Ingredients

• 1 cup half-and-half cream or 1 cup heavy cream
• 1/4 cup coconut sugar (or regular sugar)
• 1 cup half-and-half cream or 1 cup heavy cream
• 1/4 cup coconut sugar (or regular sugar)
• 1/2 vanilla bean
• 1 cinnamon stick
• 1/8 teaspoon cayenne pepper, just a pinch

Instructions

1. Basic Creamer:.

2. Combine the sugar and cream in a small pot. Bring to a light simmer and then reduce heat to low, stirring for 2 minutes until the sugar has dissolved.

3. Remove from heat and strain the creamer into a jar or storage container. You can use it as is or store it and add flavors later. The creamer will last up to 2 weeks in the refrigerator if stored properly.

4. Vanilla Creamer:.

5. Combine cream, sugar, cinnamon stick and cayenne pepper in a small pot. Split your vanilla bean and scrape the seeds into the pot, then add the bean.

6. Bring to a light simmer and then reduce heat to low, stirring for 2 minutes until the sugar has dissolved.

7. Remove from heat, cover the pot and let the vanilla bean and cinnamon steep for 1 hour.

8. Strain your creamer through a fine mesh sieve into a jar or storage container and use immediately or refrigerate.