Basic Coffee Creamer
- Yield: 1 cups
- 1cup half and half
- 1/4cup sugar
- 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.
For more from Amber, try her takes on Ginger and Molasses Coffee Creamer, Pumpkin Pie Spice Coffee Creamer, Rosemary and Honey Coffee Creamer and Bourbon Vanilla Coffee Creamer. Also, visit her at For the Love of the South.