Introduction: Coffee Creamer Recipe
Standard liquid coffee creamers have loads of unsavory ingredients - things like partially hydrogenated oils, corn syrups, gums and artificial colors and preservatives - just to name a few. I'm not a big fan of them, but my boyfriend uses creamer every time he drinks coffee. He's gotten into the habit of using ONLY creamer instead of milk and sugar, or a small amount of creamer and some sugar.
In an attempt to get him consuming less of the scary stuff, I decided to have a go at making my own coffee creamer. This recipe is nice because you can really customize it like crazy to suit your tastes. He wasn't 100% sold (thought it could be sweeter!) but I thought it was very nice. The condensed milk gives it an almost caramel flavor, and it's creamy and sweet without being overwhelming. :)
I think I'll keep playing around with it, but I thought I'd post the most basic version in the hopes that it'll inspire you to try it and create your own flavors.
Looking for a non-dairy version? Check out Paige's coconut coffee creamer!
Step 1: Ingredients
- 14 oz can sweetened condensed milk
- 1 3/4 cup whole milk, cream or half & half
- 2-3 teaspoons vanilla extract or flavor of choice
You'll also need a jar or bottle to make and store it in, I'm using a quart size mason jar.
Keep in mind that you can use nut and seed milks in place of these, but it will be much thinner.
It's best to use flavored syrups (Torani is a popular brand) and extracts in this creamer. Anything solid you add will continually settle to the bottom of the jar you keep it in (lots of shaking!) and will also rise to the top of your coffee meaning you'll end up with a mouth full of spices.
Step 2: Combining
Open the condensed milk and pour it into the jar. Then add the milk and the extract or syrup you chose.
Step 3: Mix and Store!
Pop the lid on the jar and shake until it's all well combined. Once it's nice and mixed, date the jar with your fresh milk product's expiration date and store it in the fridge.