There have been many requests for flavors and I have tried to offer suggestions for all of them, so make sure you scroll through the comments for more flavors.
If you need dairy free I suggest looking up dairy-free sweetened condensed milk recipes with coconut or almond milks. I havent had a chance to test any out but I will add one in when I do.
Also for a flavor short cut you can get flavored coffee syrups like Torani (See all their flavors HERE) Just add in a few shots to your taste preference!
About Freshness Time: I am recommending that you use your sell by date on the milk product you use as a guide. Just remember that it is a SELL BY date, and it does not mean it is bad after that date. Stored properly it should be good for at LEAST a week after the pull date.
BASE:
1 14 oz can sweetened condensed milk**
2 cups milk (any kind you prefer)
1 tsp xanthan gum(optional, but it thickens it up nicely)
(I have had reports that the xanthan gum doesnt blend in well or is thickening it too much. Try to dissolve it in 1/2 cup milk first, it takes alot of mixing...and start with 1/2 tsp if it is getting too thick)
Just these two ingredients makes an excellent basic creamer.
Add to (32 oz )bottle and shake well.
**The cost of sweetened condensed milk is threatening making this a "cheaper" creamer!
A cheaper solution is homemade sweetened condensed milk
1/2 cup cold water
1 1/3 cup non fat milk powder
3/4 cup sugar**
1 tsp vanilla
** you can use whatever sugar substitute ( I prefer raw sugar) you please, just make sure you know your cup to cup ratio for conversions, they are not all the same!
Flavors:
just add liquid ingredients to the basic mix and shake shake shake!For powdered ingredients, simmer them with 1/2 cup of the milk to thoroughly dissolve them.
Vanilla:
2 tsp QUALITY vanilla extract
Chocolate Almond:
1 TB cocoa Powder
1 tsp Almond Extract
Cappuccino:
1 tsp almond extract
1/2 tsp orange extract
Strudel:
1 TB cinnamon
1tsp vanilla extract
1 tsp almond extract
Caramel Vanilla:
2 TB caramel ice cream topping
1 tsp vanilla
Chocolate Raspberry:
2 tsp cocoa powder
2 TB raspberry syrup
Irish Cream:
2 tablespoon chocolate-flavored syrup
1 teaspoons instant coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Coconut:
2 tsp coconut extract
Peppermint Mocha:
2 TB chocolate syrup
1 tsp peppermint extract
Cinnamon Vanilla:
2 tsp cinnamon
1 tsp vanilla extract
Flavor Requests:
I am adding in some of the simpler requests, others I will add in as I can test them.
These wont be "exact" but I am giving ideas to work with based on some suggestions...most of these have NOT been tested. If you do try one please leave a comment to tell us how you did it and how it turned out!
I made "Reese's Peanut Butter Cup" this morning...
I made the homemade SC milk so I added 1/4 cup cocoa powder and 1/2 cup peanut butter (I chose an unsweetened kind!) right to the recipe, if you are using canned SC milk, mix the cocoa powder into the peanut butter until smooth, then mix in 1 cup of the milk and heat over low heat until the PB is melted.Salted Caramel Mocha:
A few Tablespoons homemade Salted Caramel Sauce (link is to my Salted Caramel Ice Cream , just follow first instructions for the caramel)
Chocolate Sauce to taste(I recommend more caramel then chocolate)
Hazelnut:
1-2 tsp pure Hazelnut Extract
Almond Joy:
start very small and add as you see fit on the extracts!
1/4 tsp almond extract
1/2 tsp coconut extract
chocolate syrup or cocoa powder to taste
Eggnog:
Replace part of all of the milk with a good eggnog recipe
a touch of rum or bourbon extract if you like!
Peanut Butter:
1/3-1/2 cup smooth peanut butter
melt it in with 1 cup of the milk over low heat
I prefer a no sugar added PB
Chocolate Orange:
1-2 TB quality cocoa powder
1/2 tsp orange extract(start small and work your way up for flavor preference)
The possibilities are ENDLESS!!! Be creative!!! All of these can be adjusted for your particular tastes.
You are just awesome!!! Thanks!!
ReplyDeleteJust what I was looking for. Thanks.
ReplyDeleteyay!
ReplyDeleteWalmart sweetened condenesed milk is only $1 something so this is way cheaper & more fun!!!
