Whether you’re a coffee connoisseur or prefer a mug of tea and you’re on the cream team, fall and winter are the best times to get creative with creamers.
Whether you’re a die-hard coffee connoisseur or prefer to wind down with a mug of chamomile tea, to cream or not to cream is a loaded question. For those on team cream, and others toying with abandoning the dark side, fall and winter are the best times to get creative with your creamers.
The following tea and coffee creamer recipes, developed by Amber Wilson of For the Love of the South, are incredibly easy to make and call on pumpkin spice, bourbon, rosemary and ginger flavors. They are oh-so-cozy and quite frankly, heaven in a cup.
Basic Coffee Creamer
-1 cup half and half
-1/4 cup sugar
1. In a small saucepan, heat half and half and sugar over low heat. Once small bubbles form around the edges of the pan and the sugar completely dissolves, take off the heat and use immediately or cover and store in the fridge for up to 2 weeks.
Rosemary and Honey Coffee Creamer
Swap sugar for 1/4 honey in basic recipe. Add leaves from 1 sprig of rosemary.
Bourbon Vanilla Coffee Creamer
Swap sugar for 1/4 raw sugar in basic recipe. Add 1 tablespoon vanilla infused bourbon. Don’t drink? Vanilla extract will work fine in its place.
Ginger and Molasses Coffee Creamer
Swap sugar for 1/4 cup molasses in basic recipe. Add 1 teaspoon ground ginger.
Pumpkin Pie Spice Coffee Creamer
Add 1 teaspoon pumpkin pie spice to basic recipe.
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