Vegan Vanilla/Maple Creamer (perfect for a chai tea latte or in your morning coffee)

Ingredients:

16 oz. vegan milk of your choice (I love oat or cashew)

2 T coconut butter *

2 T maple syrup

1 T pure vanilla extract

2 T organic coconut MCT oil

Add all ingredients to your blender and mix for about 1 minute. Strain mixture through a cheese cloth or fine tea strainer (to make sure all coconut bits are strained out). Store in refrigerator for up to 2 weeks to add to your morning tea or coffee. I like to whip up a little in my milk frother so it gets nice and creamy and frothy prior to adding to my morning chai tea. Enjoy!

*I make my own coconut butter by adding 1 cup of shredded unsweetened coconut flakes with 1/2 tsp pure vanilla extract to a food processor and mix until a creamy butter forms (takes about 8-10 minutes). Be sure to scrape down the sides several times during mixing. Store at rooms temp. for up to 2 weeks.