Tuesday, June 1, 2010
Coffee with Coconut Cream
I've tried all kinds of non-dairy creamers: almond milk, rice milk, soy milk. I didn't like any of them. If they didn't taste chemical they were just too... well, milky. I started drinking my coffee black.
I'm doing the lactose-free thing right now, so I thought it was a perfect time to experiment with something new: coconut cream. It's what I use for most of my other cream substitutes, so why not coffee creamer? I use it in my gluten-free vegan scone recipe and it works beautifully. It's the only thing I've found that has all the properties of cream that I like: the richness, the smoothness, the slight sweetness.
Well, I'm here to inform you that it works. It doesn't whiten the coffee as much as I expected, and it thickens the coffee just slightly. It leaves a slight aftertaste which is not unpleasant. It lends a nice coconut aroma to the coffee. My only caution is to make sure the coconut cream is well stirred before adding - it can be chunky if not.
Coconut cream is my new dairy-free creamer of choice. Now to get all my favorite coffee shops to carry it! Perhaps I can bring my own?
What is your favorite non-dairy creamer? Is there something else I should try?