My favorite cup of pour-over + homemade soy creamer

My favorite cup of pour-over + homemade soy creamer

This post was created in partnership with OXO.


If it wasn’t clear from my old radiator shelfie lined with coffee-making devices, I like coffee. A lot. So much that I drink two or three big mugs of it a day. At one point I tried reducing my coffee intake (you might remember this) but I quickly realized that I feel pretty miserable when I don’t start my day with copious amounts of coffee (and then Thom informed me that I’m also a miserable person to be around when I’m trying to lay off the coffees). Thankfully, a switch flipped and I realized coffee wasn’t entirely to blame – it was the fact that I would drink three mugs of the stuff on an empty stomach. One mug on an empty stomach? Ok. Three? Not a good idea. For anyone. Ever.

So now I rarely get the jitters. Or an achy stomach. Or any of the other symptoms that had me convinced I NEED TO QUIT COFFEE ASAP. Me and coffee are cool now and I’m really happy about it because (much like bread) COFFEE IS LIFE and DEATH BEFORE DECAF and yadda yadda yadda. But sugar! Can we talk about sugar for a minute?

Remember that one time I went crazy on my kitchen and got rid of everything that had unnecessary (key word) amounts of added sugar? Marinara sauce. Mayonnaise. Peanut butter (miss you forever, JIF natural). Ketchup. Mustard. Salad dressing. Literally, like, most of the delicious sauces and condiments we kept in our kitchen. I made a list and successfully replaced 99% of them with versions that contain no added sugar. The 1%? My soy creamer. Soy has always been my go-to coffee creamer (I love unsweetened almond and coconut creamers but I use so much creamer lately that my coffee ends up tasting like almond or coconut aaand I do not love that) but there currently isn’t an unsweetened soy version available where I live. Lucky for me (and you, if you’re trying to kick sneaky added sugar, too), I develop recipes for a living so I came up with a creamer recipe that has the exact same consistency and mouthfeel as that sweetened crap I was buying at the grocery. Only downside? It doesn’t last as long.

Fun recipe development fact: I literally just looked at the nutrition facts on the creamer I was buying and did some math to come up with a formula that closely mimicked what I was buying.

But before we get to the creamer, let’s make a cup of pour-over because OXO sent me a few things that took my adventures in coffee making to a whole new level.. and I am not exaggerating in the slightest.


You’re gonna need:

+ Your favorite coffee beans, of course.
+ Conical burr grinder for getting that perfect, uniform grind.
+ Adjustable pour-over kettle for effortless pouring and hot water in less than two (2!) minutes.
+ Glass coffee server that actually keeps your coffee *hot* (and is great for brewing 2-3 cups at once).
+ 11 pound food scale for a consistent brew every time. (I use it for more than just coffee, BTW.)
+ Pour-over dripper that’s made from glass and stainless steel (no plastic!) – and can fit perfectly over a mug, too.

Let’s start with the coffee. Give the beans a grind (if you haven’t already). I, admittedly, grind enough coffee beans for 5-7 days at a time (THE HORROR) and can’t tell a different between ground coffee that’s fresh or five days old. Once you’ve got your ground coffee ready to go, bring the water to temperature. My sweet spot is 202˚F but OXO recommends 200˚F for coffee. While the water is heating (it will literally take less than two minutes) (the electric kettle is a game changer, you guys), get everything ready; place the coffee server on the scale and line the pour-over dripper with a filter. Once the water is ready, wet the filter (I usually just hold it over the sink and pour) then set the dripper over the coffee server. Zero out the scale and make sure it’s set to grams. Add 12-13 grams of coffee* then zero the weight and add just enough water to saturate the coffee grinds; let the coffee “bloom” for 30 seconds. Once bloomed, cover coffee with water, in a circular motion, just until you’ve added 300-310 grams total.

If you’re like me and take upwards of 1/4 cup of creamer in your coffee (heh, YUP), you should probably heat it up so that it doesn’t reduce the temperature of your final cup. Enjoy. Preferably with carbs so the acid doesn’t do awful things to the lining of your stomach.

*I use French roast coffee beans. If using anything lighter, you may want to go as low as 8 grams of coffee per 300ish grams of water.


PS – Do you want the recipe for those little tostada-looking waffle thingies? THEY’RE GOOD.
PPS – Stay tuned to the ‘gram because there’s an awesome OXO giveaway coming soon.

