Vanilla-Hazelnut Coffee Creamer {With Several Variations}
Prep time: 
Total time: 
Yield: About 2½ cups (600 ml)
 
Ingredients
  • 1 batch (about 1 cup/240 ml) Vegan Sweetened Condensed Coconut Milk, cooled slightly
  • 1½ cups (355 ml) plain, unsweetened almond milk
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons natural hazelnut flavoring
  • 1 packet stevia (or more to taste)
Instructions
  1. Combine all ingredients in a blender and blend until smooth.
  2. Store in an airtight container in the fridge for up to 3 weeks.
Notes
Over the past couple months as I’ve been developing and perfecting this recipe, I’ve had the chance to play with several flavor combinations; here are a few of my favorites:

Caramel-Almond: Omit hazelnut flavoring; add 1 teaspoon caramel extract and 1 teaspoon almond extract.

Almond Joy: Omit hazelnut flavoring; add 1 teaspoon coconut extract, 1 teaspoon almond extract, 1½ tablespoons unsweetened cocoa powder, and 1 additional packet stevia.

Maple Cinnamon: Omit hazelnut flavoring; add 2 teaspoons maple extract and 1 tablespoon ground cinnamon.

Pumpkin Spice: Omit hazelnut flavoring; add 3 tablespoons pumpkin puree, 2 teaspoons pumpkin pie spice mix, and 1 additional packet stevia.

Peppermint: Omit hazelnut flavoring; add 1 to 2 teaspoons peppermint extract (depending on how strong your extract is).

Butterscotch: Omit hazelnut flavoring; add 2 teaspoons butterscotch extract.

Coconut: Omit hazelnut flavoring; add 2 teaspoons coconut extract.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/vanilla-hazelnut-coffee-creamer-with-several-variations/