Breakfast/Brunch, Drinks, Lightened Up

Putting Cream Back in Coffee Creamer

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It’s quite chilly this morning — like -11ºF chilly! Maybe it was the beautiful skiing yesterday, despite the frostbite warning (see my picture below), or maybe it’s the fact that I’ve wanted to make Homemade Coffee Creamer since before the holidays. For whatever reason, I finally concocted some this morning. It seems like most coffee creamers lack any “cream.” Plus, I always seem to crave flavors unavailable around me like gingerbread. So I fixed both problems. Any milk or non-dairy product can be used. (Almond milk is next on my list to try.) My homemade creamer is definitely not as “creamy” or thick as traditional or store-bought creamers because I used non-fat milk, and the flavor is a bit more subtle, but I’m still eager to try more flavors, like French vanilla, hazelnut or cinnamon. The recipe is quite simple: it’s equal parts milk to cream or half & half. Then, you heat the mixture to add any flavor. Sounds like a winning combination on this cold January day.

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Breakfast/Brunch, Dairy-Free, Gluten-Free, Low Sugar, Vegan, Vegetarian

Gingerly Eating Gingerbread Oatmeal

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If pumpkin is the poster child of fall, then cue gingerbread for being the poster child of Christmas and winter. I couldn’t bring myself to debut this before Thanksgiving. Gingerbread before Thanksgiving? It just didn’t seem right. I quite enjoyed eating this Gingerbread Oatmeal; it was a welcomed change from pumpkin and its pumpkin spice flavor. Molasses has a flavor all on its own; that dark, viscous syrup contains a uniquely sweet taste. Cue the ground ginger, cloves and cinnamon, and your oatmeal is transformed from basic to festive. Have some Gingerbread Oatmeal and now go tackle that Black Friday Shopping or post-Thanksgiving workout.

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