If there is one thing my Hubby gives me a hard time about more than anything else, it is the fact that I don’t drink coffee anymore. As a former Barista, I know a lot about coffee, and I do very much enjoy it. One year I decided to give it up for a while, and just never really got back in the habit of drinking it again. Now almost ten years later and it’s driving Hubby crazy, and he has good reasons for his request- We could relax and have peaceful coffee talk on the porch at our cabin on the weekends. If I enjoy it and know a lot about making it, then why would I deprive myself of such bliss? Maybe If I started drinking coffee again I would cut back on my Diet Coke habit…
The fact of the matter is I have completely lost my taste for black coffee. I need to add a little something to take the edge off. Now comes my dilemma: Store-bought flavored coffee creamer is a scientific experiment that I have a hard time considering to be something that is fit for human consumption. (I know, I know…I drink Diet Coke. Don’t start with me about quitting that habit. I’m not ready yet. I will be…Eventually. Maybe.) Anyhow, back to the coffee creamer. It’s packed full of who-knows-what, and I would like to know what. Artificial and “Natural” flavors are a mystery that only get more mysterious as you do more research into them. Time to make some of my own.
The beauty of this recipe is that it’s made with things that you’ve probably already got laying around. It’s incredibly quick and easy and is much more affordable than buying store-bought coffee creamer. It also tastes much better too. Hubby’s going to be so thrilled when he gets home from his business trip and we can enjoy some coffee together on our front porch swing.
Making your own flavored coffee creamer also allows you to adjust the amount and type of flavoring to suit your tastes. I made my Vanilla Bean Coffee Creamer using Nielsen Massey Madagascar Bourbon Vanilla Paste. You can use whatever flavor you would like. Barista tip: If you want to make French Vanilla- use equal parts pure vanilla extract and hazelnut extract. I’m thinking I will make salted caramel next time.