Much like a dark day needs a burst of sunshine, a dark coffee needs a shot of cream. This recipe for nondairy coffee creamer will fill your mug with awesome.
I haven’t always been a coffee drinker, but when I do indulge, it rarely tastes like coffee after I get done adding all of my accoutrement. Unlike most ritualistic coffee drinkers, I tend to get more excited about the flavor options and the idea of a sweet treat than I do for the caffeine. But who doesn’t love a little boost in the morning or before a workout? I really get excited when the holidays come around and the options for pumpkin spice and eggnog coffee creamers hit the refrigerated section at the grocery store.
What I don’t love is the ingredient label! Most coffee creamers contain ingredients like carrageenan, corn syrup solids, partially hydrogenated oils and other items that just aren’t up to par with my desire to keep clean ingredients in my diet. Carrageenan has been a reported fancy term for MSG, while anything wholly or partially hydrogenated is a friendlier way of introducing trans-fat to your ingredient list. I also do what I can to avoid dairy products and am always on the hunt for a nondairy option that tastes just as great! While I’m all for balance and choosing which nutritional battle to take on, I also knew this particular store bought item had to be an easy thing to reproduce on a much healthier scale.
To remedy this, I came up with my own recipe for a semi-homemade nondairy coffee creamer. The only thing that changes is the flavors I add! Are you a coffee drinker? Give one or both of these recipes a try and let me know what you think by commenting below. Cheers!
