Ingredients
- CREAMER RECIPES USING BASE RECIPE #1:
- 1 (14-ounce) can sweetened condensed milk
- 1 3/4 cup whole milk
Preparation
Step 1
Pour ingredients into a one-quart canning jar. Apply the lid. Shake well until ingredients are fully combined. From here you simply add whatever flavorings (below) to create your favorite sweet, flavored coffee creamer. Each recipe the follows assumes you are adding the stated ingredients to one full recipe of Creamer Base #1.
Start with the flavoring amounts below, then you may want to adjust to match your taste. If you want a sweeter creamer, add sugar, blue agave or other sweetener of choice. Want it creamier? Substitute half and half or even heavy cream for the whole milk in Creamer Base #1. Just realize this will increase the fat content substantially.
Note: If a recipe calls for a dry ingredient, such as cocoa powder, a spice cinnamon or a thick ingredient like honey, heat a small amount of the base along with these items in a small sauce pan to dissolve those ingreidents so they will be absorbed into the base. Pour the finished creamer through a fine sieve to remove any tiny solids or bits of spice that main remain. Now you won’t have them floating in your coffee.
French Vanilla:
2 teaspoons (more or less to taste) pure vanilla extract
2 teaspoons vanilla bean paste
Mocha:
2 Â to 3 tablespoons chocolate syrup, to taste
1 teaspoon pure vanilla extract
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:
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 pure 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 pure vanilla extract
Almond Joy:
1 to 2 teaspoons coconut extract
1 teaspoon almond extract
2 tablespoons chocolate syrup
Sweet Cream:
Use 1 3/4 cups heavy cream in place of the whole 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 to 2 teaspoons orange extrac
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 to 3 tablespoons caramel ice cream topping
1/2 teaspoon salt, or to taste
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
CREAMER RECIPES USING BASE RECIPE #2
Creamer Base Recipe #2:
This base is unsweetened which gives you a lot of control for how sweet you wish your homemade creamer to be—and the type of sweetener you prefer. Choices include sugar, stevia, blue agave and even maple syrup, for starters
1 cup heavy whipping cream
1 cup whole milk
Directions:
Whisk together until fully combined or pour into a Mason jar, apply lid tightly then shake to combine. Store in the refrigerator. From here you simply add whatever flavorings (below) to create your favorite sweet, flavored coffee creamer. Double even triple this recipe as you desire.
Curiously, this may appear to be a complicated way to make half and half, and you’re partially correct. However, starting with heavy whipping cream makes a creamier, slightly thicker result, which I prefer and you may as well.
Note: If a recipe calls for a dry ingredient, such as cocoa powder, a spice like cinnamon or a thick ingredient like honey, pour all ingredients into a sauce pan and head over medium heat to dissolve those ingredients so they will be absorbed into the base. Pour the finished creamer through a fine sieve to remove any tiny solids or bits of spice that may remain. Now you won’t have them floating in your coffee.
Strudel:
2 cups Creamer Base #2
4 tablespoons maple syrup
1 1/2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 teaspoon almond extract
Chocolate Almond:
2 cups Creamer Base #2
2 tablespoons cocoa powder
4 tablespoons blue agave, sugar or maple syrup
1 teaspoon almond extract
Pumpkin Spice:
2 cups Creamer Base #2
3 tablespoons pureed pumpkin
1 teaspoon pumpkin spice
4 tablespoons maple syrup
1 teaspoon vanilla extract
Whisk together creamer base, pumpkin, pumpkin spice, and maple syrup in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the vanilla extract. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.
French Vanilla:
2 cups Creamer Base #2
4 tablespoons blue agave (or maple syrup)
1 vanilla bean
Whisk together creamer base and maple syrup in a medium saucepan over medium heat. Cut vanilla bean in half, and scrape out seeds. Add seeds and vanilla bean to milk mixture. Turn off heat, cover the pot and steep for 30 minutes. After mixture has steeped, strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.
Peppermint Mocha
2 cups Creamer Base #2
4 tablespoons sugar, blue agave or maple syrup, to taste
3 tablespoons cocoa powder
1 teaspoon peppermint extract