Favorite Homemade Coffee Creamer Recipe

So sorry I haven't posted lately. For some reason I couldn't log on...baby boy has been keeping me busy, and I've gone back to school to finish my degree. I thought once your baby hit 7 months old-life would get easier.....but turns out, not so much!(for me that is). I think it is easier in a way, but my son has become so mobile! It has been a bit exhausting and stressful! We haven't really baby proofed the house yet....so my stress level is on point because I'm paranoid of him hurting himself!(daddy do list) Anyway....back to that homemade coffee creamer I love. Coffee is my life line-can't function without it....I'm sure that's not a good thing....(: But hey...God created coffee, it is natural, and amazing. (:

*I've made this homemade creamer at least 50 times. It far outweighs any store bought creamer.I have not found a creamer yet in any store that I like as much as these home made recipes. I now am so lazy...I no longer use the heavy cream, and just use organic whole milk. For example; instead of 1 cup whole milk, 1 cup heavy cream-I just use 2 cups whole milk. I honestly prefer my creamer more thick with the heavy cream, but it tastes just as good with whole milk. I do use more creamer now, because it's not as heavy/thick? It literally takes about 5 or so minutes to make. It doesn't have to cool done before you use it. You can use right after you make it.

One more thing: I love the below recipes, but if you are in a pinch or lazy (too busy is the better word right?)..... I have been making my creamer this way for the last several months and I always double it. I use this bottle to store the creamer in. You can get this bottle practically anywhere...such as TJ Maxx, Amazon, Crate and Barrel, etc.

Quick Creamer Recipe:

Vanilla Creamer
4 cup whole organic milk
1/2 cup pure maple syrup or organic coconut palm sugar
2 Tbsp pure vanilla extract
*Follow the directions below for mixing

Homemade Coffee Creamer

I prefer to strain each of the creamers through a fine mesh sieve to prevent any spices floating in my coffee. If this doesn’t matter to you, then simply skip this step. Also, if you prefer a sweeter creamer, than simply add extra maple syrup. Prefer it a bit more creamy? Substitute some of the milk with heavy cream.  The creamers keep for about 10 days in the refrigerator.
Each recipe makes 2 cups

Cinnamon Strudel Creamer

1 cup whole organic milk
1 cup organic heavy cream
4 tablespoons maple syrup or coconut sugar
1 1/2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 teaspoon almond extract

*Whisk together milk, cream, maple syrup and cinnamon in a medium saucepan over medium heat. When the mixture begins to steam, remove from the heat. Stir in extracts. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.

Chocolate Almond

1 cup whole milk
1 cup heavy cream
2 tablespoons cocoa powder
4 tablespoons maple syrup
1 teaspoon almond extract

Whisk together milk, cream, cocoa powder, and maple syrup in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in almond extract. Pour in a glass container and store in the refrigerator.

Pumpkin Spice

1 cup whole milk
1 cup heavy cream
3 tablespoons pureed pumpkin
1 teaspoon pumpkin spice
4 tablespoons maple syrup
1 teaspoon vanilla extract

Whisk together milk, cream, pumpkin, pumpkin spice, and maple syrup in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the vanilla extract. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.

French Vanilla

1 cup whole milk
1 cup heavy cream
4 tablespoons maple syrup or coconut sugar
1 vanilla bean or 1 tbsp of vanilla

Whisk together milk, cream and maple syrup in a medium saucepan over medium heat. Cut vanilla bean in half, and scrape out seeds. Add seeds and vanilla bean to milk mixture. Turn off heat, cover the pot and steep for 30 minutes. After mixture has steeped, strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator. (If you don’t have a vanilla bean on hand, simply replace it with 1 tablespoon of vanilla extract)

Peppermint Mocha

1 cup whole milk
1 cup heavy cream
4 tablespoons maple syrup
3 tablespoons cocoa powder
1 teaspoon peppermint extract

Whisk together milk, cream, maple syrup, and cocoa in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the peppermint extract. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.

*Try to use organic ingredients when possible

Adapted from: Deliciously Organic: http://deliciouslyorganic.net

URL to article: http://deliciouslyorganic.net/homemade-coffee-creamer/