1 cup unsweetened almond milk
1 cup unsweetened coconut milk, regular not light
Pour the almond milk and coconut milk into a pitcher and stir to combine well. Leave in fridge to chill and it keeps for a week.
Source of recipe: Made this recipe so when people stop by and drink coffee they can still have half n half cream in their coffee. I use it in some of my recipes to make foods/desserts more creamy. I usually use the canned coconut milk around the ethnic foods. I think the brand is called Simply Thai. Most of family and friends say it's actually better than what they use.