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International Delight coffee creamer

International Delight coffee creamer copycat Recipe

Kai Jordan
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Equipment

  • Saucepan
  • Stove
  • Whisk
  • Mason jar

Ingredients
  

  • 1 cup of cashew milk or almond
  • 1 cup of coconut milk
  • Vanilla extract
  • 2 tablespoons of maple syrup
  • Salt
  • ¼ teaspoon thickener like gelatin

Instructions
 

  • Set the heat at a medium-low setting and place a small saucepan on it.
  • Add the cup of almond milk or cashew milk, then add the coconut milk
  • Balance the taste by adding a pick of salt and sweetening it with the maple syrup
  • Use a whisk to combine the ingredients well as they heat up
  • Give the creamer time to simmer before turning down the heat and allow it to infuse for a few minutes.
  • Remove the creamer from the source of heat and add the thickener and vanilla extract.
  • Whisk the creamer well for the thickener to incorporate and prevent lumps from forming.
  • Transfer the creamer into a mason jar, then add it to your coffee.

Notes

  • If you don’t add a thickener to this coffee creamer, you don’t have to heat it. Blend all the ingredients in a blender until you achieve a creamy and smooth consistency,
  • Instead of maple syrup, you can also sweeten this coffee creamer using honey, monk fruit extract, or stevia.
  • Store the rest of the coffee creamer in a fridge and use it within a week.