Vanilla Coffee Creamer.

On a mission to find either a) coffee creamer that isn’t filled with all sorts of weird chemicals or b) coffee creamer that isn’t so incredibly expensive, Bob and I came up with several recipes for a homemade version to try.  We made the first one yesterday.


1 cup whole milk
1 cup heavy cream
1/4 cup maple syrup
1 tablespoon vanilla


Combine all ingredients in a pan over medium heat. Once cream starts to simmer, turn off heat. Pour the hot cream mixture into jars, leaving 1/2” space at the top. Put the lids on and let cool on the counter.  Store in refrigerator.


Bob thought heavy cream was a little excessive so we switched it to light cream.  I poured the final product into a re-used creamer bottle that we saved for this experiment.


Definitely needs some tweaking (if it can be used at all).  First, it gets little chunky floaters (for lack of a better description) when you pour it into the coffee.  I’m not sure if it’s because of the variation on the cream or if I cooked it a little too long or if it’s just the syrup congealing a little bit.  Kind of unappealing though.  It also isn’t real sweet – so for Bob’s taste we needed to add a little sugar.  Also – the cream isn’t very cheap, so in order to make the equivalent of a large creamer bottle it would have cost about $4 (which, granted is cheaper than some of the creamers you get at a regular grocery store, but we get it at Aldi for $2.99).  We’ll probably try it again with some modifications, but I also have a few other recipes that I found to test too.


Bob discovered that just mixing a good amount of sugar with some light cream and milk seems to work great.  The proportions will all depend on your personal preference – he likes it really sweet so I think it came out to a cup of sugar for a 32 ounce creamer container, a little more than half the container of cream, and the rest milk.  Also added just a little vanilla for flavor.


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