Dairy-Free Caramel Butter Pecan Coffee Creamer Recipe!
Learn how to make this easy dairy-free caramel butter pecan coffee creamer with warm vanilla flavor and cozy homemade bakery taste!
Print Recipe
Equipment
- Blender
- Measuring spoons
- Glass jar or airtight container
Ingredients
- 14 oz coconut milk (most store bought cans will be 13.5–14 oz)
- 3 tbsp dairy-free caramel pecan syrup
- 1 tbsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
- Add coconut milk to blender and blend for 30 seconds until smooth.
- Add syrup, vanilla, and cinnamon to the coconut milk.
- Blend on high for 60–90 seconds until creamy.
- Pour into a glass jar and refrigerate.
- Shake before using.
Notes
- Store in fridge up to 1 week.
- Full-fat coconut milk gives the creamiest texture.
- Cinnamon adds warm bakery flavor.
Storage
- Store leftovers in an airtight glass container in the fridge for up to 1 week.
- Shake before each use for the best creamy texture.
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Servings: 10 (8-10 servings)
Cost: $1.50