I love coffee. L.O.V.E. It’s probably my favorite food. Okay, maybe that’s a stretch – but it’s in my top 3.
But my husband (we’ve been together 11 1/2 years) doesn’t drink it. Or I should he didn’t drink it. Until he tried this homemade sweet cinnamon coffee creamer.
I mean, he would drink an occasional coffee drink at Starbucks – the kind that taste like caramel or chocolate with a hint of coffee – but he would never drink a cup at home. Today, I’m pleased to say, that after almost 12 years of my nagging him about it (because I hate to drink alone…), he has officially converted to a full-fledged, grown up coffee drinker!
And his new appreciation (dare I say, love?) of coffee is all thanks to this delicious creamer! The fact that we have 3 boys (just turned 5, 2.5 and 3 months) who wake us up at all hours of the night has nothing to do with it 😉
I don’t typically add sugar to my coffee, but occasionally I do love to treat myself with a sweetened cup. If I add 3 tablespoons of this creamer to my morning coffee, I swear it creates a rich and creamy drink that tastes a whole lot like Starbuck’s Cinnamon Dolce Latte.
If you prefer to take the sweetness down a notch that’s okay :). Just reduce the amount of maple syrup to 1/4 cup and the sugar to 3 tablespoons. I do find that you need both syrup and sugar to achieve the rich “creamer” consistency though.
To make this Sweet Cinnamon Coffee Creamer you will need:
1 1/2 cups half and half or light cream
1/2 cup heavy cream
1/2 cup good maple syrup (I recommend Belvidere Syrup Co)
1/4 cup sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
Here’s what you do:
Combine the cream, sugar, maple syrup, and cinnamon in a small saucepan over medium heat. Bring the mixture to a soft boil. Basically, you want bubbles to start to form around the edges, but not all over. This takes anywhere from 5-10 minutes depending on how cold your ingredients are and how fast your burners heat up. You will want to stir constantly so the cream mixture doesn’t stick to the bottom.
Once the mixture has begun to thicken and bubble around the edges, turn off the heat and add in the vanilla. Let it cool for about 30 minutes. I like to strain my creamer using a fine mesh sieve just to ensure a smooth, lump-free creamer, but if you don’t have a sieve or want to skip this step, feel free.
I strain the creamer into a mason jar (or any container with a tight-fitting lid) and store in the fridge. This creamer will stay fresh for up to 2 weeks in the fridge.
Hope you enjoy!