- 2 1/2 Cups Cream
- 4 Tablespoons Raw Honey
- 1/2 Teaspoon Grass fed Gelatin
- 2 Vanilla Beans Seeds Scraped
- 4 Teaspoons Coconut oil
In a small pot over low heat, add the cream along with the vanilla beans and scraped seeds.Allow the vanilla to steep in the warm cream for about 30 minutes, stirring occasionally. Do not let the cream boil.Add the gelatin and whisk continuously for about 5 minutes until dissolved.Remove the vanilla beans from the mixture.Stir in the honey and coconut oil, mixing until the coconut oil is completely melted.Allow the mixture to cool slightly.Pour the creamer into a blender and blend for about 30 seconds to emulsify the oil and cream.Transfer to a glass jar and refrigerate.