I was making some more of my favorite spiced coffee creamer this morning and thought “I should share this with YOU!”
So here is my all time favorite coffee creamer. I make up a batch and it lasts for what seems like forever in my refrigerator!
As you can see I store mine in an “old” glass milk bottle.
My guests rave about it! I hope you like it as much as we do!
Simply click on the link below for my recipe!
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Yield: 3 pints
INGREDIENTS
- 2 egg yolks; beaten
- 1 (12 ounces) can evaporated milk
- 1 (14 ounces) can cream of coconut
- 1 (14 ounces) can sweetened condensed milk
- 1/2 cup milk or half & half
- 1/2 cup water
- 1/4 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
DIRECTIONS:
- In the top of a double boiler* combine the egg yolks and your evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160º degrees F. The mixture should be thick enough to coat the back of spoon.
- Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, milk or half & half, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottle and chill overnight. Store in refrigerator.
*Don’t have a double boiler? Try substituting two small saucepans that sit inside each other but the smaller one, when placed inside the bigger one, should not touch the bottom of the bigger one so you have room for the simmering water. Don’t have two pans? try bringing your water to a simmer and put a metal or heat resistant (like Pyrex that can go in the oven) bowl so that it sits over and is supported by the rim of your pan.
ENJOY!
Wondering what others use in their coffee?
- Normal amount of creamer and sugar to put in coffee? : Percolator … – … how much sugar and creamer to put in it. I put one teaspoon of creamer and one tablespoon of sugar. It still tastes like its missing something. What do you usually put in your coffee? Tags: amount, Coffee, creamer, normal, Sugar …
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April 11th, 2010
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