I’m baaacck. Some illnesses in the family have kept me a bit occupied these days. I’m hoping and praying we are past that.
I don’t know about you, but there is going to be a lot of food preparation here in our household the next few days…and I’m already feeling a bit worn out. So let’s start with what is important — the coffee.
I always..and I mean always…have my coconut whipped cream ready to go in a jar inside my fridge. If I run out, I remake it right away or the earth could stop spinning. Here’s what is important to know about my coconut whipped cream. I could make it to taste eerily similar to Cool Whip. And on special occasions, I do. But that requires a lot of sugar. And this is something I use nearly every day. So I don’t want all that sugar wasted here. I shall reserve the treadmill for things like Banana’s Foster, Apple Pie or Doughnuts. But not for coffee.
That being said, my whipped cream is not nearly as formed since I purposefully omit the powered sugar. But it’s perfect for my coffee.
2 (5.4 oz) cans coconut cream
2 T Agave Nectar
1 Packet Stevia Sweetener
1 tsp vanilla extract
Chill stainless bowel in freezer for about 30 minutes. Take 2 cans of coconut cream that have been refrigerated overnight and mix with rest of ingredients with handheld mixer on highest setting. Whip until it’s noticeably thickened. Sometimes I add just a pinch of guar gum or tsp of tapioca flour…and it goes a very long way into thickening. Pour into mason jar and refrigerate. It will thicken further in fridge. Use for up to 10 days.
If I am making this solely for coffee purposes, I do not use guar gum or tapioca flour. If I am making this to top fresh fruit, then I do. Honestly, you’ll want to add just a little at a time to find your desired level of thickness. Don’t add too much or it will impact the taste. For those special occasions when you are craving the real Mccoy, substitute about 1/3 cup of powered sugar in place of agave nectar and stevia packet. You can play with it and add a bit more if you desire it to be even sweeter. This also helps achieve a thickened texture.
My daily Iced Coffee
1 serving (1 tea cup) of prepared espresso or coffee stored in refrigerator until cold. I prefer using a stove top espresso maker with a rich espresso.
8-10 cubes of ice
1 packet stevia
1/4 cup So Delicious Coffee Creamer Original
1-2 T Whipped Cream
Caramel Coffee Syrup to Drizzle
Blend the all ingredients through coffee creamer in blender. You can certainly use coffee…even decaf. I’m just stuck on LavAzza because last summer when we ‘dined our way through the world,’ I got stuck in Italy.
Pour into a mason jar….because everything tastes better in a mason jar. Add a couple of tablespoons of your whipped cream on top. I like to top mine with a little drizzle of caramel coffee syrup. I pour onto a teaspoon first and then drizzle across the top of my whipped cream.
Sometimes, I use my larger Bialetti stove top espresso maker to prepare multiple servings to refrigerate so that I don’t have to do it every single day. But most mornings, I use a single serve. I put it on the stove top as I’m getting ready to take kids to school, kill the heat and by the time I get back, it’s ready to proceed with above directions.
Clearly you could sub sugar throughout this recipe…powered sugar in the whipped cream and cane sugar in the iced coffee to achieve a downright sinful cup of iced Joe. Again, this is not the place I choose to go all out. And I honestly appreciate the subtlety. I like the espresso to still be in the spotlight.