Last week we dove into the world of coffee; the good and the not so good of this staple beverage. Coffee drinkers are serious about their coffee, they know how they like it and what they like it with. If you’re someone who likes a little creaminess in your cup of joe, then it can get problematic if you’re avoiding dairy. Many people are sensitive to dairy or find it negatively impacts their digestion, skin and more. In Prescribe 20 we ask members to go dairy-free for 20 days to see how they feel, but what’s one to do if they need creaminess in their morning cup? Today we’re sharing our favorite upgraded coffee creamers.
But why can’t I use the store bought coffee creamers? You know, the ones that have essence of hazelnut and heaven? To put it very plainly, the majority of the commercial coffee ‘creamer’ options out there are straight up ugly. Unfortunately the ingredients in most creamers are more like “food stuffs” than actual food the body can use. They are extremely processed, and it’s important to understand that without the dairy, they are adding in curious items to give it that dairy like creaminess. Let’s review the ingredients of the most popular store bought creamer [hint it rhymes with TOFFEE BAIT]:
Generic Non-Dairy Creamer Ingredients:
- Corn Syrup Solids: added sugars
- Partially Hydrogenated Soybean Oil: This is a trans fat, and these fats are the most brutal kind they dramatically increase inflammation, the risk of heart disease and depress thyroid function Note: may of these are legally allowed to say they are “trans fat free” because the serving size is so small. But don’t be fooled: COFFEE-MATE [ok we blew the whistle] contains trans fats!
- Sodium Caseinate: A milk derivative that stabilizes shelf life. Question anything that extends shelf life. Good food goes bad.
- Dipotassium Phosphate: Can’t pronounce it but declared safe by the FDA.
- Mono & Diglycerides: Emulsifying fats, that some people refer to as the next trans fats.
- Depending on product: Silicon Dioxide, Sodium Stearoyl Lactylate, Soy Lecithin, Artificial Flavor, Artificial Color – non foods.
In a nutshell, COFFEE-MATE can last two years with no refrigeration, and stays fresh for two weeks once opened – working well in offices but not in your body. The creamy texture and seasonal flavors don’t make up for the fact that you are putting vegetable oil into your coffee. Ready for another option?
We recommend people use coconut milk [full-fat or lite], nut milks [we love Califia Farms brand] or hemp milk. Here’s a few even fancier options for people who take their coffee very, very seriously.
- 1 can full-fat or lite coconut milk
- Dash of vanilla extract
- 1/2 teaspoon ground cinnamon
- 5 drops of liquid stevia or 1 teaspoon pure maple syrup or honey
- Blend in a food processor or blender and pour into a jar. Store in the fridge and add a spoonful or two to your morning cup.
- 1 cup raw hazelnuts (soaked 8 hours or overnight in water)
- 2 cups of filtered water
- Dash of hazelnut or vanilla extract
- 1 tablespoons pure maple syrup or honey [or 5 drops stevia]
- Pinch of sea salt
- Strain and rinse the hazelnuts with water. Add the rinsed hazelnuts to a high-speed blender with the water and remaining ingredients, blend on high for 1 full minute or until nuts are finely pulverized.
- Strain the milk through a nut milk bag, pour the milk into the cloth and squeeze!
- Keep the creamer in a sealed jar in the refrigerator for up to a week.
They won’t taste like half and half but they will taste amazing. Give one of these a try, and if you’re gearing up to commit to Prescribe 20, get one ready for your fridge! This way you won’t have to feel like you’re missing out on your morning routine. Enjoy!