Sweet Vanilla Cream, aka Homemade Vanilla Coffee Creamer Recipe
It started out as just my homemade vanilla coffee creamer recipe, but then I started to find more uses for it.
Pure, natural and simple – this delicious cream is made from only three ingredients…
Half ‘n half, vanilla extract, and sugar.
It is not only a fantastic coffee creamer, but makes a smooth & rich hot chocolate, a sweet & creamy vanilla milk, and is the main ingredient in my 10-minute soft serve ice cream.
I always have this stuff around. I think Willy Wonka would approve.
The process is simple:
Measure your sugar into a microwave-safe container and add in about a cup or so of half’n'half. No need to be exact just yet.
In this picture I’m using plain white sugar, but pretty much any sugar will work. I’ve used honey, white sugar, demerara, and coconut sugar (tasted the best!) with success.
(My husband is the one who uses this the most, and he likes it with plain ol C&H, so that’s how I make it. Except the coconut sugar, which we both agreed was way awesome.)
I Duke-Nuke-it until the cream is warmed, then I stir stir stir until it is all dissolved.
Add in your vanilla.
Mix well. It will be a creamy tan color.
Pour the mixture into a quart-size jar, and top it off with the rest of your half’n'half. You’ll probably have some left over.
Pretty easy, huh!
The first super-cool thing I’ll teach you how to do with this stuff is to make my 10-minute Muddy Shamrock (aka Mint Chocolate Chip) Soft Serve Ice Cream.
I’ll post the recipe tonight
Update: Here you go! My Muddy Shamrock. AKA Homemade Mint Chocolate Chip Ice Cream Recipe.
Having said all that – what it mostly gets used for is what it is – homemade vanilla coffee creamer. Here’s the recipe:
|My Sweet Vanilla Cream, aka Homemade Vanilla Coffee Creamer Recipe||
- 3 2/3 cups half’n'half
- 2/3 cup sugar of your choice
- 2 Tbs vanilla extract
- Gently heat the sugar and 1 cup cream together in the microwave or on the stove until sugar is dissolved.
- Add the vanilla.
- Pour mixture into a quart-size jar.
- Top off with the remainder of the half’n'half.
*Makes 1 quart of creamer.
*Will keep refrigerated for as long as your cream does! So if you are using pasteurized from the store, it’ll last longer than raw cream (though not nearly as good for you!)
*You can use honey or maple syrup in the same proportions and the recipe will work okay — but you do need accomodate any extra sweetness. I did find that when making this with honey, I have to reduce the honey to about 1/3-1/2 cup because it was too sweet, but others didn’t notice… so your mileage may vary.
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