Ingredients
Equipment
Method
- In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and honey.1 cup heavy cream, 1/2 cup whole milk, 1/4 cup granulated sugar, 2 tablespoons honey
- Stir in the vanilla extract, ground cinnamon, ground cardamom, and the pinch of ground cloves, if using.1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cardamom, pinch ground cloves
- Place the saucepan over medium-low heat. Stir continuously until the sugar and honey have completely dissolved and the mixture is warm, but not boiling. Avoid letting it simmer vigorously.
- Once the sugar is dissolved and the mixture is warm, reduce the heat to low and let it steep for about 5 minutes. This allows the spices to infuse their wonderful aroma and flavor into the creamer. Stir occasionally.
- For a smoother texture, you can strain the creamer through a fine-mesh sieve into a heatproof bowl or a clean jar to remove any undissolved spices. Gently press down on any solids in the sieve to extract maximum flavor.
- Let the Baklava Coffee Creamer cool slightly at room temperature, then transfer it to an airtight container or jar and refrigerate until ready to use.
Notes
Store in an airtight container in the refrigerator for up to 1 week. Can be frozen for up to 3 months.
