InspirationShrinking Kitchen All Natural Vanilla Spice Coffee Creamer
My only substitution was to use cinnamon and baking spice instead of pumpkin pie spice.
- 1 14-oz can light coconut milk
- 1 cup unsweetened almond milk
- 2 Tablespoons honey
- 1 Tablespoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking spice (can use cinnamon instead)
DirectionsThe original directions call for blending everything with a blender, but I figured I would skip that step since I didn't want to make a mess with my immersion blender.
|Measuring out the honey|
|Adding the honey to the rest of the ingredients.|
|Ready to pour it into an old International Delights bottle.|
|My vanilla spice non-dairy creamer!|
VerdictI threw this together in the morning before work but I didn't have time to try it then. So at lunch time I had a mug of coffee with it so I would know what it was like since I was going grocery shopping that night and needed to know if I should go back to the nasty creamer or buy more ingredients to make this.
Flavor/TasteIt’s thick and sweet enough when you taste it plain, but not sweet enough when mixed into coffee, but I’m a total coffee wuss. And it’s not creamy enough to "soften" my coffee to the level I like, I'm usually a 2-sugars and 2-creams sort of gal.
And it separates with the coconut cream on the top and coconut water on the bottom, so you have to shake it up before using it, but that's ok because I would do that with any creamer.
Any changes?I've already added a second tablespoon of honey to it, but this morning was a total trial with my toddler and I didn't get to try it.
Maybe next time I wouldn’t add the almond milk. I didn't see the point of using it when I don’t think it needs it, but I might find it actually does something.
So it's only "ok" but I will make it again to see if I can refine it to something I like a bit more.