One of the things I look forward to in the fall are all of the warm seasonal spices, desserts, and savory dishes. There is just something so comforting about cinnamon, brown sugar, nutmeg, and clove and I enjoy them in pretty much any dish. You would be surprised to know how many savory dishes I sneak cinnamon into for a warm flavor. So in that same thought, I wanted to experience those same flavors in my coffee and I couldn’t think of a better combo other than Cookie Butter. The famous Lotus Biscoff cookie spread is full of cinnamon and brown sugar and it is beyond irresistible on its own! For this Cookie Butter Coffee Creamer all you will need is half and half, cookie butter, and a sweetener of your choice. You can use any dairy substitute you prefer for this recipe.
How to make Cookie Butter Coffee Creamer
Add all of the ingredients to a blender and blend until the cookie butter is completely blended mixed in. Pour the creamer in a jar, seal it, and place in the refrigerator. Store for up to one week and shake well before using.
If you do not have a blender, follow these steps
Heat the cookie butter, half and half, honey, and cinnamon on the stove over medium-high heat until the cookie butter is melted into the liquid. Continuously whisk as the cookie butter melts. Do not let it boil. Once everything is combined remove the mixture from the heat and pour it into a large bowl then add in the vanilla extract and sweetened condensed milk. Whisk everything together for 2-4 minutes until the condensed milk is evenly mixed in. You can also use a hand held electric mixer to complete this process. Pour the creamer into a jar and seal it then let it cool completely in the refrigerator before using.
This recipe has been updated*Print