Happy Turkey Day everyone!
I woke up today at 6 a.m. and immediately headed to the kitchen to get the Caramel Pecan Cinnamon rolls ready and baking.
We have just a few minutes to go until we get to enjoy these scrumptious treats.
I had recently been struck with the question, “What do those yummy flavored creamers consist of?”
I peered at the label of one through my glasses and stopped trying to read the ingredients after several multisyllable monstrosities: sodium caseinate, dipotassium sulphate, sodium stearoyl lactylate. Don’t get me wrong, I’m a writer, I love multisyllable monstrosities. I just don’t like to drink them.
I resolved to finish my current monstrosity and then buy no more. After all, I have plenty of milk and heavy cream in the fridge already, I figured I could learn how to whip up some creamer in no time.
I Googled some recipes – this one, in particular, was quite handy. It gave me a good base to go on, and, of course, immediately do my way.
I gathered my ingredients this morning after I popped the cinnamon rolls in the oven. It was time for coffee and I was out of creamer!
This was my maiden voyage, so I still need to work out the kinks. I’ll tell you what I did and then I’ll tell you what I plan on doing in the future.
Chocolate Almond Creamer
- 1 cup milk
- 1/2 cup sugar
- 1 Tbsp cocoa powder
- 1/4 tsp almond extract
- 1 cup heavy cream
Mix everything together except the cream and shake well or mix with a whisk in a small mixing bowl. Mix until the cocoa has completely dissolved. Then add the cream, gently stirring.
This creamer is so good! I will be trying other recipes out, but I have to say out of the gate for first time ever making this…YUM.
It took two minutes and I know every ingredient in it.
Changes I will make: Next time I will take a few minutes more to make a double batch and heat it gently over the stove to dissolve the sugar into the mixture. Make sure not to let it boil as that will affect the taste of the cream.
Enjoy your Turkey Day, everyone. I know I will!