caramel butter rum coffee creamer
This is one of my dairy-free recipes originally posted on my blog. As a coffee aficionado, when I went dairy-free, it was a struggle to find a creamer that would satisfy my desire for creamer and one that would be dairy-free. I'm so pleased with where this ended up.
prep time
cook time
method
No-Cook or Other
yield
Ingredients
- 1 can full fat coconut milk**
- 2 cups dairy free milk from box (coconut)
- 1/4 - 1/2 cup sugar
- 1 tablespoon caramel extract
- 1 tablespoon butter extract (imitation)
- 1 tablespoon rum extract
How To Make caramel butter rum coffee creamer
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Step 1Combine coconut milk and sugar; blend until well mixed and sugar has dissolved; add in extracts (I occasionally add about 1 tsp vanilla to the butter rum caramel extracts I use, for a deeper flavor) and mix until well blended.
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Step 2This freezes well and will last at least a month in the freezer (defrost in the refrigerator before use).
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Step 3To serve, I reheat the creamer on the stove in a pan while the coffee is brewing – only because the coffee will stay hotter longer ~ it’s not a necessary step.
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Step 4**I don’t recommend Thai Kitchen brand coconut milk, FOR THIS RECIPE, but only because it separates too much.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Non-Alcoholic Drinks
Method:
No-Cook or Other
Culture:
American
Ingredient:
Coffee/Tea/Beverage
Comment & Reviews
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