adwred
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No Dairy Iced CoffeePut 1 tsp. instant decaf coffee or 1 shot of decaf espresso (you can use caffeinated, if you do caffeine) in a tall glass. Fill with ice. Add enough water to almost fill the glass and stir well. Add 3 raw egg yolks and stir until blended and cappucino-coloured. If you use sweeteners or flavourings, add to taste (I have mine plain and it's great). Enjoy!
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jl53563
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Coffee with eggs......hey, that's breakfast!!! 
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adwred
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You bet - that's what I just had for breaky!
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ReddyMcMeaty
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Definitely going to try this tomorrow. Getting my raw eggs in dairy free is always an issue since I don't really just like them plain and want to mix them into quark or something. I've gone off coconut milk, it doesn't appeal to me at all lately.
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adwred
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Surprisingly, the egg yolks in coffee taste very much of cream. You have to do it with iced coffee, though. I imagine hot coffee would be gross with yolks, especially if they scrambled in any way - plus then the yolks would no longer be raw. Although, if you tempered them, it might work and might be kind of like a coffee sabayon. I'll have to experiment.
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woof_woof
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So far I tried it the other around. Just put 1-2 tsps of cold coffee to 3-4 raw yolks.
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ReddyMcMeaty
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THANK YOU!!!!!!! I can't believe that it doesn't taste like some lame assed not good enough substitute for cream in my coffee, it's delicious! And the bonus is that it is good for me too. Woohoo now coffee is no longer a vice, but a healthy addition to my diet.  Too bad it would curdle in hot tea.
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paleogirl
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This is good!! I always drank my coffee black anyway, but I just had an iced americano with a raw egg yolk. Added a dash of cocoa powder, cinnamon and vanilla extract to it - dessert!
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ReddyMcMeaty
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I've gotten into the habit of having a 2 egg hot "cappuccino" because that is the texture and flavour of it, every morning for breakfast. This has probably been the most exciting food discovery for me ever.
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adwred
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Do you blend the whole eggs until frothy and then add the hot coffee to them in the cup? Does the froth stay frothy? I've done it that way, but I have to let the coffee cool a bit before adding it, or the egg (just the whites) end up cooking and looking like little strands, like in egg drop soup. As long as the coffee's cooled for 3 or 4 minutes, it's fine, though.
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ReddyMcMeaty
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I blend the eggs until frothy with warm water and fat (sometimes I get little white strands from the egg white b4 blending sometimes I don't, but it never seems to effect the final product) and then pour the mixture into a coffee cup filled about 1/3 of the way with hot coffee just poured from boiling water. It stays totally frothy like a cappuccino and there are no egg white texture issues.
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adwred
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I've had 2 today, already! Although, there was just 1 egg in each of them, but YUM. I put a little almond extract and stevia in the second one, for kicks, and oh man - like an ameretto capuccino. So good. The blender really makes the difference with the foam.
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