This is the recipe for the Homemade Cinnamon Coffee Creamer that Kristin made for the geometric brunch I shared yesterday. As I type this I am drinking my coffee with this creamer in it. I feel warm and fuzzy. I feel inspired. I feel nice. I feel pretty. Yes. This creamer makes me feel all those things. OK, maybe not but it IS really good.
Kristin followed this recipe for the base and then modified it a little more to suit her taste. There really are an endless varieties that you can make following this basic recipe. I intend to make a ton. Except that I will probably gain, like a million pounds (I don’t blame the creamer – I have a terrible diet in general, I love me a bag of Trader Joe’s Kettle Corn). The key here is good quality ingredients to really let the flavors come through.
First you will add the condensed milk and Half & Half to a blender to combine. I have used condensed milk before but never really paid attention to it. I was surprised by the smell. I figured it would smell sweeter or something. But it is a milk based product after all and it smelled, well, milky. I don’t know why I am telling you that.
Pour your finished creamer in to whatever jar you want to store it in. If you put it in one of these super fancy mason jars it is also ready to gift. Take some to the neighbor. Take some to a teacher. Or hoard it for yourself like I did. I won’t judge.
I am so in love with this recipe. I am almost out and plan on making some more tomorrow. It takes next to no time at all and is crazy good and so worth the calories in my opinion. And when I used it in my iced coffee at the geometric brunch photo shoot, it tasted just like my fave Mocha Cappuccino Blast from Baskin Robbins!!! YUM!
14 oz. can of sweetened condensed milk
1 3/4 cup Half and Half (you can really use whatever dairy you like)
1 TBSP vanilla
1 heaping tsp good quality cinnamon
1 TBSP white sugar
Add condensed milk and half and half to blender and combine. To the milk mixture, add the vanilla, cinnamon, and white sugar. Blend until well mixed and cinnamon is fully incorporated. Store air-tight in refrigerator.
That’s it. Easy. Kristin suggested adding 1/2 tsp of butter extract (did you know that was a thing?!) to make it taste more like a cinnamon roll!!! Just be sure to shake it up really well before you use it. The cinnamon tends to settle at the bottom of the jar.
Thank you, Kristin for sharing this recipe with us! And a very special thank you to my mother-in-law, Marie, for helping me shoot this recipe. I paid her in coffee creamer. See how the creamers were used in the geometric brunch with Paper and Cake.