“What?” I lowered my cup hastily, wondering if maybe there was a stray hair, or worse, a newly boiled bug inside my cup.
You got to smell it first. It’s the proper way to cup coffee.”
“What? Are you the coffee police or something?”
(Justina Chen, North of Beautiful)
I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here.
The reintroduction stage of my autoimmune protocol adventure has finally arrived. That means I have started reintroducing foods that have previously been excluded. This is managed in a very systematic way – one food at a time, starting with things that are least likely to cause a problem (or that I miss the most!). I’m keeping a food journal and recording any unusual symptoms or changes in mood. Honestly? – it’s actually proving to be more work that strict AIP!
By far the BEST thing I have been able to reintroduce into my diet is coffee! I have missed my coffee like you wouldn’t believe. More than red wine, even. Truly.
And, when I say coffee, I mean the real deal. No Starbucks for this girl, thank you very much! We are serious about our coffee down here in this corner of the world. And, Casa TSL is no exception to this regional ‘passionate about our coffee’ rule.
Wanna’ know just how serious we are?
Here’s a pic’ of our particular brand of coffee machine here at Casa TSL…
My beloved Bezerra machine has been pretty neglected since February. Nine entire months! She has only seen action when LM fires her up over the weekend for his espresso(s).
…and, I sit on the couch, with my nose in the air, to get my caffeine fix vicariously.
To me, the smell of fresh-made coffee is one of the greatest inventions. (Hugh Jackman)
The thing is, despite the fact that I adore my coffee, I can’t drink it black. Just can’t. And, before you say anything, I know this makes me a pseudo-coffee aficionado. I know purists drink their coffee black. Just not me.
So, what’s a flat white drinker to do?
a type of coffee made with espresso and hot steamed milk, but without the froth characteristic of a cappuccino.
For a while there, before I started my autoimmune protocol adventure, I was drinking a long black with a healthy dollop of organic cream (raw if I could get it). YUM! And, occasionally, I had the odd bulletproof coffee.
But, any dairy is still off the menu here at my place. And, it may remain that way for a wee while. I’ve got a bad feeling about dairy. So…
…I tried coffee with almond milk. Meh. Too watery. And, there was the curdle factor.
…I tried coffee with coconut milk. Ughh. Too coconutt-y.
And then, lying in bed one night, wondering just how I was going to manage being a coffee-free ‘Chief Barista’ during my parents’ recent visit to Sydney, I had a small epiphany. As you do.
What if I combined the almond milk and the coconut milk to make a dairy-free coffee creamer?
So, I did. And I played around with the formula a little – tweaking it by adding a little maple syrup and vanilla for sweetness and balance. And the results were AMAZING! So amazing that I can honestly say that if I end up being off dairy forever, I can happily drink coffee with my special TSL Coffee Creamer. It’s THAT good!
I can’t express how happy that makes me. It’s quite difficult to limit myself to one cup a day!
And, here’s the recipe. Just for you.
The BEST Homemade Dairy-Free Creamer EVER
1 x cup Almond Milk (here’s my recipe for awesome almond milk)
1 x cup coconut milk
1 x teaspoon vanilla essence
1 x Tablespoon maple syrup
1. Combine all ingredients into a large jar. Secure the lid and shake vigorously.
2. Pop in the fridge just like normal milk. It will last about 5 days. If your creamer separates, just give it a shake before pouring.
That’s it. Simples!
E N J O Y !
If I asked for a cup of coffee, someone would search for the double meaning. (Mae West)