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Coffee Talk

I guess I should preface this post by confessing that I am
not a coffee drinker.  Sure, I drink
coffee.  But I don’t drink coffee. 
For starters, I’m on decaf. 
Then, I doctor my decaf up with a rather indulgent splash of one of
those flavored creamers.  It’s sugar free
and low in calories, but I’m fairly certain it is way worse to ingest than a
teaspoon of sugar and a little half and half. 
Still, until recently, I was addicted. 

As a bit of a health nut I had a constant inner battle about
this vice.  A girl should be able to have
one guilty pleasure, right?  (Okay…two.  But red wine has documented health benefits
so it doesn’t count).  But I was sure
there must be a healthier alternative out there, so I was constantly on the
hunt for a replacement.  I tried Stevia,
regular old sugar, skim milk, coconut milk, gourmet  flavored syrups (okay, so not that much healthier, but worth the experiment if it mixed with skim).  I picked everyone’s brain, but no one seemed
to have a solution for me.  Until last
night.  Who better to answer a health
question than my trainer at the gym?  She
actually condoned half and half and real sugar and gave me a recipe using more
real ingredients which actually work together to come quite close to my
artificial concoction of ingredients I can’t even pronounce. 
I know many of our guests who follow this blog drink their
coffee properly.  I’ve seen them enjoying
all the flavors of the rich blend of organic Papua New Guinea beans we brew at
the inn with nary a drop of milk or sugar. 
I envy those coffee drinkers and wish I could join the club.  But alas, my taste buds refuse to cooperate,
and I suspect I am not alone.  So, for
all you fellow flavor junkies out there, here’s the recipe:

Honey Vanilla
Coffee Creamer

Makes about 2 1/4 cups

1 cup almond milk or 1/2 & 1/2
1 cup skim milk or soy
1/4 cup raw honey
2 teaspoons vanilla

Whisk together milk and honey in a medium saucepan over medium heat. When
the mixture begins to steam, remove from the heat. Whisk in vanilla. Pour into
a glass bottle and store in the refrigerator.

It’s more caloric than my esteemed
flavored elixir, but let’s face it, natural ingredients have way more health
benefits and now I can enjoy my morning “coffee” guilt free.


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