Who needs Coffeemate? Seriously! This stuff is REALLY good, a cinch to make, and can be different every time you make it. Thanks to Sheila M. for sending this idea my way! I love it when you readers send me fun things that you've figured out how to make, too! And I know all the rest of you will appreciate this, as well! Enjoy!
Flavored Coffee Creamer
Base recipe:
1 14oz can sweetened condensed milk (I usually make my own-omit the butter)
1 1/2 cups milk
Choose a flavor to add to the base recipe. Whisk together in a bowl or shake vigorously in a jar. Will keep refrigerated about 2 weeks.
Flavor Add-ins:
French Vanilla -- 1 Tbs vanilla
Chocolate -- 3 Tbs cocoa + 1 Tbs vanilla
Chocolate Mint -- 3 Tbs cocoa + 1 1/2 tsp vanilla + 1 tsp mint extract
Creme Brûlée -- 3 Tbs brown sugar + 2 Tbs vanilla (Thanks, Laura!)
Creme Brûlée II-- When making your own sweetened condensed milk, substitute brown sugar for the regular white sugar. Follow recipes as is, plus 1-2 Tbs of vanilla.
Amaretto -- 1 tsp almond extract + 1/2 tsp cinnamon
Cinnamon Cream -- 1 Tbs vanilla + 1 tsp cinnamon
Holiday Spice -- 1 tsp vanilla + 3/4 tsp cinnamon + 1/4 tsp allspice + 1/4 tsp cloves
Caramel -- Use this process to turn your sweetened condensed milk into caramel, then add 1 1/2 cups milk. I had to use the blender to get it smooth.
Notes: I have tried all of these. My favorites are the amaretto, caramel, and holiday spice. With all the cocoa in the chocolate ones, I feel it cuts the sweetness. I might would cut back 1/4 cup milk in the future. You can always add extra milk if you feel they are too sweet. The Cream Brûlée II is a little better in my opinion. If you want variety like I do, mix up the base recipe and split evenly into 2 jars or containers. Then add just a half recipe worth of the flavor ingredients! Two for One!
Tell us other flavors you come up with in YOUR kitchen!!
Flavored Coffee Creamer
Base recipe:
1 14oz can sweetened condensed milk (I usually make my own-omit the butter)
1 1/2 cups milk
Choose a flavor to add to the base recipe. Whisk together in a bowl or shake vigorously in a jar. Will keep refrigerated about 2 weeks.
Flavor Add-ins:
French Vanilla -- 1 Tbs vanilla
Chocolate -- 3 Tbs cocoa + 1 Tbs vanilla
Chocolate Mint -- 3 Tbs cocoa + 1 1/2 tsp vanilla + 1 tsp mint extract
Creme Brûlée -- 3 Tbs brown sugar + 2 Tbs vanilla (Thanks, Laura!)
Creme Brûlée II-- When making your own sweetened condensed milk, substitute brown sugar for the regular white sugar. Follow recipes as is, plus 1-2 Tbs of vanilla.
Amaretto -- 1 tsp almond extract + 1/2 tsp cinnamon
Cinnamon Cream -- 1 Tbs vanilla + 1 tsp cinnamon
Holiday Spice -- 1 tsp vanilla + 3/4 tsp cinnamon + 1/4 tsp allspice + 1/4 tsp cloves
Caramel -- Use this process to turn your sweetened condensed milk into caramel, then add 1 1/2 cups milk. I had to use the blender to get it smooth.
Notes: I have tried all of these. My favorites are the amaretto, caramel, and holiday spice. With all the cocoa in the chocolate ones, I feel it cuts the sweetness. I might would cut back 1/4 cup milk in the future. You can always add extra milk if you feel they are too sweet. The Cream Brûlée II is a little better in my opinion. If you want variety like I do, mix up the base recipe and split evenly into 2 jars or containers. Then add just a half recipe worth of the flavor ingredients! Two for One!
Tell us other flavors you come up with in YOUR kitchen!!
Hi
ReplyDeleteFirst I have to tell you how much I have enjoyed reading your blog! I live in Beijing, a part of the city without all the western stores, and I love all your recipes that are so China friendly. Your blog is the blog I wish I had written. I have shared your blog with a lot of my friends here too.
A couple years ago I found a Chai concentrate that also uses the sweetened condensed milk. Here is the recipe:
1 14oz. can sweetened condensed milk
1 tsp granulated sugar
1 tsp cardamon
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg.
Mix all together and use about 2 heaping tsp per cup of black tea (or coffee). Store in the refrigerator. Enjoy
Thanks again, keep up the good work.
Thanks, Denise! This Chai creamer looks like it would be great in tea or coffee! I'll give it a try for sure. I'm working on a Chai Tea concentrate for making Chai Lattes that I'll post sometime in the next few weeks as well! It still needs a bit of tweaking first!
ReplyDeleteok so my husband can't find the spiced pumpkin coffee creamer in the stores. What flavors do I need to put in to make that?
ReplyDeleteI found one online that suggested something along the lines of 3 Tbs pumpkin puree, 1 Tbs pumpkin spice, and 1 tsp vanilla. Look at my post about the pumpkin spice syrup and you could probably get some ideas from that. Let us know if you come up with a good mix. I haven't tried this flavor in the creamer yet!
ReplyDeletei made my own pumpkin creamer with a recipe i found online-- it was 1 cup cream (i used the heavy whipping cream we have here), 1 cup milk, 3tbs pumpkin (i used my own squash puree), 1 t pumpkin pie spice, 4 tbs maple syrup....whisk it all together over low heat and then remove once it starts to steam. then add 1 t vanilla. strain and store in fridge. it was really good! if you can't find maple syrup where you are, you can substitute a light honey for that. i want to try your chocolate mint creamer next, sara beth! have you ever tried making a mint simple syrup? i might try that one day too. thanks again for a great blog.
ReplyDeleteI actually tried a mint simple syrup the other day! Sugar, water and mint extract. I'll post it soon with ideas for a peppermint mocha--just need to get my proportions right! Mmmm....this pumpkin creamer sounds good! I'll make sure Kelley gets back to see it.
ReplyDeleteI've been thinking about trying to do an "almond joy" creamer, using coconut milk instead of the reg milk and adding a few tbl of cocoa powder. haven't done it yet, will write back the results...
ReplyDeleteMmm! That sounds good, Lindsey--let us know! I was just in Thailand and noticed coconut extract there--wonder if you could use a little of that, a little almond extract and the cocoa as an alternative if the coconut milk doesn't work.
ReplyDeleteI made it tonight, but didn't use coconut milk (thought it might be too rich/lots of fat). But I did find some toasted coconut "flavoring" at my local import store. It's SUPER good. Here's what I added:
ReplyDelete1 1/2 tsp coconut flavoring/extract
2 tbl cocoa
~2 tbl additional milk (was too sweet)
How long is this good for in the refrigerator?
ReplyDeleteI wouldn't leave it beyond the expiration on the milk--if using UHT shelf milk, I'd probably try to consume within 2 weeks.
ReplyDeleteDo you think if you cooked the sweetened condensed milk & milk together then added the spice that it would blend better not clump up? Just maybe a small simmer?
ReplyDeleteMaybe, Brandy. You could try putting the spices in a tea filter and simmering them in the milk for a bit then mix the infused milk with the sweetened cond milk. Then you'd have the flavor without the spices in your creamer.....
ReplyDelete