Coconut, Vanilla + Medjool Date Coffee Creamer

 
Coconut, Vanilla + Medjool Date Coffee Creamer  / Rye London

When Tuesday feels like a Monday, and your brain is still on weekend mode, only a good dose of caffeine will do the trick.

We're back in the studio after a lovely three days away, London has gone back to grey and we needed something to ease us back into the work groove.

Our newest obsession is this delicious coffee creamer, it turns your usual cup of black coffee into a decadent treat. We like our coffee to creamer ratio, heavy on the creamer. It's basically creamer, with a touch of coffee. 

Coconut, Vanilla + Medjool Date Coffee Creamer  / Rye London
Coconut, Vanilla + Medjool Date Coffee Creamer  / Rye London
Coconut, Vanilla + Medjool Date Coffee Creamer  / Rye London
Coconut, Vanilla + Medjool Date Coffee Creamer  / Rye London
Coconut, Vanilla + Medjool Date Coffee Creamer  / Rye London

Coconut, Vanilla + Medjool Date Coffee Creamer

Serves 6

Ingredients:
1 full fat can coconut milk
2 vanilla bean, seeds and pods*
3 medjool dates, pitted and chopped
1/4 teaspoon pink himalayan salt

* or 2 teaspoons of vanilla extract

To serve:
1 pot of fresh coffee

Method:
1. Bring the coconut milk to a simmer in a small saucepan over medium heat.
2. Remove from heat and add the vanilla seeds and pods. Cover and steep for 1 hour.
3. Strain the vanilla-infused coconut milk into a food processor (being sure that the bean pods are removed) and add the chopped dates. Process until smooth. The mixture will be flecked with bits of the date skin and vanilla bean seeds.
4. Once more, strain the coconut/date mixture to get rid of the big pieces of date skin.
4. Add about 1/4 cup (or more, to taste..!) of the sweetened cream to each mug or glass, and top with hot coffee.
5. Stir and serve!

 

Coconut, Vanilla + Medjool Date Coffee Creamer  / Rye London
Coconut, Vanilla + Medjool Date Coffee Creamer  / Rye London
Coconut, Vanilla + Medjool Date Coffee Creamer  / Rye London