I saw it in the store and could not justify buying it when I knew it would be easy to make it at home. Easier, cheaper, and better for me.
But how would I get the almond and coconut flavor in the creamer without just using extracts? They’re fine to use, but they can be overpowering and taste artificial sometimes. And if I wanted something that tasted artificial, I would have bought that jug from the store.
To get that flavor, I steeped some slivered almonds and coconut in the heated milk and cream, then strained them out of the milk before adding the chocolate and sweetener.
This may be the best creamer yet!
PS: If you want even more coconut flavor, use coconut milk (or a mix of cream/milk and coconut milk) for the base. And feel free to add more sweetener, if you want. I don’t like my coffee very sweet so 1 Tbsp is plenty for me.
Almond Joy Coffee Creamer
Makes: a little over 1 cup
1/2 cup half and half or cream
1/2 cup milk (any kind)
1 Tbsp unsweetened shredded coconut
1 Tbsp slivered almonds
1 Tbsp unsweetened cocoa powder
1 Tbsp agave nectar or honey
1 tsp water
1/2 tsp salt
In a small pot over medium heat, mix the cream, milk, coconut, and almonds. Bring the mixture to a simmer, just until the milk is beginning to bubble and is heated through.
Remove the pan from heat and strain the milk, removing the almonds and coconut. Set milk mixture aside.
In a small pot over low-medium heat, stir together the cocoa powder, agave nectar, water, and salt until the cocoa is dissolved into the water and agave.
Once the mixture is smooth, pour in the cream and milk, and heat over low until the mixture is warm and bubbles are beginning to form around the edge of the pan.
Remove from heat and pour into an air-tight container. Cool and store in the refrigerator.
*Note: This creamer will separate a little bit in the fridge – chocolate layer on the bottom, cream on top. Give it a good shake before using.