Coffee Creamer
I started making this coffee creamer when all the coconut coffee creamers turned grainy in my coffee. After trying 10 or more, I found one that I loved, but with COVID “supply chain” issues I could not find it at the grocery store…so I started to make my own. I experimented with a bunch of different brand’s of coconut milk, Iberia and Thai Kitchen are definitely the best. The Goya brand is by far the worst with separating in your hot coffee. Whatever one you try, I recommend full fat.
Good for 7 days, I usually keep it for about 10. Day 1 is good, but day 2 is even better. The creamer will thicken as the sugar dissolves. You definitely want to shake each time before you use as the sugar and milk separate.
Dairy free and vegan, but you could substitute for the milk of your choice. It might even be good with almond extract!
Give it a try, tag your coffee @colellafarms when you do!
RECIPE:
Ingredients:
I can full fat coconut milk
2 tsp vanilla
3 TBSP sugar in the raw
Equipment:
16 oz jar
Directions:
Pour in all ingredients.
Shake really well.
Notes:
The creamer will thicken over time
Shake before each use
Keep refrigerated
Lasts up to 7 days
Adjust the sugar to your desired sweetness.
Light coconut milk does not get thick
Iberia and Thai Kitchen brands seem to be the best and do not separate in hot liquid
