Homemade Sugar Cookie Creamer
This homemade Sugar Cookie Creamer is a delightfully seasonal way to sweeten your morning coffee.
Servings: 10 servings
Calories: 170kcal
Equipment
- 1 medium saucepan
Ingredients
- 1 ½ cups half & half
- 1 cup granulated sugar
- ½ cup heavy cream
- 1 tablespoon vanilla extract
- ½ teaspoon butter extract
- ½ teaspoon almond extract (or cake batter extract)
Instructions
- Add the half & half, sugar, and heavy cream to a medium saucepan and heat over low, stirring until the sugar is completely dissolved.
- Remove from the heat and stir in the vanilla, butter, and almond extracts. Stir until well combined.
- Allow to cool at room temperature for 15 minutes, then transfer to a mason jar or other airtight container and store in the fridge for up to 2 weeks!
Notes
Dairy-Free: Substitute 1.5 cups full-fat coconut milk and ½ cup oat milk and eliminate the half-and-half and heavy cream.
This makes about 2.5 cups of creamer!
Nutrition
Serving: 0.25cup | Calories: 170kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Sodium: 25mg | Sugar: 22g
