Dairy Free Cinnamon Creamer - Phase 3 (vegan)

 In the fall and winter, cinnamon is one of my favorite flavors. There is nothing like a cup of hot chocolate or Dandy Blend (coffee substitute compliant with FMD- there are a few others including Pero and some Teechino varieties) with comforting cinnamon.

This creamer is easy to whip up. Add this to a mug of warm almond milk for a perfect winter nightcap! 

You can also use this in your pancakes, waffles- any recipe that calls for almond milk and you want a light cinnamon taste!

Dairy Free Cinnamon Creamer
Phase 3
Makes 5 standard servings of healthy fat (although you will likely use way less than a serving in a cup of Dandy Blend)

1 cup homemade almond milk (this is generally thicker than store bought)
1 cup coconut cream
1-2 T xylitol or stevia/monk fruit equivalent - or to taste
1/2 tsp alcohol free vanilla extract
4 cinnamon sticks, 3" long each
1 tsp really good cinnamon

Add the almond milk and cinnamon sticks to a sauce pan and warm over medium low heat, stirring occasionally. Add the sweetener of your choice (if using stevia liquid, wait until the creamer cools to add it). Make sure the almond milk gets pretty hot but do not boil and ensure the sweetener is dissolved. 

Remove from heat and allow to sit until it cools completely. This will allow the cinnamon sticks to infuse their flavor into the milk.

Once cooled, remove the sticks and discard them. Whisk in the remaining ingredients. Taste and adjust any flavors you want. Pour into a jar with a lid and store in fridge for 5-7 days.