Homemade Coffee Creamer - part 2

After the first batch of creamer was gone, I picked up a bunch of extracts from the grocery store since they are on sale now for holiday baking.
This one tastes almost like a Nutty Irishman. To make it..
In a blender mix
1 can sweetened condensed milk
1 can of non-fat milk (fill the sweetened condensed milk can with regular milk)
1/4 cup instant dry milk
1 tsp. almond extract
2 tsp. vanilla/butternut extract (it's an imitation extract)
3 Tbs. powdered cocoa (I used Dagoba)
Sugar to taste- brown sugar in our case. My daughter loves brown sugar in her coffee.
Blend.
Pour into a jar.
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The picture has 2 Tbs. of creamer in my normal coffee.
If you don't know me and coffee, well, it's sort of essential. I'm addicted to it. I brew my coffee very strong with dark beans and I'm very choosy about the beans. I buy local roasted coffee that's dark and oily. A good French roast should be shiny with all the happy oils in coffee. A non-shiny bean is usually a bit burnt and bitter. The end result is something my husband says is "Illegal experiments in dark matter."  My coffee laughs at the attempt of milk alone to lighten it. So 2 Tbs. of this creamer in a normal cup of coffee would probably turn it a bit lighter.
I saw E lick her finger off after adding some homemade creamer to her coffee recently. I don't know if she did that with the full of oil and odd chemical names store bought stuff or not. I do know that it made me really very glad that I knew all the ingredients in this and how much of each were in it.

Homemade coffee creamer

My daughter loves those flavored coffee creamers. You know the ones. Full of goodness like Partially Hydrogenated Soybean and/or Cottonseed Oil or Sodium Stearoyl Lactylate. Um.. yum?

I wanted to come up with an alternative that didn't make me feel like I might be poisoning her morning cup of coffee.

I wanted no corn syrup, natural flavoring and low fat.

This "recipe" or method is highly adaptable.

So I talked to her, and we decided to try a chocolate creamer.
Evaporated milk is milk with 60% of the liquid removed. Sweetened condensed milk is similar, it's milk that's had a lot of the water removed, and in the case of Eagle Brand, it's sweetened with sugar.

In a blender, I mixed
1 can of sweetened condensed milk
1 can of full of non-fat milk
1/4 cup of instant non-fat dry milk.

 A couple tablespoons has a lot of calcium in it, but if you are allergic to cow milk, you can try it with condensed goat's milk. To that I added
 1/4 cup of brown sugar
1/4 cup of a good organic cocoa powder
 2 Tablespoons of vanilla extract

 Blend for a minute to get everything mixed and pour into a jar.

Both my eldest and E tried it in their next cups of coffee and both loved it. Since it's a very thick milk, it whitens the coffee nicely. The fat came from the condensed milk, but it's pretty low-fat and you can buy low fat condensed milks that have even less fat.

I used brown sugar because it's what my daughter prefers in her coffee, you can omit the sugar completely if it's sweet enough with just sugar in the condensed milk. If you use evaporated milk and the non-sugar sweetener of your choice you can make a coffee creamer that's sugar-free.

If you want fancier flavors, you can use extracts or candy flavors.

Works fine in hot or cold coffee. Probably not an issue for most people, but the only time my family drinks hot coffee is if it's just finished brewing. Mostly we all prefer it cold.

Today we are roasting chestnuts! Yum yum! Other than that, I'm working on a pendant, and still working on a scarf for my son for the holidays.