Handcrafted Coffee Creamers ~ Dairy, Gluten Free or the Whole Nine Yards

Three versions of the same recipe can be altered to be sugar free

Vanilla Bean Coffee Creamer made with Almond, Coconut and Cows Milk

How do you take your coffee, black, with cream, flavored? I can never decide which I like better, so I go through phases. I alternate taking my coffee black then flip my taste buds 360 degrees, and consume copious amounts of store-bought coffee creamers, half and half, and heavy cream. I call these days, my “winter fattening” phase! The truth, I really like coffee creamer and drink it year round, despite my better judgement.

I fall prey to seasonal flavors each time I pass the dairy section of my grocer! As my creamer consumption reaches peak performance over the holidays, I decided to read the back of the container this week; a whopping forty-five (45) calories per tablespoon and little to no “cream” in, creamer!

Water, sugar, corn syrup, corn syrup solids, partially hydrogenated soybean and cottonseed oils, less than 2% of natural and artificial flavors, sodium caseinate, (a milk derivative), mono – and diglycerides, dipotassium phosphate, and carregeenan; these are the star performers of store bought coffee creamers. 

The Webster dictionary defines Creamer as a “non-dairy substitute for cream, and with less than 2% of natural and artificial flavors, and only a milk derivative”,  the definition is right on point. How can coffee creamer taste so darn good but have absolutely no nutritional value? Sometimes, ignorance is bliss! 

As a matter of course, I decided to whip up my own, handcrafted coffee creamer. 

Forgoing high fructose corn syrup, I chose to use organic sugar, real maple syrup is a fine alternative if your prefer another option. For sugar-free, dairy and gluten-free substitute almond, soy, rice or coconut milk for cow’s milk, and Stevia or Splenda sweetener for sugar. Simple to make at home and delicious, the creamer was a hit! 

Rich and creamy, they are all delicious and can be flavored just about any which way you like!!  My favorite for Thanksgiving, Pumpkin Spice made with real cream!

Vanilla Bean Coffee Creamer - Dairy, Gluten Free or the Whole Nine Yards
Yields 2
This recipe utilizes almond, coconut and cow's milk to create three distinctly flavored coffee creamers: Creamy Vanilla Bean made with Cow's milk, Almond Vanilla Bean made with Almond milk, and Coconut Almond Cream made with coconut milk
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For Almond Vanilla Bean
  1. 2 cups almond milk
  2. 1/4 cup raw sugar
  3. 1/2 vanilla bean, seeds removed and added to mix
  4. 1/8 teaspoon almond extract
  5. 1/2 teaspoon vanilla extract
For Creamy Vanilla Bean
  1. 1 cup whole or 2% milk
  2. 1 cup heavy cream
  3. 1/4 cup raw sugar
  4. 1/2 vanilla bean, seeds removed
  5. 1/8 teaspoon almond extract
  6. 1/2 teaspoon vanilla extract
For Coconut Almond Cream
  1. 2 cups coconut milk
  2. 1/4 cup raw sugar
  3. 1/2 vanilla bean, seeds removed
  4. 1/8 teaspoon almond extract
  5. 1/2 teaspoon vanilla extract
Instructions
  1. Whisk almond milk, sugar, vanilla seeds and pods together in a medium saucepan
  2. Cook until milk begins to steam, remove from heat
  3. add extracts, whisk to combine
  4. Remove vanilla pods and discard
  5. Refrigerate in a glass jar with tight fitting lid for up to 10 days
Notes
  1. Creamer can also be made with rice or soy milk. Splenda, or Stevia can be substituted for the sugar
Optional
  1. Spiked creamer, add Bailey's Irish Cream or Kahlua
  2. Chocolate mint creamer add, 2 tablespoons powdered cocoa, 1 teaspoon peppermint extract and Creme de Menthe
At Home with Rebecka http://athomewithrebecka.com/

Handcrafted Pumpkin Spice Coffee Creamer

Pumpkin Spice Coffee Creamer-Dairy, Gluten free, or the Whole Nine Yards
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Ingredients
  1. 1 cup whole milk
  2. 1 cup heavy cream
  3. 3 tablespoons can pumpkin
  4. 1 teaspoon pumpkin spice
  5. 1/4 cup raw sugar
  6. 1/2 teaspoon vanilla extract
Instructions
  1. Whisk milk, sugar, pumpkin, and spice in a medium saucepan
  2. Cook over medium heat until milk begins to steam, remove from heat
  3. Add vanilla, whisk to combine
  4. Refrigerate in a glass jar with tight fitting lid for up to 10 days
Notes
  1. Creamer can also be made with rice or soy milk. Splenda, or Stevia can be substituted for the sugar
At Home with Rebecka http://athomewithrebecka.com/
 

Vanilla Bean Seeds

Vanilla Bean Coffee Creamer made with Almond, Coconut and Cows Milk