Soakin'Soy creamer in the makingMy favorite cup of pour-overMy favorite cup of pour-overMy favorite cup of pour-over + homemade soy creamerMy favorite cup of pour-over + homemade soy creamer

Notes: I originally had two separate recipes for the creamer (one that uses homemade soy milk and another that uses the store bought variety) but then I applied the same method I use for the store bought soy milk to the homemade soy milk and liked the end result so much better. If making the soy milk from scratch, let it be known that it requires a bit of work (put on a good show while you’re peeling the soy beans) but I figured providing a from-scratch recipe might be helpful to those who don’t like additives (or who can’t get their hands on the soy milk I buy that is literally just organic soy beans and water). Personally, I prefer using store bought soy milk but that’s mostly because of the amount of creamer I go through. This recipe can be used for any non-dairy milk but if you want almond or coconut you should probs just buy Califia. ;)

This post is sponsored by OXO, maker of some of the smartest gadgets and kitchen tools available on the market. All opinions are my own (and I think OXO rules).

HOMEMADE SOY CREAMER

2 cups (420g) unsweetened soy milk or homemade soy milk
1 tablespoon (12g) refined coconut oil

Pour the soy milk into a large saucepan set over medium-high heat. Bring to a boil then reduce to medium–low and simmer for 20-30 minutes, or until the milk has been reduced to just under 1 cup (200g). Heads up: a thin skin (yuba) will form on top of the mixture – it’s normal and edible but I discard it. Pour the reduced soy milk through a fine mesh strainer (to catch any stray pieces of yuba) and into the container of a high speed blender. Add the oil then blend on high for 30-45 seconds; pulse on low 20-30 times to remove any trapped air bubbles. Transfer creamer to a creamer dispenser (or another airtight container) and refrigerate. Will keep for 5-7 days (the creamer made with homemade soy milk will keep for 4-5). Shake before using.

Yield: 1 cup


PRINT THIS RECIPE

BTS

11 Comments

  • Reply Hannah 24 October 2017 at 11:30 AM

    Oh this is super duper helpful! I’ve been a single-cup pour-over maker forever (that’s the only way I knew coffee was made growing up… #spoiled) but I’ve been looking for a way to make multiple cups that isn’t plastic and could actually keep the coffee warm. This seems perfect!!

  • Reply Gabrielle 24 October 2017 at 12:06 PM

    This is such a cool way to make coffee! I’ve been wanting to try the pour-over method for some time now and I think this post was just the motivation I needed :)!

    Happy Tuesday <3
    Gabrielle

  • Reply Megan 24 October 2017 at 12:31 PM

    Oh, this gives me hope that I can still drink coffee with my sensitive stomach! Any other tips for drinking coffee in the morning without irritating your stomach lining? Also, now I must try the pour-over method. I generally use an aeropress but I am a sucker for new brewing gadgets!

    • Reply Dana 28 October 2017 at 6:48 PM

      I was thinking the same thing!

    • Reply Ashlae 31 October 2017 at 3:14 PM

      Hi Megan (and Dana) –

      This is all anecdotal so take it with a grain of salt BUT I drink a big glass (or two) of water after my first cup of coffee and then I always make sure I try to make sure I’ve got something starchy in my stomach before coffee #2. If you drink your coffee black, consider adding a heavy splash of creamer. HOPE THAT HELPS! <3

  • Reply Kelcie 24 October 2017 at 1:43 PM

    I bought that kettle right after you posted about it on Instagram and you’re so right about it being a game changer. Mornings are much better now that I can have my coffee 10-15 minutes faster. ;D

  • Reply Dana Z 24 October 2017 at 3:23 PM

    Are you effing kidding me with how easy this is? Hallelujah.

  • Reply Heather 25 October 2017 at 7:24 AM

    I am so happy you ended up posting this recipe! Whipped it up this morning with the soy milk I had on hand. Really surprised by how frothy it gets. I bet this stuff would make a mean latte!

  • Reply Aimee 25 October 2017 at 7:32 AM

    team CREAMER4LIFE! Who knew making your own creamer was so easy?? Also, I’ve wanted to go the pour over route for coffee, but I fear that once I go down that path, they’ll be no return or substitutions.

  • Reply My Favorite Cup of Pour-Over + Homemade Soy Creamer by Oh Lady Cakes - OXO Good Tips 26 October 2017 at 9:08 AM

    […] To get the recipe and see more photos, visit Oh Lady Cakes. […]

  • Reply Jessica Kelley 28 October 2017 at 4:12 AM

    Okay, can I just say that I love and can completely relate to your “fun recipe development fact” of looking at the nutrition facts and doing some math to come up with your recipe…I do this all the time. *nutrition/science nerd alert* This is also probably why I’m obsessed with your evolution of a recipe posts.

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