Bye Bye Chemical Filled Creamer!!!!

Happy New Year!!! So my FIRST big step for this new year was my decision to say good bye to my BELOVED Cinnamon Bun & Pumpkin Spice Creamers!!! I swear I still get heart palpitations even thinking about it. However, one of my goals for this year is to work on being even healthier & happier so I knew it was time to take the PLUNGE!! Those who know me REALLY well know that the love affair that I had with my creamer was not even up for discussion in my challenge groups!!! I made it CRYSTAL clear that I would NOT give them up for anything. Well then I started working more on ME and what is best to be putting into my body and if you ever sat and REALLY looked at those creamer labels and the ingredient list......um, yeah, you would be freaking SCARED!

There are soooooo many chemicals and un-natural CRAP in them. So long story short I started researching making my own and tweaked a few recipes until I found one that worked best for me. Now, I will start by saying if you are trying to replicate your current creamer down to the texture, color etc. nope this is NOT going to do that. It's now quite as "creamy" as those thick, fake creamers are, but I'm almost a week in and I haven't DIED yet from missing it and surprisingly I am still loving my cup of java! I knew a HUGE test was letting Hayley try it and see what she thought and she LOVED it immediately. Anywhoooooo, here's what I'm doing. It's a HUGE, GIANT step for me but I will say that my stomach is feeling 100% better since making the switch so that alone is worth it for me. Give it a try if you are on the fence about giving up your favorite creamer for something a little "better" for you. :)

Cinnamon Swirl Creamer

Ingredients:

1 can of coconut milk (I did try this with the carton first and did not like it as much so I switched to the can)
8 tbsp of maple syrup (you can add or subtract according to your taste)
Cinnamon (I did not measure this, just use to your taste, you can also switch this out to pumpkin pie spice if you want something different)

Add all of them to a bowl and beat with an electric mixer for a few minutes until it's well blended. Pour into a glass container and keep in the fridge. (It will last for as long as your expiration date on your coconut milk)

UPDATE: Coconut milk is VERY temp sensitive. I found in the colder temps we have been having that it was clumping up even when I mixed it. On cold days I now heat it in a small sauce pan on low for a couple minutes and then beat the ingredients together. :)