Here are your choices for flavors. You can use the Coffee Creamer (S) or the Dairy-Free Creamer (FP) as your base and then add the ingredients of the recipe you choose.
Caramel Toffee Creamer
- one batch of creamer
- 1 tsp. caramel extract
- 1/2 tsp. butter extract
- 2 Tbs. Brown Swerve
* You'll want to warm these ingredients (including the base) in a saucepan just long enough to get the Brown Swerve melted before you add it all to the blender.
Add all ingredients to a blender and blend well. If making the bulk version, quadruple this recipe.
IMPORTANT: Do NOT blend longer than 30 seconds, or you can end up with pudding-like creamer!
Cinnamon Roll Creamer
- one batch of creamer
- 1 tsp. cinnamon
- 1 tsp. vanilla
- 2 Tbsp. Brown Swerve
- 1/2 tsp. butter
* You'll want to warm these ingredients (including the base) in a saucepan just enough to get the Brown Swerve melted before you add it all to the blender.
Add all ingredients to a blender and blend well. If making the bulk version, quadruple this recipe.
IMPORTANT: Do NOT blend longer than 30 seconds, or you can end up with pudding-like creamer!
Coconut Vanilla Creamer:
- one batch of creamer
- 1 tsp. vanilla extract
- 1/2 tsp. coconut extract
Add all ingredients to a blender and blend well. If making the bulk version, quadruple this recipe.
IMPORTANT: Do NOT blend longer than 30 seconds, or you can end up with pudding-like creamer!
Creme Bruleee Creamer:
- one batch of creamer
- 1/4 tsp. blackstrap molasses
- 1 tsp. vanilla extract
Add all ingredients to a blender and blend well. If making the bulk version, quadruple this recipe.
IMPORTANT: Do NOT blend longer than 30 seconds, or you can end up with pudding-like creamer!
Eggnog Creamer:
- one batch of creamer
- 1/2 tsp. rum extract
- 1 tsp. vanilla extract
- 1/2 tsp. nutmeg
Add all ingredients to a blender and blend well. If making the bulk version, quadruple this recipe.
IMPORTANT: Do NOT blend longer than 30 seconds, or you can end up with pudding-like creamer!
Frosted Gingerbread Creamer:
- one batch of creamer
- 1 tsp. blackstrap molasses
- 1 tsp. ground ginger
- 1 tsp. cinnamon
- 1/4 tsp. ground cloves
Add all ingredients to a blender and blend well. If making the bulk version, quadruple this recipe.
IMPORTANT: Do NOT blend longer than 30 seconds, or you can end up with pudding-like creamer!
Peppermint Mocha Creamer:
- one batch of creamer
- 2 Tbsp. cocoa powder
- 1 tsp. peppermint extract
Add all ingredients to a blender and blend well. If making the bulk version, quadruple this recipe.
IMPORTANT: Do NOT blend longer than 30 seconds, or you can end up with pudding-like creamer!
Pumpkin Spice Creamer:
- one batch of creamer
- 2 Tbsp. Swerve Brown
- 1/4 cup pumpkin puree
- 1 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
* You'll want to warm these ingredients (including the base) in a saucepan just enough to get the Brown Swerve melted before you add it all to the blender.
Add all ingredients to a blender and blend well. If making the bulk version, quadruple this recipe.
IMPORTANT: Do NOT blend longer than 30 seconds, or you can end up with pudding-like creamer!
Spiced Pecan Creamer:
- one batch of creamer
- 1 tsp. cinnamon
- a pinch of mineral salt
- 1/4 tsp. cloves
- 1/4 tsp. nutmeg
- 1/4 tsp. ginger
Add all ingredients to a blender and blend well. If making the bulk version, quadruple this recipe.
IMPORTANT: Do NOT blend longer than 30 seconds, or you can end up with pudding-like creamer!
Sugar Cookie Creamer:
- one batch of creamer
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1 Tbsp. melted cacao butter (this adds 1 gram of fat per serving)
Add all ingredients to a blender and blend well. If making the bulk version, quadruple this recipe.
IMPORTANT: Do NOT blend longer than 30 seconds, or you can end up with pudding-like creamer!
White Christmas Creamer:
- one batch of creamer
- 1 tsp. caramel extract
- 1/2 tsp. pecan extract
- 1/2 tsp. coconut extract
- 1 tsp. vanilla extract
- 1 tsp. bourbon extract
Add all ingredients to a blender and blend well. If making the bulk version, quadruple this recipe.
IMPORTANT: Do NOT blend longer than 30 seconds, or you can end up with pudding-like creamer!
