Oh coffee. The wonderful aroma. It is a magical thing. We love our coffee here in this household. I have always loved strong coffee. I introduced my husband to the French Press and he has never turned back. Strong, black coffee for him. I prefer something added to my coffee. I used to just use a bit of milk. I can hear myself now, back in NY saying "Cup of cawwfeeeee light no shuga." As I have gotten older I tried a creamer in the store. It was a sweet Italian cream type and it just hit home with me. I loved it! Well I read once WHAT was in that creamer of mine! OH MY GOSH... it was nearly PAINT!!!!!! I about fainted! So I struck out to find some type of recipe that I could make homemade to replace it. And did I ever find a ton! I found a bunch! Well, as all my friends and family know I usually find recipes and adapt them to make them my own. I perfect them to my tastes and get them so I can deem them palatable. Once I started making my own I realized that my stomach problems got so much better. This discovery made me realize the chemicals in the store bought creamer did not go well with my body. I won't use anything else now! |
Assemble your ingredients, a container. I basically keep on hand a quart Mason jar at all times ready to go to make a batch. I have several in rotation so while one is in the dishwasher I have one ready and clean to be used for the next batch.
CREAMER BASE
2 cups Half and Half if you are using Chocolate Syrup/Caramel Syrup OR
3 cups of Half and Half if you are using extracts as your primary flavoring (see individual recipes)
First thing is first, pour the sweetened condensed milk into your jar. You will need to scrape out the can with a spatula to get most of it out. Then fill the jar with the required amount of half and half. This bottom right picture shows 3 cups. For this recipe you will need to use 2 cups, so you will add less than is shown in this picture or you will have a lot less chocolately carmely goodness going on! Once you have this you are ready to add your flavorings! This is the base for many different creamers. Several different recipes start off from this point! |
Salted caramel mocha creamer
Ghirardelli Premium Chocolate Syrup 3/4 cup
1/2 cup Caramel Sauce (Ice cream topping)
1 teaspoon Morton Kosher Salt
Marcy's Daily Creamer
Creamer Base made with 3 cups half and half
3 teaspoons Vanilla
1 1/2 teaspoons Almond Extract
Mix thoroughly with a whisk until combined. and store in the refrigerator. Serve in your favorite coffee OR tea. It is delightful in teas as well!
Marcy's Italian dream Creamer
Creamer Base made with 3 cups half and half
2 teaspoons Vanilla
3/4 teaspoons Fiori di Sicilia
Mix thoroughly with a whisk until combined. Store in the refrigerator.
Marcy's Joyful almond Creamer
3/4 cup Ghirardelli Chocolate Syrup (or whatever chocolate syrup you have on hand)
1/2 cup coconut cream (not the milk, the cream)
1 teaspoon coconut extract
Mix thoroughly with a whisk until combined. Store in the refrigerator. Excellent in coffee!
The possibilities are endless! Share with me some of your creations! I have done a wide variety, too many to list here!
I was just discussing flavors with a friend Rachel on Facebook some Holiday ideas! Add cinnamon and nutmeg to the cream base with the vanilla (omit the almond extract) and that would excellent! For a truly blissful holiday creation add 1/2-3/4 cup dark chocolate syrup (I would go high quality on this one) and 1-2 teaspoons of peppermint extract (to taste) always start with less and add more to your liking! Chocolate raspberry! Same proportion of chocolate, and add raspberry coffee flavoring syrup to taste. You can really expand your flavorings if you use the coffee flavoring syrups!