Here’s a couple of my coffee creamer recipes!
One of the things I needed to really CUT BACK on was flavored coffee creamer. In my house we go through quite a bit of it… usually we get Coffee-mate or Darigold flavored half-n-half (which is local and natural, so obviously preferred). However, the stuff is Expensive with a capital E!
So I played around a bit and found a couple pretty decent recipes. I’d bought some half & half intending to do this, but the first try turned out not too shabby. This is actually the only one I’ve made, but the others down below I do INTEND to make sometime 🙂
Take 1/2 cup of the half & half and heat it on low heat in a small saucepan. Add the sugar, turn off the heat and stir until dissolved. Add remainder of half & half and vanilla. Store in the fridge 🙂
Easy peasy! You do end up using more of this stuff than of Coffee Mate for instance, but I think next time I try I’ll add in some powdered milk substitute and maybe a bit more sugar & vanilla and make it more concentrated.
UPDATE 6/18/11 – We’ve evolved with how we do this a bit, so I thought I’d post my modified recipe. I am now buying half ‘n half by the half gallon, and I flavor the whole thing at one time. I also add a little more sugar so we end up using a little less creamer.
Big Batch Vanilla Creamer
- 1/2 gallon cream
- 1 1/2 cups sugar
- 1/4 cup vanilla extract
Remove about 2 cups of cream from the gallon (doesn’t have to be exact) and heat it gently with the sugar until the sugar is dissolved. I do it in the microwave half of the time. Once the sugar is dissolved, add the vanilla extract. Mix well, and then add the mixture back into the half gallon container. You will have a little left over, so the best way to mix it all together is to pour the cream back and forth between containers until it’s all mixed. I just keep the leftover creamer in a small container, it’s about 2 or 3 cups of coffee worth. Cream has a very long shelf life so it’s just easiest to make a bunch at once.
PS – if you use a different flavor, don’t add 1/4 cup of it. Vanilla is a very mild flavor so I find we use more of it, but when making other flavors like almond cream or banana cream I tend to still use mostly vanilla and then top it off with the other flavors.
PPS – Pouring out 1/4 cup of vanilla extract at a time is pretty painful so for this I have opted to use the fake stuff – I bought a big 24oz bottle of artificial vanilla at the local restaurant supply store and it works great.
Vanilla is what my hubby likes, but I like chocolate mint. I’ll try that one next. Here’s what I’m going to try:
Chocolate Mint Creamer
2 cups half & half
4 Tbs Sugar
3 Tbs Cocoa powder
1 tsp Vanilla extract
1 tsp Peppermint extract
With this one I’ll probably want to heat the cocoa powder with the cream for a bit before cooling it off and adding the extracts. This way it really infuses into the cream.
You could also make a chocolate cherry using the same proportions but subbing out cherry extract for the mint, or chocolate almond by subbing almond extract for the mint, etc.
Amaretto flavored half & half
2 cups half & half
4 Tbs sugar
1/2 Tbs Almond extract
1/2 Tbs Cherry extract
Anybody else got any other ideas for flavors or coffee creamer recipes to share?