I love to make my own creamer! I'll take half and half or heavy cream and heat it on the stove and add brown sugar and a cinnamon stick and I end up with a great flavored creamer with none of the preservatives in the store-bought stuff. I've seen tons of recipes online too, so you can probably make just about any flavor you want.
If you gently heat the milk and sweetened condensed milk over the stove just until it starts to steam and the condensed milk has disolved through the mixture, then it won't seperate once it cools and you won't need to shake it like hell every time you use it. Add the vanilla after it cools down so the flavor doesn't cook off. throw a cinnamon stick broken up into a few pieces into the milk while it's heating and it's a a very good dupe for the starbucks cinnamon dolce creamer. Or do a variety of whole spices (cinnamon, clove, cardamom, star anise, peppercorns) for a chai style flavor. Also, using a non-dairy milk (I like oat) will make the mixture more stable and it won't leave a film on top of your coffee as it cools.
@@asiab.00 yes, you can strain it. I do bc I break the cinnamon stick up into little bits bc that infuses more flavor, but sometimes when I bottle up the cooled creamer I'll toss in a fresh little nub of cinn stick to continue infusing while it's in the fridge. if you just have a whole stick in the pot while it's heating, then you can just keep that in the creamer when you store it, or take it out if you want the cinnamon flavor more mild.
@@pratfallpratt8998 thank you so much! after heating on the stove do you let it cool before you store it? i have a mason jar im going to put mine in. And do you just keep it on low/med heat to let the condensed milk dissolve with the milk?
@@asiab.00 yes for food safety and to prevent condensation always let it cool down to room temp before bottling it up. And also yes, combine everything except the vanilla over low to med low heat, as it warms up stir it more often so the condensed milk dissolves easier and doesn't burn on the bottom. Once it's steaming and you just start to see bubbles on the edge you can take it off the heat or turn the heat down really low and stir periodically for another few minutes if you want to give the spices more time to infuse. Don't add the vanilla until you take it off the heat bc the flavor will cook off if it's over heat for too long.
@@rosalieogden479 for me, I have to order maple sugar online. No local sources here in Arizona. Online is pretty expensive. Much more economical to use a couple of tablespoons of syrup to make a batch. When I lived in Michigan, I was able to get maple products at a better price. I miss those days. 😥
Why don't you put the condensed milk in the mason jar first, then pour the milk into the condensed milk can? That way you can get all the contents out of the can.
I have been making my own creamer for many years. Swap out the vanilla for 1/3 of a cup of any Torani syrup you like. I like either French vanilla, hazelnut or caramel. It’s so much better than those chemically tasting ones you buy in the grocery store.
Thank you, I just made this and it’s good!! Pumpkin creamer: 1 can 15oz pumpkin 1 can 15oz coconut milk 1 can sweetened condensed milk Cinnamon & vanilla to taste and blend in blender!! Sooooo good!!
We don’t have creamers in the UK, we have good ol’ milk, or cream.. lol! You just add sugar or sweetener for the sweetness. Of course coffee shops have syrups etc, but for the most part we have milk (or your preferred non dairy alternative) & sugar :) That’s how we make British tea too; tea bag, sugar / sweetener if you choose, hot water, remove the tea bag, add milk of choice, stir, that’s it! I’ve heard a lot of these creamers have many, many chemicals in. They’ve never even been seen in our neck of the woods, fun fact! Lol. My 78 year old Dad likes just 1/4 of a teaspoon of brown sugar (more natural / less refined) in his coffee with milk :) xx
Wow that's so crazy to think that something that is everywhere over here you guys have never seen. I don't drink coffee so it doesn't make a difference to me either way but thanks for the cool info.
I am a tea drinker who normally uses International or Carnation Vanilla Creamer. I am Lactose intolerant but can have a little dairy. Someone said you could use almond milk in place of cream so I tried it. I found a tablespoon of vanilla extract to be way too much vanilla. I used it for 5 days trying to get used to it but didn't enjoy my tea at all like I normally do. I would recommend trying a teaspoon of vanilla and adding a little more if you desire.
I use the International Delight French Vanilla and nothing compares to it (to me) flavor wise but I recently found out there is nothing but chemicals in it -not even any dairy! I feel naive for not knowing that but was mind blown. So I got a natural creamer option from Sam’s but it just taste like super sugary milk. Maybe I’ll try adding vanilla extract to it? Lol I’m desperate for a comparable alternative.
