A coffee creamer inspired by my favorite chocolate bar. Another reason to get up in the morning! 
I’m at least a year late to the homemade coffee cream party. Maybe three. Nonetheless I’ve made it. Who knew it was so easy? Everyone you say? Fair enough. I made this out of sheer desperation when I saw an actual bottle of Almond Joy cream on Instagram after posting my cookies awhile back.
I contacted the company asking when and how I could get my hands on it. Remember, I live in Canada – The home of no such product. The answer has come back in the form of crickets. How can they just leave me hanging like this?! Cruising online I found a bunch of base recipes – this was my first clue the homemade coffee cream movement had been going on for quite some time now. Using items I had lying around in my fridge and cupboard, I created my own Almond joy coffee cream. Although, I’m still waiting for an email back.
This recipe makes a lot of cream and it will expire on the same day as your milk so plan on either drinking a large amount of coffee or give some away in small mason jars.
- 1 - 300 ml can sweetened condensed milk
- 1 cup light coconut milk
- ¾ cup low fat milk
- 1 tsp almond extract
- 1 tsp coconut extract
- 2 tsp cocoa powder mixed with 2 tsp warm water to make a paste
- Combine all the ingredients and blend well.
- I used an immersion/hand blender in a large mason jar but you could use a blender, bullet or food processor.
- Store in the fridge.
