I’ve become totally addicted to your coffee creamers! When you get a minute or two, will you consider creating/sharing some “all seasons” creamers with us?
Many Thanks in Advance,
Gaelle from France
Thank you for your request. I’m so pleased that you enjoy all my DIY coffee creamer recipes – and you are correct – it seems they are all holiday and seasonal flavors. Thank you for inspiring me to remedy this and offer some year round flavors, too. I truly hope you enjoy this Salted Caramel version I’ve created just for you.
Hugs from Alaska,
More Homemade Coffee Creamer Recipes from Alaska from Scratch:
To a saucepan over medium-high heat, add the water and the sugar. Stir until the mixture heats up and the sugar dissolves, about 2-3 minutes. Remove from heat. Measure 1 cup of the mixture, also known as simple syrup (save any remaining for another use or discard). To the 1 cup of simple syrup whisk in the vanilla and salt. Allow the mixture to cool 5-10 minutes and then add it to the 2 cups of half and half. Stir well.
Keep creamer in a sealed container (I use a Mason jar) in the refrigerator. Use as you would store-bought coffee creamer. Shake or stir before each use.
You can always adjust homemade creamer to your preference. If you like your creamer less sweet, add more half and half until your perfect blend is reached. Or if you prefer it sweeter, add less half and half.
I tried it out, I like it. It probably would have been sweeter for me but I added about 1/4 cup of cocoa powder to make it a mocha salted caramel. I don't really get the strong caramel sweetness due to that I think, but it's delicious anyways, and better knowing that I can pronounce the ingredients. :D
Coffee Mate now has a Salted Caramel Mocha coffee creamer and it is TERRIBLE. I think they should have used white chocolate instead of mocha. I was severely disappointed. I'm going to try your recipe. Thank so much for posting!
Well my son used the last of coffee creamer. I also wanted to tell you that the crusty Bread recipe was really good. I am planning to buy the covered container on King Arthur Flour website to bake my next loaf. I found out an enameled cast Iron kettle really stinks when in the oven. I am also going to try adding diced pickled jalapenos and cheese next time. I guess I will have to dry the jalapenos and mix them and the cheese in with the flour so they will stay distributed
I made the Salted Caramel coffee creamer last night. I used it with my coffee this morning. Good taste but too sweet for me but my son liked it. I used brown sugar/splenda blend so maybe that was why t was so sweet.
@AlaskaVal Hi Val! :) In theory, it should work fine. However, soy or almond milk won't be as creamy and thick as half-and-half, so it will make the coffee thinner than if you were using a non-dairy coffee creamer, for example. If you try it, be sure and let me know how it turns out! Other readers would love to know.
p.s. have you visited my blogging pal Megan's site Allergy Free Alaska?
@AprilSmith1 I think you could use any milk substitute , the only drawback being they will be less creamy and thick than half and half. But the flavor will still be there. I'm thinking coconut milk might be a good option in terms of creaminess.
I'll have to check out that blog! My family hails from the Upper Peninsula of Michigan, so we all tend to drink our coffee thick, strong, and black. However, every now and then I like a treat in my coffee like flavor or non-dairy creamer :) I'll let you know if I figure something out!
@RebeccaHarrison I haven't had any trouble with the homemade creamers, but it really depends on how quickly you and your family go through creamer! My hubby and I love our creamer in our morning coffee, so a batch doesn't stick around very long around here. Use your best judgement and throw it out if it seems questionable to you. Don't want to take any chances. :)