Homemade Cherry Almond Creamer
Gussy up your morning brew with a delicious dash of this Homemade Cherry Almond Creamer! It's creamy, fruity, nutty, and made in just TWO easy steps — the perfect way to enjoy your favorite summer flavors year-round.
Servings: 12 servings
Calories: 131kcal
Equipment
Ingredients
- 1 ½ cups half & half
- 1 cup cherry syrup
- ½ cup heavy cream
- ¼ teaspoon almond extract (optional if cherry syrup isn't almondy)
Instructions
- Add all ingredients to a large mason jar and stir until well combined.
- Store in the fridge for up to 7 days.
Notes
Recipe Pro-Tips
- Use cool cherry syrup. For the best texture and consistency, the homemade syrup needs to be cooled entirely to room temperature before combining it with the half-and-half and cream. Cool it quickly by pouring it into an 8x8-inch pan and placing it in the refrigerator for 1-2 hours or in the freezer for 30 minutes to 1 hour.
- Add almond extract to taste. For almond oomph, add an extra drop or two of almond extract to taste. If you prefer a more modest cherry almond flavor, reduce or omit the almond extract from the syrup.
- Note the storage directions. The cherry coffee creamer keeps best when stored in a Mason jar or glass container in the refrigerator. It can be kept for up to a week, possibly longer if your half-and-half and creamer have later expiration dates.
- Freezing directions. For even longer storage, pour the creamer into an ice cube tray and freeze for 4-6 hours or until solid. Transfer the cubes to a freezer-safe container and store them in the freezer for up to 3 months. Thaw the cubes at room temperature for an hour or defrost in the microwave before using them in hot coffee. Alternatively, add them directly to iced coffee or frappuccinos for a delightful extra burst of cherry flavor.
Nutrition
Serving: 0.25cup | Calories: 131kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Sodium: 21mg | Sugar: 16g
