Salted Caramel Creamer: Your Coffee's New Best Friend (Dairy-Free)

Aug 17, 2020| By JOI team

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Aug 17, 2020| By JOI team

Salted Caramel Creamer: Your Coffee's New Best Friend (Dairy-Free)

Beverage | Breakfast | Brunch | Cashew-Base | Creamer-Base | Dairy-Free | Dessert | Gluten-Free | Keto | Recipe | Vegan | Vegetarian | 

With cooler weather inevitably on the way, our iced lattes will soon turn to warm, cozy cups of coffee! What better way to really enjoy your steaming cup of coffee than with a fancy creamer. Say, Salted Caramel Creamer?

Salted Caramel Creamer


Flavored coffee and creamers are always in season! It’s fun to switch it up with every change of the weather. It really enhances any boring cup of coffee, latte, or Americano. And with JOI it could not be easier to be an incredible barista right at home.

 

Salted Caramel Creamer


All of this nicely blended with JOI makes for a super creamy, frothy, and comforting creamer that is just begging you to pour in a splash into your favorite coffee drink! 

Salted Caramel Creamer

What Ingredients are in the Recipe?

Four simple ingredients that you probably have already are all it takes to transform your morning coffee:
  • JOI milk base: any! Almond, Cashew, Oat or Creamer base. What's your favorite? Pull it out of the pantry and give it a whirl.
  • Water.  You've got this.
  • Coconut sugar.  Or brown sugar - these two have naturally caramel notes to them.  But you can use regular cane sugar.  Or skip straight to the non-refined sweetener options.  Dark amber maple syrup has those toasty burnt sugar notes too.
  • Salt. Because it wouldn't be a "salted" caramel creamer without it.

Is this Recipe Easy? 

What could be more easy than throwing a few things in the blender?  You've got this.

What other ways can I jazz up my coffee?

We have many more amazing coffee ideas made with JOI - check them out today and up your morning ritual! 

Vegan Salted Caramel Creamer

 

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1 comment

  • Is it 2 1/2 cups of water for the salted Carmel creamer recipe?

    Karen

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