cans? Not cheap my friends. But I did discover a little secret. You can get the same thing if you look on the International aisle of your favorite grocery store. I was able to find cans of dulce de leche for about a dollar cheaper. Score!
But once again I am faced with the knowledge that I really don’t know what goes into that can of dulce de leche. So I went in search of a way to make my own sweetened condensed milk. I love the Internet because you can find a recipe for just about anything these days. So now I can have a truly organic coffee creamer to add to my morning cup of Joe.
But I’m not done yet.
This week I decided to try out a new flavor. One that would allow me to add coconut oil. Why coconut oil you ask? Well a good friend of mine who spends a lot more time than I do researching the ingredients listed on the food products, has been telling me all the benefits of consuming raw centrifuged coconut oil on a daily basis. The biggest one being that our brains need the fat found in coconut oil in order to stay healthy. Its also great on the digestive system and prevents heartburn. My friend recommends consuming 1 teaspoon a day to reap the benefits. But I’ve got to be honest, the first time I tried to swallow a teaspoon of this stuff, I gagged. Just couldn’t handle the texture. So I’ve been finding creative ways to incorporate the coconut oil into other foods, etc. So I came across a recipe for Almond Joy Coffee Creamer and it called for 1 tsp of coconut extract. But I have coconut oil. So I called up my friend to ask if she knew the conversion of extract to oil. No clue so I decided to experiment with it anyways. And you know what? It worked. Rather tasty if I do say so myself.
Better yet, why don’t you make some for yourself and you be the judge. And to make it easy for you, I’ve created a downloadable Recipe Card for you to print out.
And then come back and let me know what you think of my Almond Joy Coffee Creamer!