Bourbon Vanilla Coffee Creamer
- Yield: 1 cups
- 1cup half and half
- 1/4cup raw sugar
- 1tablespoon vanilla infused bourbon
- In a small saucepan, heat half and half and raw sugar over a low heat. Once small bubbles form around the edges of the pan and the sugar completely dissolves, take off the heat, add the vanilla and use immediately or cover and store in the fridge for 2 weeks.