What I thought would be the biggest challenge to completing the Whole 30 turned out to be not much of a challenge at all: drinking unsweetened coffee.
In case you haven’t been following along with my self-care posts this months, during the month of July I committed to eliminating all grains, legumes, dairy, and sweeteners. Not even natural sweeteners–like honey, maple syrup or stevia–are allowed on the Whole 30!
At first, I thought there was no way I would be able to drink unsweetened coffee. So I tried to give up coffee all together.
In a huge lapse of judgement (and I guess overestimating my will power a bit!), I decided to take the plunge and begin my new exercise class, start the Whole 30 and give up coffee–all on the same day!
To my utter shock, I didn’t have any of the classic coffee detox symptoms–like headaches or grouchiness…for the first three days. I now credit the exercise with giving me the energy boost I needed.
Even though I never did experience a “coffee headache,” by day 3 my attitude stunk. My husband took me aside and said: “Please just drink coffee. Even if you have to cheat and use a bit of honey…please just do it.”
I knew there was no way I could drink coffee black, but determined not to cut corners so early into the Whole 30, I opted to try livening up my coffee with coconut milk.
I could barely choke it down.
I next tried “sweetening” it with a dollop of coconut cream. Coconut cream is thicker and creamier than coconut milk by itself.
My coffee was better but definitely not enjoyable.
Then one day it hit me: Perhaps I should try a little cinnamon?
When I had gestational diabetes during my 2nd pregnancy, I had used cinnamon to faux sweeten my oatmeal and other dishes.
The combination of coconut cream and cinnamon not only made my unsweetened coffee palatable–it was now delicious.
Without further ado, check out this easy-peasy recipe (if you can call it that!) for cinnamon-coconut coffee!
- Pour brewed coffee into mug.
- Mix in a whopping dollop of coconut cream.
- Sprinkle generously with cinnamon, and stir to combine.
The coconut cream will dissolve in the hot coffee, but you may need to break up the clumps with your spoon if it isn't dissolving fast enough for you. Alternately, you can place everything into a blenderand whiz for a few seconds to combine. (I just use my spoon.)
A note on the coffee and coconut cream:
I love Volcanica Coffee! They offer affordable gourmet coffee, and use sustainable practices to protect the environment and the local coffee farmers.
I tried using the Goya brand of coconut cream, but it was gross. It was honestly too sweet, and I was shocked to see a very different consistency than the Trader Joe’s brand.
My recommendation is the Trader Joe’s brand, but you can also make your own coconut cream by putting high quality coconut milk–like the Native Forest brand–in the refrigerator. The cream will separate and harden and you can then scoop it off the top. Cheaper brands of coconut milk will not harden like this. (Trust me–I’ve tried it!)
I get my Native Forest coconut milk from Vitacost. You can use my referral code to get $5 off your first order.