Homemade Coffee Creamer

I gave up half and half in my coffee. It’s been several months, but it still haunts me. As much as I make the proper mmmmmms and aaaaaaahhhs when I inhale that splendiferous first cup of coffee, the taste just doesn’t satisfy. Who am I kidding.


A frenzied internet search led to a plethora of recipes — all the same and all including sugar. As much as I adore my coffee blond, I prefer her decidedly unsweetened. Also, nearly all the recipes used coconut oil as the added fat. Coconut oil is delicious in coffee all by itself and when you use about a tablespoon to a large cup of coffee and whiz it in the blender it even looks like you used creamer. However, coconut oil is pricey and I don’t always have it on hand. I do, however, always have butter. Sweet, luscious butter. By the way, you can also use it just like the above-mentioned coconut oil to make Bulletproof Coffee. Equally delicious.

I did give up half and half for a reason and adding 100 calories to one cup of coffee is not in the cards.But I knew butter would be an outstanding replacement for the coconut oil. The end result? One I can definitely live with. She’s not the blond I prefer, but she does a good job of mellowing coffee’s harsher notes

Next time around . . . I’m going to try dry whole milk. It can be difficult to find in stores, but is available all over the internet and Walmart has a well-priced version. I’ll let you know how that goes.

Honestly, I’m surprised at the price of dry milk and milk products in general. Currently surplus cheese is stacking up in warehouses across the country, because the demand for milk products has declined and farmers are turning it to cheese to keep it from spoiling. I have a suggestion. Sell butter at something less that $4 a pound and we’ll happily flock to buy it.

I digress.


Coffee Creamer

  • Servings: Varies12
  • Difficulty: easy
  • Print

1 Cup Non-fat Dry Milk Powder

1 T Butter, chilled ( The real thing.)

Place the milk powder in your blender container and blend for a few seconds to make the crystals finer in texture.

Cut the butter into 6 pieces. I use chilled butter because I use a VitaMix, which tends to get real happy about blending in fats and you can end up with something that more resembles peanut butter than coffee creamer.

Drop the butter on top of the milk powder and pulse several times. Peek inside to see if it is incorporated. Pulse until it is.

Pour into your serving/storage container. You’ll see some lumps. Just stir with a fork until the pieces break up. It does not have to be perfect.

To serve, use a heaping tablespoon or the amount that works for you. Don’t rely on color, but rather, give it a taste. Being non-fat milk it isn’t going to give you a super creamy color (blond).



Sausage and Sweet Potato Shakshouka

I love the way Rosie incorporates vegetables into the breakfast meal. They are mostly forgotten and yet bring such vibrancy to a meal often fettered with too much fat and too many simple carbs. I’m keeping my eye on you Rosie.

Wish to Dish

A recipe for munching and brunching today…

Sausage and sweet potato shakshouka recipe wish to dishSausage and sweet potato shakshouka recipe wish to dish (8)Sausage and sweet potato shakshouka recipe wish to dish (6)

Shakshouka is a dish that has recently found fame on instagram – it is posted almost as frequently as the perennial avocado toast and you are unlikely to scroll down your feed on a Sunday (brunching day) without it popping up. The recipe originates from the middle east and it consists of eggs that are poached in a spiced tomato sauce. Other ingredients are often combined into the sauce such as meats or beans but this varies from region to region.

I have added sausage meatballs and sweet potato to this shakshouka recipe and suggested an optional sprinkling of coriander to top it all off. For me coriander is never optional – I love it and can not get enough of it: if you are not a fan however then any fresh herb would be a wonderful substitute. Coriander is definitely the marmite…

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