August 25, 2016
I have a confession: I use single serve coffee pods. I feel terrible about the waste they create and, in fact, stopped using them for a while because I just couldn’t handle being such an eco pirate—but I’m back to it. And this time, I don’t feel so bad.
See, my latest sponsor, Cameron’s Coffee, couldn’t have come along at a better time. While everyone is still drinking cold brew, which is what made it possible for me to give up pods over the last few months, I’m jonesing to get back to hot coffee. To be honest, I can drink hot coffee all through the summer, but my guilt won out this year. But now that it’s back to school time, I just can’t imagine starting my day without a hot cup of joe.
Just as I was starting to formulate a plan (read: deciding if I was okay returning to my eco pirate ways), Cameron’s Coffee came along with their new their new Eco Coffee Pods made with compostable, plant-based materials.
Wow did I get lucky.
Cameron’s BetterBrew Eco Coffee Pods are made of renewable plant-based materials with compostable lids and rings that break down in 90 days.
The Eco Coffee Pods are compatible with Keurig machines, including 2.0 versions. As in, you can keep your single serving coffee pod machine without adding to the massive trash heap that traditional K-Cups are adding to at an alarming rate. And, of course, what you all have been wondering: The coffee tastes great and is available in 19 different blends and flavors. I couldn’t be more excited.
(Seriously, it’s a little embarrassing.)
Since I like to think that I only drink coffee with great flavor, I don’t usually need more than milk, but my return to coffee pods calls for a celebration. And maybe—just maybe—I’ve taken to drinking the occassional afternoon coffee too. So I decided to whip up a delicious coffee creamer that I can use on occasion, when I need a pick-me-up and sweet treat all at once.
This recipe starts with my new obsession: a two-ingredient, dairy-free caramel sauce that takes 5 minutes to whip up. All you need is coconut cream (either purchased on its own or scooped from the top of a chilled can of full-fat coconut milk) and maple syrup. You literally combine the two ingredients in a pot, bring to a boil, cook for 4 minutes, and rest. Then, you end up with a velvety smooth caramel sauce that tastes of maple and a hint of coconut. Add a pinch of salt to get the full, delicious sweet-salty effect. Heavenly.
To turn this caramel sauce into a coffee creamer, combine it with the rest of the coconut milk in the can or store-bought non-diary creamer. I’ve found that using creamer ends up making the final product slightly sweeter, though by the time you add some of this liquid gold to a cup of hot coffee, it will be way less sweet than you think. Still, I find that no sugar is needed. Just Salted Maple Coffee goodness that I can feel good about, all the way around.
Thanks to One Hungry Mama sponsor Cameron’s Coffee for sending samples and, more importantly, for making a coffee pod that we can feel better about. Find out more about their BetterBrew Eco Coffee Pods, including how to buy any of the 19 different blends and flavors, on the Cameron’s Coffee site. And join me in taking the Cameron’s Coffee #BetterTasteLessWaste pledge to reduce plastic waste by switching to Cameron’s BetterBrew Eco Coffee Pods. Virtual high-five!