Homemade Sweet Cream Coffee Creamer Food

HOMEMADE VANILLA SWEET CREAM COFFEE CREAMER

Steps:

• Place heavy cream in a pan, and heat over medium heat until bubbling. Add sugar, and cook for 2 minutes, stirring constantly.
• Stir in vanilla extract, and remove from heat.
• Mix in whole milk, and place in a jar in the fridge. Shake before use.
• *If using a vanilla bean, place it in the pot with the cream and let simmer during that stage for maximum flavor. Leave in creamer to continue to infuse liquid even in the fridge.

HOMEMADE SWEET CREAM COFFEE CREAMER

Steps:

• Combine the sugar, creamer, and milk in a saucepan.
• Bring to a simmer on the stove over medium-low heat, whisking constantly until it begins to steam slightly. Don't bring it to a boil, because your creamer will curdle.
• Remove from heat and stir in vanilla extract. Allow the creamer to cool, then store in the refrigerator. Feel free to adjust the amounts for stronger or sweeter flavors.

ITALIAN SWEET CREAM COFFEE CREAMER

Steps:

• Combine the milk and sweetened condensed milk in a medium saucepan.
• Bring the mixture to a simmer over medium heat, stirring regularly. Once the milk starts to steam, turn off the heat.
• Stir in the vanilla and almond extracts. Let the creamer cool completely.
• Store your Italian sweet cream coffee creamer in an airtight container for up to 2 weeks, depending on the expiration date of your milk. Enjoy!

HOMEMADE COFFEE CREAMER

Steps:

• Combine sweetened condensed milk, skim milk, and vanilla extract in an airtight container and shake well to blend. Label the container with the expiration date of the milk used.

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.