Clean Eating | Medjool Date + Vanilla Bean Café Au Lait De Coco

Clean Eating | Medjool Date + Vanilla Bean Café Au Lait De Coco - offbeat + inspired

I’ve had to get creative with my coffee lately. I’ve done pretty well avoiding dairy ever since my Whole30 detox, probably because it wasn’t one of my main vices to begin with — but when I’m not in the mood for black coffee, I go straight for the half and half. I’ve tried substitutions like almond milk, and made bold efforts to convince myself that the flavor was similar enough…but it just plain wasn’t.

Now it’s confession time. I recently went on a trip to Virginia Beach with Dave, and where there’s an east coast beach, there’s a Wawa. There’s a lotta Wawa. Wawa is my favorite gas station stop in the entire universe to get quick, cheap, roasted-sometime-last-century, drip coffee. I love it. Their hazelnut is the best. I usually mix it with a little bit of their decaf, and (here it comes) a big ‘ol splash of their hazelnut flavored Wawa-brand coffee creamer. Oh my word, it’s so delicious. It’s amazing. It’s wonderful. Basically, I had it every night for the 4 nights we were there. Needless to say, when we got back home, the cravings were in full swing. That’s pretty much what inspired this here recipe. I was needing more than just the richness of dairy in my coffee, I needed sweetness too…and something a little extra like hazelnut or vanilla!

Well, I’m finally satisfied. This coconut milk-based, date-sweetened, fresh vanilla bean-infused creamer combined with my favorite FRESHLY-roasted beans from Fresh Ground Roasting puts my Wawa fantasies to shame. And that is saying a LOT! So I hope you try this, and I hope you love it. And for those of you sneaking a 16 oz. drip coffee from the local gas station at 11PM, I get it. Enjoy it, then go home, order some real beans and make this!

Clean Eating | Medjool Date + Vanilla Bean Café Au Lait De Coco - offbeat + inspired

Clean Eating | Medjool Date + Vanilla Bean Café Au Lait De Coco - offbeat + inspired

Clean Eating | Medjool Date + Vanilla Bean Café Au Lait De Coco - offbeat + inspired

Clean Eating | Medjool Date + Vanilla Bean Café Au Lait De Coco - offbeat + inspired

Clean Eating | Medjool Date + Vanilla Bean Café Au Lait De Coco - offbeat + inspired

Clean Eating | Medjool Date + Vanilla Bean Café Au Lait De Coco - offbeat + inspired

Clean Eating | Medjool Date + Vanilla Bean Café Au Lait De Coco - offbeat + inspired

Clean Eating | Medjool Date + Vanilla Bean Café Au Lait De Coco - offbeat + inspired

Clean Eating | Medjool Date + Vanilla Bean Café Au Lait De Coco - offbeat + inspired

Clean Eating | Medjool Date + Vanilla Bean Café Au Lait De Coco - offbeat + inspired

Medjool Date + Vanilla Bean Café Au Lait De Coco
Yields about 6 servings

1 (14 oz.) can of full fat coconut milk (I used Thai Kitchen)
the seeds and pods of 2 vanilla beans
2 Medjool dates, pitted and coarsely chopped
1 pot of fresh coffee, about 16 oz. or more (I used Fresh Ground Roasting’s Papua New Guinea Madan Estate, and brewed in a Chemex. Learn how to use a Chemex here!)

Bring the coconut milk to a simmer in a small saucepan over medium heat.

Remove from heat and add the vanilla seeds and pods. Cover and steep for 1 hour.

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.

Add about 1/4 cup of the sweetened cream to each mug or glass, and top with hot coffee. Stir and serve!

The goodies I used in this post:

- Chemex from Fresh Ground Roasting
Kobenstyle Butter Warmer (which I use as a mini sauce pan) from Amazon
Tumblers from Anthropologie
(they don’t carry the white-rimmed ones anymore, but the silver-rimmed are adorable!!)

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Comments

  1. sounds absolutely delicious! giving up cows milk has been difficult for me because it’s the only milk that froths well with my home espresso machine! thru my own little research apparently cashew milk works the best out of nut milk but you have to make your own so i haven’t got round to that yet (you just soak the nuts over night then strain them). i can definitely try out your recipe sooner tho! yum!

    • Tiffany | offbeat + inspired says:

      Ohhh yess, I’ve been wanting to make more of my own nut milks! It would be fun to try this same recipe with homemade cashew milk! I hope you like it! :)

  2. Back in Beijing I was so used to going on coffee runs most mornings of the week with my dad before he dropped me off for school. The thing is, I don’t drink “real” coffee; I always get the coffees with tons of milk and cream and sugar from Starbucks, i.e. mochas and caramel macchiatos. Now I’m starting my freshman year of college and have been on campus for about a week without a coffee fix, and now I’m really craving it! The nearest Starbucks isn’t all that close, especially considering that my mode of transportation is only my two legs instead of four wheels. The coffee in the dining isn’t that good, and I don’t know how to make my own… But now I do! Thank you! I’ll be sure to try this out over the weekend :) -Audrey | Brunch at Audrey’s

    • Tiffany | offbeat + inspired says:

      I can TOTALLY relate to that haha!! When I first got into coffee, I couldn’t stand the bitterness, so I cut it with all the milk and sugar I could! Even now, as someone who can appreciate the difference between good coffee and bad coffee, I love the richness a creamer can bring to my morning cup. I can ALSO sympathize with being far from a Starbucks. When we first moved to Kentucky, we were in Somerset — which is about an hour and a half south of Lexington. We had to drive 45 minutes to get to the nearest Starbucks! That was when I started learning more about how to make good coffee at home. I’m sure you’ll be able to pull this one off on campus!! Sarah actually had an all out coffee bar in her college dorm room. They were the resident baristas! :D Good luck and I hope you enjoy this recipe!! :)

  3. okay, I made this milk this morning to add to my cold-brew coffee. It was amazing! I ALWAYS have a mocha in the morning but lately the dairy and sweetness wasn’t settling well, so stoked for the alternative. Thanks for the great recipe, I’m completely inspired.

    • Tiffany | offbeat + inspired says:

      Yayy! I’m so glad you tried it! Yesss, sometimes in the AM my stomach can’t handle much. This is a great, mild, lightly sweet alternative to an intensely sweet and heavy latte! :)

  4. Any idea how long this might keep in the refrigerator?

  5. This looks so great and I can’t wait to try it! Any idea if it’s possible to substitute not having a food processor? My wife and I have a Kitchenaid mixer and an immersion blender, but no food processor at the moment unfortunately. Perhaps put the milk into a bowl and immersion blend with the vanilla and dates? Also, how strong of a taste do the dates put through? Just wondering, as we typically don’t eat dates all that often, but am quite curious :)

  6. I’ve been meaning to try coconut milk with my coffee and this is such a great place to start. I’m a Chemex kind of girl too and I can’t wait to try your recipe.

    P.S. Stunning photos!

  7. I just made this for my hubby and it was delicious!!!! I love how frothy the coconut milk was. Thank you for the recipe. I look forward to trying many more.

  8. I just made this, but with regular milk and half and half :) vanilla and just the hint of sweetness. I wish mine looked that pretty upon pouring. It went straight blended lol. Still delicious.

  9. Such a great post, thank you for including the goodies you used! Can’t wait to try and make this! :)

    http://www.thelifeofcandh.wordpress.com

  10. Wow! Everything about this sounds amazing! I definitely need to try this ASAP!

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