I have a new obsession that I didn’t think was possible: coffee. Mind you, I gave up coffee over four years ago and converted to tea because coffee constantly hurt my stomach, gave me headaches, caused acid reflux and made me run (literally!) to the bathroom shortly after consuming it. I never drank it for the caffeine aspect, but rather the taste. I was fond of fresh-ground beans with soy creamer. Two cups in the morning was my limit and more than plenty for my body.
Someone told me a couple months ago about cold brew coffee, which has about 70% less acid than regular coffee. I felt intrigued, but scared at the same time since I hadn’t drank coffee in so long. Finally, I tried some and let me just say, it is out of this world! I like to drink it with a bit of full-fat coconut milk and it is heavenly! I found the cold brew coffee at Whole Foods, bottled and made by Stumptown Coffee Roasters. Granted, it is not cheap ($3.79 for 12 oz, I believe), so I don’t want to make it a regular habit. I can say that even having one two days in a row is too much for me. Even though it doesn’t bother my stomach like before, the caffeine is still a bit too much for me and my head.
Jesse likes the cold brew coffee a lot too, so the other night, I decided to use it to make a special treat — coffee ice cream. It’s dairy-free too!
Coffee Ice Cream with Salty-Sweet Almonds
- 1.5 cans full-fat coconut milk
- 1 Tbsp raw honey
- 1 tsp pure vanilla extract
- 1/4 cup Stumptown cold-brew coffee (this brand is also good)
- Couple grinds of Himalayan sea salt
Mix together in a large bowl and pour into your ice cream maker. Let everything process for 20-25 minutes and then empty the ice cream into a storage container, and place in the freezer.
For the salty-sweet almonds:
- 1/4 cup sliced almonds
- 1/2 tsp raw honey
- couple grinds of Himalayan sea salt
- 1/2 Tbsp grass-fed butter, ghee or coconut oil
- Melt the butter, ghee or coconut oil in a skillet over medium heat. Add the almonds, honey and sea salt, and mix together.
- Let the almonds brown over medium heat and stir occasionally, so the nuts don’t burn. Watch closely because it can happen fast, especially if you’re not paying attention.
- Once done, set aside to cool.