DIY "French" Vanilla Coffee Creamer (GF)

I love to have a cup of coffee most mornings... well, actually, it’s more like a cafe au lait (half milk, half brewed coffee), but who’s really keeping track.  I’m somewhat of a morning person, so I honestly don’t drink the coffee for the caffeine. I prefer to drink my coffee simply for the ritual of it.

Not much of my day-to-day life has structure anymore. I can set my own schedule, do my own things, which is both good and bad depending on the day. Even our mealtimes vary greatly from day to day (contingent on husband’s work schedule).

There’s something so special about the morning coffee ritual.  I warm my mug, half filled with milk, then add the hot coffee. Speaking of coffee, my in-laws gifted us some of this coffeein early 2013 and we’re completely hooked now....  It’s become one of our few grocery budget splurges.

But now comes the shameful confession portion.  Even though we drink relatively “fancy” coffee, and even though I’ve worked as a barista, I still have a guilty pleasure when it comes to coffee at home: french vanilla coffee creamer.  Yes, I’m cringing even as I write those words.

Not only do I hate the stigma of a french vanilla coffee creamer consumer (I have visions of gas station cappuccino, which is *another* occasional guilty pleasure of mine), but I know that creamer isn’t good for me.... Though I do feel somewhat better knowing that we’re not drinking the fat free or sugar free versions, even the regular coffee creamer is full of chemicals and unnatural ingredients.

Even more shameful is that I do not just add the faux creamer to my daily coffee, but I also became addicted to adding a splash to bowls of gluten free Rice Chex. YIKES! I’ve got to stop this cycle soon....  Before it gets any worse!

Luckily, Food52 posted a recipe for homemade coffee creamer. Why did I never think of making my own before now?!? It may not taste *exactly* like my favorite french vanilla store-bought variety, but I like that I can adjust the flavoring & sweetness to my own likings. And it’s free from chemicals & weird ingredients :)

Homemade “French” Vanilla Coffee Creamer (GF)
Adapted from Food52

When I worked as a barista, I was taught to make “french” vanilla beverages by adding a little bit of hazelnut syrup along with some regular vanilla syrup  but I have been unable to find any concrete information to back up that practice? Most sources simply say that “french” vanilla should taste more “custard-y.” So, I’m adding a little maple syrup to mimic that “custard-y” flavor found in store bought french vanilla coffee creamer.

1/2 c Milk
1/2 c Heavy Cream
1.75 oz / 1/4 c Granulated Sugar
1 Tbl real maple syrup
1 tsp Vanilla Bean Paste

1. Add the milk, cream, and granulated sugar to a small stainless steel sauce pan. Bring to a simmer on medium high heat, stirring constantly. 
2. Reduce the heat to low & continue to cook, stirring constantly, until the sugar completely dissolves, about 2 minutes. 
3. Remove from the heat, and stir in the maple syrup and vanilla bean paste. 
4. Cool the creamer completely, using an ice bath, before pouring it into a vessel (with a lid) for refrigeration. I like to use an old coffee creamer bottle. 
5. Shake well before use. Creamer will keep, stored properly, for approximately 2 weeks. 

Notes: 

• If you prefer to use an actual vanilla bean in lieu of the vanilla bean paste, add the seeds from half a vanilla bean to the sugar & mix well with your fingers to infuse the vanilla flavor into the sugar granules.  Add the sugar to the milk & cream and continue as directed above. Good vanilla extract may also be used, however, it will not have as strong a vanilla flavor. 
• To make a dairy free version, try substituting a nut milk or coconut milk for the milk & heavy cream.  
• Add other spices or flavorings if you like.  The dairy could be infused with other items like herbs. Or reduce the sugar, if you prefer a less sweet creamer. 
• Recipe easily doubles, if you go through copious amounts of coffee creamer :) The stove top cooking process just may take a little longer. 

