I have an extreme addiction to coffee. I love coffee flavored candies, desserts and especially coffee flavored ice creams. I also enjoy a nice strong cup of French Roast.
When I was in high school, I love working in the cafe. I learned a lot about making coffee drinks and the proper way to make them. Over these past few years, I’ve changed the way I have my morning coffee. I no longer drink sugary coffee. I appreciate the true flavor of a nice cup of coffee. Unless I’m drinking a cold blended iced coffee, I feel too much sugar can take away from the coffee flavor. (that’s just my personal opinion.) In the morning, I either drink it black or with a tiny bit of soy milk or fat free half & half.
The hubby likes to drink it with milk or half & half to cool the coffee down a bit. The problem is, whenever I buy the store bought creamers, he tends to go through them pretty fast. That can get expensive. So to keep our costs down and now that we’re watching our calorie intake, we now make our own Homemade Coffee Creamer.
Making our own coffee creamer has now replaced the store bought version. It’s cheap, easy, only has a few key ingredients and of course you know what’s in it. After testing a few different recipes we found online, we ended up with this:
Homemade Coffee Creamer
Makes: 24 (makes 3 cups of creamer)
- 1 14-ounce can sweetened condensed milk (for those of us watching calories, use un-sweetened condensed milk)
- 1 1/2 cups fat free half and half
- 1 1/2 teaspoons vanilla extract (optional, if you’re making French Vanilla Creamer)
- 1/4 teaspoon cinnamon (also optional)
- 1 quart-size mason jar
- In a medium saucepan on low heat, whisk together the sweetened condensed milk and half-and half until combined. (I find that by heating these two ingredients on the stove together, they blend a little better than just shaking them in your mason jar.)
- If you are adding in vanilla, cinnamon or any other flavors, this is the step to do it. Whisk all your ingredients together.
- Warm up mixture just until it starts to stream. Do not boil or scald milk.
- Remove from heat and let cool for 5 minutes.
Pour all of the ingredients into your mason jar. Screw the lid on tightly. You could store the creamer in a fancy creamer container but I’m content with using a 1 quart size mason jar. The creamer will last in the fridge for up to 10 days. But in our house, it never lasts that long.
*To make it even more creamier, you could substitute heavy cream for the half and half.