Homemade Cinnamon Coffee Creamer
I was having coffee at a neighbors house one day when I was served up something completely new (to me at least) and totally unexpected. My neighbor’s husband had just returned from a trip to visit family in Mexico and he brought back some cinnamon coffee! I had never tried anything like it. It was a subtle flavor change but it was just somehow so warming and so rich that I proceeded to invite myself over for coffee nearly every day that week to have more! 😉
This recipe is for a cinnamon flavored coffee creamer, not straight coffee itself, but it does a good job of replicating the warmth and taste I experienced without grinding up a stick of cinnamon and sprinkling it into your mug. I have to say, off all my creamer recipes – this one was BY FAR the hardest for me to come up with. You’ll notice that I use cinnamon extract and not powdered cinnamon or a grated cinnamon stick. Did you know that cinnamon doesn’t dissolve? I mean, EVER dissolve? If you make the recipe with the actual ground cinnamon, all the grounds float on top of your creamer batch. You can shake the batch to disperse the cinnamon but even then once it’s in your mug the cinnamon floats on top of your coffee and you get a few mouth-burning-ultra-cinnamon-y gulps and that’s about all. Basically, what it all comes down to is that no matter how much I wanted to use a more conventional cinnamon, we really do need to pick up an extract for this recipe to work.
1/2 can of Sweetened Condensed Milk (save the other half in the fridge for your next batch of creamer!)
1 cup Milk (I used 2% because that’s what we have in-house)
1 tsp Vanilla Extract
1 TBSP Cinnamon Extract
1. Combine all of the above ingredients in a large bowl.
2. Mix together really well, you don’t want the condensed milk to be a dense sludge on the bottom. Get your whisk out and give yourself a quick workout!
3. Pour it into any sort of container you like and store it in the fridge. It will stay fresh as long as the milk you added hasn’t met its expiration date yet.
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