Coffee Cream Recipe
Posted on July 19, 2012 in Recipes by Katie
Homemade Copycat Recipe:
Coffeemate’s Italian Sweet Creme
As all of my readers know, I am a lover of coffee. I’m a coffee enthusiast who can drink the warm bronze liquid (or cold bronze liquid) any hour of the day. I love it. I can’t help myself, I just do. One of the things that I find myself spending a significant amount of money on is Coffee-Mate’s Italian Sweet Creme coffee creamer. Oh…it’s almost too good. But to be honest, the $3.00-$4.00 price tag is a killer on the shopping budget. Especially when hubby and I go through one of these 32 oz. containers a week.
So, I decided to make my own. I looked up recipes online and found hundreds, literally hundreds of make your own liquid coffee creamer recipes. This one is by far the easiest of all that I found. But I also learned something else…there are 2 ingredients in this creamer. There are over 13 in the store bought version, 11 of which I can’t pronounce. So not only is this cheaper for your wallet if you shop at discount stores, but it is also better for you as well.
Because I have been a devotee of this awesome coffee additive for so long, I have been stock piling these jugs when they are empty to reuse for all kinds of things. I have several filled with flax seed, beans, lentils, barley, etc. But now I make and fill them with my own copycat recipe! Make sure you have a container large enough to hold at least 32 oz. of liquid.
- 3 cups Milk – Whole milk or evaporated milk (I used evaporated as I didn’t have any whole milk)
- NOTE: Whole Milk makes this FAR cheaper than evaporated milk.
- 1 Can Sweet & Condensed Milk
- Put milk & sweet & condensed milk together in a pot on the stove.
- Place on Med-Low and whisk until milk begins to simmer.
- Remove from heat and let stand until warm.
- Place liquid in 32 oz. mason jar or old CoffeeMate creamer (this is what I do)
While this is not a complete dupe for Italian Sweet Creamer, it is by far healthier for you & your body. Yes, it does taste a little different, but it is the closest I have been able to come to this point in time.