Classic Vanilla Coffee Creamer
Four real ingredients, five minutes, and your morning coffee will never be the same.
Plant-ForwardQuick WeeknightVegetarian
Instructions
- Pour the heavy cream into a small saucepan over medium heat. Warm until it just begins to bubble around the edges — do not boil.
- Add the whole milk and maple syrup. Stir constantly for about 2 minutes until everything is fully combined and the sweetener is dissolved.
- Remove from heat and stir in the vanilla extract. Allow to cool to room temperature before transferring to a sealed jar or bottle.
- Refrigerate. Shake well before each use and add to your coffee to taste.
Recipe Notes
1. Use Grade A golden or amber maple syrup for the lightest, most neutral flavor. 2. For an even richer vanilla flavor, use vanilla bean paste instead of extract — you'll see the beautiful specks! 3. Want it creamier? Swap the whole milk for more heavy cream, or use all half-and-half. 4. Store in the refrigerator for up to 10 days — always shake before using. 5. Use roughly 2 tablespoons or to taste.
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