Homemade Coffee Creamer

Have you ever looked at the ingredients in coffee creamer? It doesn't matter if it's powdered or liquid, that stuff is toxic. My husband was having horrible heartburn, ALL THE TIME, so it was process of elimination time. The 2 changes we made that resulted in him only getting heartburn a couple of times a month: 

  1. switched his coffee, he loves Grindstone blend by Moose Run Coffee for the flavor, I love it for being Organic
  2. changed is coffee creamer to homemade, if I don't have time to make it, then he just uses milk now.

FRENCH VANILLA COFFEE CREAMER

Ingredients:

1 can (14oz) Sweetened Condensed Milk                                                                                 1 1/2 cups milk                                                                                                                  Vanilla extract (2 tsp single fold, 1 tsp double fold)

Instructions:

Combine all ingredients in a bowl, whisk gently for a minute, transfer to a quart mason jar. Store in refrigerator.

(This one is first since it is my husbands favorite. It lasts him 1-2 weeks.)

 

CREME BRULEE COFFEE CREAMER

Ingredients:

1 can (12oz) Evaporated Milk                                                                                                   1 1/2 cups milk                                                                                                                           1/2 cup light brown sugar                                                                                                  Vanilla extract (2 tsp single fold, 1 tsp double fold)

Instructions:

Heat evaporated milk and brown sugar in a small sauce pan over medium/low heat. Whisk continuously until sugar is dissolved. Remove from heat and add milk and vanilla, whisk gently for a minute, transfer to a quart mason jar. Store in refrigerator. Shake before each use.

(This one is first since it is my favorite but I don't drink coffee every day, so  I freeze in cubes and It lasts me about 4-6 weeks.)

NOTES:

  1. The expiration date is determined by the date on your milk. It expires when your milk does, so use the freshest milk possible.
  2. Need fat free? Just use fat free or skim options in place of regular.
  3. If you don't have sweetened condensed milk, you can make your own:

 From Evaporated Milk:

  • 1 can (12 ounces) evaporated milk
  • 1 1/2 cups brown sugar
  • 1/2 teaspoon vanilla extract, optional

Instructions

  1. In a medium saucepan over medium heat, combine the evaporated milk and brown sugar. Bring to a boil, stirring constantly.
  2. If desired, whisk in your vanilla.
  3. Remove from the heat and let stand until cooled.
  4. Cover and refrigerate or use it in a recipe.

Using Milk 

This is a longer process (at least 2 hours) because the milk has to reduce while cooking over very low heat.

Ingredients

  • 1 1/2 cups whole milk
  • 1/2 cup brown sugar
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a medium saucepan over medium heat, combine the milk and sugar. Bring the to a simmer, stirring constantly.
  2. Reduce the heat to low and continue cooking, stirring frequently, until reduced by about half.
  3. Whisk in the butter and vanilla extract.
  4. Cover and refrigerate.

With Dry Milk

Ingredients

  • 1/2 cup boiling water
  • 1 cup nonfat dry milk
  • 2/3 cup brown sugar
  • 3 tablespoons melted butter
  • Few drops of vanilla extract

Instructions

  1. Pour the boiling water into a blender. Add in the nonfat dry milk., brown sugar,  melted butter, and vanilla.
  2. Place the lid on the blender and blend on high speed for 30 seconds or until smooth.
  3. Pour the milk into a jar or container.
  4. Use in a recipe immediately or store it in a covered container in the refrigerator.
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