ReplyDeleteThank you so much for sharing!!! My boyfriend and I buy soooo much creamer. It will be awesome to make our own and save us money :)
ReplyDeleteI don't drink coffee, but my mom does. This would be perfect if I can figure out a way to make it pumpkin spice flavored! Thank you!!
ReplyDeletethat wouldnt be too hard, I would add a little pumpkin pie syrup (recipe on my pumpkin pie punch!)
Deletehttp://cookinwithsuperpickle.blogspot.com/2012/12/pumpkin-pie-punch.html
If you dont want the extra sugar in there, you could just use the pumpkin puree and spices(use ground cinnamon to taste instead of stick)
Enjoy!!!
These sound delish!! I can't wait to try these. My husband likes a little coffee with his cream if you know what I mean. And he drinks about 5 cups a day so I'm looking forward to saving some $$$! Thank you for posting!
Deletethank-you, thank-you, have to try!! Who knew they would be easy??
DeleteOh, I'm excited to try this. I have several cans already due to stocking up before finding out our ice cream maker doesn't work. 0:-)
ReplyDeleteHow long does this stay good in the fridge?
ReplyDeleteI would say the sell by date on your milk would be a good guide....just remember that reaching the sell by doesnt mean it has gone bad, but tread lightly after that.
DeleteI use all powdered milk (cheaper) when making creamer and it will keep in the refrig for up to 2 weeks.
DeleteAny of the recipes that have cocoa powder or cinnamon would be GREATLY helped by heating part of the milk and 'dissolving' them in that before mixing all ingredients together.
ReplyDeletePretty much the same concept as making the alternative to the SCM. (I like the alternative because I can make it with Splenda).
Excellent tip!! Thank you!
DeleteDo you use the same amount of Splenda as you would sugar?
DeleteAwesome. Thanks!!!!
ReplyDeleteWow! How perfect for the office!
ReplyDeleteAny suggestions in a salted caramel Mocha?? I fell in love with that new seasonal one this year!
ReplyDeleteohhh yes! That would be delicious! I would suggest a few TB of homemade salted caramel and some chocolate syrup.....
ReplyDeleteSalted Caramel recipe:
In a dry skillet heat 1 cup sugar over medium heat, turning it with a fork occasionally until is starts to melt, let it melt giving the pan a quick swirl every now and then, dont stir much, you dont want it to burn but you dont want to clump too much
When it is entirely melted and a deep amber color, SLOWLY add 1 1/4 cups of the whipping cream( It will spatter and the sugar with crystallize. )Continue heating and stirring until all the crystallized sugar is melted into the cream. Add in 1 tsp sea salt(flaked is best!), 1 tsp vanilla extract and 1 TB butter and mix well.
Transfer to a bowl and allow to cool
My husband's favorite creamer is the Italian sweet cream. Any suggestions?
ReplyDeleteI ran across this comment this morning and knowing my husband's fav is Italian Sweet Cream, I set out to experiment. Using SuperPickle's comment below I was able to make a version that my husband said is fantastic and super close to the flavor of the store bought stuff. (though it smells nothing like it)
Delete*note - I didn't have any Heavy Cream so I made a subsitution
Melt 1/3c butter in sauce pan on low heat to avoid it from cooking. Once melted, add 3/4c milk. Whisk to combine as it heats back up. Once milk is warm and butter no longer looks lumpy, add 1/2c sugar. whisk until dissolved. Remove from heat and add in 1/2tsp vanilla extract.
Add this mixture to your sweetened condensed milk in a blender.
*my version of sweetened condensed milk I used is 1c sugar, 1c powdered milk, 1/2c water.
Thank you!! That is an excellent recipe!
DeleteThat is one I have not had, but Italian Sweet Cream is essentially Heavy Cream , Sugar and Vanilla (1 pint to 1 cup or so and vanilla to taste).... perhaps adding some extra sugar and replacing the milk with half and half and a touch of vanilla?
ReplyDeleteGreat ideas, certainly going to try some of these... any suggestions for hazelnut and/or toffee nut?
ReplyDeleteOhh....that is a tough one, I would use pure hazelnut extract and for the toffee....a mix of melted butter( or butter extract would be better if you have it), chocolate, almond extract and some extra sugar...not sure of the exact ratios needed but that would be my best suggestion for those.
DeleteAlso Torani makes a Toffee and a Hazelnut syrup meant for mochas and latte drinks...any of their flavors(or any brand of coffee syrup) would be a great short cut! Just a few shots per batch to your flavor preference!
