You could blend your coffee with a little coconut oil (mixes it so you don't get an "oil slick") or buy the real coconut milk in a can (full fat and not thin at all). Ghee (clarified butter) is technically "dairy" but the compounds that are considered to be potentially problematic (casein and lactose) are almost completely eliminated. It would be the same procedure as the coconut oil; toss a chunk of grass fed ghee into your coffee and blend it up to emulsify.
When I was doing coffee I used almond milk a fair amount, I found it more flavorful than coconut milk.
I stopped the coffee because I found my carb cravings wouldn't stop unless I wasn't drinking it - my understanding is that the caffeine forces the liver to give up its glycogen stores by converting them quickly to glucose. For me this made enough of an insulin spike that I would be crazy for carbs a few hours later.
Since I gave up coffee/caffeine the compulsive level carb cravings are gone. Had to go thru days of painful withdrawal though! That alone keeps me from being eager to go back, even if I miss it sometimes.
i use coconut milk now.. but when i can be bothered i make my own almond milk.. if you blitz it and make a coffee straight away you get loads of froth and it's just like cappuchino :) a very odd occasional luxury for me :)
I found both almond milk and coconut milk too thin on their own. I found a recipe for "primal cream" (not original to me) which is one small egg blended in a can's worth of coconut milk. I think the protein in the egg helps give it some body and that mouthfeel I like from dairy cream. You can add some vanilla for flavoring if you wish.
I use it along with some coconut oil, and froth everything for a nice texture with my $3 Ikea battery operated frother. Yummy!
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