Homemade Powdered Coffee Creamer
Just a forewarning, the blog this week will mostly be focusing on food - growing it and eating it and sharing it - because that's just what's been happening around here. I feel really behind lately, or maybe just mentally exhausted. There's been a lot of new information to soak in, and it's only just begun! Today is the first day of spring, and it definitely felt like it. 60 degrees and a little trip to one of the Amish greenhouses. I purchased two new succulent friends and planted them in our new GREENHOUSE. Yes!! I can't wait to share more about that with you later this week. For now, I'll be slipping in a few photos here and there. I shared a full frontal view (LOL) on our Instagram account. So happy that you all are so inspired by it! It took a lot of work from Kurt, my dad and Jill's hubby. If we ever have a dream, he can build it!!
Last week, we had a little discussion on our family's lifestyle change. We've decided that we want to stop eating processed food, such as boxed and bottled items. We want to know where our meat and dairy and produce and bread is coming from. We've already been making a lot of our own things like bread and stock and such already, but there were some luxuries that we just couldn't part with before. Now that we've taken the full leap, it was time to get creative. One of those things that was difficult to part with was our coffee creamer... I know. A lot of people find commercial coffee creamers gross, and I guess I kind of do too, but it just really took the edge off of my coffee and made it more like a dessert. I've read others say that creamers like CoffeeMate and International Delight have a "chemical after taste" which just sounds terrible after you've been drinking it for years. What's a girl to do when she's hooked on the Hazelnut?!
Well, why not just use good old cream? And sugar? I started putting tablespoon after tablespoon of sugar into my cup hoping I could get that fulfilling flavor back. Eh, it wasn't really cutting it. Then I wondered if I could just make my own powdered creamer. It wasn't exactly the same, but at least there would be some sort of flavor and a little body to my cup. Thankfully, I was able to whip something together and begin enjoying my morning coffee again. I think I was meant to be a Gilmore, because I really could survive off of coffee in an IV. I drink way too much of the stuff!
A little tip: I totally suggest using whole fat dry milk in your recipe. Make sure you find something organic, but if you can't, keep that fat in there. Fat isn't bad for you, just in high amounts. If you're eating a whole food diet like us, chemical free, then having a non-fat dry milk powder means it went through some over-processing and is just filled up with something else not good.
- 4 cups whole fat, dry milk
- 2 cups powdered sugar
- 2 tbsp cocoa or vanilla powder (or some other flavored powder)
- 3 tbsp coconut oil, melted
- Place all dry ingredients in a bowl.
- Slowly drizzle in coconut oil and mix together. I found it was a lot more consistent and easier to just mix it all up with my hands. That way I could break up any clumps and evenly distribute the coconut oil. This helps the creamer froth up!
I've been putting about 4 small scoops in my morning Jo because I am a nasty woman. It's not the satisfactory cup of chemicals that I secretly long for, but I know that this is so much better for my day and life overall. I think a little less creamer is something that I can make work. What are you finding difficult to give up? Are you trying to eat whole foods with us? I think that's amazing! Truly, I do. Just seeing the small amount of people we've inspired to begin gardening this year only makes me wonder who we've inspired to start eating better for themselves, their loved ones, and their community. Amazing!
I hope you enjoy your cup of coffee!