DeleteHey silly question but the cocoa powder....are we talking the 100% pure cocoa?
ReplyDeleteI have been using Hershey Special Dark baking cocoa, it all depends on your personal preference and tastes though.
DeleteI have tried so many variations of diy creamers and none taste as good as coffee mate :( I wish I could find one that tasted comprable...still on the look out :9
ReplyDeleteSorry mine didn't do it for you! I do urge you to experiment and play around with the recipe ratios to your own personal taste, but if this isn't the one for you, best of luck in your searches...
DeleteAny tips for keeping it dairy free? We use Almond milk, but what could we sub the condensed milk with?
ReplyDeleteYou could use almond or coconut milk(or just about any milk substitute I suppose) to make the Sweetened condensed milk. I dont have one off hand but there are lots of recipes available online for dairy free condensed sweetened milk. I would google around for that.
DeleteCame across this,
DeleteVegan Sweetened Condensed Milk (Gluten Free, Dairy Free, Casein Free, Refined Sugar Free)
2 Cans Pure Coconut Milk (Approximately 13.66 oz each)
½ c Agave Nectar (Palm Syrup, Maple Syrup and Honey all work as well. The time to reduce is affected by the sweetener (Maple Syrup taking the longest) but each is delicious!)
In sauce pan, combine coconut milk and agave. Warm mixture over medium-low heat until mix begins to bubble. Continue to cook over low heat, mixing continuously until sauce is reduced to ½ , is slightly golden and is the consistency of a light syrup. Cool to room temperature. Store refrigerated in glass jelly jar until ready to use.
Makes approximately 1 ½-2 c
Oh, good, I'm glad you posted this. I just made this coffee creamer recipe with "Better than Milk Soy Powder" with the sugar, water and vanilla. It turned out GREAT! However, I added the 1 tsp xanthan gum and whisked it in the 2 cup almond milk and it was very lumpy. So I put the milk and x.gum in my blender to mix. IT WAS WAY TOO THICK! Next time I'll try no xanthan gum or use very little. Do you know what happened here? I love your recipe....I'll just need to tweak it for a non-dairy version a little more. BUT this Coconut Milk version could be the ticket! Thanks to both of you for sharing. :-)
DeleteCould I make the base with unsweetened condensed milk & unsweetened almond milk?? I don't use dairy milk at all & I try to steer clear of using a lot of sugar in general....
ReplyDeletei suppose you could, you could also make a sweet condensed milk with a sugar substitute of your choice....or raw sugar(which I use alot) if refined sugar is what you are looking to avoid)
DeleteThanks for sharing this receipe!! I just made my first batch..Delish! Only question I have is I used a clean 32 oz creamer bottle & using the 14 oz condensed milk & 2 cups regular milk didn't quite make the full bottle. Would you add more regular milk or would I need to add more of both to make the full bottle? Thanks!!
ReplyDeleteI would probably start off adding a little more milk with a small bit of sugar(or any sweetener you prefer)....after that its just a matter of playing around with the ratios to get it just right to your taste buds.
DeleteI would love to have a powdered version for homemade coffee creamer. My favorite is cinnamon creme. The only store that carries it is Krogers and I don't even live near one. I've tried making my own with no success. If you have come up with a powdered creamer that lasts longer on the shelf, I would be very grateful. Thanks
DeleteI will see if I can come up with anything! I have never used powdered creamers so I will take a look at a few at the grocery store to get an ingredient idea.
DeleteHow would I make French Vanilla? I'm totally addicted to Walmart's GV French Vanilla...
ReplyDeleteThat would be a toughie....the main difference between vanilla and french vanilla in things like ice cream is that the french vanilla has a more eggy base....so I would think something kind of custard like must be added for the richness of the eggs.... I would suggest making up a basic vanilla custard recipe and adding that(a little at a time to your preference), then toying with the vanilla extract, or maybe even using vanilla beans if you can access them.
DeleteIt may shorten the shelf life though, with the eggs.
Alternatively there are Natural French Vanilla flavoring extracts out there.
Also Torani makes a French Vanilla syrup meant for mochas and latte drinks...any of their flavors(or any brand of coffee syrup) would be a great short cut! Just a few shots per batch to your flavor preference!
DeleteMight want to try using Egg Beaters instead of a custard. It's already pasteurized so it would keep longer and add less calories.
