The Creamer of Your Dreams…..
We haven’t moved yet, but I still had big plans to roll out a couple of great recipes this week. Then this weekend happened. We went to look at houses about six hours away and out of the blue our SUV decided to break down on us. Let’s just say that it is harder to rent a car on the weekend than you might think! There must have been a massive wedding in town because both the Holiday Inn and Hampton were booked full. Luckily another hotel next door had just opened and they had rooms available. The next day we were finally able to find a car to rent and left town around 3:00 pm, which got us home after 10:00 pm. No worries, there will be a new car parked in my drive way in just a few days. 😉 Needless to say super spectacular recipes just aren’t in the cards this week!
But I am fulfilling my promise of giving you easy recipes until we move. Today’s recipe was inspired by my favorite coffee creamer of all time. Last year when I gave up drinking store bought coffee creamer I brought you “Sugar-Free Vanilla Creamer”. This recipe is much simpler, and straight to the point. 😉 For the base I made my own evaporated milk. (You can find my post here for more tips and tricks.) This time I didn’t boil the milk down quite as much. I also used 2% milk, and it is organic so the quality is better, and the color is a bit different.
I like my coffee pretty sweet, and I know everyone’s preference is different. Even when I would use store bought creamer I would always add extra sweetener. You may find this creamer sweet enough, or you might add extra sweetener to your coffee like I do. When you reduce the milk it begins to sweeten on its own, even without any additional sweetener, but if you want an indulgent coffee….
You may find this recipe kind of time consuming, it takes about 45 minutes, but you don’t have to stand with it the entire time. I can get pretty impatient when it comes to bringing ingredients to a boil, so I cranked this one up on high and stirred it every couple of minutes until it started boiling and then turned the heat down to medium. BEWARE! If you use this method, you will have to lift the pan a few times after you reduce the heat so it doesn’t boil over. But once it starts to reduce, after about 10 minutes, you can walk away and stir it about every 10 minutes until the volume of milk decreases by half. You will notice the color will turn a little bit yellow, and it will begin to smell sweet.
If you really don’t want to take the time to make your own evaporated milk you can absolutely buy evaporated milk at the store, but I will warn you that it does have additives in it aside from “just milk”. Carrageenan is the ingredient that I despise the most in so many products, and evaporated milk has it. (A seaweed additive that is used for thickening, and our bodies are unable to digest it.) There are certain brands that don’t have it, but they will cost you a bit more. This creamer literally has two ingredients, milk and Truvia. You can’t go wrong with that! If you are on the fence about sugar alcohols, you can use Stevia instead. 😉 Either way, at the end of the day you will feel really good about what you are putting in your body, and you will be loving your coffee at the same time! Then you can sit back, relax, and enjoy!
What kind of coffee creamer do you use?
What is your favorite flavor of coffee creamer?
Sugar-Free Sweet Cream Coffee Creamer
By Angie Gouchenour
3 cups 2% milk reduced down to 1 ½ – 1 ¼ (I used Kirkland Organic)
4 teaspoons Truvia zero calorie sweetner
In a large, heavy bottomed pan, bring the milk to a boil, and then reduce to a simmer (See helpful hints here)
Simmer for approximately 30-45 minutes, stirring about every 10 minutes, until the milk is reduced by approximately half
Allow the milk to cool
Using a mesh strainer, strain the milk over a measuring cup to get any “skin” removed from the milk
Add the Truvia and transfer the creamer into a bottle with a lid
Store in the refrigerator for up to 14 days