This past weekend I made a caramel apple cheesecake with a blondie bottom crust.

  
 I had some leftover homemade caramel from the recipe. I don’t like things to go to waste & decided I wanted to make one of my husbands favorite flavors of coffee creamer with the leftovers. 

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)

1/3 cup homemade caramel sauce

1 tb pure vanilla extract 

1 tsp finely ground espresso powder

Pinch kosher salt
Directions:

1. In a 2 qt sauce pan place all the ingredients except for the vanilla and turn the temperature to medium to medium high heat. Whisk the liquid mixture  every 30-60 seconds.

2. Once the mixture ever so slightly starts to boil remove from heat and place in large mason jar and add vanilla and gently shake. Cover and let cool in refrigerator. 

3. Shake well befor each use.