9/27/14

Coffee Creamer


"Strain creamer through a fine mesh sieve to prevent any spices floating in coffee. If this doesn’t matter to you, skip this step. The creamers keep for about 10 days in the fridge. Each recipe makes 2 cups."

Cinnamon Strudel Creamer
1 cup whole milk
1 cup heavy cream
4 tablespoons maple syrup
1 1/2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 teaspoon almond extract
Whisk together milk, cream, maple syrup and cinnamon in a medium saucepan over medium heat. When the mixture begins to steam, remove from the heat. Stir in extracts. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.
Chocolate Almond
1 cup whole milk
1 cup heavy cream
2 tablespoons cacao powder 
4 tablespoons maple syrup
1 teaspoon almond extract
Whisk together milk, cream, cacao powder, and maple syrup in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in almond extract. Pour in a glass container and store in the refrigerator.
Pumpkin Spice
1 cup whole milk
1 cup heavy cream
3 tablespoons pureed pumpkin
1 teaspoon pumpkin spice
4 tablespoons maple syrup
1 teaspoon vanilla extract
Whisk together milk, cream, pumpkin, pumpkin spice, and maple syrup in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the vanilla extract. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.
French Vanilla
1 cup whole milk
1 cup heavy cream
4 tablespoons maple syrup
1 vanilla bean

Whisk together milk, cream and maple syrup in a medium saucepan over medium heat. Cut vanilla bean in half, and scrape out seeds. Add seeds and vanilla bean to milk mixture. Turn off heat, cover the pot and steep for 30 minutes. After mixture has steeped, strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator. (If you don’t have a vanilla bean on hand, simply replace it with 1 tablespoon of vanilla extract)
Peppermint Mocha
1 cup whole milk
1 cup heavy cream
4 tablespoons maple syrup
3 tablespoons cacao
1 teaspoon peppermint extract
Whisk together milk, cream, maple syrup, and cacao in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the peppermint extract. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.




Article printed from Deliciously Organic: http://deliciouslyorganic.net

No comments:

Post a Comment