5 Ingredients or Fewer

Frazier Fir Coffee Creamer

January  4, 2014
3 Ratings
  • Makes 1 Cup of Creamer
Author Notes

I sum this recipe up as "pine forest in a mug". This wintry creamer is packed with the fresh and bright flavors of fragrant Frazier Fir and has the subtle sweetness of coconut sugar. The best part -- if you haven't tossed your Christmas tree yet, snag a few branches, rinse them off and get to work on this recipe! (Or just go foraging in the nearest wooded area.) It's so easy! —Tiffany

What You'll Need
  • 1 cup half & half or heavy cream
  • 1/4 cup coconut sugar (or regular sugar)
  • 1 small handful of Frazier Fir pine needles
  1. In a small pot, combine half & half, coconut sugar and pine needles.
  2. Slowly bring to a simmer and then reduce heat, stirring occasionally for 2 minutes until the sugar has dissolved.
  3. Remove from the heat, cover and let steep for 1 hour.
  4. Strain into a jar or other container to remove the needles.
  5. Add 1-2 tbsp. to your coffee or tea right away, or refrigerate in an airtight container. This creamer will last about 2 weeks if properly stored.

See what other Food52ers are saying.

I love food -- from gathering ingredients to formulating recipes, hovering over the stove, setting the table and photographing the journey. I blog all about my foodie antics with my good friend Sarah on offbeat + inspired. I hope you enjoy what I share here on FOOD52, and I look forward to gathering new inspirations from this great community!

1 Review

Michael August 4, 2014
Worked well with Ponderosa Pine needles I snagged here in Colorado! I'm not sure whether to dial down the amount of pine for next time or ramp it up. It's very aromatic as creamer but doesn't come across in coffee. Perhaps fir would fix that though.