It’s quite chilly this morning — like -11ºF chilly! Maybe it was the beautiful skiing yesterday, despite the frostbite warning (see my picture below), or maybe it’s the fact that I’ve wanted to make Homemade Coffee Creamer since before the holidays. For whatever reason, I finally concocted some this morning. It seems like most coffee creamers lack any “cream.” Plus, I always seem to crave flavors unavailable around me like gingerbread. So I fixed both problems. Any milk or non-dairy product can be used. (Almond milk is next on my list to try.) My homemade creamer is definitely not as “creamy” or thick as traditional or store-bought creamers because I used non-fat milk, and the flavor is a bit more subtle, but I’m still eager to try more flavors, like French vanilla, hazelnut or cinnamon. The recipe is quite simple: it’s equal parts milk to cream or half & half. Then, you heat the mixture to add any flavor. Sounds like a winning combination on this cold January day.
Ingredients (makes 1 ½ c).
For the Creamer:
- 3/4 c skim milk *
- 3/4 c half & half *
- 1 T agave nectar
For the Gingerbread Flavor:
- 1 t molasses
- 1/4 t cinnamon
- 1/8 t ground cloves
- 1/8 t ginger
* NOTE: you can use any milk or milk alternative here. Try playing with combinations, like soy milk and soy creamer, just all almond milk, whole milk — whatever you enjoy most!
- In a small saucepan, combine all ingredients over medium to low heat. While constantly stirring, allow the mixture to simmer.
- When all ingredients combine (the spices won’t all dissolve), remove from heat and transfer to a sealed container to store. I used a glass jar so I can easily shake up the contents before using.
- Add a tablespoon (or two) to your coffee and enjoy!
Adapted from The Organic Prepper‘s “25 Homemade Coffee Creamers and Syrups.” She has a great breakdown of types of coffee, dairy or non-dairy products and how exactly to get those flavors you love so much.
Going up on the Timberline lift at Sugarloaf on our way up to the summit.