This article originally appeared on Food52.com. Tiffany Mitchell from Offbeat and Inspired makes coffee creamer out of real cream, with no dehydrated powders or mysterious ingredients in sight.
Tiffany Mitchell
Coffee creamer is a staple recipe that every home cook should have in their repertoire. The base is easy, and you can control the flavoring and sweetness levels, which is something I really enjoy because I find that store-bought creamers are often overpowering. The simplicity of this recipe will allow you to focus on the fun part: dreaming up delicious flavors that will bring your morning cup of joe to a whole new level.
This spiced vanilla creamer is sweet, rich, and addictive, while I like to describe my frazier fir creamer as a pine forest in a mug. It’s a wintry creamer packed with the fresh and bright flavors of fragrant frazier fir and has the subtle sweetness of coconut sugar. Here’s the best part: If you haven’t tossed your Christmas tree yet, snag a few branches, rinse them off, and get to work on this recipe (or just go foraging in the nearest wooded area). It’s so easy.
Tiffany Mitchell
To add flavoring to a basic creamer you’ve made ahead, combine your base and flavorings in a small pot, bring to a light simmer, remove from heat, cover, and let steep for one hour before straining. Then you can use or refrigerate your flavored creamer.
Basic Coffee Creamer
Makes 1 cup of creamer
1 cup half and half or heavy cream
1/4 cup coconut sugar (or regular sugar)
1 cinnamon stick
1 pinch cayenne pepper
1/2 vanilla bean
1 small handful of frazier fir pine needles
Tiffany Mitchell
Combine the sugar and cream in a small pot. If you want to make spiced vanilla creamer, add the cinnamon stick and cayenne pepper. Then split your vanilla bean, scrape the seeds into the pot, and add the bean. If making frazier fir creamer, add the handful of pine needles to the cream.
Tiffany Mitchell
Bring to a light simmer and then reduce heat to low, stirring for two minutes until the sugar has dissolved.
Tiffany Mitchell
Remove from heat. If you’re making basic coffee creamer, strain it into a jar or a storage container.
Tiffany Mitchell
If you’re making one of the flavored varieties, remove the pot from the heat, cover it, and let it steep for one hour. Strain your creamer through a fine mesh sieve into a jar or storage container and use immediately or refrigerate.
Tiffany Mitchell
The creamer will last up to two weeks in the refrigerator.
See the full recipe (and save and print it) here.
