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I feel a little bad for you readers on the weeks you get stuck with me instead of Jill for this column. It seems like I’m fated to have little mini disasters when I decide to get clever with homemade beauty, technology and food projects, but lucky for you, I managed to pull this one out of the fire.
For my take on a pin I found for homemade flavored coffee creamer I decided to take the ditch-the-original-recipe-and-go-rogue approach.
The original pin calls for a can of full-fat coconut milk (size, who knows? but the photo shows a 13.6 ounce can), 1 tablespoon of peppermint extract and six drops of liquid stevia.
It seemed like an appropriate project for me because I love flavored creamers — cream and sugar all in one! — and I’ve always been confused about why they’re labeled “non-dairy” on the packaging. Also, what are sodium caseinate, dipotassium phosphate, mono and diglycerides, sodium stearoyl lactylate, polysorbate 60, and carrageenan? Let’s get rid of these things, shall we?
The plan was going fine until I waltzed into the baking aisle at the Lexington Co-op, the closest grocery store to my house that carries liquid stevia. I heard the proverbial record screeching when I saw the $21.99 price tag under the bottle.
“Surely that’s wrong,” I thought.
Nope. It was right and suddenly I was without my homemade coffee creamer project. I’m all about going natural, but that price tag was pushing my limits.
But wait. Wasn’t the fact that bottled creamer isn’t actually dairy part of what bugged me in the first place? Alright, it’s time to overhaul this entire recipe. So back went the handful of mini cans of coconut milk I found and I grabbed a pint of heavy cream.