You can actually just blend the coffee with some coconut oil, and you’ll get a similar look, although it won’t taste as creamy. I found the spices in Earl Grey to complement the creamy ghee flavors the best, but any black tea will work well. Don’t like coconut? Make some extra-rich almond milk by following my recipe here and cutting the water back to 3 cups (or less).
I love a creamy vanilla latte, pumpkin spice latte in the fall, peppermint mocha in winter.
Even if you’re avoiding dairy, you can still enjoy a Paleo-friendly pumpkin spice latte made with your favorite non-dairy milk! Or maybe a cold drink is more your style – in that case, why not try an iced coffee, smoothie, or pumpkin spice shake? I can’t remember the last time I brewed regular coffee. This dairy free coconut coffee ice cream is chock full of coconut flavor with a punch of coffee. Filed Under: Dessert, Paleo, Recipes Tagged With: coconut, coconut milk, coffee, ice cream. Looks like a fantastic recipe, thank you for sharing!