Cinnamon Pecan Coffee Creamer

Coffee is: toasty. caramel-y. warm. a waker-upper. the best morning routine. necessary for breakfast. complex. simple.

Coffee should always be with:

chocolate. dessert, always. brownies.  cake. toffee. breakfast. brunch. snack breaks. people you love. new friends.

Coffee rules:

this house.

my mornings.

It seems that making coffee creamers is becoming a new routine here.

Confession: I didn’t even like flavored coffee creamers – ever – in my morning cup until I started making my own.

I think it was the artificial hazelnut flavor that turned me off to flavored creamers at some point. But now? Making my own?

I am in love.

First it was vanilla bean. Then salted chocolate. And then almond joy.

And now…warm and toasty cinnamon pecan creamer. I’m bringing the south to your coffee, ya’ll.

If you want your house to smell like warm pecan pie, just heat this creamer on the stove top. For even more flavor, swap out your regular cinnamon for some roasted saigon cinnamon (the best!) and add a drop or two of vanilla, just because.

I’m telling you. Once you make creamer at home, you’ll never need storebought again.

Cinnamon Pecan Coffee Creamer

Makes: 1 cup creamer

Ingredients:

  • 1 cup milk or a mix of milk and cream
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 Tbsp agave nectar, honey, or sugar
  • 1 Tbsp pecans

Directions:

  1. In a small pot over medium heat, mix the  milk with the cinnamon, salt, agave, and pecans. Bring the mixture to a simmer, just until the milk is beginning to bubble and is heated through.
  2. Remove the pan from heat and strain the milk, removing the pecans.
  3. Pour into an air-tight container. Cool and store in the refrigerator.

 

PS: The randomly selected winner of the Scharffen Berger chocolate is…

Julie @Savvy Eats

Not sucking up here at all, but Scharffen Berger is my favorite chocolate. And it is so difficult to find anything other than the little squares here!!

Congrats Julie! Looks like the non-sucking up helped tempt fate – email me and your chocolate will be on its way!

24 Responses to “Cinnamon Pecan Coffee Creamer”

  1. #
    1
    Medeja — March 23, 2012 at 8:15 am

    This is really great thing to make such flavored creamer at home! I never thought of that..but now I am just amazed :)

  2. #
    2
    Erica — March 23, 2012 at 8:32 am

    Yum! What a great way to make a special cup of coffee. I need to try this weekend

  3. #
    3
    Lauren @ What Lauren Likes — March 23, 2012 at 12:36 pm

    How cool and creative :D

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    4
    Jersey Girl Cooks — March 23, 2012 at 12:47 pm

    Love all your homemade coffee creamers! This morning I have some leftover chocolate ganache in my coffee. So bad but so good!

    • admin replied: — March 23rd, 2012 at 1:14 pm

      not bad. not bad at all :)

  5. #
    5
    Liz @ Tip Top Shape — March 23, 2012 at 1:12 pm

    You are the queen of coffee creamer!! This looks fantastic!

    • admin replied: — March 23rd, 2012 at 1:14 pm

      ha, thanks Liz!

  6. #
    6
    Malia — March 23, 2012 at 1:51 pm

    The VERY best thing about this recipe? I have ALL the ingredients in my kitchen right now! #winning

    I took myself off of store bought creamers a few years ago because I didn’t like all the artificial stuff in them. I’ve been using just half & half and sugar and I’ve come to really like that. When the flavored half & half creamers started coming out last year, I gave them a try but found them to be way too sweet. I’ve always kept the “make your own creamer” thing in the back of my mind and now I’m especially inspired to give it a try!

    • admin replied: — March 23rd, 2012 at 1:54 pm

      perfect timing, then!

      that’s another reason i’m not a fan of the premade ones – they’re all SO sugary sweet! even if I get a latte out and have a flavor, i always ask for half the amount of the normal syrup, or less! they put so much in there and it’s just not needed.

  7. #
    7
    Life's a Bowl — March 23, 2012 at 3:01 pm

    Oh yum! I would love a splash of that in my morning cup of coffee! I used to get flavored syrups in my Sbucks drinks but lately have noticed that it gives the drink a strange artificial taste and can hardly taste the coffee…

    • admin replied: — March 23rd, 2012 at 3:06 pm

      whip it up! it’s super easy :)

  8. #
    8
    Alison — March 23, 2012 at 5:41 pm

    I don’t drink coffee, but even I think this looks incredible!

  9. #
    9
    Sarah @ The Smart Kitchen — March 23, 2012 at 5:49 pm

    That looks like I want to pop a lactaid and bathe in it.

    But…hold the phone. Did you paint your coffee mugs with chalkboard paint?

    • admin replied: — March 23rd, 2012 at 5:57 pm

      ha, love it :) And actually – i made this batch with almond milk. no need for a lactaid!

      my older sister made that mug for me for Christmas with chalkboard paint! i love it.

  10. #
    10
    Simone — March 24, 2012 at 12:31 pm

    Wow I didn’t even know what a coffee creamer was before I saw this! It looks amazingly delicious!

  11. #
    11
    Leslie — March 24, 2012 at 5:05 pm

    I am totally loving all of your coffee creamers!

  12. #
    12
    Erika - The Teenage Taste — March 24, 2012 at 8:20 pm

    This creamer sounds so lovely and different! I bet it tastes amazing! :-)

  13. #
    13
    Jessica — March 25, 2012 at 3:24 am

    Yum! What a great idea! Definitely will be trying this out this weekend! : )

  14. #
    14
    Amelia (Eating Made Easy) — March 25, 2012 at 4:02 am

    I had my suspicions but now I know for sure – you are a genius! Can’t wait to make this!

  15. #
    15
    Julie @Savvy Eats — March 26, 2012 at 8:43 pm

    This is what I get for getting behind in blog reading– i miss exciting announcements like the fact that I won an awesome chocolate giveaway. Hooray!

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    16
    Chris — June 9, 2012 at 7:14 pm

    So could this be made with stevia? How much would I use to replace the sugar?

    • admin replied: — June 11th, 2012 at 12:43 pm

      I think it would work great with stevia, but I haven’t tried it myself. I would start out with a lower amount at first – you can always add more if you want it sweeter.

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