Coffee Creamer and dozens of variations

French Vanilla Coffee Creamer







14oz sweetened condensed milk

14oz milk (whole, lowfat, or skim – doesn’t matter)

2 teaspoons vanilla extract OR Vanilla Coffee Syrup for a stronger flavor

a large mason jar, or other container of your choice

14oz sweetened condensed milk

14oz milk (whole, lowfat, or skim – doesn’t matter)

2 teaspoons vanilla extract OR Vanilla Coffee Syrup OR vanilla bean paste

a mason jar (quart is perfect)]







Pour all of the ingredients into your mason jar. Screw the lid on tightly, and shake vigorously for a few minutes until well combined.



*To Make it creamier, substitute the milk for heavy cream



**I use the milk/cream that I use expiration date as a guide to how long my homemade creamer is good for







‘base’ recipe.



14oz sweetened condensed milk

1 3/4 cup milk or cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)









Samoa (like the Girl Scout Cookies)



2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)

2 tablespoons chocolate syrup

2 tablespoons caramel ice cream topping



Peppermint Patty



2 tablespoons chocolate syrup

1 teaspoon peppermint extract



Cinnamon Vanilla



2 teaspoons cinnamon

2 teaspoons vanilla extract



Pumpkin Spice



3 tablespoons pureed pumpkin

1 teaspoon pumpkin pie spice

4 tablespoons maple syrup

1 teaspoon vanilla extract



Honey Vanilla



1/4 cup honey

2 teaspoons vanilla extract







Almond Joy



1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)

1 teaspoon almond extract

2 tablespoons chocolate syrup



Sweet Cream



Use 1 3/4 cups of heavy cream instead of the milk in the base recipe

2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped

1 teaspoon almond extract



Chocolate Orange



2 tablespoons chocolate syrup

1-2 teaspoons orange extract



Hazelnut



2 teaspoons hazelnut extract



Chocolate Hazelnut



2 tablespoons chocolate syrup

2 teaspoons hazelnut extract



Cinnamon Cake



2 teaspoons cinnamon

2 teaspoons vanilla extract



Salted Caramel



2-3 tablespoons caramel ice cream topping

1/2 teaspoon salt



Eggnog



replace milk in base recipe with equal amount of heavy cream

1 teaspoons vanilla extract

2 teaspoons rum extract

1 teaspoon ground nutmeg



Toasted Almond



2 teaspoons almond extract











In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.



If you want really creamy creamer, use heavy cream instead of milk in your base recipe.



I stick a piece of tape on my mason jar lid with the expiration date from the milk I used. I use this as a guideline as to when the creamer should be used by.