Vanilla Soy Coffee Creamer Recipes

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SOY COFFEE CREAMER



Soy Coffee Creamer image

If you prefer soy milk, here's a delicious way to flavor your morning coffee.

Provided by The Gracious Pantry

Categories     Drinks

Time 10m

Number Of Ingredients 5

1 ¼ cup soy milk ((organic, unsweetened and plain at room temperature))
3 tsp. pure vanilla extract ((I used bourbon vanilla))
½ tsp. extract ((optional - this is where you can play with the flavors I used almond extract.))
2 tbsp. honey ((or stevia to taste))
1/16 tsp. xanthan gum ((optional - for texture/thickness))

Steps:

  • In a blender, blend together the soy milk and xanthan gum until well combined.
  • Blend in the extracts and honey.
  • Pour into a glass storage container and store in the fridge.
  • POSSIBLE EXTRACTS: raspberry extract, almond extract, orange extract, rum extract or extra vanilla extract.
  • Note: I'm partial to strong flavors. So you may want to start with a smaller amount of extracts and add to taste.

Nutrition Facts : Calories 51 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, Sodium 32 mg, Sugar 6 g, ServingSize 1 serving

VANILLA COFFEE CREAMER



Vanilla Coffee Creamer image

Flavored coffee creamer drives my husband nuts. Even so, I still make this classic vanilla one all the time. It's better (and cheaper) than store-bought-and I know exactly what's in it! -Shauna Sever, San Francisco, California

Provided by Taste of Home

Time 10m

Yield 2 cups.

Number Of Ingredients 4

1 vanilla bean
1 can (14 ounces) sweetened condensed milk
1 cup half-and-half cream, 2% milk or heavy whipping cream
Dash salt

Steps:

  • Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into a small saucepan; add bean., Add remaining ingredients to pan; cook and stir over medium heat until heated through, 5-7 minutes. Remove from heat; let stand, covered, 15 minutes to allow flavors to blend., Discard vanilla bean. Store in an airtight container in the refrigerator up to 4 days. Stir before using.

Nutrition Facts :

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