DeleteMay want to try adding some powdered pudding in the french vanilla favor. Probably could cut back on the sugar a little with that option.
DeleteSounds yummy! Any suggestions on how to make southern butter pecan? Or white chocolate macadamian nut?
ReplyDeletefor white chocolate macadamia nut I would do a white chocolate syrup with macadamia nut extract....
Delete*white chocolate syrup
1/2 cup evaporated milk
1/4 cup sugar
1 tsp vanilla extract
2 oz quality white chocolate
Whisk milk, sugar, vanilla over med heat to a light simmer. Add in white chocolate. Stir gently until the chocolate is melted, remove from heat. let cool. Stirring every few minutes to keep it from clumping....this would make quite a bit, but then you could experiment with the addition to the creamer...
For the butter pecan...I would probably try adding a homemade butter pecan pancake and waffle syrup.. (simmered with the pecans, then strain them out, or if you have a high powered blender like a vitamix blend them up super fine!)
Alternatively Torani makes a great Butter Pecan Syrup, also a white chocolate and a macadamia nut one too....any of their flavors(or any brand of coffee syrup) would be a great short cut! Just a few shots per batch to your flavor preference!
DeleteSounds yummy! Any suggestions on how to make southern butter pecan or white chocolate macadamian nut? Tia
ReplyDeleteI've been using ff sweetened condensed milk and ff half&half for this. My husband loves it.
ReplyDeleteDo you have any ideas on how to make the Warm Sugar Cookie flavor?
ReplyDeleteThis one could be very tricky because of the wide varieties of sugar cookies and their flavors. I have never had the commercial version of this one so it would be tough for me to make a suggestion on it.
ReplyDeleteFor my best guess I would say use a bit of custard from the above French Vanilla idea, then add a TINY touch of almond extract as well.(Is the flavor you are thinking of the warm cinnamon sugar cookie?, if so add some cinnamon too)
Other than that there are Sugar Cookie Flavoring drops available online.
I had a Super Pickle, too! No one knows what I am talking about when I refer to him! :)
ReplyDeleteI get some weird looks when people come into my house for the first time, I have him and his friends on corner shelves around my house....they are protecting my surround sound speakers LOL
DeleteQuestion, how big of a bottle did you use? 32 oz? I tried using a 16 oz and as you can guess it didn't work (I should've known), but I did find a different container and it does taste great! Thank you for sharing this recipe, I'm a college student who loves coffee and coffee creamer so this save me soooo much.
ReplyDeleteIt is a 32 oz, I will put that in the post.
DeleteGlad you are enjoying it!
I love the flavor .. I made cinnamon vanilla... But still could not get my cinnamon to dissolve... Should I use a special brand... ???
ReplyDeleteThanks : )
Did you use the heating method? That seemed to work well for me... I just used the cheap 5th seasoning brand from walmart last time I did it ...not exactly high quality LOL.
DeleteAnother idea is to simmer some cinnamon sticks in the milk first too...
I did the heating method... Maybe I should have done it a little longer.. When I got to the bottom of my coffee cup the cinnamon had settled... It wasn't horrible ... But just thought I would ask... Maybe the next batch will be better... Thanks for posting !! this is going to save so much $$ and it's fun to experiment ... LoL :)
ReplyDeleteGood Luck! I am glad you are enjoying it!
DeleteCinnamon powder isn't going to "dissolve" in your coffee and more than dried oregano is going to "dissolve" into your chicken soup.
DeleteThe reason for adding the cinnamon to the heated cream is to keep it from clumping in the cold mixture.
Cinnamon powder is going to settle at the bottom of your cup regardless of the method of adding it to your coffee - whether you sprinkle on top of your coffee or add it to your creamer.
Unknown is correct, pretty much no matter what powdered cinnamon isnt going to fully dissolve. If that is bothersome I suggest using cinnamon extract or flavoring instead.....start VERY small though, a tiny drop goes a LONG way!
DeleteIf you like cinnamon flavour for coffee, try adding the cinnamon to the grounded coffee prior to perking! This is how I was taught many moons ago. As far as "how much" - I would imagine that a little goes a l-o-n-g way so tread lightly (or sprinkle in this case) and be sure to add the spice after you have put in your coffee grounds / over the top of it. So that way it filters thru the coffee as it drips into the pot.
DeleteI love the almond joy creamer. Any ideas on how to make it?
