Homemade Vanilla Coffee Creamer
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!
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!
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