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Friday, December 11, 2009

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.
Pour into a jar.

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.

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