Recipe: Spiced Coconut Coffee Creamer

As mentioned in my previous post, the P90X nutrition plan is... well, strict. Phase one ("fat shredder") focuses on an abundance of lean proteins and veggies, and doesn't allow for many carbs, condiments, or sugary foods. As long we're not eating out, our diet doesn't consist of many of those things anyway, but it does (did?) feature a hefty amount of (non-dairy, yet still sugary) coffee creamer. When the last drop of our stash was emptied, I knew I needed to come up an alternative. Fast. Enter: canned coconut milk, my go-to addition in everything that needs an added #goodkindoffat flavor. The added nutmeg and cinnamon bring a little extra holiday-inspired spice to the party.

Ingredients
1 can full-fat coconut milk
1/4 tsp pumpkin pie spice (or nutmeg)
1/4 tsp cinnamon

Equipment
Saucepan
Mason jar

Method
1. Place all ingredients into a saucepan and heat on medium until coconut milk is fully liquidated. Stir to combine.
2. Pour mixture into a mason jar and keep in fridge for up to one week. Use one to two tablespoons per cup of coffee. Enjoy! xoxo