Category Archives: Coffee Creamer

Homemade Mocha Coffee Creamer


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.

Thin Mint Coffee Creamer

  

Girl Scout season is here! Girl Scouts are everywhere selling cookies for one of their badges and to also allow the troops to complete activities throughout the year. 

Every time I see Girl Scout Cookie stands it is so hard to pass them up. They always talk you into a box or two…Even my husband the last time he went to the grocery store they conned him into a box. 

I was a Girl Scout when I was growing up and I can remember going door to door to sell these fine treats. One year I even found the mystery house one road off from my house. 

This creamer you can make all year round so you can enjoy the flavor anytime you have a craving for a thin mint. 

Ingredients:

2 cups of fat free half and half

1/2 cup of  Crème de menthe syrup

3 TB of penzeys hot cocoa powder

Directions:

Place all the ingredients into a sauce pan. Place pan on medium-high heat. Whisk with wire whisk so all the for ingredients can marry. Allow the creamer to simmer for 5 minutes and remove from heat. Allow the liquid to cool slightly prior to pouring into 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. 

Salted Caramel Coffee Creamer

  

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. 

Homemade Fat Free Snickerdoodle Coffee Creamer

  

My husband loved the last coffee creamer I made from scratch, the pumpkin spice. We recently ran out of the liquid gold and I needed to either purchase another store prepared creamer or making a new. 

This recipe yields 2 cups

Ingredients:

2 cups of fat free half and half

1/2 cup dark brown sugar

2 tsp pure vanilla extract

1 tsp vanilla

1 tsp ground Vietnamese cinnamon 

Directions:

1. Place in a 2 at sauce pan the water, brown sugar, cinnamon, and vanilla. 

2. Bring to a low boil. Gradually add in the half and half. Allow mixture to come to a boil and remove from heat. Allow to cool and pour into a heat safe container. 

3. Store in the refrigerator and make sure to shake well before each use to evenly distribute the cinnamon (it tends to settle to the bottom).

4. Enjoy with your favorite cup of Joe!