If you are anything like me, you love the smell and taste of coffee but can't do the whole "no cream" thing. A fresh cup of coffee in the morning and mid-afternoon is just the perk I need to get me through the work day. Ever since I had kids, I find myself sensitive to more and more food products. Not being able to read the ingredients on the label of my every day coffee creamer made me a little uneasy so I decided to come up with my own concoction. After some trial and error, I would love to share the recipe with you all! Let me know what you think!
Ingredients:
1-2 Cups Unsweetened Vanilla Almond Milk
1 Tbsp Saigon Cinnamon (I like a lot of cinnamon, so use your own judgement)
5 Tbsp Raw Coconut Palm Sugar
Splash of Vanilla Extract
(If you don't have a dairy intolerance, canned sweetened condensed milk works wonderful for this as well)
Directions:
Heat all ingredients on low in a medium sized sauce pan. Whisk until blended well and set aside to cool. Once cooled, store in your favorite shaker container, recycled creamer bottle or mason jar.
Enjoy!
