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In this whole sort-of-no-dairy thing, I have found I really only miss two things: cheese and milk in my coffee. I can’t do much about the cheese because I don’t like to eat soy either. But I’ve experimented with my coffee creamer of choice.
Almond milk is OK, but it is just not very creamy, and the store-bought varieties have a lot of additional icky stuff in them. I think David can tolerate heavy cream OK (since it’s mostly fat), but it is EXPENSIVE, especially organic. And then every time he is fussy and pulling those legs up, I have to wonder: did I do it with my two-cups-a-day habit?
[For those of you who are just tuning in and think I am nuts, I am on a mostly-non-dairy regimen for my nursing 3-month-old. He seems to be able to tolerate baked good with milk products in them, but that’s it. Oh, and butter. Hallelujah.]
A while back I ran across this recipe for a whole-foods non-dairy creamer. It hadn’t really crossed my mind again until I was reflecting on my coffee dissatisfaction at the grocery this week. A lightbulb went off over my head and I picked up a can of coconut milk for experimentation.
I like my coffee pretty sweet so I decided to just incorporate the sweetener into the creamer. Although my coffee still isn’t the color whole milk makes it, it’s a lot closer. And actually creamy.
Honestly, this isn’t quite sweet enough for me, but it probably is for most people. I added a tiny bit of maple syrup to my creamed coffee and that did the trick.
Have you found other nondairy solutions for coffee? Do share.