Homemade Coffee Creamers
Ingredients
For the Homemade Condensed Milk:
- 2 cups milk of choice (I prefer almond milk, whole milk or coconut milk)
- 1 cup raisins
For the Homemade Coffee Creamer:
- 1 1/2 cups condensed milk (see recipe above)
- 1 cup milk of choice
- 1 tbsp pure maple syrup
- 1 tsp arrowroot starch
- 1 tbsp pure vanilla extract
For French Vanilla Creamer:
- 1 tbsp pure vanilla extract
For Peppermint Mocha Creamer:
- 1 1/2 tbsp unsweetened dark cocoa powder
- 1/8 tsp espresso powder
- 1 tsp peppermint extract
For Hazelnut Creamer:
- 2 tsp hazelnut extract (can also use almond extract)
For Chocolate Creamer:
- 2 tsp unsweetened dark cocoa powder
- 1/2 tsp pure vanilla extract
For Cinnamon Creamer:
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon (or 1/2 tsp cinnamon extract)
Instructions
For the Homemade Healthy Condensed Milk:
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In a sealable container or mixing bowl, combine the milk and raisins, and then place in the refrigerator overnight, or for at least 4-5 hours. (You can also cook over medium-low heat on the stove-top, stirring frequently, for 30 minutes). Note: this process will work to naturally thicken and sweeten the milk. You can use soaked raisins as a topping for oatmeal or to sweeten smoothies so as not to waste, if you'd like).
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Strain the raisins from the milk using a fine mesh strainer; discard the raisins.
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In a saucepan over medium heat, combine 1 1/2 cups of the homemade condensed milk, additional milk, pure maple syrup, and arrowroot starch.
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Cook the mixture for 6-8 minutes, or until the mixture stars to thicken and almost begins to bubble.
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Remove from heat and add in the pure vanilla extract, and stir to combine.
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You can transfer this base creamer recipe to a sealable container and store in the fridge until ready to use. As is, it keeps for up to 5 days in the refrigerator.
French Vanilla Creamer:
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Add additional vanilla extract to base creamer recipe and stir to combine.
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Transfer this to a sealable container and store in the fridge until ready to use.
For Peppermint Mocha Creamer:
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Add cocoa powder, espresso powder, and peppermint extract to base creamer recipe and stir to combine.
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Transfer this to a sealable container and store in the fridge until ready to use.
For Hazelnut Creamer:
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Add hazelnut extract to base creamer recipe and stir to combine.
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Transfer this to a sealable container and store in the fridge until ready to use.
For Chocolate Creamer:
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Add vanilla extract and cocoa powder to base creamer recipe and stir to combine.
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Transfer this to a sealable container and store in the fridge until ready to use.
For Cinnamon Creamer:
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Add vanilla extract and cinnamon to base creamer recipe and stir to combine.
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Transfer this to a sealable container and store in the fridge until ready to use.