Question: I've been looking for a decent dairy-free coffee creamer alternative. I stumbled upon a [blog post](http://bravoforpaleo.com/2014/01/10/paleo-coffee-creamer/) for 'paleo coffee creamer' that has just 3 ingredients: a can of coconut milk, 2-3 eggs, and some vanilla extract. 

In the blog comments, many posters said that there's no way they would include raw eggs in their homemade coffee creamer. I probably would've said the same thing, but the author mentioned something along the lines of 'the heat from the coffee tempers the eggs, making the creamer safe to consume.'

Is this true?

Answer: 
It depends on how hot the coffee-egg mixture is (and remember, adding it will cool the coffee), and how long it stays at that temperature. 

Given that coffee does not benefit in flavor from being left around, you want a fast process, which means the mixture should be at 160 F (71 C) for several seconds at least... it can cool after that.

Since coffee optimally brews at about 195-205 F, this should be in the realm of possibility.
What you're effectively making is egg-nog, but with coconut milk instead of cream or milk, so you should follow general recommendations for making egg-nog these days: 

* If you're in the EU (where chickens would have been innoculated against salmonella, and sold with the cuticle on), you may want to wash your eggs in hot, soapy water before using.
* If you're in the US, eggs are already washed, but the chickens haven't been innoculated ... so you may prefer purchasing pasteurized eggs.
* Use fresh eggs (haven't been sitting around as long with the bacteria multiplying), that have been properly handled (in the US, this means refrigerated)
* Examine the shell for cracks; avoid any that don't look fully intact.
* Avoid contact between the inside of the egg and the outside of the shell -- so if you end up with a bit of shell in there, use it for something else, not some raw or barely cooked item.

I would also suspect that there would be a lower chance of salmonella or other problems in free-range eggs vs. factory raised, but I don't know if there's been any validation of that.