{ vanilla bean coffee creamer }

 {this one is for you, Tiff...}

Have you ever turned the back of the coffee creamer bottle around and read the ingredients list?? Scary. They are full of artificial flavors, sweeteners, hydrogenated oils, preservatives, flavors, high fructose corn syrup, and words I can't even pronounce. Some of them don't even have any real milk in them! Once again, scary.

Paleo or not, no one should be drinking that junk. However, being that we live the Paleo lifestyle; dairy isn't big no-no. We love coffee. No breaking news here! But, we can't stand drinking it black. { props to those that can! } So, we decided to come up with our own creamer recipe. Super simple, fast, and its delicious. { the possibilities are endless with this one, stay tuned for more flavors } Best part about it, is this contains only wholesome ingredients and its healthy for you! Go whip yourself up a batch, or two. And store in a bottle/container in the fridge. { for about a week--give or take a few days. use your best judgment } Enjoy!

**NOTE: This is doubled. If you want to make less, cut everything in half.**

 2 cups unsweetened almond milk

2 cups organic coconut milk--{canned, full fat--not light}

3-4 tablespoons pure maple syrup OR organic raw honey

1 vanilla bean or 2 tsp pure vanilla

Whisk both of the milks, pure maple syrup and vanilla in a saucepan over medium-high heat. Bring to a low boil, then simmer for 10 mins. Remove from heat, and enjoy in your favorite coffee. Store in an airtight container in the refrigerator for 1 week.

**If you are planning on using a vanilla bean, you will need to slice the vanilla bean down the long side, and scrape out the seeds. After bringing to a boil, place the seeds and bean in the milk; then cover--turn off heat and let steep for 30 minutes. When finished, strain the mixture through a fine mesh strainer or cheesecloth.

***Coconut milk likes to get a little clumpy naturally. So, make sure and shake your creamer up really well before using. 

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