ReplyDeleteI would play around with a touch of almond extract, some coconut extract and cocoa powder! Start REALLY small with the almond though, it can be very overpowering....I would probably get the coconut and cocoa where you want it first, then start with 1/4 tsp of almond and go from there.
DeleteAny suggestions for hazelnut?
ReplyDeleteJust a good quality hazelnut extract....a homemade one would be fantastic!(although homemade ones usually involve alcohol, vodka to be exact, but you would only need a small amount per bottle.)
DeleteHow much hazelnut extract would you add for 32 ounces of creamer?
DeleteIt would all depend on the quality of your extract and of course your personal tastes...I would probably start with 2-3 tsp or less and add more as you see fit.
DeleteI keep these on hand for also flavoring cocoa, tea, cream cheese, anything. If I can't find the flavor I want in the Walmart cake decorating isle I order it here. https://www.lorannoils.com/c-6-super-strength-flavors.aspx
ReplyDeleteAwesome! Thanks for the link. I am always looking for more flavorings
DeleteI don't know if anyone is making their own sweetened condensed milk, but I am trying this out for the first time, and after reading through the comments, I put my cinnamon straight into my s.c.m. before I put it in the fridge to cool. Seemed like the cinnamon dissolved pretty well into that, so fingers crossed that it turns out!
ReplyDeleteLove this post, my husband and I go through almost 2 bottles of store bought creamer in ONE WEEK! That's AT LEAST $6.50 a week in creamer. We drink a lot of coffee......
I'm gonna try this today!
ReplyDeleteI am so excited for this mostly because I cannot drink creamer from the store because i am dairy intolerant. However I tolerate the almond milk real well. So i can make this with it instead of regular milk. Yea!!!
ReplyDeleteHOw could you make hazelnut?
ReplyDeleteyou would need a good hazelnut extract. Homemade ones are fantastic, but most recipes include alcohol(vodka). It wouldnt be a large amount but if you are concerned about it it could be simmered down to burn off most of the alcohol.
DeleteWould it be possible to sub heavy whipping cream for the sweetened condensed milk for a lower carb recipe?
ReplyDeleteI might go evaporated milk or half and half over heavy cream. Heavy cream would probably work too, but that just sounds overkill to me....then you could just play around with sweetening it however you like.
DeleteHow would you make Creme Brulee'?
ReplyDeleteHmmmmm.....thats a stumper, I would probably go with a custard like addition like in the french vanilla, (in the comments)for the eggy flavor of creme brulee and adding a touch of caramel too.
DeleteYou also could make a small batch of creme brulee, then just add it(enough to taste, start small) and shake it well.
Keep in mind that the eggs will shorten the shelf life.
Just tried this tonight and it came out super sweet. I'm going to try the home made option next to decrease the amount of sugar. Do you know if there is any non dairy options?
ReplyDeleteyou could use soy milk, or almond, or coconut milk! Anything you like!
DeleteI noticed that the shelf life of store bought creamers are about 2 months....I love that they last so long! What is the shelf life of yours?
ReplyDeleteSince it is made with fresh ingredients and no preservatives I am recommending that you use the sell by date of the milk you use as a guide, keeping in mind sell by does not mean use by. It should keep quite well for around a week or so more than that date if properly stored.
DeleteIf you dont think it would be used that quickly, I recommend making half batches
I love this!! I've made two bottles so far, an irish cream for my husband and one with pumpkin pie spice for myself. I had trouble dissolving the spices so what I ended up doing was boiling them with some milk as you mentioned, then I had to pour it little by little through a sieve (I had to stop and wash it off now and then cuz the spices accumulated and wouldnt let any liquid through.) My sister suggested pouring the hot milk with spices into a container and letting it get cold in the fridge, then pour the milk off the top after the spices sank to the bottom. I'll try that next time but I dont mind using the sieve. (coffee filters wont work!!) Also, for the irish cream, I accidentally used evaporated milk instead of condensed and it still turned out great, just less sweet. I like them both a lot better than the store bought creamers I've tried. Thanks so much for posting! :)
ReplyDeleteThis is very appreciated. I am living in the UK right now and they don't have coffee creamer so I am super excited to be able to make my own. Thank you so much for this!
ReplyDeleteI absolutly adore the Egg Nog Creamer that comes out during the holiday season. Unfortunately this year, none of the local store stocked it. I had to drive over 1 hour away to get my fix. I am almost out of what I stocked up on. Any suggestions for a homemade egg nog creamer?
