Sugar-free creamer
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A sweet-free coffee creamer made with cream, almond milk and monk fruit, with eight flavor ideas from vanilla to peppermint mocha. Keeps in the fridge for a week.
Ingredients
- ¾ cup heavy cream
- ¾ cup unsweetened almond milk
- ¼ cup water
- ½ cup granulated monk fruit
- Flavors (each added to the base): Vanilla ½–1 tsp vanilla extract; Hazelnut ½ tsp hazelnut extract; Chocolate ½ tsp unsweetened cocoa powder + ½ tsp vanilla extract; Coconut ½ tsp coconut extract; Pumpkin ½ tsp pumpkin pie spice; Almond ½ tsp almond extract; Peppermint Mocha ¼–½ tsp peppermint extract + ½ tsp unsweetened cocoa powder; Cinnamon Dolce ½ tsp ground cinnamon
Equipment
- saucepan
- whisk
- airtight jar
Directions
- Stir the monk fruit and water together in a small saucepan.
- Warm over medium-low heat, stirring all the while and keeping it from boiling, until the sweetener dissolves and the liquid turns clear.
- Take off the heat and whisk in the cream and almond milk, plus any flavoring.
- Let it cool to room temperature, then pour into a jar with a lid.
Notes
Refrigerate up to 7 days. About 4 tablespoons per serving. Safety: dairy (heavy cream) and tree nuts (almond milk); must stay refrigerated.
Nutrition
Serving: 22g | Calories: 40kcal | Carbohydrates: 0.5g | Protein: 0.4g | Fat: 4.1g | Saturated Fat: 2.6g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 11mg | Potassium: 18mg | Fiber: 0g | Sugar: 0.4g | Vitamin A: 164IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 0mg
Nutrition is an estimate per serving from USDA FoodData Central, for 16 servings. Brands and portions vary, so use it only as an approximation.
