Coconut Cream Coffee

Recently I have had people tell me to try butter or coconut oil in my coffee.  My first reaction was, "whaaaat?" shortly followed by my second reaction of, "Do they not know??? Oh no, they must not know!"  So here I am to spread the good news!  The good news being coconut cream coffee.  

I have been dabbling a bit in Whole30 (Lord, beer me strength!) and have found that when I cannot reach for sweets I rely a bit more on coffee.  What can I say? I am a girl of many vices. I know this recipe is not completely Whole30 compliant or "whole dirty" as I like to call it, but you can take out the maple syrup if you are that serious. But because I am obviously not that serious and feel that if I am eating half of my body weight in meat everyday I deserve a damn splash of maple syrup.  So sorry I am not sorry. 

Coconut Cream Coffee

  • 8 ounces of strong black coffee
  • coconut whipped cream (recipe below)
  • sprinkle of cinnamon

Coconut Whipped Cream 

  • 1 can full-fat coconut milk (refrigerated overnight) 
  • 1 teaspoon vanilla 
  • 1 vanilla bean (optional)
  • 1 Tablespoon honey or maple syrup

Place metal mixing bowl in freezer for five minutes.  Take refrigerated coconut milk and flip can over and set on counter.  Open inverted can. Translucent liquid should have risen to the top while white solid content stays below.  Pour liquid contents into separate container (you can save for other dishes).  Remove white solid coconut milk from can and place in frozen metal mixing bowl.  Add vanilla, honey, and vanilla bean to coconut cream and mix on high speed with whisk attachment until mixture forms soft peaks.  Can be refrigerated for a few days. 

Assembly 

Place a Tablespoon (or two) of coconut cream in the bottom of your favorite coffee mug.  Pour coffee over cream. Sprinkle with a little cinnamon OR cocoa powder OR both! :)

 

Enjoy!
xo,

 
 

California Dreaming + Ginger lime tea

"California dreaming" is what I still feel like I'm doing these days.  I often pinch myself when I realize this place is now our home.  We go surfing, or wine tasting, or cycling every weekend!  And as much as I miss my favorite spots in Columbus, this new journey has been nothing but exciting.  This past week my brother visited and we spent our days hiking, eating, and did I mention hiking?  I think he and I walked every inch of San Francisco but with a friend like him, the miles went by with ease. I'm happy we've already had a couple of visitors and encourage anyone else who wants to visit to come on out!  We welcome you with open arms and sunshine! 

One thing my brother introduced me to was his love of ginger tea.  It's spicy, refreshing, and can help calm a sour stomach! One of my favorite ways to enjoy ginger is in a Moscow mule but since its not acceptable to drink those all day long... I made a simple and refreshing alcohol-free alternative.  Enjoy!

Ingredients 

  • 16 ounces boiling water
  • 2 bags of ginger tea (I use this kind)
  • 1-2 Tablespoons of honey
  • juice from a half a lime 

Method

Steep boiling water and tea bags in a pot for time directed on box.  I steeped mine for ten minutes.  Remove tea bags and discard.  Add honey and lime to tea and stir.  Allow to cool to room temperature.  Pour into pitcher and place in refrigerator.  Serve over ice with a lime rind garnish.