Make Your Own Flavored Coffee Creamer

Aside from being very expensive, flavored coffee creamers tend to have a lot of unpronounceable ingredients. For Coffeesome, this time of year is a fine time to flavor one’s coffee. It can be comforting on a cold day, or festive with friends and family over a holiday celebration. So what to do? Make your own! It is very easy, and one batch will last about two weeks in the refrigerator.

You will need:

  • 1 (14 ounce) can of sweetened condensed milk
  • 1 1/2 cups cold skim milk

Now, to make your flavoring. These are suggestions, but feel free to experiment with your own flavor combinations, or adjust the amounts to suit your taste.

  • Chocolate Almond: 1 tablespoon cocoa powder, 1 teaspoon almond extract
  • Pumpkin Spice: 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 2 teaspoons pumpkin pie spice
  • Vanilla: 2 teaspoons vanilla extract
  • Amaretto: 3 teaspoons almond extract, 1 teaspoon cherry extract
  • Cappuccino: 1 teaspoon almond extract, 1/2 teaspoon orange extract
  • Strudel: 1 tablespoon cinnamon, 1 teaspoon vanilla extract, 1 teaspoon almond extract.
  • Chocolate Raspberry: 2 teaspoons cocoa powder, 2 tablespoons raspberry syrup

Place all of your ingredients in a container with a tight lid and shake vigorously. If you prefer, you can put everything into a blender and pulse to blend it. Then store in an airtight container in the refrigerator for up to two weeks. Be sure to give it a shake every time you use it, in case anything has settled. Last but not least, enjoy your coffee!

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Substitutions for Common Ingredients

Item

Amount

Substitution
allspice 1 tsp.
1/2 tsp. cinnamon plus 1/8 ground cloves
baking powder 1 tsp. 1/4 tsp. baking soda plus 5/8 tsp. cream of tartar
bread crumbs, dry 1/4 cup 1 slice bread
bread crumbs, soft 1/2 cup 1 slice bread
buttermilk 1 cup 1 cup plain yogurt
chocolate, unsweetened 1 ounce 3 tablespoons cocoa plus 1 tbs. butter or fat
cream, heavy 1 cup 3/4 cup milk plus 1/3 cup melted butter (this will not whip)
cream, light 1 cup 7/8 cup milk plus 3 tbs. melted butter
cream, sour 1 cup 7/8 cup buttermilk or
plain yogurt plus 3 tbs. melted butter
cream, whipping 1 cup 2/3 cup well-chilled evaporated milk, whipped or
1 cup nonfat dry milk powder whipped with 1 cup of water
flour, self-rising 1 cup 1 cup all-purpose flour plus 1 1/4 tsp. baking powder plus 1/4 teaspoon salt
honey 1 cup 1 1/4 cups sugar plus 1/2 cup liquid
lemon juice 1 tsp 1/2 tsp vinegar
milk, skim 1 cup 1/3 cup instant monfat dry milk plus about 3/4 cup water
milk, whole 1 cup 1/2 cup evaporated milk plus 1/2 cup water or
1 cup skim milk plus 2 tsp melted butter
milk, to sour 1 cup add 1 tbsp vinegar ot lemon juice to 1 cup milk minus 1 tbsp.
Stir and let stand 5 minutes.
sugar, granulated 1 cup 1 cup firmly packed brown sugar or
1 3/4 cups confectioner’s sugar (do not substitude in baking) or
2 cups corn syrup or
1 cup superfine sugar
tomatoes, canned 1 cup 1/2 cup tomato sauce polus 1/2 cup water or
1 1/3 cups chopped fresh tomatoes, simmered
tomato juice 1 cup 1/2 cup tomato sauce plus 1/2 cup water plus dash each salt and sugar or
1/4 cup tomato paste plus 3/4 cup water plus salt and sugar
tomato ketchup 1/2 cup 1/2 cup tomato sauce plus 2 tbsp sugar ,
1 tbs vinegar, and 1/8 tsp ground cloves
tomato puree 1 cup 1/2 cup tomato paste plus 1/2 cup water
yogurt, plain 1 cup 1 cup buttermilk
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