This basic flavor was requested a lot so made it happen today! Hope you love it as much as me. I’ve been loving it with a dash of cinnamon on top of the foam too.
Elevate your morning coffee with this homemade Vanilla Coffee Creamer that brings a touch of sweetness and rich vanilla flavor. Combining 1 cup of half and half (or a substitute like canned coconut milk for a dairy-free option) with an additional cup of unsweetened almond, cashew, or coconut milk creates a creamy and luscious base.
To infuse a delightful sweetness, add 3 tablespoons of your preferred sweetener; adjust to your liking, using monk fruit blend, Lakanto granulated, or any desired sweetener. The star of this creamer is the aromatic essence of vanilla, achieved by incorporating 3 teaspoons of vanilla extract. Stir or shake the ingredients until well combined.
Now, each pour into your coffee cup will be a moment of indulgence as the Vanilla Coffee Creamer transforms your daily brew into a velvety, fragrant experience. Savor the richness and enjoy your personalized cup of coffee bliss!
INGREDIENTS
1 cup half and half (I used organic), for df sub canned coconut milk
1 cup unsw almond, cashew, or coconut milk (used almond)
3 T monk fruit blend or any desired sweetener (can use more for more sweet) used Lakanto granulated this time
-
3 tsp vanilla extract
STEPS
Blend all ingredients in a blender. Good in the fridge for 2 weeks. Froths well with half and half.
Vanilla Coffee Creamer
Ingredients
- 1 cup half and half, for dairy free sub canned coconut milk
- 1 cup unsw almond, cashew, or coconut milk
- 3 T monk fruit blend or any desired sweetener (can use more for more sweet)
- 3 tsp vanilla extract
Steps
- Blend all ingredients in a blender. Good in the fridge for 2 weeks.
Nourishment Breakdown
Calories
41Fat
3 gStarch/Carbs
1 gProtein
1 gFiber
1 g1/4 c serving