Crafting a Homemade Vanilla Coffee Creamer

I have a deep appreciation for coffee. I’m the kind of person who goes to bed dreaming about that first cup in the morning. After my second son was born, a college friend gifted me 10 pounds of coffee, which remains my favorite gift ever. It was incredibly thoughtful—she understood the essentials for a new parent.

Typically, I enjoy my coffee with just whole milk, no sugar—I proudly stick to full-fat dairy. However, as the weather warms up, I start to crave what I lovingly refer to as my afternoon "coffee cocktail." It’s a little sweet, slightly creamy, and feels special—a chilled brew with vanilla coffee creamer, perfect for that challenging part of the day. (Life with two young boys!)

Visiting a local coffee shop isn’t always feasible and isn’t kind on my budget. While there are some excellent creamers available in stores, their prices are climbing. So, I’ve been making my homemade vanilla coffee creamer to satisfy my cravings. It uses ingredients I always have at home, can be prepared in batches, and allows for flavor adjustments. Plus, it excludes the additives and preservatives found in store-bought options.

4 Essential Tips for Homemade Vanilla Coffee Creamer

1. Sweetener Choice: I prefer using brown sugar for its subtle molasses flavor, but granulated sugar, honey, or maple syrup are good substitutes. I use 1/2 cup per batch, but you can increase it to 3/4 cup for a sweeter taste.
2. Milk Base: Once the syrup cools, add your choice of "base milk." Whole milk is my preference, but anything from 1% to half-and-half works well.
3. Flavor Customization: Pure vanilla extract or vanilla bean paste are my go-tos. For a twist, simmer some cinnamon sticks or cardamom pods with the milk, then strain and cool.
4. Shelf Life: Label your homemade creamer with the sell-by date of your milk. Once that date arrives, check its smell and texture, and discard if it seems off.

Ingredients

• 4 cups of whole milk, divided (or milk of choice)
• 1/2 cup dark brown sugar (or preferred sweetener)
• 2 teaspoons vanilla extract (or vanilla bean paste)

Instructions

1. Simmer the Milk and Sugar: Combine 2 cups of milk with the brown sugar in a small, heavy-bottomed pan. Heat gently and stir until the sugar dissolves. Let it simmer on low for 30-35 minutes until reduced by about 1/4. It should have a light golden brown hue. Remove any foam that forms on top.

2. Cool the Creamer: Take it off the heat and let it cool until warm. Add the remaining 2 cups of milk and vanilla, stirring to blend.

3. Store: Pour into a quart-sized lidded container and refrigerate. Check its freshness based on the dairy’s sell-by date, and note that it won’t last as long as store-bought creamers.

4. Shelf Life Note: The sugar and slow simmering may extend its lifespan slightly beyond plain milk, but homemade creamer lacks commercial preservatives. Check its condition after a week.

Nutritional Information

• Calories per Serving: 16
• Fat: 1g
• Carbohydrates: 2g
• Protein: 1g

Note: Percent Daily Values are based on a 2,000-calorie diet.

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