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.