Non-Dairy Caramel Vanilla Coffee Creamer

• Vegan
• Gluten free
• Paleo

• Refrigerated

  • 1/2 cup Almond milk, unsweetened

• Canned Goods

  • 1/2 cup Coconut milk

• Baking & Spices

  • 1/2 cup Coconut palm sugar
  • 2 tbsp Vanilla extract

• Liquids

  • 2 tbsp Water

Found on fashionablefoods.com

Description

Ingredients

• ½ Cup Coconut Palm Sugar*
• 2 Tablespoons Water
• ½ Cup Unsweetened Almond Milk
• ½ Cup Coconut Milk
• 2 Tablespoons Vanilla Extract

Directions

• Combine the coconut sugar and water in a small pot over medium-high heat. Whisk the mixture until the sugar dissolves and allow it to come to a boil. Boil the sugar mixture for 2 minutes. Turn the heat to low and pour in the almond and coconut milk – working quickly whisk the mixture until smooth. (It will be the color of a light caramel sauce). Remove the mixture from the heat and stir in the vanilla. Cool completely and then store in a glass bottle in the refrigerator for up to 2 weeks.