I have mentioned before my long time love of coffee, and more specifically, the anti-Paleo, chemical filled, coffee creamers that exist to accompany it. Mmmmm... one of my favorite change of season activities was checking out the new creamy, syrup concoctions that filled the dairy section of my local grocery store.
Obviously, that is a thing of the past, but I still, after months and months of living Paleo, miss it. I have tried several alternatives, and none of them really seem to give me the right texture or mouth-feel. Until now... this is delicious! I am so excited to use this recipe as we come into fall. Canned Pumpkin has already been added to my grocery list so I can work on a Mock Pumpkin Spice Latte, mmmm! Here is the basic formula though, and some of the flavors I have used. HERE is where I got the wonderful idea!!
*The original recipe is much sweeter than the version I made, due to me using much less date paste for the amount of coconut milk. After being off traditional creamer for so long, I prefer a less-sweet option. You can add more date paste if you want a sweeter product.
1 Can Coconut Milk
1/4 C Date Paste (See below)
Whisk milk and date paste together until combined. Strain through a fine mesh strainer to remove any chunks that may have remained in the date paste. That is it, and you can add in any combination of ingredients to make it flavored. Some may require heating in a saucepan to get them combined well.
Equal Parts Dates and Hot tap water