Copycat French Vanilla Liquid Coffee Creamer Food

COPYCAT FRENCH VANILLA LIQUID COFFEE CREAMER

Steps:

• Combine all ingredients in a blender and blend well (or in a mason jar and stir up sweetened condensed milk as it will settle at the bottom, and then put lid on it and shake like crazy!). Store in the fridge. Will keep for approximately two weeks.
• Variations:
• a) Add 1 Tbsp cocoa and 1 tsp almond extract for a chocolate almond flavor.
• b) Add 1 tsp almond extract and 1/2 tsp orange extract for cappuccino.
• c) Add 1/2 tsp cinnamon and 1 tsp almond extract for amaretto.
• d) Add specialty flavor syrups (from specialty coffee shops and the like) as needed for additional flavors.
• Please note that so far I've only tried the vanilla - and it's wonderful!
• Enjoy!

LIQUID FLAVORED COFFEE CREAMER

Steps:

• Combine all ing. Stir until creamer and sugar are disolved. Store in fridg.

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.

SNICKERDOODLE COFFEE CREAMER

Steps:

• Place ingredients in a small bowl.
• Using a whisk, blend until evenly colored.
• Store in an airtight container.
• To use, put 1-2 tsp creamer in hot beverage of choice. I actually prefer more in my coffees.

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.