Enjoy the best that your coffee house has to offer without all of the unnecessary sugar, artificial flavors & sweeteners, preservatives, trans fats, and other not so good-for-you ingredients!
Coconut Creamer - YUM!!
1 can coconut milk
1 tbsp. vanilla extract
1 tsp. coconut sugar or 1 tbsp maple syrup or honey
Mix all ingredients together in a mason jar, using an immersion blender if necessary to blend the coconut milk if the cream is very thick.
Taste and adjust the sweetness. Refrigerate until ready to use in either hot or cold beverages. Enjoy!
Pumpkin Spice Creamer - Hello Fall!!
2 cups (480ml) unsweetened cashew milk 1⁄4 cup (60g) pumpkin purée
11⁄2 tsp pumpkin pie spice 1 tsp vanilla
1 tbsp maple syrup
Add all of the ingredients to a saucepan, stirring to combine. Whisk over low heat until heated through. Transfer the mixture to a glass bowl and let cool either on the counter or in the refrigerator.
Whisk the mixture to reincorporate the spices. Pour the mixture into a glass jar and cover. Refrigerate until ready to use.
Salted Caramel Creamer - YES, PLEASE!!
3 tbsp coconut sugar 11⁄2 tbsp water 1 can coconut milk 1⁄4 cup (60 ml) coconut milk (can come from the can) 1⁄2 tsp vanilla extract pinch of salt
To make caramel sauce, combine sugar and water in a small saucepan over medium heat. Stir occasionally and let it come to a simmer.
Let it simmer until it is a thick caramel consistency. Add the vanilla, salt and 1⁄4 cup of coconut milk and stir to combine. Remove the caramel from the pan and let it cool slightly.
Pour the remaining coconut milk and the caramel mixture into a glass jar, and stir to combine. Store in the refrigerator until ready to use.
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