I love coffee. The aroma. The taste. The way it warms you up in the cold. And the way it wakes you up in the mornings. It's not just a drink, it's also a bonding agent. My friends and I gather over coffee often. I drink my coffee while I meet with God and read His word. To me, coffee just goes hand in hand with the warmth of love of community. Silly I know. It's a bean.
Now, let me tell you what I don't love. Fake. (Well, unless it's fake fur.) And because I love my coffee along with the pure joy it brings me... I don't want any fake in my coffee. I have tried a number of coffee creamer recipes found via Pinterest and much to my dismay, they have all disappointed. Until now. I have finally figured it out. It's all in the ratio. Ratio. Ratio. Very important, otherwise it's not sweet enough or the flavor is just all wrong.
Here's what you need to make the perfect creamer - Yes! I said perfect and I mean it. (If you're wondering why the two mason jars? - ratio! One can of sweetened condensed milk makes about 1.5 mason jars of creamer.)
Mixing your ingredients well is also very crucial to a good consistent flavor. That's where the trusty blender (one of my most beloved Christmas gifts ever) comes in handy...
That contraption/mixer/extension or whatever you call it, is uh-mazing...blending all of the ingredients to absolute perfection.
Yum. Yum. Yummers. So simple right? Half and Half. Sweetened Condensed Milk. Vanilla. Three ingredients. Here's the kicker - not only does it taste great, but it's inexpensive and lasts us 2 weeks or more. I also use it in my tea, both Chai, pictured above, and Chamomile Vanilla. (I think I have a thing for vanilla. And sugar.) How do you take your coffee or tea? xo
PS - the hubs and I got an espresso maker for Christmas. I die!