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don't miss dairy

Emily Stokes
I'm a lady who loves cheese, sour cream, & ice cream, but I recently became lactose intolerant. My key focus in recreating dairy recipes is taste, but I try to be as health conscious as possible. Some of my recipes are low lactose rather than dairy free. I'm also a writer, teacher, nanny, dog mom, housewife, native Yinzer, current Californian, and social organizer extraordinaire.

Coffee

Guinness Float with Dairy-Free Coffee Ice Cream

Guinness Float with Dairy-Free Coffee Ice Cream from dontmissdairy.com
Want to know something really cool? My brother Patrick came to visit me on St. Patrick’s Day weekend. Wahoo!

California isn’t the best place to celebrate being Irish in America. I’d say it was Pittsburgh, Pennsylvania. It’s the funnest place ever to drink green beer and go crazy. And on St. Patrick’s Day, everyone is a little Irish.

But I’m so glad my brother came to California this weekend so I could try out this Guinness ice cream float! I needed someone to taste test, and Eric is not a beer drinker. This is definitely a recipe for the person who loves bold flavors. Strong coffee plus dark beer equals intense dessert.

Guinness Float with Dairy-Free Coffee Ice Cream from dontmissdairy.com

I know you are all going to hate me for this…but….it’s about 80 degrees here. Don’t be too jealous. It’s pretty awesome.

As I’m typing, there’s a kid’s pool party happening across the street. People are wearing sandals and shorts. We are soaking up this sun like it’s our job! Even sandals go away for the cold season in Silicon Valley, and though we can’t really tell if it’s summer or spring, we are happy to put them back on!

I’m happy to have this sunny warm weather because it means my little bro will fall in love with CA and will come to visit me again.

Also, warm weather means ice cream!

My ice cream maker sat on the shelf so long it had a nice layer of dust on it. It was time for some spring cleaning and ice cream making. 

An ice cream maker is necessary to make my dairy-free coconut coffee ice cream, but you could still enjoy a dairy-free Guinness Float this St. Patrick’s Day by substituting some store bought vanilla ice cream like SO Delicious Coconut Frozen Dessert Vanilla Bean. 

What’s that you say? You don’t like Guinness?! It’s okay. Put your coffee ice cream in a cup of coffee or some cola instead! Drink with a green straw. Or enjoy with one of those cute little shamrock cookies from Eat’n’Park. My brother brought them to me all the way from Pittsburgh, but you can order them online! Happy St. Patrick’s Day!

Guinness Float with Dairy-Free Coffee Ice Cream from dontmissdairy.com

Guinness Float with Dairy-Free Coffee Ice Cream
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Ingredients
  1. 2 cans full fat coconut milk, chilled
  2. 2 tablespoons instant coffee
  3. 3/4 cups white sugar
  4. 1 teaspoon vanilla
  5. 1 bottle of Guinness draught
For Coconut Coffee Ice Cream
  1. Add coffee and sugar to a medium bowl and mix together.
  2. Open cans of full fat coconut milk. Solid part should be at the top if fully chilled. Leaving the cream in the can, drain only the light liquid coconut milk into the bowl of coffee and sugar. Add vanilla as well. Whisk until sugar is dissolved.
  3. Prepare your ice cream maker. Stir the coconut cream remaining in the can into the coffee/milk mixture until well blended. Immediately pour into ice cream maker. Let mix for 25-30 minutes. Freeze for 1 hour to harden or use soft.
For Guinness Float
  1. Scoop desired amount of ice cream into a tall glass.
  2. Slowly pour Guinness over top of the ice cream. Enjoy.
don't miss dairy http://dontmissdairy.com/
Guinness Float with Dairy-Free Coffee Ice Cream from dontmissdairy.com

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Pumpkin Spice Café Au Lait

Dairy free pumpkin spice latte from dontmissdairy.com

Everyone is drinking pumpkin spice lattes now! I see pictures of them on instagram, facebook, Google+, and Pinterest…absolutely everywhere.

It’s been hard not to stop at every Starbucks I drive past (there’s one about every block), and march in and buy one.

I do love Pumpkin Spice Lattes from Starbucks, especially with half the syrup and soy milk. They are perfect that way. Even if you can drink dairy milk, I encourage you to order a tall pumpkin spice latte with soy and half the syrup next time you go to Starbucks. It’s not overly sweet that way and the soy gives it a malty taste. Delicious.

The problem with Starbucks Pumpkin Spice Lattes is that the pumpkin spice syrup contains dairy. If I order half the syrup with soy and no whip, the small amount of dairy in the pump of syrup doesn’t bother me much. But if you want to avoid dairy completely then this is not the drink for you.

Isn’t that sad, especially when the whole world is broadcasting their Pumpkin Spice Lattes all over social media?

