I've been on a bit of a breakfast-posting spree lately, which I planned on ending today... until I heard that it's National Coffee Day! So I'm back with another morning treat, that can actually be enjoyed any time you're needing a little pick me up or craving something sweet!
My Vanilla Coconut Coffee Creamer has been a big hit here on my blog, probably because it contains minimal ingredients, is Paleo-friendly, & is embarrassingly easy to make. In honor of National Coffee Day, I decided to create a new (and even more delicious) recipe- that still ticks all of those boxes.
This coffee creamer would be perfect for anyone out there who's having a tough time giving up their traditional, non-Paleo creamers. It's smooth, sweet, and full of cinnamon-y flavor. I had my boyfriend's help in creating this (as well as taste-testing)~ and we both agreed that it tastes almost just like Cinnamon Toast Crunch cereal... especially that sugary milk left at the bottom. ;)
I refrigerate mine in a mason jar & use it up throughout the week. Hope you enjoy!
- 1 can (14 oz) of coconut milk*
- 3 Tbsp maple syrup
- 1 tsp cinnamon
- Whisk the ingredients in a medium bowl, and store in a mason jar or container of your choice. Keep refrigerated & use up within one week.