Instructions

1. In a small sauce pan, heat cream and milk just to a bare simmer over medium heat.
2. Turn heat to low and add maple syrup and cinnamon stick. Stir occasionally over low heat for 5 minutes until syrup is melted through.
3. Remove from heat and stir in vanilla and almond extracts. Let creamer sit at room temperature to cool completely. Remove cinnamon stick from creamer before transferring to a glass container with tight fitting lid. Store in fridge for up to a week.