Coffee drinkers, raise your hands. This post is for you.
I love my coffee with lots of sweetened creamer. The vanilla caramel stuff from the store? It was a staple in our household for years. Then one day I had an epiphany. While grabbing a little container of creamer from a hotel coffee bar, I noticed it was called “Dairy Way Creamer”. Then, in small letters, I saw it said “Does not contain dairy”. Ironic, huh? This happened around the time I was just starting to re-think our daily lifestyle… how much chemicals we were near, now naturally we were eating, and ways to improve our lives.
So I went home, did some research, and tweaked several creamer recipes to come up with my own. After several months of constant “taste testing”, I’m happy to share my simple, delicious recipe. 🙂
1% or 2% Milk (skim or whole works, too. This is just my preference for thickness of the creamer.)
Heavy whipping cream
Real maple syrup
Pumpkin pie spice (or cinnamon, ginger, nutmeg, etc)
In a small sauce pan, combine equal parts of milk and heavy cream. To make it easy and dirty less dishes, I just pour in the cream then fill the same container with milk before adding to the pan. Turn heat on medium or medium high.
Add vanilla and maple syrup. This is usually done by my very specific measurement of “This looks like the right amount” while I pour it in the pan. But today I measured it, just for you. I used a small 8 oz carton of cream and the same amount of milk. So I added 2 tsp of vanilla. I added 4 tbsp (maybe a little more) of real maple syrup.
(In the past, I had some almond extract and added that in addition to the vanilla. But I ran out last month and haven’t replaced it yet. Also, when I’m out of maple syrup, I will improvise. I’ve added local honey and/or sugar before.)
Add pumpkin pie spice. I just add a dash or two to the top. Stir the whole mixture occasionally. As soon as it begins to steam, it’s done. You do NOT need to boil this or heat more than a couple minutes.
Start to finish, this entire recipe takes less than 5 minutes and it lasts all week. Yes, it takes slightly longer than opening the store-bought stuff but it tastes soooooo much better. I’m not sure why I liked that non-dairy dairy creamer in the first place! It’s cheaper and healthier, too.
I do try to use organic and local ingredients when possible, but for this batch I used regular store-bought milk and cream. But you know what? It’s still better tasting/nutritionally than fake creamer.
Um. Please don’t mind my dirty stove. I’m SO not a good housekeeper. I have better things to do. Like make delicious coffee creamer and share it with you guys.
Yummmm. One of these times I’m going to experiment with a pumpkin spice version. Or maybe a brown sugar/caramel version. Any suggestions on a flavor?