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Posted on: November 22, 2016 at 3:21 pm
Last updated: July 30, 2018 at 11:42 am

Coconut milk combines with ground turmeric and lavender for a soothing homemade coffee creamer that’s equally delicious hot or cold.

There is no need for artificial ingredients and processed sweeteners to achieve the yummy coffee flavors that are so popular at coffee shops. For this recipe, we merged the mellow flavors of turmeric and lavender for a homemade coffee creamer that comforts and rejuvenates. Coconut milk provides a super versatile base with its thick texture and creaminess, making the perfect complement to the other ingredients.

With only four simple ingredients, this coffee creamer comes together quickly and effortlessly. Honey is added for a hint of natural sweetness. Turmeric adds a boost of anti-inflammatory goodness, while the comforting aroma of lavender soothes the senses.

Start by infusing the coconut milk with dried lavender buds and turmeric. If you find that the fat from your coconut milk is separated from the liquid, pop it in a high-speed blender for a few seconds until smooth or stir together vigorously with a spoon.

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Once your mixture begins to steam, turn off the heat and let the magic happen. Next, strain the mixture, removing the lavender buds. Pour the creamer into an airtight jar and store in the refrigerator until nice and cold, about two hours.

Finally, it’s time to taste this heavenly creamer. Pour it over your favorite coffee or mix with coffee over ice for a refreshing chilled drink. Now kick back and savor as your worries float away.

Homemade Turmeric Lavender Coffee Creamer

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Recipe by: Jennafer Ashley

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Total time: 15 mins
Serves: 1.5 cups
Cook Time: 10 mins
Prep Time: 5 mins

Coconut milk combines with ground turmeric and lavender for a soothing homemade coffee creamer that’s equally delicious hot or cold.

Ingredients:

  • 1 14 oz can full-fat coconut milk
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon dried lavender buds
  • 1 tablespoon raw honey or maple syrup (optional)

Instructions:

  1. Combine ingredients in a small saucepan over low heat. Heat until steaming. Turn off heat and allow mixture to infuse 10 minutes.
  2. Strain coconut creamer mixer to remove lavender buds.
  3. Funnel into a jar. Chill in refrigerator 2 hours before using. Pour into hot or iced coffee. Store in refrigerator for up to one week.
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Pro Tip: In the fall, you can swap the turmeric and lavender with cinnamon and nutmeg for an autumn spice creamer; in the winter, try cocoa powder with a little bit of peppermint extract for a peppermint mocha creamer.

Here are a few more delicious coconut milk and turmeric recipes to try!

This article was reposted with permission from PaleoHacks.com.

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