One of my favorite drinks to make during the holiday season is Holiday Coffee with Spiced Whipped Cream (recipe). Setting out to make a dairy free version I made a coffee cream and a whipped cream. While the whipped cream version takes more work, it melts into the warm coffee, and it has to be used right away or it will lose its fluff it is a richer version. Both are delicious and are sure to spice up your coffee! Need some extra warmth you can add brandy as called out in the original William Sonoma recipe.
Mulling Spice Infused Coffee Cream
Makes 1 quart, 64 tablespoons
1 quart So Delicious French Vanilla Creamer
1 packet stevia in the raw, or sweetener of choice (you don’t need much)
10 TBSP mulling spice
In a saucepan, set to medium, mix together creamer, sweetener, and mulling spice. When the cream starts to bubble around the edges, remove the pan from the heat and let sit 15 minutes. Strain cream through a fine strainer to remove mulling spice and refrigerate cream. Mix with coffee as desired and you can use it for anything you would use creamer for. Enjoy!
Mulling Spice Infused Whipped Cream
Makes 8-12 servings, or more
2 containers of So Delicious Orignal Culinary Coconut Milk, or full fat canned coconut milk* (*haven’t made it using canned coconut milk as I prefer the boxed coconut milk, there isn’t any liquid to separate and I have had great results with it)
3-4 TBSP mulling spice
1 packet stevia in the raw, or sweetener of choice (you don’t need much)
1 TBSP powdered sugar, optional
If using canned coconut milk place in the refrigerator overnight. In a saucepan, set to medium, mix together 1 can/box of coconut milk (minus liquid if using canned), stevia/sweetener of choice, and mulling spice. When the cream starts to bubble around the edges, remove the pan from the heat and let sit 15 minutes. Strain cream through a fine strainer to remove mulling spice and refrigerate cream overnight. Chill the other box or can of coconut milk in the refrigerator overnight. Chill beaters and bowl. There are two ways I have made it and both came out about the same. You can mix the box/can of coconut milk (minus the liquid if using a can) with the chilled mulling spice infused cream and whip into cream, using optional powdered sugar if desired. The other way is to whip the box/ can of coconut milk (minus the liquid if using a can) with optional powdered sugar and fold in the chilled mulling spice infused cream. Serve right away as coconut milk whipped cream doesn’t hold up long. I chill in the freezer briefly if needed to keep it a little longer. Mix with coffee as desired and you can use it for anything you would use creamer for. Enjoy!