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.
Many common recipes call for raw eggs, for example Caesar salad, aioli, and pasta carbonara. Some restaurants will label the menu items as such, with a disclaimer on the menu warning of possible hazards to the elderly, the very young, those with compromised immune systems and pregnant women. 
 You may want to go the route some restaurants use: avoid the issue by using pasteurized eggs from the store, usually found in a carton.