Cafe Cubano Latte Homemade Liquid Coffee Creamer Food

CAFE LATTE

Steps:

• Heat milk in a saucepan set over medium-low heat. Whisk briskly with a wire whisk to create foam. Brew espresso and pour into 4 cups. Pour in milk, holding back the foam with a spoon. Spoon foam over the top.

ICED CAFE CUBANO

Steps:

• Pour 1 tablespoon of the brewed espresso into a large measuring cup or bowl. Whisk in the sugar until the sugar is dissolved and the espresso resembles a paste. Top with the remaining espresso. Fill 2 glasses with ice and divide the espresso between the glasses. Add the milk and more ice to a quart jar and shake until the milk is very cold and frothy. Top each glass of espresso with half of the milk. Stir and serve immediately.

COFFEE-MATE STYLE HOMEMADE LIQUID COFFEE CREAMER

Steps:

• Pour into a large jar and shake until combined. Add any of the following flavor combinations to the base mix.
• 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).
• Toasted Almond - 2 teaspoons almond extract.
• Coconut - 2 teaspoons coconut extract.
• Hazelnut - 2 teaspoons hazelnut 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 (Nescafe), 1-2 teaspoons vanilla extract, 1 teaspoon almond extract.
• Samoa (like the Girl Scout Cookies) - 2 teaspoons coconut extract, 2 tablespoons chocolate syrup, 2 tablespoons caramel ice cream topping (you can also sub coconut milk or cream of coconut for the regular milk in the base mixture if you don't have coconut extract).
• 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 (see Samoa), 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.
• 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.

YOUR OWN LIQUID COFFEE CREAMER - HOMEMADE, COPYCAT, SUBSTITUTE

Steps:

• This comes from the side panel of a Walmart brand coffee whitener (check it out).
• Mix one part hot water with one part powdered non-dairy creaner, stir thoroughly. Add your choice of flavor extract (be creative). Add one part cold water. Store in refrigerator.
• Think about it. Mocha, Vanilla, Almond, Splenda, Stevia. Your choice, low-cal, controlled flavor possibilities.
• Make it your own.

CAFE CUBANO LATTE (HOMEMADE LIQUID COFFEE CREAMER)

Steps:

• Thoroughly combine two cans of milk, use water to rinse out the cans and add vanilla extract. Serve with your preferred brew. Refrigerate if you drink a lot of coffee in your house or if you have company. Or freeze in ice cube containers for individual use.

CAPPUCCINO & LIQUID COFFEE CREAMER

Steps:

• Combine all ingredients and mix well.
• Store in refrigerator.

LIQUID COFFEE CREAMER

Steps:

• Measure all ingredients into 32 oz container (with a cover), seal container and shake vigorously. (Store in fridge up to 2 weeks).
• Flavor ideas: Chocolate Almond use: 1-Tbsp cocoa, 1-tsp almond extract. Vanilla: use 2-tsp vanilla extract. Cappuccino: use 1-tsp almond extract, 1/2 tsp orange extract. Strudel: use 1 T. cinnamon, 1 tsp vanilla extract, 1 ts almond extract. Chocolate Raspberry: use 2 tsp cocoa powder, 2 T. raspberry syrup.