How do you take your coffee?

I've always been a creamer gal.  Lots and lots of creamer, to be exact.  Some might even say, "Would you like a little coffee with that creamer?"

Even though I've gone through many "real food" phases, I always continue to drink my creamer. Sure, I've given it up for a week here, a few days there, but it never sticks because I just don't like milk and sugar.

Like I talked about last week, I knew I needed to kick it for good.  So I set out to test a few different recipes.  The first was easy, peasy.  A no-brainer, even.  It's a spin on milk and sugar that I like much better.  Maybe because I don't have to feel guilty about the mass amounts of sugar I need to put in my coffee to make it palatable?

Cup #1:

I use fresh cream that I skim right off the top of the milk we get from a local farm, but half and half would work, too.  I add a splash or two to my black coffee and then a few drops of NuNaturals vanilla stevia.  I've tried a few brands of liquid stevia in the past and never liked any of them, so I'd almost given up on it all together until I read a blog post from someone about how good NuNaturals brand is.  So, I gave it a shot.  And it did not disappoint.  I have no idea why their brand is so different, but it is.  I like things sweet and even then, this bottle has lasted me forever.  I thought it was pretty pricey until I realized how long it would last.  This is a good article on stevia for anyone who might be concerned about its effects on health.  I've taken the "stevia is healthy" stance after researching it for awhile.

Cup #2

The next cup of coffee I like is also pretty easy and no-brainer-ish.

I add one tablespoon cocoa powder, 1 tablespoon maple syrup, and a few splashes of half & half or fresh cream to my black coffee.  Stir and enjoy.  Yummy.  This was what my husband said would help him kick his creamer problem.  Poor guy.  I ruined him by always making his coffee with creamer and now he has a hard time with black coffee, too.  I think the key here, though, is having a good coffee base.  My friend, Melissa, turned me onto Caribou Coffee's Mahogany and it is INSANE.  Seriously.  It's the best coffee ever.  I made this exact cup of coffee with a different brand and didn't like it.  Once I did this to the Mahogany coffee, I knew I would never need creamer again.  So, trust me.  Get. Good. Coffee.  The Mahogany is also Rainforest Alliance Certified.

Cup #3

Finally, I made my own creamer.  I like the above cup of coffee better than the homemade creamer, but that doesn't mean I don't like the homemade creamer.  I do, just not quite as much.  They're both plenty good enough to kick my creamer habit, so to keep things interesting I'll switch it up here and there.

Grab some fresh cream or half-and-half, cocoa powder, maple syrup, vanilla extract and almond extract (REAL, peeps, not imitation, please!).  To a small saucepan, add 2 cups of fresh cream or half-and-half.

Cook over medium heat.  Add 2 heaping tablespoons of cocoa powder.

Then whisk in 5 to 6 tablespoons of pure maple syrup (depending on how sweet you like your coffee).

Next, add 1 teaspoon each of vanilla extract and almond extract.

Once the cream is heated enough, the cocoa powder will dissolve.  Whisk together until it's a smooth consistency, like, well, creamer!

Now pour it into a glass jar or pitcher and voila!  Go on with your self-sufficient self.

Chocolate Almond Creamer

2 cups of fresh cream or half-and-half
2 heaping tablespoons cocoa powder or cacao powder
1 teaspoon pure vanilla extract
1 teaspoon almond extract
5-6 tablespoons pure maple syrup

Combine all ingredients in a small saucepan over medium heat.  Whisk until you reach a smooth consistency.  Bottle up and refrigerate!