Rosemary and Honey Coffee Creamer
- Yield: 1 cups
Note: Rubbing the rosemary leaves between your fingertips before adding to the cream releases the essential oils in the rosemary.
- 1cup half and half
- 1/4cup honey
- 1 sprig of rosemary
- In a small saucepan, heat half and half, honey and rosemary leaves over low heat. Once small bubbles form around the edges of the pan and the honey completely dissolves, take off the heat and allow the rosemary leaves to steep in the cream for 5-10 minutes. Strain and use immediately or cover and store in the fridge for up to 2 weeks.
For more from Amber, try her Easy Coffee Creamer, Pumpkin Pie Spice Coffee Creamer, Ginger and Molasses Coffee Creamer and Bourbon Vanilla Coffee Creamer. Also, visit her at For the Love of the South.