Coffee is my best friend and worst enemy. Back before having a kid, I rarely had more than 1 cup of coffee per day. Post having a kid, I have 2, 3.... maybe 4 (but I'll never admit that) cups. My issue isn't so much with the coffee as it is the loads of creamer I'm downing with it. Even though I measure out exactly 2 tablespoons per cup... it still puts me at 30 grams of sugar before 6am if I have.... 3 cups (not 4, definitely not 4)!!
Since there's no world where I exist without coffee, my only solution was to cut the creamer. But then, what is coffee without deliciously sweet, seasonably flavored coffee? Black, bitter and disgusting. That's what.
So, in a bit of a rut and no light at the end of the tunnel, it dawned on me to just make my own.
I used full fat coconut milk because you need a creamy consistency and almond milk or soy milk is too watered down. Plus, coffee with almond milk = liquid cardboard. Agave is used to sweeten it up and I find peace in it not being artificially sweetened. Lastly, I add vanilla extract. Vanilla latte anyone?
You're welcome for letting you in on my little secret to fitting into my skinny jeans, avoiding diabetes and drinking enough coffee to survive the day with a 2 month old.
- Mix everything together in pourable container and store in fridge between uses.
- 1 Can Full Fat Coconut Milk
- 3 TBSP Agave
- 1 TBSP Vanilla Extract
I make different flavors depending on the season! The next two weeks I'll be sipping on this concoction, but previously I was enjoying a little basic pumpkin spice! Just switch out vanilla extract with pumpkin spice extract and add some actual pumpkin SPICE. Delicious!