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.
The incidence of bad things in raw eggs is very very low, so I wouldn't worry about consuming them. On the other hand, the line about them being "tempered" and therefore made safe by the coffee is completely incorrect. Unless it's nuclear hot McDonalds coffee, you're not going to be doing anything but moving the bacteria closer to their happy place.

I don't see anything *wrong* with adding raw eggs, but this would severely impair the shelf life of the resultant creamer ([2-4 days is the limit](http://www.foodsafety.gov/keep/charts/eggstorage.html) for raw eggs out of the shell)