It’s kind of ironic I am doing a post on DYI coffee creamer since there are no longer any coffee drinkers in the house. I never drank coffee, in fact I have never had a cup of coffee in my life. I have nothing against coffee I just never liked the taste, but that didn’t stop me from eating/drinking this homemade creamer by the spoonful. My husband on the other hand lived for coffee! That is until we did our juice/bone broth cleanse. When the juicing fest was over he mostly lost the taste for it! Strange I know, it was a weird six days while juicing, or bodies (and our emotions) were all over the place and I plan to report all of it in an upcoming video so stay tuned! In the meantime enjoy this DYI salted caramel coffee creamer.
- 1 cup coconut/almond milk
- 1 cup whipped cream
- ½- 1 tbsp grass fed butter -vegans can substitute coconut oil for the butter although I have not tried that yet.
- ½ cup maple syrup
- 1 tsp vanilla
- ⅛ tsp sea salt
- Place butter in medium saucepan over low-med heat, when butter starts to melt add coconut sugar and mix until both have melted. Add coconut milk and remaining ingredients and stir until it begins to boil. Remove from heat and place in glass container. Let sit for 15 minutes then place in refrigerator. Use within 7-10 days.