@savanah- I’ve been trying alternatives also and have really been enjoying heavy cream and organic maple syrup. I’m finally off the chemical creamers. I hope that helps😊
I always make my own coffee ☕️ creamer and since I am a Type 2 Diabetic and dairy-free, I use either coconut milk or cashew milk, the canned 🥥 coconut milk and a little vanilla extract or cinnamon with Swerve sugar-free Brown sugar. It's really tasty and much healthier than the commercial brands.
One lady I seen “crafty” something or other I can’t remember at the moment exactly but she added a couple tablespoons of brown sugar to most of her variations of creamers she made. If you want some added sweetness.
It looks delicious! I like that you said it doesn’t taste as sweet. Unfortunately, I wouldn’t be able to have this due to the excessive sugar in the sweetened condensed milk, but it did look good! I’m trying to cut down on my sugar. 😞
Put 1/2 cup of Brown Sugar, 2 tbs of Vanilla fill the rest with either Almond Milk, Regular Milk, or Coconut Milk of your preference..!! Good for two weeks.
and the other day I went to a grocery store and ground coffee, as fine as dust so I could sprinkle coffee grounds on top of Texas sheet Cake, after I fronted it , It was Delicious better that than chocolate covered coffee beans. it had an expresso kick I got so much done on that coffee buzz
I started making this creamer after seeing it on Tiffany's channel. I make it with evaporated milk instead of regular milk or cream. I have not gone back to store brought creamer since. Hi Mrs. Alma, hope your having a great weekend. God bless!
I use to believe that too until I saw a video showing all the oil they put in it to give the smooth taste 😳. Now I go for the generic more milky creamers. I am 100% going to try making my own.
Add a can of pumpkin and cinnamon. Simmer for about 10 minutes. Pour in lidded jars and cool. Store in the refrigerator. Make your own pumpkin spice lattes. Cinnamon is to taste. SUGAR FREE: use half and half or canned evaporated milk (no sugar), stevia or Splenda to taste with each prepared drink, pumpkin and cinnamon. Simmer 10 minute. Cool and store in jars in the refrigerator.
I am one of those add coffee to my creamer kind of gal. I've been *trying* to switch to oatmilk creamer. I actually need to check the label if that has chemicals too.
Love your videos...watched your Air Fryer chicken nuggets this morning...I'm going to make those and this 😊 Question - how would I go about adding a hazelnut flavor to the creamer?
I used to buy the dunkin donuts cold brew caramel coffee for around $5.99 in the refrigeration area but I make my own with the same ingredients plus caramel and French brewed coffee. I just add a few ingredients to your base and bam I have double the amount of cold brewed coffee. I drink it cold in the hotter summer months and if I want it hot then I just heat it up a cup at a time as needed.
I used sweetened condensed coconut milk with whole milk vanilla & coconut extract. I’m hopelessly addicted to the Nestle product. But it’s 🥶, I won’t walk to the store, I have the ingredients and I need my cuppa shroom/decaf Joe. You’re right! It tastes nearly the same yet gently sweet.
@@mayalimon7318 I use one cup water one cup brown sugar and three cinnamon sticks n let the sugar melt trying not to let it boil once I see bubbles on the edge I cut off the heat n let it cool n then transfer it to a Mason jar.
I add little sugar to mine to make it sweeter and I do heat on stove so everything dissolves. I’ll have to try the cinnamon in it too. That sounds good.
I’m curious: If you heated it on the stovetop for 5-10 minutes, might it stay good longer?Would this change the taste at all? Haven’t tried making my own creamer because I rarely drink coffee. I’m addicted to tea, however.🥴
Yes mama. Looks delicious. I also dislike many ready made creamers cause they're too sweet. Is there a plausible alternative to the sweetened condensed milk. Alittle bit to heavy
I use International Delight since it's not made with soy ingredients.( I have a soy allergy ) I prefer their flavors and taste over anything else that I've tried
Use coffee mate because it doesn’t leave an aftertaste like international delight leaves. I don’t like international delight. Coffee mate hazelnut or the vanilla is pretty good
