Coffee Creamer Extravaganza!

So, I'm not a big coffee drinker but my hubby could main line it straight into his veins! And he just can't drink it black. When we moved from Ontario, and lost our beloved organic creamery, we went dairy-free. Since then, he has done a lot of complaining about not liking almond, cashew, and coconut milk in his coffee. I finally found a commercial coconut milk creamer that he liked, but I just hated buying pre-made junk that's full of stabilizers. Since I already make my own coconut milk, I figured I would try my hand at homemade creamer.

OMG, guys... I do believe the quote goes something like "angel tinkling on your tongue" (but it uses more colourful language). They are amazing!!! I made two flavours. The procedure is the same for both. You can omit the sweetner and the are still delish! Let me know what you think!

Maple Vanilla Creamer Ingredients:

3 cups coconut milk (or cashew/almond milk)

1/4 cup organic maple syrup ( If omitting sweetner, add 1 teaspoon maple extract)

1 vanilla bean, seeds scraped out. (Add the outer bean to your vanilla extract! We will only be using the seeds!)

Pinch of sea salt

Salted Caramel Mocha Ingredients:

3 cups of coconut milk (or almond/cashew milk)

1/4 cup coconut sugar (optional)

1/4 teaspoon vanilla extract

1 tablespoon cocoa powder

Pinch of sea salt

Procedure:

1. Place all ingredients into blender and blend until smooth!

2. Pour into glass vessel.

3. You're done!! Enjoy!