French Vanilla Coffee Creamer
I don’t want to sound like I’m complaining but I do work long, long hours. Sometimes my day starts around 2:30 am and ends around 6:00 pm even 7:00. What really keeps me going in the morning is coffee! I usually drink it black but a few years ago, David and I decided to try some commercial coffee creamers. They were good but I knew I could make them even more flavorful.
Sure enough, I started making my own “coffee creamer” recipes. I have a few flavors that we really enjoy like Butterscotch, Hazelnut, Pumpkin Spice, Gingerbread, Caramel Latte, and more including this featured one… French Vanilla Coffee Creamer!
The first time I made it, David and I went through the whole batch within 2 days which makes 2 ½ cups. I’m telling you, it’s totally amazing! It’s rich and creamy with a beautiful taste of vanilla. This is a quick and easy recipe to make plus there are no preservatives; to me that’s a big bonus!
When I make my French Vanilla Coffee Creamer, I use a vanilla pod. It brings up the intensity of the vanilla. Yes I know and understand that they can be pricey. The next solution if you don’t want to use a pod is to add more vanilla extract. On the other hand, if you make it like I do, don’t discard your pod after it has been soaked. Set it aside and keep it to make some Vanilla Sugar…
The flavor of this French Vanilla Coffee Creamer will certainly enhance your coffee experience in the morning. This is a delicious way to perk up your cup of joe without adding any chemicals to it.
Bon Appétit!
Check out these other great beverage recipes…
– Indian Masala Chai
– Agua de Jamaica
– Vietnamese Iced Coffee
– Orange Julius Copycat
– Lemon Iced Tea
– Spanish Coffee
and for even more great alcohol-free, cocktail, and smoothie beverage recipes, click on this link… Recipe Category • Beverages
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French Vanilla Coffee Creamer
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Ingredients
- 10 oz. (300 ml) sweetened condensed milk
- 10 oz. (300 ml) 3.25% homogenized milk
- 1 large vanilla bean, seeds scrapped out tips & tricks
- 1 tiny pinch ground sea salt
- 1 tbsp. pure vanilla extract
Directions
- In a medium saucepan over medium heat, combine milk, condensed milk and vanilla seeds including the pod. Whisk until the mixture starts to simmer.
- Remove from the heat and add vanilla extract. Pour the creamer into a sieve sitting over a measuring cup; discard any solids but keep the pod to make vanilla sugar.
- Place wax paper on top making sure it touches the surface and let it cool for 20 minutes.
- Pour into a jar or container and transfer to the fridge until needed. It keeps up to 5 days.
Don't forget to rate and comment on this recipe!
Absolutely wonderful! I just so happened to have homemade vanilla extract that I hade made for Christmas gifts, so I had extra vanilla beans to spare. Also, I’ve been using Coffee-Mate French vanilla in my gourmet coffee for the last few years and frankly just got tired of the crap in The jug. Thanks!
That’s fantastic Sarah 😀! Happy to hear you enjoyed the recipe. I’m with you there that’s why I made my homemade version. I also have a couple more yoy might want to try. It’s Pumpkin and Butterscotch Coffee creamers ☕ both amazing! Another recipe you should try when there’s extra vanilla beans is Vanilla Sugar. It comes in handy for holiday baking. Have a wonderful week! 🌞
Could one use a little more vanilla extract in place of the one large vanilla bean? If so, how much more extract would you recommend? Thanks.
Absolutely! Add 1 to 2 tsp. of pure vanilla extract instead. Have a great weekend Alvenh