Finding a replacement for heavy cream in my coffee as been a HUGE challenge. I've been through all kinds of attempts. I've finally found one I can enjoy. Of course I can still taste a hint of the conconut flavor, which I can't stand, but it's not strong enough to bother me in this recipe. I still plan on tweaking it some and see how it goes. It reminds me of the Coldstone Creamer that I used to love so much :-)
2 cups of canned coconut milk
2 TBS of xylitol honey
2 TBS of xylitol maple syrup
1 TBS vanilla extract
1/4 C Ideal
Stir constantly over medium/low heat. I waited until it was steaming and then turned off the fire, put the lid on the pan and let it sit for 30 minutes. I then poured it into a mason jar and put it in the fridge. I let it sit in the fridge overnight before I used it.
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