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A moist muffin that makes a perfect pairing with your morning cup of coffee, you want these Chocolate Chocolate Chip Mocha Muffins in your daily routine. It’s the best way to start your day, even when you’ve only got time to grab and go.
I like coffee. A lot. This is no secret if you follow me on Facebook, where I always feel compelled to share my love for the taste, smell, and (of course) effects of coffee.
I have kind of gone back and forth about my coffee addiction. I mean, adoration. In the past, I occasionally felt too dependent on caffeine and tried hard to whittle myself down to a few-times-a-week drinker v. an every day drinker. When I got pregnant, I pretty much gave up coffee completely. And then I had a newborn and – WHAM! – I was back to my old ways. Hello, caffeine. I love you so hard. I need you in my life.
Homemade coffee creamer had intrigued me for a while. The hubs & I can easily go through two bottles of the stuff in a week (don’t judge us). At $3 a pop, that’s $24 per month on coffee creamer. No bueno. So, it’s no wonder I took a stab at making my own.
If you’re hooked on store-bought creamer, just looking to save a few bucks, or (like me when I was forced to stop contemplating & actually take a stab at it) have run out of coffee creamer and are either unable or too lazy to run to the store…then today’s your day. Here are over 2 dozen recipes using regular ingredients so you can make your own rich and affordable creamer from home.
14 oz sweetened condensed milk 1 3/4 cup milk or cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess) 2 tsp vanilla extract
1. Pour into a large mason jar and shake, shake, shake until combined.
It’s literally THAT easy! Looking for a different flavor? I’ve got you covered. Make the ‘base’ recipe which is the condensed milk with the addition of the regular milk or cream. Then add in any of the following flavor combinations.
Samoa (like the Girl Scout Cookies) 2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream) 2 tablespoons chocolate syrup 2 tablespoons caramel ice cream topping Peppermint Patty 2 tablespoons chocolate syrup 1 teaspoon peppermint extract Cinnamon Vanilla 2 teaspoons cinnamon 2 teaspoons vanilla extract Pumpkin Spice 3 tablespoons pureed pumpkin 1 teaspoon pumpkin pie spice 4 tablespoons maple syrup 1 teaspoon vanilla extract Honey Vanilla 1/4 cup honey 2 teaspoons vanilla extract
And there’s more!
Almond Joy 1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract) 1 teaspoon almond extract 2 tablespoons chocolate syrup Sweet Cream Use 1 3/4 cups of heavy cream instead of the milk in the base recipe 2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped 1 teaspoon almond extract Chocolate Orange 2 tablespoons chocolate syrup 1-2 teaspoons orange extract Hazelnut 2 teaspoons hazelnut extract Chocolate Hazelnut 2 tablespoons chocolate syrup 2 teaspoons hazelnut extract Cinnamon Cake 2 teaspoons cinnamon 2 teaspoons vanilla extract Salted Caramel 2-3 tablespoons caramel ice cream topping 1/2 teaspoon salt Eggnog replace milk in base recipe with equal amount of heavy cream 1 teaspoons vanilla extract 2 teaspoons rum extract 1 teaspoon ground nutmeg Toasted Almond 2 teaspoons almond extract
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.
Your creamer will be good up til the expiration date on the milk or cream you used in your base recipe.