Lavender Coffee Creamer
This luscious lavender coffee creamer can be stored for up to a week in the fridge.
Course
Breakfast
Cuisine
Condiments
Prep Time
5
minutes
Cook Time
Passive Time
10
minutes
30
minutes
Prep Time
5
minutes
Cook Time
Passive Time
10
minutes
30
minutes
Ingredients
1
14 oz
Coconut Milk
Canned
1
Tablespoon
Lavender
Dried
2
Tablespoons
Maple Syrup
Instructions
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.
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