Mother’s Day Brunch

A silky strawberry-and-cream coffee creamer with soft vanilla, delicate almond pastry notes, and a smooth buttery finish. Bright enough to complement floral light roasts while still feeling rich, cozy, and brunch-worthy — like strawberry pastries and fresh flowers next to a perfect cup of coffee.

Ingredients:
2 cups heavy cream
1 cup white sugar
2 tablespoons strawberry syrup or strawberry preserves OR 1/2 to 3/4 teaspoon strawberry extract
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon butter extract
Pinch of salt

Optional Pastry Note:
1/4 teaspoon cake batter extract OR 1/8 teaspoon cinnamon

Instructions:
Heat the base — Warm the heavy cream in a saucepan over low heat and stir in the white sugar until dissolved.

Add strawberry — If using strawberry syrup or preserves, whisk it in until smooth and fully blended.

Remove from heat — Take the pan off the heat and let cool for about 10 minutes.

Add flavor — Stir in the vanilla extract, almond extract, butter extract, salt, and strawberry extract if using extract instead of syrup.

Whisk smooth — Whisk until silky and fully combined.

Cool & bottle — Pour into a glass bottle or jar and refrigerate before using.

Tips:
Do not boil the cream.
Strawberry extract gives a brighter strawberries-and-cream flavor.
Strawberry syrup or preserves creates a softer brunch-style berry flavor.
For the best balance, combine 1 tablespoon strawberry syrup with 1/4 teaspoon strawberry extract.
Shake before serving if needed.

Creamsmiths Notes:
This creamer was designed specifically for floral and berry-forward coffees. The strawberry and vanilla brighten the cup without overpowering it, while the almond and butter extracts create a subtle pastry-like finish that makes the whole thing feel like a Mother’s Day brunch spread in coffee form. Rich, elegant, and just sweet enough to feel special without crossing into milkshake territory.

Coffee pairing:
Light roast coffees with floral, honey, citrus, or berry notes work especially well here — particularly Ethiopian coffees or other tea-like light roasts.