All Natural Coffee Creamer
I have been a coffee drinker since I can remember! Just the smell off fresh brewed, hot, steamy coffee puts a smile on my face :) I never used creamer until the last few years because of a sensitive stomach issue. The creamer helps deflate the acidic nature of coffee. I have also gone to making Iced Coffee, which is 70% less acidic then hot, brewed coffee. I will give you the creamer recipe and then the "how to" for making Iced Coffee.
I came up with this recipe because I am trying to get away from artificial sweeteners and it seemed that my coffee creamer was the last thing that needed tweaked. Now the ingredients pictured above were things that I already had in my kitchen. I would assume most of you do too, maybe minus the Agave Nectar. I bet you have Honey though, the alternative to agave nectar.
Natural Coffee Creamer:
Mason Jar full of Almond Milk (Original 60 Calorie)-leave 2 inches at the top
1/4 Cup of Agave Nectar or Honey (I do not actually measure this, just squeeze)
2 TSP Cinnamon
2 TSP Pure Vanilla Extract (not artificial flavor!)
Put the lid on, shake it up and leave in the fridge. Simple! And you can experiment with the amounts of ingredients you put in the almond milk. Taste Buds will vary.
How to make Iced Coffee:
Use a 1 Gallon Pitcher or Container
Pour 1 LB Coffee Grounds of choice at the bottom
Fill the rest of the container with water-to the top
Let sit 12 hours or more
Use a Ladel with holes in it to get the big chunks of grounds out of the water first
Then use another Container to strain the coffee into, as you filter it, using a strainer or your coffee machine's filter (thats what I do)
Once you have all the grounds filtered out, pour into a container of your choice and place in the fridge to keep cold. I use a Gallon Jar that has a spicket.
Now you have 1 Gallon of Iced Coffee to keep you going for weeks! It's awesome!
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