ReplyDeleteI would make a homemade eggnog and replace part or all of the milk with that!
Deletehttp://www.tasteofhome.com/Recipes/Homemade-Eggnog....this is a good one(probably 1/2 batch would be more than plenty), I might even add a touch of bourbon or rum extract.
I have an idea for a flavor of coffee creamer that I've never seen in a store; peanut butter. I am wondering if you have any ideas on how to go about making it?
ReplyDeleteoh that sounds yummy!! I would add some good quality PB(amount to your taste preference) to a cup of the milk and heat it gently to melt the PB, then add it to the other cup milk and SC milk....(I suggest using a PB with no added sugars like Adam's Natural)
DeleteOh that's a good idea! I'll let you know how it turns out & how much PB i use.
DeleteAlso a chia flavor coffee creamer...maybe use some strongly steeped tea in place of 1/2 cup of milk? or would that make it too runny? Or do you have any ideas on that one?
DeleteI would probably just steep chia seeds/tea directly in 1 cup of the milk and simmer it on very low heat for a while.
DeleteI tried this today with coconut milk and Williams Sonoma vanilla extract. It has a great frothy texture and a good flavor. My only concern is I can buy creamer for less than the $3.20 can of condensed milk..and also the calorie content is much higher. Thanks for the recipe!
Deletei urge you to try the homemade sweetened condensed milk! It lowers the overall cost and you can control your sugar content to help control calories.
DeleteI tried this today and here's my results (posted to my Pinterest):
ReplyDelete1-19-13: Tried this using the sweet cond. milk, whole milk and 2 tsp. coconut extract. SO DELICIOUS! Tasted better than the Almond Joy flavor I've been buying. Price was higher though so not sure it's worth it other than I KNOW what goes in it. Swt. cond. milk (1.90) + 2 c. milk (.44) + extract (.70) = $3.04 compared to buying it for $2.88 :(
I guess results will vary depending on locale and store sales but this was in my area and these are regular, every-day prices here.
When I first posted this back in 2009(then re-posted in 2010) prices were considerably lower on SC milk, I added in the recipe for a homemade SC milk in late 2010 to try and rescue my "cheaper" version.
DeleteI do love knowing everything that is in it, but unfortunately it is no longer a dollar stretcher!
Glad you liked it and thanks for the pinterest share!
How long have you found it will keep?
ReplyDeleteI have been recommending using the sell by date on the milk you use as a guide, just keep in mind that sell by doesn't mean it has gone bad past that date, properly stored it will last a while longer than that.
DeleteWhat about butter cream..reess..and mint chocolate chip truffle
ReplyDeleteReese's would probably be pretty easy, I would melt a quality peanut butter,amount to taste(a natural, no sweetener added one would be best in my opinion) with 1 cup of the milk on low heat, then add chocolate syrup to taste.
DeleteButter Cream....that might be a bit on the tough side but I think I would try making a good butter cream frosting recipe and reducing the amount of sugar called for in the recipe, then melting it with a 1/2 cup of milk on low heat before adding it to the rest of the ingredients....that would be one to play around with, it might turn out over sweet.
Mint Chocolate would be a good mint extract and I would use baking cocoa(simmered with some milk) You could use a chocolate syrup but I think the baking cocoa would give it more of the "truffle" taste.
I made this today. I followed your basic recipe, added 1/4 cup Hershey's syrup. Mixed it all up in a quart canning jar. It tastes exactly like the stuff you buy at the store and the price is about half if you use the Walmart brand condensed milk and regular milk. Thanks for the tip.
ReplyDeleteThanks for the post! We are currently living in a country where liquid creamer does not exist and the powdered kind is very pricey. I was excited to try this out this morning and my morning cup of joe was delicious!
ReplyDeleteI live in the Phoenix area and the mexican brand of sweetened condensed milk La Lechera is usually .99 cents and its by far my favorite brand to use on flans so I will definitely try your recipes and save some $$$ :)
ReplyDeleteThis is great! I was just thinking about why I haven't ever seen a peanutbutter or reese's flavor at the store and was going to try making me own and then I saw this! I'm sure it'll work great and after reading through all the comments I have to say you are a GEM for answering all the questions (especially since most people ask questions you addressed in the post or answered 100 times before in the comments ha)
ReplyDeleteThanks!
Thank you Demi! And I hope you enjoy it!
DeleteHi,
ReplyDeleteI just wanted to let you know that I tried this recipe and cited you in my blog.
