No-Moo Caramel Coffee Creamer

     It begins where all things should begin : with coffee. Specifically, coffee creamer. I have been attempting to remove as many processed chemicals and preservatives from my diet as is possible (and easy), and my daily coffee, with ten glugs of coffee creamer in it, was the first place I looked. Now, since I am a creamer addict I wanted something that tasted amazing and yet was not a thousand calories per drop. Also, I wanted to test out if I could make it non-dairy because for those who cannot have dairy, or who are limiting their dairy for milk hormone reasons, I pity you and your limited store-bought creamer options. So in my very first post ever, we have delicious, semi-healthy, or at least better for you than any store-bought creamer, No-Moo Caramel Coffee Creamer! This is the name I shall call it when I bottle it and make millions.

No-Moo Caramel Coffee Creamer Recipe

For the Caramel Sauce: 

1/2 cup Soy Vanilla Yogurt
1 1/2 cups Light Brown Sugar
*optional* 1/8 teaspoon of salt (I love my caramel just a tad salty)

For the Creamer:

2 cups Almond Milk (buy the sweetened version. I used the vanilla flavored kind.)
1/2 cup Caramel Sauce
*optional* 1/2 teaspoon vanilla extract

Can't get better than threeish ingredients!

 To make the Caramel Sauce:

     Place the brown sugar, salt and half of the yogurt in a medium saucepan and turn it on medium heat. Mix until it has a smooth consistency. Cook for about 6 minutes, stirring constantly. It will turn a little darker and  once it starts to bubble, you have delicious delicious caramel sauce. Take off the heat and transfer to a large heat-proof bowl and allow to cool for ten minutes before you stick your fingers in it.


At this point you can use the caramel sauce for anything your heart desires, over ice cream, on waffles, on a spoon in your mouth, ect. Or, you can continue on to caramel creamy goodness. 


To make the creamer:


Place Almond Milk and the 1/2 cup of Caramel Sauce in a large bowl and whisk until combined. DONE!
No reason to buy processed creamer when this one is so easy to make and makes a large batch! It is easy to just relable the Almond Milk carton and keep your creamer in there. The amount of caramel sauce also is easy to turn into a double batch of creamer, just add two more cups of Almond Milk. 


NOTE: You can make this using dairy, if you don't care to use soy yogurt for your caramel, use this:


Dairy Caramel:
Filched from Carrie Vitt at  Deliciouslyorganic.net

3/4 cup white sugar
5 Tablespoons water
1/2 cup plus  2 Tablespoons heavy cream
1/2 teaspoon vanilla exctract

Mix sugar and water in a medium saucepan and bring to a simmer. Simmer until a light golden amber, or 240 degrees F. Remove from heat and whisk in heavy cream and vanilla. Cool for ten minutes.