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If you’re looking for an unprocessed alternative to vegan creamer, look no further than coconut oil!
For a coffee drinker, one of the hardest parts about going vegan can be figuring out how to lighten that cup. Soy or almond milks work fine, buy some brands will separate in that acidic cup of coffee. You can also find lots of vegan creamers, but they tend to be on the processed side.
My husband isn’t vegan, but he avoids dairy at all costs. He’s also a total coffee nerd, so he’s always looking for new ways to make his morning cup more delicious. He was looking for vegan alternatives to the creamers when he came across a concept called “bulletproof coffee.” Traditional bulletproof coffee uses a combination of butter and coconut oil, but it turns out you can just replace the butter with more coconut oil, and it works just fine!
Wait a second…butter and coconut oil in coffee? That sounds terrible! If you like the taste of coconut, though, this is a delicious way to cut your coffee without all of the processed ingredients in vegan creamers. The result is a rich, creamy coffee that kind of reminds me of cafe breve, but with a moderate coconut taste.
Coffee with Vegan Creamer
Ingredients
- 1 cup hot coffee
- 1-3 tablespoons raw coconut oil
- sweetener of your choice – optional
Method
- Combine the coffee and coconut oil in the blender and blend until it’s combined. I’d start with 1 tablespoon and add more oil until the coffee is the color you like.
- Sweeten to taste
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There are so many benefits by consuming coconut oil! Never thought of adding to coffee. I had one TBSP to a large cup of hot peppermint tea! Delish!
This misses the key point of bulletproof coffee, which is the trifecta of mycotoxin-free coffee, *concentrated* extracts of raw coconut oil, and specific fats from grass-fed cow butter. Unless you have found precise replacements for those parts, then it’s just regular coffee with healthy fat.