14 ouncessweetened condensed milkI used the fat-free variety
1 ½cupsmilkI use 1% but feel free to substitute almond, oat, soy milks, etc.
In large jar or blender jar, add all ingredients.
Whisk together or add lid and vigorously shake together until well blended.
If using a blender, cover and blend on medium high for about one minute, until well blended.
Store in glass storage container in refrigerator for up to a week. Or freeze for longer storage (seen notes for details).
Since this recipe is naturally make ahead, it's easy to make a double batch and freeze extra for later. Using reusable silicone baking cups (affiliate link) or ice cube tray, add desired amount of creamer to each cup/cube. Freeze until solid (6-8 hours). Then pop out frozen creamer from baking cups or ice cube tray. Transfer them to a freezer safe storage bag and date and label. Work quickly as the individual frozen creamer will start to melt relatively fast. Have your labeled bag ready to go and then move it to the freezer as soon as you can.