• Delicious Homemade Coffee Creamers & No Chemicals

    PUMPKIN COFFEECan you even start to believe that it is time to start thinking about the holidays and all things pumpkin? And can you believe the cold weather we have already had this fall?

    If you are like me, on at least some of these cold days you are going to want to snuggle up next to the fire with a hot cup of coffee, maybe even with one of the yummy flavored creamers.

    I used to do that until some years ago when I decided to take as many of the chemicals as possible out of my life so there went my creamers until it finally dawned on me that it is perfectly possible to have my creamer and drink it too!

    After trying various recipes and experimenting on my own, the following is what works for me:

    MAPLE SYRUPFirst of all, no matter what flavor I am making I start with

    1 cup milk (no 2 % for us!)
    1 cup whipping cream (Half/Half will work if you just really want to cut the calories.)
    4 tablespoons maple syrup (I use 100% organic pure maple syrup.)

    From here, I just decide what flavors I want and add them. I learned from experimenting, and you can as well…or you are welcome to use mine. I don’t use a lot of sweetener other than the maple syrup so you may want to add sugar, or you can just add the sugar to your coffee if you require it.

    Pumpkin Creamer

    For someone who’s never really had a relationship with pumpkin except for the homemade pumpkin seeds and pumpkin bread, lately I find that I’m into all things pumpkin, including pumpkin soup and pumpkin coffee creamer. This one is great for those cold, windy Texas days.

    Again, I start all of these flavors the same.

    1 cup milk (no 2 % for us!)
    1 cup whipping cream (Half/Half will work if you just really want to cut the calories.)
    4 tablespoons pure maple syrup
    3-4 tablespoons pureed pumpkin (fresh or canned, but today I’m using canned, Libby’s 100% pure pumpkin)*
    1 teaspoon pumpkin pie spice

    Put all in a saucepan over medium heat and stir just until mixture begins to steam. Remove from heat and stir in

    1 teaspoon vanilla

    The part that I do not enjoy is that this has to be strained through a small strainer or cheesecloth. Pour mixture into a fruit jar and allow it to cool. Seal with the lid and keep refrigerated. All of these creamers will stay good for 10 days to two weeks.

    *Sometimes I use the canned pumpkin that is already seasoned…even though anything in a can usually carries unwanted preservatives. This lets me omit the powdered spice, and it is less likely to be found floating in my coffee. HOWEVER, if you look closely at the photo above, you will notice that I sprinkled a touch of cinnamon as a topper for the coffee!

    *********************

    Peppermint Creamer

    1 cup milk (no 2 % for us!)
    1 cup whipping cream (Half/Half will work if you just really want to cut the calories.)
    4 tablespoons pure maple syrup

    Mix first three ingredients over a medium heat, stirring well. Remove from heat just as the mixture begins to steam. Never boil!

    To the above add

    1 teaspoon peppermint flavoring and stir

    All homemade creamers last longer if stored in a glass container with a lid. A fruit jar is fine and, of course, it must stay refrigerated, but I wait until the mixture cools before I seal it with the lid. Creamer will stay good for 10 days to two weeks.

    *********************

    Cinnamon Creamer

    Remember, I start all of these flavors the same.

    1 cup milk (no 2 % for us!)
    1 cup whipping cream (Half/Half will work if you just really want to cut the calories.)
    4 tablespoons pure maple syrup

    Mix the all three ingredients together. Then add

    1 1/2 to 2 teaspoons ground cinnamon, and heat on medium setting until mixture begins to steam.

    Now this is the only part I don’t like because if I prefer not to have cinnamon floating in my creamer, I have to strain this mixture through a very small strainer or cheesecloth.

    As soon as you strain and while still warm stir in

    2 teaspoons vanilla

    Pour into glass container and when cool, seal with a lid. Keep refrigerated. Will last about 10 days to two weeks.

    ****************************

    You take it from here. You are only limited by the size of your imagination!

    About Fredda Jones

    Fredda Davis Jones was raised “in the country” in Comanche County and learned very early that creativity and innovation are traits that can flourish even in small-town Texas and that with enough effort, indeed nothing is impossible, including being married to the same man for over 40 years! Rickey and Fredda have 2 children, 5 grandchildren, and a crazy life that includes sitting in the bleachers several times a week. The rest of her time is spent creating great content for texansunited.com and marketing small-town Texas.
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    3 Responses to Delicious Homemade Coffee Creamers & No Chemicals

    1. These sound wonderful – came across you on pinterest. Can’t wait to try them – Thank you so much for sharing these recipes!!!

    2. Cafe Cup says:

      Nice post. Nothing seems more perfect for cold mornings than a heartwarming coffee. Thanks for the post.

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