Y'all know about our love of coffee. It almost equals our love of bourbon. But during the change in the seasons, our coffee game gets a little thrown off. While the weather is deciding what exactly it wants to be that day, it definitely affects the temperature of our caffeine — we go from iced lattes and sundresses one day to totally needing to warm up with a hot cup of joe in our flannel and cardigan the next.
However, creamer doesn't discriminate. It can happy be added to an iced or hot coffee, and definitely hold its own with both. We recently discovered the magic of at-home creamers. Though you know that we love our simple syrups, we may be on this creamer train for awhile, especially since making it at home gets you away from all those weird chemicals in the store-bought versions. Plus, it's easy and it'll make your house smell warm and cozy!
- 4 cups half and half or heavy cream
- 3 tablespoons vanilla or 1 1/2 vanilla beans
- 3 cinnamon sticks
- 1/2 cup pecans, toasted
- 1/4 cup raw cane sugar or brown sugar (I used raw)
- In a griddle or iron skillet, lay out pecans and turn burner on medium. Toast pecans for 3-5 minutes until they start to smell fragrant. Be careful not to burn. Set aside to cool.
- Combine dairy, vanilla (bean seeds) and pecans in a food processor or blender. Pulse the mixture to break up the pecans. Pour mixture into a medium pot and add cinnamon, sugar and the vanilla bean pod.
- Turn the burner on medium-high and bring to a light simmer, then reduce heat to low, stirring constantly for about two minutes.
- Remove from heat and place lid on the pot and leave for about one hour.
- After the creamer has cooled, filter the dairy mixture through a sieve or coffee filter to remove the large pecan pieces. Funnel into a large bottle or jar and store in fridge.
Photos and text © Katie Currid, 2015. All rights reserved. Recipe adapted from Food 52.