I felt like trying something new with my coffee this week and I happened to stumble upon homemade creamer recipes on Pinterest. Believe it or not, I actually never, ever had creamer with my coffee. So I decided to go ahead and make myself some creamer.
Which is delicious. But don’t ask me to compare it to store-bought creamer, I never had any :P. I decided to make the recipe vegan and use coconut milk. It makes it extra creamy without using heavy cream.
Adaptation of Cinnamon Strudel Creamer, Deliciously Organic
- 3/4 cup full fat coconut milk
- 1/4 cup milk of your choice (I used plain soy milk, almond milk would be great too!)
- 2 1/2 tbsp maple syrup
- 3/4 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract
Directions: Whisk coconut milk, milk, maple syrup and cinnamon in a small saucepan over medium heat. When the mixture begins to steam, remove from heat and whisk in extracts. Pour in a glass bottle or jar and refrigerate. When cold, strain through a fine mesh sieve. Keeps between one and two weeks in the refrigerator.
Makes 1 cup.
I could probably drink this creamer as is. It smells exactly like cinnamon strudel! It gives a nice sweet flavor to the coffee and it makes it a little creamy (duh.. “creamer” :P). I can’t wait to experiment and create other flavors!