Coffee with Coconut Cream
I love cream. However, I sometimes go through phases of lactose intolerance that prevent me from eating it. This leads to an issue when I drink coffee: what do I add to it if not 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 ju...