(http://nermalandfriends.blogspot.com/2013/01/coffee-creamer.html)
Thanks for the tips, my husband loves the Peppermint Mocha version of this!
-Dana
Just ran out of creamer and made this up real quick! Love it! Made the Cappucino flavor! Yum! Great post!
ReplyDeleteI'm really excited to try this, so I'm starting with the homemade sweetened condensed milk... but am wondering if the water to milk powder ratio is correct?? A half cup water seems like not nearly enough to dissolve one and a third cups of powder?
ReplyDeleteNevermind my last comment! I tried it, and was surprised how creamy it got, in spite of the thick lumps it started with! Now I'm super excited, thank you!!
ReplyDeleteGlad you tried it out! It is amazing how little water you need LOL
DeleteI just made a batch using almond milk & vanilla. It's really good! But I'll have to use it fast since almond milk doesn't 'keep' as long as regular milk. I can't wait to try some of the other flavors.
ReplyDeleteI am ABSOLUTELY OBSESSED with ID's white chocolate raspberry creamer but of course its seasonal :( anyone have any suggestions on making this?????
ReplyDeleteI would add some white chocolate syrup(see above comment for white chocolate macadamia nut for a WC syrup recipe) then stir in some raspberry jam/jelly or you can shortcut and use torani white chocolate and raspberry syrups.
DeleteI usually don't drink coffee, but when I do the only creamer i'll put in my coffee is Caramel Macchiato. Would love a recipe for this if you can muster one up. :-)
ReplyDeletei am not 100% sure about that one, but a caramel macchiato is basically a vanilla latte with caramel syrup so I would try out adding vanilla extract and caramel syrup and add in a small amount of espresso powder.
DeleteI made a couple of these creamers using the homemade sweetened condensed milk recipe and the flavor of the powdered milk was extremely strong. I ended up pouring my coffee out because I just couldn't stomach it :( Has anyone else had this problem? Or know what the issue could be? The SCM also came out super thick. (However, I might possibly be heating it too long? so I have a potential solution to that one.) But the flavor.. eeek.. I don't know what to do about that one! I'm not giving up yet though! I bought another bottle of store bought creamer to get me through while I experiment with this some more.
ReplyDeleteThe only time I have had issue with the flavor of the powdered milk being too strong is when I used older stuff that had been opened too long. Make sure it is fresh, or maybe try a different brand.
DeleteI am sorry it didnt work out well for you.
It's a brand new bag of Carnation brand. I may try out another brand and see if there is a difference. That's the only thing I can think of.
DeleteI was thrilled to found your blog. going to make my first batch of creamer tonight. thanks
ReplyDeleteThis is too cool! Thank you so much!
ReplyDeleteThanks for sharing the post... I have to try this soon... I love coffee and I will come back soon for more... Thanks
ReplyDeleteintegrated coffee machine
I just made Mexican Chocolate.
ReplyDelete1 tablespoon cocoa
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon almond extract
It is delicious!
Oh that sounds DELICIOUS!!!!
DeleteFound your blog through Pinterest and boy, oh boy, am I thrilled. I gave up drinking/buying creamer along with other things that had high fructose corn syrup and other stuff I couldn't pronounce. Creamer is the ONLY thing I've missed. As for the cost issue, I'd rather pay a bit more to know what my family and I are ingesting. Thank you, thank you, thank you!!
ReplyDeleteI think simmering some chai seeds in with the milk first then adding some vanilla extract and a few tsp of instant coffee would probably work for something like that!
ReplyDeletedo have any suggestions for french vanilla creamer?
ReplyDeleteThis is the suggestion I made a few months ago. I dont know if anyone has tried it though.
Delete"That would be a toughie....the main difference between vanilla and french vanilla in things like ice cream is that the french vanilla has a more eggy base....so I would think something kind of custard like must be added for the richness of the eggs.... I would suggest making up a basic vanilla custard recipe and adding that(a little at a time to your preference), then toying with the vanilla extract, or maybe even using vanilla beans if you can access them.
It may shorten the shelf life though, with the eggs.
Alternatively there are Natural French Vanilla flavoring extracts out there."
what about a cheesecake flavor
ReplyDeleteFor that I would have to suggest Torani cheesecake syrup. http://www.torani.com/products/cheesecake-syrup
DeleteIf I think of any ideas I will post them!
