Stevia-sweetened Caramel & Coconut Coffee Creamer:
- 4 tablespoons stevia chocolate syrup
- 6 tablespoons stevia caramel sauce
- base creamer recipe
I began with this basic coffee creamer recipe. Not wanting the added sugar of sweetened condensed milk, and looking for that coconut flavor, I went with coconut milk. I used unsweetened/first pressing coconut milk, not reduced fat.
Modified cream base recipe: (Note that the creamer base is the LAST step in mixing your creamer)
- (1) 14-oz can unsweetened/first pressing coconut milk
- 1-3/4 c. milk/cream (I used the remainder of the heavy whipping cream from the caramel recipe + enough milk to make 1-3/4 c.)
I cut both recipes in half.
Stevia-sweetened chocolate syrup -
- 1/4 c. cocoa powder
- 1/4 c. water
- 1 tsp. stevia
- 2 Tbs. honey (the original recipe called for agave, but I really dislike the after taste of it)
- 2 tsp. vanilla extract
Caramel sauce -
- 1/4 c. stevia
- 1/2 Tbs. water
- 3 Tbs. butter (melted)
- 1/3 c. heavy whipping cream
Stir continuously until all of the water evaporates and your sugar substitute begins to caramelize and turn and amber/brown color. Approximately 5 minutes. Add Melted Butter. Once your mixture has caramelized, immediately, but carefully add your melted butter and continue to stir. Stir in Whipping Cream. Remove from heat. Wait several seconds and carefully stir in your whipping cream. Stir completely.
I had extra chocolate and caramel.
I simply froze it in an ice cube tray for the next time.
1 full cube = 2 Tbs.
Stevia-sweetened Caramel & Coconut Coffee Creamer:
- 4 tablespoons stevia chocolate syrup
- 6 tablespoons stevia caramel sauce
- base creamer recipe