Coconut Oil Coffee Creamer

Are there any coffee lovers out there?  If you say no then you are either lying…or your wrong ;).  I’ve been a coffee connoisseur since the tender age of 3 when my grandpa would sneak spoons of it to me.  Ever since then I’ve associated it with home and warmth and all good things 🙂
Awhile back I was enjoying a cup of coffee (as I so often do) and I went to put my creamer in and I was so disappointed when I saw that it had expired.  In my mind I thought “huh, you would think with all the preservatives and junk that they put into coffee creamer it would never go bad.”  That got me thinking of all the preservatives and junk that I was putting into my body…triggering a fleeting thought of giving up coffee.  This of course was short lived and ridiculous so I began looking for alternative solutions.
I came across a few recipes that used coconut oil as the base with a few other basic ingredients.  Apparently coconut oil solves world problems?  I had not caught the memo, but I’m glad that I finally learned the ways of magical coconut oil.  At first I was hesitant because using these recipes required blending coffee instead of just pouring the creamer in.  I felt like adding in an extra step (and extra dishes) was going to make me less likely to stick with it.  Instead of committing to entire recipes, I started with dividing the recipes in half or thirds to try them out.  I also stuck to recipes that didn’t require me going to some specialty store and unloading an entire paycheck on special enzymes or ingredients that came from a magic tree.  All of the ingredients below could be purchased from Walmart or Kroger. Without further ado, here is the recipe that I found and tweaked!


– 3/4 cup coconut oil (it is much easier to mix up if it is softened)
– 1/2 cup raw honey
– 1 tsp vanilla
– 1 tsp cinnamon
– 1 tsp dark chocolate cocoa powder

Mix it thouroughly

Mix it thouroughly


Blender Prep

Simply mix all of the ingredients together in a bowl and store in an airtight container.  When you are ready to use it, pour hot coffee into a blender cup and add your desired amount (I use roughly 1/2 tbsp or a little more).  Zip the coffee for a few seconds and then enjoy!


All Mixed Up

I happily found out that the extra step of blending the coffee (in a bullet blender or something similar) was actually not that big of a deal, plus it gave the coffee a frothy latte feel!  I love coffee anytime of day so I don’t just drink it for that jolt of energy.  But sometimes when I would drink more than 2 cups of coffee with store bought creamer, I would get shaky.  I always attributed this to the amount of caffeine I was consuming and not what I was putting into the coffee.  I’ve mentioned in the past that I can be sensitive to sugar and honestly I think that the sugary store creamers was setting it off.  I am happy to report that with this stuff, it doesn’t happen anymore.  This of course means that I may consume more coffee right?



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