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.
- 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.
Swap sugar for 1/4 cup molasses in basic recipe. Add 1 teaspoon ground ginger.
Add 1 teaspoon pumpkin pie spice to basic recipe.
Swap sugar for 1/4 honey in basic recipe. Add leaves from 1 sprig of rosemary.
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.