The Ultimate Coffee Creamer

I have a borderline inappropriate love of coffee. Coffee and me... we have an understanding. We have a wonderful relationship. It encourages me to be nice to people. Without coffee, peopling and adulting are next to impossible. Our relationship started when I went into college. And just as many start their relationship with this intoxicating beverage, I started by drinking this black superhero of a drink with it's trusty sidekick, creamer. I HAVE to have my creamer. I can do with out the sugar. Don't get me wrong. It's nice to have it sweetened up a bit. But the creamer breaks the acid in the coffee down just enough so that the bold smooth flavor can be enjoyed at maximum capacity. And I've been drinking it that way, almost everyday, for the last 18 years. Until recently, I had no reason to change. In the last few years, I had even kicked my game up a few notches by using a french press and yummy (albeit a little too sweet) flavored creamer. That flavored creamer. So close but so far from the coffee house coffee that I love so much. It was a good compromise though; less superior coffee, but for a less outrageous price. Then it popped in my head, "I have a goat! She has milk! Why don't I expand my goat milk horizons?"

Enter: The Ultimate Coffee Creamer

I'm not a fan of goat milk on its own. I think its the texture, maybe. But, when combined with a few ingredients, it becomes the Robin to Coffee's Batman. Getting the recipe just right was not easy though. It takes time, which I have little of, and patience, which I have even less of. The first time having this with my coffee was like having velvet in my cup and I knew right then that it was worth it. My husband and I agreed that having this was even better than the "mermaid icon" coffee house coffee. It was rich, smooth, and didn't drown out the taste of the actual coffee. It also had the benefit of having less sugar and chemicals in it like the creamer that we were buying. I'm not going to claim any health benefits here, but after a week of drinking our coffee with the new creamer, we both were drinking less. And by less, I mean we went from a 3-4 mug a day habit down to just 1 (Ok, maybe two from time to time). The energy benefits had gone up and all the time we spent in the bathroom because coffee's nasty little side effect had gone down. And after messing and tweaking it here and there to get it just right, making this has become part of my weekly routine. So, with out further ado, here is the recipe:

Goat's Milk Coffee Creamer:
4 cups goat milk, divided into 2 cups each
1 cup of sugar or similar sweetener
1/2 cup coconut oil or butter
1 tablespoon vanilla

1. Combine 1 cup sugar into 2 cups goat milk until sugar is completely dissolved. Bring to a simmer on medium-low heat. Continue to simmer for 30 minutes or until milk is reduced by half. It should be somewhat thickened.

2. Once milk is reduced, turn off heat and add coconut oil. Stir until completely melted.

3. Add the rest of the goats milk along with the vanilla. Stir until completely dissolved.

Refrigerate. Use within two weeks

Note: Once this goes into the refrigerator, the coconut milk or butter will solidify again. To reduce this effect, mix your creamer in a blender or food processor. I use my Nutri-bullet, and it works like a charm.

If you try this and love it, let me know. Have questions about the recipe? I'll do my best to answer them.

Happy coffee drinking, friends!




Photo credits:

Photo by Toa Heftiba on Unsplash

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