Ingredients

The following ingredients have 6 Servings
  • 2/3 cup heavy whipping cream (*see notes for dairy free version)
  • 2/3 cup water (or unsweetened almond milk (we generally use water))
  • 2 egg yolks
  • 4-6 tablespoons Swerve (or xylitol, to taste**)
  • 2 teaspoons vanilla extract

Instruction

  • See recipe video for guidance! 📽
  • Add heavy cream and water to a medium saucepan and bring just to a boil, stirring every so often. Remove from heat and allow to cool slightly while you whisk the eggs.
  • Add egg yolks and sweetener to a large bowl, and using a whisk or an electric mixer (easier), beat them until light and fluffy. Gradually temper the hot 'milk' into the egg and sugar mixture. Tempering means adding the hot milks little by little to your egg mixture, while whisking constantly so your eggs don't curdle.
  • Return everything to the saucepan, and simmer over low heat for roughly 8-10 minutes, or until your mixture just begins to simmer. Remove from heat and transfer to a medium mixing bowl (or mason jar). Stir in vanilla or extract of choice. Cover and transfer to the refrigerator to chill overnight.
  • Your bulletproof coffee creamer will continue to thicken while chilling. So give it a good stir right before serving, and if need be add in a touch more water to thin it slightly.
  • Keep in the fridge for 5 days, or freeze in an ice cube tray for about a month.