To satisfy my Pumpkin Spice Latte craving (and to save $5) I made my own pumpkin spice café au lait at home.
Keurig Coffee Brewer
One of my favorite toys is my handy dandy Keurig coffee brewer. I’ve bought dairy free pumpkin spice kcups in the past, but I haven’t seen them this year yet. So I just decided to brew a perfect steaming cup of medium roast coffee and then add my own pumpkin spice soy milk concoction.

I used Silk Very Vanilla Soymilk because it’s so thick, sweet, and creamy, though you can use any vanilla soy milk brand. I know some people don’t like to use Silk Soymilk because it contains carrageenan. I use it because I think it has the best taste.

Any coffee you brew will do (see what I did there?), but since Starbucks uses espresso, why not get a 1lb bag of Starbucks Espresso beans, grind some, and brew the fresh grounds in your regular coffee maker? Even better if you have an espresso machine. It will give you the more authentic taste of a Starbucks Pumpkin Spice Latte.

Want to know something even more exciting? Whole Foods sells a wonderful product called Rice Whip by the company Soyatoo. It’s vegan and soy free.

Soyatoo Rice Whipped Cream
The ingredients are organic rice milk, organic rice syrup, rice starch, rice flour, coconut oil, thickeners, and sea salt. Together these ingredients make an awesome whipped cream. It’s even in a propellant canister so you get that beautiful coffee shop whipped cream look and texture. It’s delicious and I highly recommend trying it. The only problem is how fast it goes when you are using it on all of your desserts and beverages.

Pumpkin Spice Café Au Lait
Serves 1
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Ingredients
  1. 1/2 cup vanilla soy milk
  2. 3 tablespoons pumpkin puree
  3. 2 tablespoons agave nectar
  4. 1 teaspoon vanilla
  5. 1 teaspoon ground cinnamon
  6. 1/4 teaspoon ground nutmeg
  7. 1/8 teaspoon ground cloves
  8. 1/2 cup freshly brewed coffee
  9. rice milk whipped cream (optional)
  10. ground nutmeg for topping
Instructions
  1. In a 2 quart saucepan over medium low heat, combine soy milk, pumpkin puree, agave nectar, vanilla, cinnamon, nutmeg, and cloves.
  2. Whisk vigorously until blended. Let heat for five minutes. While milk is heating brew your coffee.
  3. When milk is good and hot but not yet simmering, transfer to a blender. Blend on high for 30 seconds to make it smooth and frothy.
  4. To serve, pour half of a cup full of brewed coffee in a mug, then add the pumpkin spice milk mixture. Top with rice whipped cream and a sprinkle of nutmeg. Thick, creamy, and delicious fall in a cup.
don't miss dairy http://dontmissdairy.com/

Dairy free pumpkin spice latte from dontmissdairy.com

Dairy free pumpkin spice latte from dontmissdairy.com

Dairy free pumpkin spice latte from dontmissdairy.com

Dairy free pumpkin spice latte from dontmissdairy.com

Dairy free pumpkin spice latte from dontmissdairy.com

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Non-Dairy Creamer, or a replacement for Half & Half

I used to drink half and half in my coffee every morning. No sugar, just cream. It really made the perfect cup of coffee. And I am a huge coffee drinker. When even a little bit of half and half made me feel sick, I had a hard time handling it. At first I just dealt with the discomfort, but stomach cramps finally led me to try other products.

Plain soy milk in coffee was just disgusting. Even Very Vanilla Soymilk didn’t really cut it for me. I tried Coconut Milk Creamer–totally gross. I didn’t want to do it, but for a long time I started using Coffeemate non-dairy creamer. That stuff is really terrible for you–it’s like drinking trans fat. I tried many different flavors that were tasty. My favorites were the sugar-free vanilla, which tasted like marshmallow to me, the peppermint mocha, and original, which was the closest taste to half and half that I could find. But they completely covered the taste of the coffee as well. That’s okay if you are drinking ground Foldgers, but not okay if you bought a new bag of fresh, whole bean Caribou Blend. What can I say? I love my coffee.

I realized that when I ordered a soy mocha or soy latte at Starbucks it tasted amazing. So why didn’t my coffee taste amazing when I added vanilla soy milk? The answer was in the steaming. I don’t know why, but heated soy milk in coffee tastes ten times better than cold soy milk in coffee. Especially when that soy milk is very, very sweet. The sweeter the better.

So after all of my experiments and attempts to find the perfect healthy replacement for half and half, I have finally found the answer. I wanted to pass along my knowledge, which is actually a small recipe.

Ingredients:

8ounce cup of coffee
1/3 cup Silk Very Vanilla Soymilk
1  teaspoon or packet of sugar

Directions
1. Mix the soymilk and sugar (I use Splenda or Truvia) in a microwave safe mug and heat for 30 seconds.

2. Pour in the fresh, hot gourmet coffee and find your happy place.

New Tip:

You can also substitute vanilla soy milk with soy vanilla ice cream–it’s a great cream alternative to your coffee and helps it cool down as well.

Coffee with soy milk.

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