While I have no problem switching out toxic and expensive "coffee-mate" creamer most mornings, it can be so tempting to pick up a bottle when the fall and winter flavors hit the market. Jason is a sucker for all things pumpkin spice (yes, he's a basic bitch 😂), and I crave sweet peppermint mochas once the weather turns chilly.
Usually, my coffee go to is fresh skimmed raw cream from our Rowdy Oak milk. I switched to raw cream when I started researching what is actually in those addictive flavored creamers. First of all, while the added empty calories didn't affect my waistline much before, I certainly don't need to be consuming it all now. It isn't doing me any favors. The nutritional guide measures a serving as a HALF ounce. Ya, sure, a half ounce 😂. We are all using so much more. Then, theres the actual ingredients. Big red flags like carrageenan and dipotassium phosphate (an ingredient found in antifreeze- yum!). Not to mention the oils and high fructose corn syrup. Sure, we follow to 80/20 rule to stay balanced, but coffee creamer is consumed every day- moderation is not a part of my coffee routine.
However, kicking America's #1 creamer to the curb isn't so easy. Those flavors are so tempting. So, I have started making my own flavored creamers to help perk up my morning coffee.
I start with skimming the cream. If you place your raw milk in the coldest part of your fridge for a few hours, the cream will naturally rise to the top. I use a small ladel to skim the cream and move it to a seperate jar. Often, our cow's cream is so thick it even folds as you scoop it off. My goal is 1-1.5 cups of cream. Then, I'll add whole milk to fill the jar and make 2-2.5 cups total. Usually, I add in a few splashes of homemade vanilla extract and call it good. However, this week I was looking for a more fall flavor and extra sweetness. So, I added 1/2 cup maple syrup. In order to make the cleanest and best tasting creamer, it helps to use real maple syrup- not Mrs Buttersworths. Next week, I will make some for Jason to fill his need for pumpkin spice. I included that recipe too!
(note- If raw is not available to you, even pasteurized heavy cream and milk as a substitute for raw would be a cleaner alternative.)
Raw Milk Clean Creamer
Maple:
1 Cup Raw Cream
1 Cup Whole Milk
1/2 Cup Maple Syrup
1.5 tsp Vanilla Extract
Pumpkin Spice
1 Cup Raw Cream
1 Cup Raw Whole Milk
1/2 Cup Maple Syrup
1 tsp. Vanilla Extract
1/2 tsp Pumpkin Pie Spice
2 TBS Pumpkin Puree
*The pumpkin spice recipe will be blended and then poured into the jar to store in the fride.
If you are looking for more info on raw milk or how to get started with raw milk, check out www.rowdyoak.com
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