I LOVE a good cup of coffee first thing in the morning. The house is quiet, it’s just me and the cat awake, and I can sit and sip and enjoy.
I discovered in high school that I have a lactose sensitivity. Dairy in general seems to cause a lot of people both digestive and skin issues. I try to limit my dairy intake where I can and, thankfully, there are more and more options coming out on the market.
I was happy to find out that most popular brands of coffee creamer are already dairy-free. In college I consumed it by the gallon (anyone else prefer really light-colored coffee?) without a second thought. Then in the past year or so I’ve learned things I can’t unlearn…
Questionable ingredients in non-dairy creamers:
- Corn Syrup Solids—> Can damage the liver, lead to mitochondrial malfunction, and obesity. Sounds delicious.
- Partially Hydrogenated Oil—> Highly processed. Raising levels of bad cholesterol and increasing risk of heart disease. Yum.
- Natural Flavor—> This term is not well-regulated and companies can hide chemicals behind it. It’s the “fragrance” of food; lots of loopholes. Tasty.
- Carrageenan—> Used as a thickener. Thought to cause inflammation and digestive issues. Oh goody.
Healthier Non-Dairy Coffee Creamer Alternative
There are plenty of healthier non-dairy creamer options out there nowadays. Popular options are milk from almonds, coconut, cashew, and oats. I’ve been experimenting and I’ve come up with a way to make it at home and save money in the process. So here it is:
Vanilla Oat Milk Coffee Creamer
- 1/2 cup rolled oats
- 1 1/4 cup water
- 2 1/2 tbsp maple syrup
- 2 tsp vanilla extract
- Place the oats and water in a blender and let sit for 5-10 minutes
- Blend until smooth and creamy
- Strain the liquid either through a fine mesh sieve or cheesecloth
- Pour back into the blender and add vanilla and maple syrup and blend for a few minutes
- Store in the fridge in a mason jar for up to 5 days
If you make this recipe, post it to Instagram and tag me @fearfullymadefearlesslyliving!