Remember last week when I introduced the Real Food Fridays series? It’s a new week, so that means a new recipe! Up this week: Homemade Vanilla Cinnamon Coffee Creamer. Yum!
I didn’t start drinking coffee until about five years ago. I was at a scrapbooking retreat with some friends and they were all getting coffee so they could scrap long into the night. I tried it and boy, that caffeine sure did keep me going! (I don’t normally drink many things that have much caffeine in them). They love to remind me how much I was talking and go-go-going on that retreat—until 2 a.m.! But I digress. Being that that drink came from Starbucks and had sweet creaminess added to it, that’s how I was used to drinking my coffee. I still don’t drink coffee that often but do occasionally enjoy it here and there. I used to buy the flavored coffee creamers from the refrigerated section of the store so I could recreate those drinks at home for a whole lot less. I guess I was clueless to the fact that those didn’t really have any dairy in there and upon further examination, discovered there were some pretty strange sounding ingredients.
So sometime last year I decided I needed to start making creamers from scratch. It’s taken some experimenting but a couple of weeks ago I made one that was super delicious so I just had to share! And this creamer costs about $.25 per serving (I use two tablespoons per cup of coffee). Considering the coffee drink I usually order out is about $4 each, this is WAY, way cheaper! I even topped it with whipped topping and a sprinkle of cinnamon. Delicious and just like the coffee house version!
This recipe is SO simple to mix up. But since I don’t drink coffee all that often, I needed a way to keep the creamer longer. So I poured some of it into a silicone ice cube tray (aren’t the hearts cute?). Once you have the cubes, flip them out onto a baking sheet and transfer them to a labeld ziptop bag. TIP: You have to work REALLY quickly as these cubes begin to melt super fast. I’m talking CRAZY FAST! In my cube tray, it holds about two tablespoons each and I use two cubes in my coffee.
- 1 14 oz. can sweetened condensed milk (I used the fat-free variety. You can also make your own from scratch) ZipList.
- 1½ cups milk (you can also use soy or rice milk if you need to avoid excessive lactose)
- 1 Tablespoon of Vanilla
- ½ teaspoon cinnamon
- Mix the two ingredients together very well, either by whisking or by shaking in a tightly-lidded container. This mixture will keep in the refrigerator for up to two weeks.
- Or you can pour it into an ice cube tray and when frozen, pop out the cubes and store in a zip top bag. When ready to use, just grab a cube or too and add to your coffee. Stir and enjoy!