Hi, my name is Kara and I’m addicted to coffee. .
I’ve always been a lover of coffee, not for the pick me up but for the taste, the smell and there’s nothing like good quality coffee. My personal favorite that I’ve been drinking since the dawn of time is @lioncoffeehi
☕️ Now for what I put IN that amazing cup of deliciousness. Sometimes I’ll drink it black or add in 1 TBS of coconut oil and blend until frothy.
I do not add dairy products as dairy is unnecessary and personally doesn’t agree with me ( I’ve tried!). .
☕️ When I have the time, I’ll make a couple batches of dairy free creamer that’s also keto friendly. .
1.5c soaked raw cashews
1.5c MCT oil or full fat coconut milk
1.5c filtered water
1/2 teaspoon pink Himalayan salt
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
Make sure you soak the cashews. Rinse and drain them.
Place them in the blender.
Add in the rest of the ingredients (water, mct, salt, vanilla, cinnamon) to the blender and blend until smooth.
May take a little extra juice in a regular blender, you want the mix smooth and frothy… almost fluffy!
IF you still have a grainy texture, like if you have a Ninja strain your creamer with a fine mesh sieve.
Makes about 5 cups, store it in 5, 8-ounce mason jars.
You can also freeze the jars and then thaw in the fridge when you want to use.
Add 2-4 tablespoons to your coffee and stir well to combine. Works great for hot and iced coffee. .
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