Simple, 3 Ingredient Carmel Coffee Cream! (plus other flavored recipes)
I'm pretty sure I'm addicted to coffee.
Not black coffee. I can't stand that. It has to be doused with cream & sugar.
Yeah, totally nothing healthy about it. But it's better than the Diet Coke that Scott's been addicted to his whole life! (He's getting better at weaning himself from it:)
There's just something about sitting on your porch swing or patio chair on a cool morning with a hot cup of java!
I've been a sucker for the array of beautifully labeled bottles & the variety of flavors of the coffee cream in the store. Always something new to try.
I mean who doesn't love a cup of Peppermint Mocha Chocolate Carmel Macchiato Sugar Cookie Dough goodness??
But have you read the labels on them? It's actually kind of disgusting.
So I made my own.
I have to say, I wasn't too impressed the first time I made some. It just didn't "do it" for me.
Instead, I decided to try the "natural" cream at the store that is just made with milk & sugar.
It tasted just like the coffee cream I had made at home! I was just so used to all the artificial chemical crap in the creamer, that I thought homemade didn't taste "right".
Would you like the recipe?
It's super easy, only 3 ingredients! It does require time for boiling. Don't leave it alone for long, or you'll be wanting to call me telling me about the huge mess you had from the boiled over pot of milk on your stove!
You can use cow milk or goat milk for this & you'll never notice a difference between the two. And because of the boiling down process, it changes the added sugar plus the sugars in the milk into a carmel-y flavor.
NOTE: After making several times I prefer goat milk for these recipes. The coffee creamer made with cow milk will separate and have a slimy film, kinda gross..
If you want to add some different flavors then go for it. Check out the other flavors I've tried down below this recipe.
Simple Homemade Carmel Coffee Cream:
- 2 quarts (half gallon) raw milk (cows' or goats') Goat milk works best!
- 2 cups sugar
- 1/2 tsp baking soda (sounds weird, doesn't change the flavor, but helps with the not-boiling-over-scorching)
- Put all of the whopping 3 ingredients in a gallon size pot.
2. Heat the milk on med. low heat while stirring frequently. You can heat on a higher temp if you constantly stir.
3. Once it boils, put on low heat & boil to reduce it to half (50%).
If you boil too long you'll actually get Caramel sauce for apple dipping! So you pretty much can't go wrong with this.
Ta Dah! You made coffee cream!! :)
Now grab your mug, sit in your favorite spot, and enjoy your sweet reward. Quick! Before the kids start screaming "Mooommm! She won't stop staring at me!!"
If you have some flavors you've tried, comment below, I'd love to hear them!!
Updated Flavors Below!
For Cinnamon Vanilla
(kids said it tastes like a cinnamon roll & hubby says it's better than the cinnabon flavored store bought)
- Add 2 cinnamon sticks to the milk (3" sticks is what I used)
- Boil as usual
- After reducing 50% remove cinnamon sticks
- Cool slightly and add 1 tsp pure vanilla extract (or more to taste)
(children testimonial: "Tastes like Christmas!")
- 1/4 cup unsweetened cocoa
- 1/2 tsp Peppermint extract (or more to taste)
- Add the cocoa to milk in sauce pan, whisk in well.
- After you've boiled down 50%, remove from heat, cool slightly and stir in the Peppermint extract.