If you love coffee creamer, raise your hand!
Have you every looked at the ingredients though? I mean, I can’t pronounce most of the ingredients let alone know what they are! So, because my boyfriend loves to add vanilla creamer to his piping hot coffee I decided to make a creamer just for him. I must say, this is a creamer I can and will cheat with on the rare occasion that I do not have any coconut creamer made because I rarely consume dairy. With it being so easy to make, why wouldn’t you make it yourself? Plus, it’s absolutely delicious! Don’t believe me? Try it for yourself, I dare you! I am now in search of an old fashioned creamer container to put this in, wish me luck! Make sure you post a comment to let me know what you’ve added to yours to make it marvelous!
On a side note: I’ve added a splash of this creamer to my Banana-Almond Butter Ice Cream recipe and I must say it is delicious!
This creamer recipe is very versatile. You can add any flavor you’d like if plain vanilla isn’t your thing. I find that if you also add a splash of almond extract to this recipe it is also very good but that is just a personal preference. This recipe makes about 2 cups and stays good for about 10 days in the refrigerator.
½ cup organic whole milk
1 ½ cups of heavy cream
3 tablespoons of organic grade A maple syrup (medium amber)
1 tablespoon of vanilla paste
Pour milk and heavy cream into a saucepan and whisk in the maple syrup. Turn on the heat to medium and whisk until right before a boil. Add vanilla paste and whisk until fully mixed. Turn off the heat, cover the pot and let it sit for about 30 minutes. Pour into a mason jar through a sieve and refrigerate. Voila!