Coffee is somewhat of a controversial topic in the world of Paleo. Some people see no problem in slurping down 32 oz. a day plus a couple of shots of espresso. Others think that coffee consumption is sure to lead to adrenal issues and myriad of other problems. I think I fall somewhere in the middle.

I love coffee. I like the way it tastes. I like the ritual of drinking it in the morning. I like the smell. I love going to coffee shops. I just love it all. However, in the not too distant past, I gave up coffee for about 40 days. I tend to run on the “anxious” side, and miraculously (after the first five days of detoxing) my anxiety subsided and I was getting great sleep. Since then, I’ve been living with one foot on the wagon and one foot off. Meaning that I still drink coffee, but I usually drink decaf, and I often drink some tea instead. If I feel my anxiety creeping in, I’ll pull back on the coffee.

So there you have it. It is possible to have your coffee and drink it too. Just make sure you are getting adequate sleep, sunshine, exercise (but not over-training), and eating clean. You will be better off getting those things in line before you hit the mug.

One of my favorite things about the coffee experience is my homemade coconut cream. I’ve tried using almond milk, coconut milk from the box, the coconut creamer in the box and they all fall very short in taste and texture. This creamer is thick and wonderful! After I blend up the ingredients, it’s a little frothy so my coffee ends up looking (and tasting) like a latte!

Coconut Coffee Creamer

1 can of full fat coconut milk (Golden Star is a good, clean brand)
1/4 c. almond milk (optional)
1 shake of cinnamon, pumpkin pie spice, or chinese five spice
1 shake of sea salt
1/2 tsp vanilla extract

1. Blend all ingredients in a blender, vitamix, or magic bullet. I also use my hand blender with the whisk attachment.
2. Serve with coffee and store in the fridge