 |
| I’ve had a few of you ask me about making a homemade coffee creamer. I was interested in that myself…..especially after I read the ingredients list on one of those bottles. Good night. Do you know what’s in there? No, wait. I’m not going to tell you. I tried a few recipes here and there, and none of them really tasted that great. Then I came across several variations at Deliciously Organic and I decided to give them a try – they worked! So, I’m going to share them with you now and you can hug me later. |
I went with the Cinnamon Strudel flavor…..because I have this thing for cinnamon. I like it in everything. You’ll need whole milk, heavy cream, maple syrup, ground cinnamon, vanilla, and almond extract. |
In a small saucepan, combine the milk, cream, syrup and cinnamon. Whisk well to combine. The cinnamon will NOT want to cooperate. Stomp your foot and give a little aggravated holler and then it’ll work. |
You don’t want to boil your mixture. You simply want to warm it slowly over medium heat until it starts to steam. Getting milk products too hot can cause them to curdle. And that will just look weird. Or so I hear from OTHER PEOPLE. *Cough* When it starts to steam, remove it from the heat. |
Please don’t make faces at my extracts. I’m currently working on switching to the real stuff……but I need to rid myself of these first. When the mixture is off the heat, add the vanilla and almond. Stir. |
The instructions call for you to strain the mixture to get rid of any large pieces of spice. I found that it didn’t really make any difference. Next time I would skip this step unless I had a large spice (like whole allspice) in there and I needed to get it out. |
Let the mixture cool and then store it in the fridge. Here’s the kicker – there are no preservatives. 🙂 Oh happy day! But that also means, it won’t keep as long. So, you’ve got about a two week span of time to use this up. If you don’t use much, only make half a batch – or a quarter of a batch. |
| Verdict? It tasted pretty much just like what I get at the store – except I like knowing what’s in it. The almond flavor was WAY too strong for me…..and I like almond. Next time I’ll leave it out. Next time I’ll also use a cinnamon stick instead of the ground cinnamon and then strain it out before I’m done.Note – you’ll have to shake this mixture before you use it, so make sure you put it in a container that is conducive to shaking. Plus, it’s just fun to shake bottles. Admit it.I’ve put the links to all of the Deliciously Organic variations of coffee creamer below. She also suggest that you use it as a topping for oatmeal. I think I’ll stick with maple syrup. 🙂 |
| Cinnamon Strudel CreamerChocolate Almond CreamerPumpkin Spice CreamerFrench Vanilla CreamerPeppermint Mocha Creamer |
About Stacy
Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
Can I just tell you that I love your writing voice? I feel like your friend just reading your posts. Thanks for sharing and keep up the fabulous writing.
Thank you Nicole. 🙂
Oh I love all these creamers. I have been making a new one everytime we run out for the last few months. The peppermint mocha is so good I could just drink the creamer straight but I try to contain myself.
Thanks for this Homemade Coffee Creamer recipe Stacy!
You’re welcome! Enjoy. 🙂
Mmmm. Sounds so good. Especially the pumpkin spice.
Since I live in California – Maple Syrup isn’t a “local” item. I know that it is expensive, but I’m not sure what would be considered “too” expensive. I also realize that organic is most likely going to cost more. Anyway, just wondering what size bottle you purchase & how much it costs?? Thank you.
LOVE the creamer idea… I’ve been making my own, too. I’m going to give some of these recipes a try. 🙂
Dianne, I never pay more than $20/quart….but I am able to get it locally here sometimes. I know you can find it on Amazon for around $20/quart so I would try there if you can’t find it around your neck of the woods. 🙂 Here is the one I have on my list to order:
http://www.amazon.com/Coombs-Family-Farms-Organic-16-Ounce/dp/B001EQ532E/ref=sr_1_2?ie=UTF8&qid=1315244730&sr=8-2
Awesome, Stacy! I was JUST thinking (maybe 2 days ago?!) that I needed to put this on my list to learn to make homemade. For now, I’ve been using vanilla almond milk (which is super yummy!). There is SO MUCH BAD STUFF in conventional coffee creamers! I wish I could somehow politely suggest to my parents to try an alternative. They are big coffee drinkers.
Now…if I could only kick my coffee habit! I only drink one cup/day, but if I skip it, I can SO tell it! I must figure out something if we will ever have more kids because I don’t drink it while pregnant or the first 6 months breastfeeding!
Thanks again!! 🙂
We haven’t kicked our habit, but we are 100% decaf now. First we went to half-caff and then we eventually switched over to full decaf…..for the same reasons you listed. 🙂