This recipe makes 24 ounces of coffee creamer.

Ingredients:
1/2 cup skim milk
1 cup fat free half and half
1 can sweetened condensed fat free (14 oz)
2 oz of your favorite chocolate (I used the one we recently made on our trip to Hawaii)
1 tb pure vanilla extract
1 tsp finely ground espresso powder

Directions:

Place all the ingredients (except for the vanilla extract) in a 2 quart sauce pan on medium heat for 5-10 minutes, do not allow this to come to a boil, simmer is optimal.  Stir the mixture often with a whisk.  Remove from heat, allow the liquid to cool slightly and whisk in vanilla extract.  Set aside, it is also essential to allow the liquid to cool prior to pouring the creamer into a glass container. I recommend using a funnel for this step. Keep the vessel sealed in refrigerator. Make sure to shake the creamer well prior to each use. Since this coffee creamer is homemade and no preservatives it does tend to separate.