Homemade Cherry Almond Creamer
Prep Time: 2 minutes
Total Time: 2 minutes
Servings: 12
Ingredients:
1 ½ cups half & half
1 cup cherry syrup
½ cup heavy cream
¼ teaspoon almond extract (optional if cherry syrup isn’t almondy)
Directions:
Add all ingredients to a large mason jar and stir until well combined.
Notes:
Store in the fridge for up to 7 days.
Use cool cherry syrup. For the best texture and consistency, the homemade syrup needs to be cooled entirely to room temperature before combining it with the half-and-half and cream. Cool it quickly by pouring it into an 8x8-inch pan and placing it in the refrigerator for 1-2 hours or in the freezer for 30 minutes to 1 hour.
Add almond extract to taste. For almond oomph, add an extra drop or two of almond extract to taste. If you prefer a more modest cherry almond flavor, reduce or omit the almond extract from the syrup.
Note the storage directions. The cherry coffee creamer keeps best when stored in a Mason jar or glass container in the refrigerator. It can be kept for up to a week, possibly longer if your half-and-half and creamer have later expiration dates.
Freezing directions. For even longer storage, pour the creamer into an ice cube tray and freeze for 4-6 hours or until solid. Transfer the cubes to a freezer-safe container and store them in the freezer for up to 3 months. Thaw the cubes at room temperature for an hour or defrost in the microwave before using them in hot coffee. Alternatively, add them directly to iced coffee or frappuccinos for a delightful extra burst of cherry flavor.
Substitutions:
Don’t have everything listed above? It happens! Here are some approved swaps, making this recipe doable with alternatives you may have on hand:
Syrup - Premade cherry syrup makes this recipe even quicker and fuss-free. I recommend coffee syrups if possible; maraschino cherry syrup lacks that true cherry flavor. Alternatively, use blueberry, blackberry, or strawberry syrup to add a similar summery twist!
Half-and-Half - Mix equal parts whole milk and cream to make DIY half-and-half, swap canned evaporated whole milk, or reduce the dairy content by using dairy-free half-and-half.
Cream - Add tropical undertones to the creamer by substituting coconut cream for the heavy cream. For a milder taste that is also sans dairy, use dairy-free cream.
Optional Variations & Dietary Adjustments:
Regardless of your dietary preferences and needs, I got you, boo! Here’s how to adjust this cherry almond coffee creamer to work for YOU:
Dairy-Free & Vegan — Enjoy your creamer devoid of dairy or animal ingredients by substituting 2 cups of dairy-free half-and-half or 1 ½ cups dairy-free half-and-half and ½ cup dairy-free heavy whipping cream.
Processed Sugar-Free — Make this creamer free of any processed sugars by substituting pure maple syrup for the granulated sugar when making the cherry syrup.
Low-Sugar — If ultra-low sugar is your thing, make the cherry syrup with monk fruit sweetener instead of white sugar.
Nut-Free — Can’t do nuts? No problem, just omit the almond extract from the cherry syrup recipe (or swap it with vanilla extract).
Reduced-Fat — Swap whole milk for half-and-half for a lighter, but still indulgent experience!
Nutritional Facts:
Serving: 0.25cup | Calories: 131kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Sodium: 21mg | Sugar: 16g
Recipe courtesy of Coffee Copycat.com
Homemade Cherry Syrup
Prep Time: 3 minutes
Cook Time: 15 minutes
Total Time: 18 minutes
Servings: 10
Ingredients:
1 cup granulated sugar
1 cup water
1 cup pitted cherries (fresh or frozen)
¼ teaspoon almond extract
Directions:
Add the sugar, water, and pitted cherries to a medium saucepan and heat over medium heat until simmering. Simmer for 15 minutes, stirring occasionally and squishing the cherries with a spatula.
After simmering for 15 minutes, remove from the heat and stir in the almond extract. Strain the cherries from the syrup with a fine mesh strainer, reserving the liquid and discarding the cherry pulp.
Allow the cherry syrup to cool at room temperature for 15 minutes. After cooling time, transfer the syrup to a syrup bottle or mason jar with a lid and store in the fridge for up to 2 weeks.
Notes:
Substitutions:
Need to make some changes? Here are easy subs to put in:
Granulated Sugar & Water - Consider starting with real cherry juice for a more intense cherry flavor. You can also swap in pure cane sugar or the sugar-free substitute of your choice.
Pitted Cherries - While you need cherries to make cherry-flavored syrup, this recipe can be tweaked to use any kind of berry or stone fruit you’d like.
Almond Extract - Feel free to omit this, or swap in vanilla extract for a hint of warmth.
Optional Variations & Dietary Adjustments:
Sugar Free Cherry Syrup - Use the cup-for-cup sugar-free substitute of your choice to make diabetic-friendly flavor syrup.
Nut-Free - Almond extract is made with real almonds, so it isn’t suitable with folks who have nut allergies. Instead, you can use artificial almond extract or vanilla extract, or just omit it altogether.
Try Different Kinds of Cherries - I made black cherry syrup here, but you could also make Rainier cherry or sour cherry syrup if you like! I suppose you could also make maraschino cherry syrup, but if that’s what you want, just use the juice from the jar!
Recipe Success Tips:
Invest in Equipment - If you’re making this cherry syrup from fresh whole cherries, make sure to get yourself a cherry pitter with multiple wells to speed up the process. (Yes, you can use a regular straw to do it, but who has time?) Also, I can’t overstate the importance of having a syrup container with a pour spout and a funnel. Your countertops and fridge shelves will thank you!
Waste Not, Want Not - Once you strain out the cherries from the syrup, pop them in an airtight container in the fridge or freezer. They’re great for making cherry fools, spooning over ice cream sundaes, adding sweetness to plain oats or plain yogurt, adding to smoothies, and more!
Seasonal Smarts - If cherries are in season (mid-late summer), you can often get fresh ones for super cheap. If not, opt for frozen cherries, which are generally cheaper, taste better than out-of-season versions shipped from afar, and have the benefit of being pre-pitted.
FAQs:
Is grenadine the same as cherry syrup?
Not quite! Grenadine is a flavoring syrup made with sugar and water as its base, but is flavored with pomegranate arils instead of cherries.
Is cherry syrup the same as cherry juice?
Nope! Although some packaged juices are almost as sugary. Real cherry juice is made with just the juice from cherries, whereas this recipe uses cherries to infuse sugar water.
What is cherry syrup used for?
Adding bright cherry flavor to whatever you want! Use it in drinks, drizzle it over breakfast or dessert, make shaved ice, or use it in any other recipe that calls for simple syrup where you want to add fruity flavor.
How long does cherry syrup last?
If made as directed below, cherry simple syrup should keep for about a week in the fridge or about 6 months in the freezer. To extend the shelf-life, make a “rich syrup” using twice as much sugar as water. Rich cherry syrup will keep for up to 6 months in the fridge (sugar is a natural preservative) or up to a year in the freezer.
Nutritional Facts:
Serving: 2tablespoon | Calories: 87kcal | Carbohydrates: 22g | Sodium: 1mg | Sugar: 22g
Recipe courtesy of Coffee Copycat.com