We were on a trip recently when I tried lavender creamer in my coffee. I was hooked. So, I came home and played around with some ingredients and came up with my own recipe!
All you need for one weeks worth of luscious creamer for your coffee is 1 can of Coconut Milk, 1 Tablespoon of Lavender and 2 Tablespoons of Maple syrup.
Pour your can of coconut milk in a small saucepan. The coconut milk separates so it’s not pretty.
Turn the heat to medium-high and start whisking the milk.
As your milk is heating up, stir in your maple syrup.
Add your lavender. It smells awesome!
Bring to a boil for 30 seconds. Not too long or you’ll scald your milk. Ick.
Take off the heat and cover for 30 minutes to let the lavender infuse.
Now, you’ll want to pour through a strainer. As lovely as the lavender is, you don’t want to chew on it in your coffee.
You’re done! Put in a pretty glass jar or bottle and chill until you’re ready to use.
It’ll last about a week in the fridge.
Have fun with this luscious non-dairy creamer!
xo-Megan
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| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Passive Time | 30 minutes |
| Servings |
|
- 1 14 oz Coconut Milk Canned
- 1 Tablespoon Lavender Dried
- 2 Tablespoons Maple Syrup
Ingredients
|
- Heat all ingredients in a small saucepan until it comes to a boil. Boil 30 seconds then cover and remove from heat. Let sit for 30 minutes. Strain into a large bowl. Pour in your favorite decanter and refrigerate.
Olivia
August 28, 2019Yum this looks so good! I am not a huge fan of coconut… so how coconutty would you say this creamer ends up tasting? Any chance this recipe would work with other non-dairy milks like almond or oat milk?!
Purelyeasy.com
January 21, 2020It would absolutely!