As I stroll into the kitchen, I hear the coffee pot doing what it does best. After a restful nights sleep and a long, hot & relaxing shower, I am now ready to enjoy the cool morning air as I sip a delicious cup of coffee...HA!
...Let's be honest...
As I stroll sluggishly drag myself into the kitchen, [TO MY RELIEF] I hear the coffee pot doing what it does best. After a restful half nights sleep and a long, hot & relaxing quick, lukewarm shower, I am now ready to enjoy the cool morning air do my hair, pick up the house and prepare for our entire day as I sip chug a delicious cup of coffee.
I love coffee. And I occasionally do get to just sit and relax while I drink it (today I enjoyed The Price is Right while drinking my cup of joe!) Lately I have been making iced coffe and it is wonderful! Today I decided to make my own coffee creamer! It was great! I made simple vanilla, but plan to try a new flavor as soon as it is gone!
Here is the recipe:
BASE:
-14oz sweetened condensed
milk
- 1 3/4 cup milk or cream
(whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever
your preference, however the more fat, the more creaminess)
Mix the ingredients
together well. I added them to an old (washed) creamer container. [using a super cool funnel that your inventive husband makes for you!]
FLAVORS:
French Vanilla Creamer
2 teaspoons vanilla extract
OR vanilla coffee syrup
Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean
paste
Chocolate
2-3 tablespoons chocolate
syrup
(1 tsp vanilla extract,
optional)
Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract
Strudel
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract
Vanilla Caramel
2 tablespoons caramel ice
cream topping
2 teaspoons vanilla extract
Chocolate Raspberry
2 teaspoons cocoa powder
2 tablespoons raspberry
syrup
Irish Cream
2 tablespoons chocolate
syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla
extract
1 teaspoon almond extract
Coconut
2 teaspoons coconut extract
Samoa (like the Girl Scout
Cookies)
2 teaspoons coconut extract
(or sub coconut milk or cream of coconut, heated & strained, for the
milk/cream)
2 tablespoons chocolate
syrup
2 tablespoons caramel ice
cream topping
Peppermint Patty
2 tablespoons chocolate
syrup
1 teaspoon peppermint
extract
Cinnamon Vanilla
2 teaspoons cinnamon
2 teaspoons vanilla extract
Pumpkin Spice
3 tablespoons pureed
pumpkin
1 teaspoon pumpkin pie
spice
4 tablespoons maple syrup
1 teaspoon vanilla extract
Honey Vanilla
1/4 cup honey
2 teaspoons vanilla extract
Almond Joy
1-2 teaspoons coconut
extract (or sub coconut milk or cream of coconut if you heat it first,
strained, in place of the milk & extract)
1 teaspoon almond extract
2 tablespoons chocolate
syrup
Sweet Cream
Use 1 3/4 cups of heavy
cream instead of the milk in the base recipe
2 teaspoons vanilla extract
OR the inside of a vanilla bean, scraped
1 teaspoon almond extract
Chocolate Orange
2 tablespoons chocolate
syrup
1-2 teaspoons orange
extract
Hazelnut
2 teaspoons hazelnut
extract
Chocolate Hazelnut
2 tablespoons chocolate
syrup
2 teaspoons hazelnut
extract
Cinnamon Cake
2 teaspoons cinnamon
2 teaspoons vanilla extract
Salted Caramel
2-3 tablespoons caramel ice
cream topping
1/2 teaspoon salt
Eggnog
replace milk in base recipe
with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg
Toasted Almond
2 teaspoons almond extract
Directions & Tips:
In all these recipes,
anything that has a dry or thick ingredient (like cinnamon, honey, etc..)
should be heated up with a small amount of your milk/cream from the base recipe
so it can dissolve properly. You don’t want grainy creamer! Then, add the rest
of the milk/cream along with the sweetened condensed milk.
Stick a piece of tape on the container with the expiration date from the milk you used. I use this as a
guideline as to when the creamer should be used by.
**I found the recipe on Facebook, but was unable to find who it belongs to. If you know, please let me know so I can give them credit! :)
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