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Homemade Pumpkin Spice Latte

I once read an article stating that 80% of Americans live within 20 miles of a Starbucks.  Well, I happen to be part of that lingering 20% that don’t live within 20 miles.  In fact, I’d have to drive a couple hours to get to the nearest true “coffee shop” (I’m not sure that McDonalds will ever count as a coffee shop in my book).  Oh one of the many “joys” of living in the middle-of-nowhere Texas :) 

I love coffee & coffee shops.  One of my most favorite jobs was in a coffee shop. I love creating & producing fancy beverages, as well as serving them to people.

Imagine my excitement and then sadness (plus a teensy bit of envy) when at the beginning of September, pumpkin spice lattes invaded social media. In south Texas, the beginning of September means we’re still in the thick of summer with temperatures remaining steady in the triple digits. All the pictures and mention of pumpkin spice anything made me really nostalgic for fall & for slightly cooler weather. I would have loved to taste a fall-themed beverage, even if I had to get it iced due to the scorching heat.  I even dreamed one night about getting a pumpkin spice latte....   

Instead of moping about not being able to buy a pumpkin spice latte, I decided to make my own!  I found a great post online for recreating the pumpkin spice syrup & I made a big batch one weekend. I cold brewed some coffee (which is better on my system these day) and mixed it with a generous portion of homemade foamed milk (all you need is a clean jar with a lid, a microwave & some milk).  A couple spoonfuls of the syrup & a sprinkling of cinnamon and I had my very own homemade pumpkin spice latte.

While traveling a couple of weeks ago, I finally bought myself a pumpkin spice latte.  But I realized that I may even prefer my homemade version! Thank goodness the batch of syrup is such a large amount--now I’m able to enjoy many, many PSLs at home, which I have been doing on a daily regular basis. 

Pumpkin Spice Latte Syrup 

adapted from A Beautiful Mess

2 cups water

10.5 oz / 1.5 c granulated sugar

3.75 oz / 0.5 c brown sugar

1/2 tsp ground cinnamon

2 cinnamon sticks

1/2 tsp freshly grated nutmeg

1/2 tsp ground ginger

1 whole clove

3.5 oz / 4 heaping Tbl pumpkin puree (NOT pumpkin pie filling!) 

1. Combine all ingredients in a small saucepan and stir just briefly to combine. 
2. Bring to a boil over medium high heat, not stirring. 
3. Strain into a jar & refrigerate once cool. Add back the cinnamon stick, if you like. 
4. Syrup will keep in the refrigerator for several weeks (in fact, I think the flavor improves after a couple days).  Shake/mix well before using.  

PS Latte/Cafe au lait
Due to some health issues, I have to make my coffee beverages more milky.  Feel free to adjust these ratios to your preferences.  

1 tbl Pumpkin Spice Syrup
3 oz strong coffee (recipe for cold brew follows, or use french press coffee) 
5 oz foamed milk (recipe follows) 
ground cinnamon, for garnish

1.  Add a tablespoon of pumpkin spice syrup to the bottom of a coffee cup.  Top with the strong coffee & microwave to warm. 
2. Make the foamed milk (recipe follows). Add the milk part of the foamed milk & stir to combine the milk with the syrup & coffee. 
3. Spoon the remaining milk foam over the drink & sprinkle with a little cinnamon.
4. Taste & add more syrup, if desired.  

Homemade Foamed Milk
adapted from The Kitchn

Milk
Small Jar with a Lid 
Microwave

1. Fill the jar just shy of half way full of fresh, cold milk.  Tightly screw on the cover. 
2. Vigorously shake the milk for 30 seconds.  (I usually do this over the sink just in case the lid leaks at all). 
3. Remove the lid & microwave the jar for 30 seconds. 
4. Pour the milk into hot coffee & spoon the foam on top.  

Note: do this just before serving & make only as much as needed--it really doesn't keep.

Cold Brew Coffee
Adapted from Food52

1/3 c Coffee Grounds (coarse ground is best)

1 1/2 c Cold Water

1. Mix the coffee and cold water in a mason jar. Cover and refrigerate 12 hours. 
2. Pour through a strainer lined with a coffee filter & place back into a jar. 
3. The concentrated coffee will keep in the refrigerator for up to 2 weeks. 
4. To use, mix with equal parts cold or hot water, adjusting the amount of concentrated coffee to taste.  

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