One of the tough changes to make if you do a Whole30 challenge or decide to go dairy-free for various reasons is what to do with your coffee. If you're like me, part of the pleasure of coffee is the creamy flavor of half and half or cream. If you decide to go dairy free, I have used a couple different approaches.
First there is the simplest: drink black coffee. I have done this in a pinch, but most of us will find this an unsatisfactory solution. It's hard to go cold turkey to plain coffee. If you don't enjoy black coffee, I have a couple other suggestions as well.
The easiest transition will be to use coconut cream. It's pricey but incredibly delicious. You want the good stuff from Aroy-D, a Thai company. Amazon sells it in large packs. I pour a carton into glass jars and shake well. You'll get a nice stiff cream from whipping this, and it's naturally sweet from the coconut flavor, but not cloyingly sweet. It's a nice treat.
What I've been doing recently is a third alternative. I've been adding a few tablespoons of unsweetened cocoa (full of great antioxidants) and some maple syrup to cut the bitterness, just a teaspoon or two. It's not that much sugar overall, and maple syrup is my favorite natural sweetener. It's a nice mocha flavor and a great treat for this time of year.
If you'd like more ideas for dairy free creamers, here's a list of recipes that call for coconut milk and use date paste for sweetener. Enjoy exploring the world of dairy-free coffee treats!
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