My xanthum gum is not dissolving. It's clumped up and floats to the top of my coffee even after very vigorous shaking before pouring. Any suggestions? (I used 1/2 & 1/2, sweetened condensed milk, vanilla and the xanthum gum.) The flavor is fantastic once I get past the floaters! =P
ReplyDeleteHmm, I have never had that issue. Try taking about 2 TB of the liquid and whisking it with the xanthan gum a little at a time to liquefy it first, then add it all together.
DeleteThank you for sharing this. I am diabetic and have given up these creamers and have not been able to find one with a sugar substitute notation. Even the sugar free creamers in the store aren't good for us. I will have to try this out.
ReplyDeleteHi! Do you have an email address where we can reach you? Thanks so much! :)
ReplyDeletephippsphamily5@gmail.com
DeleteDidn't even see ur recipe for almond joy. I used 1TBS cocoa powder, 1Tsp almond extract, & 1Tsp coconut extract. Turned out just like the original! Love it, thanks!
ReplyDeleteCould you come up with a chocolate orange flavor? I love chocolate orange!
ReplyDeleteI would do some chocolate sauce to taste then start with a 1/4 tsp orange extract. Be careful though orange extract is VERY strong!
DeleteI had stopped drinking coffee & creamer for over a month while doing a cleanse for my body. Yesterday I finally made a 1/2 pot of coffee and drank it with my absolute fav creamer "Italian Sweet Cream". Funny thing, when I awoke this morning my sinus were all stuffed up. Yet the only thing different I did after the body cleanse was coffee & creamer. I never been a fan of artificial/preservative/fake stuff so I really wasn't too terribly surprised by my body's reaction to re-introducing it to the Coffee-Mate creamer.
ReplyDeleteSo off on a hunt I go - to the internet! After a few searches and experiments later I have created my own version of Italian Sweet Cream:
1 pint heavy whipping cream (16 0z or 2 cups)
2 cups milk
1 1/2 cups sugar
2 teaspoons pure vanilla extract
1 teaspoon coconut extract - Viola!
Purely sublime!
It had really frustrated me over the years when Nestle took over these creamers and they became a much inferior product then when they were thru Carnation. For the most part, less natural, more preservatives and the biggest one of them all - WATERED DOWN! As the originals were really really creamy. I have had a love/hate relationship over this issue for SO many years that I have gone off of C-M creamers for extended periods of time. But now! .. I can finally put to rest my love of java sweetened with creamery concoctions having not only created my own but having found (and PINNED!) your blog!
I shall toast you every morning with fond wishes as I sip my brew!
Maybe I missed it but wha about pumpkin spice? I like your base better than any other.
ReplyDeleteoh I dont think we have that one yet!! I would make up some pumpkin pie spice syrup then add that to taste
DeletePumpkin Spice Syrup
1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks
1 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 cup pumpkin puree
Combine the water and sugar in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved.
Combine the powdered spices well.
Place in the cinnamon sticks and whisk in the remaining spices and the pumpkin puree.
Continue to cook for about 5 minutes, stirring frequently, at a light simmer, not a boil!
Remove from the heat and allow to cool for 10-15 minutes. Remove the cinnamon sticks and if you like you can strain the syrup through a fine mesh strainer or cheesecloth.
store in sealed container in the fridge...
Even if it isn't cheaper, I'm doing this because I can't find my favorite holiday favors where I live! Thank you for this!
ReplyDeleteI was hoping you might having an idea how to duplicate ID Cinnabon recipe. I've tried many times and the closest I came was using cinnamon, almond and vanilla extract but it's missing that creamy flavor --- like a cinnamon roll. Thanks!
ReplyDeleteHave you had a request for Cookies and Cream flavor? That's my favorite flavor of everything lol ;)
ReplyDeleteWhere does one find xanthan gum? Also, few years ago there was a flavor out about Christmas time-Chocolate Marshmallow. My daughter and I have looked for it ever since but, it hasn't returned to our stores. How would you go about making this flavor?
ReplyDeleteI am able to get xanthan gum at my local walmart in the baking aisle.
DeleteChocolate marshmallow would probably be pretty easy, I would add in some marshmallow creme(either homemade or commercially bought ) and some quality chocolate syrup.
I would love a recipe for a butterscotch flavored creamer
ReplyDeleteThat would be super easy! You could google for a homemade butterscotch sauce recipe and add a few TB of that...(or really even store-bought sauce too)!
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