Salted Caramel Coffee Creamer


Over the Thanksgiving holiday, my sister-in-laws brought store-bought salted caramel and pumpkin spice coffee creamers to the farm. It was fun to add seasonal flavors to my morning latte, but the ingredients got me thinking: I could probably make my own coffee creamers with ingredients I can pronounce and no weird fillers or preservatives.

And so I got to work in the kitchen, experimenting with ingredients and methods to make a delicious, homemade creamer.

This has a good hint of salt and rich buttery caramel flavor and is a fun way to add a holiday twist to your coffee. It’s perfect for adding that extra flare when hosting guests this Christmas!

Salted Caramel Coffee Creamer


1/2 cup brown sugar

2 tablespoons butter

1/4 cup Creambrook heavy cream or cream poured off the top of your herd share

1/2 tablespoon vanilla

pinch of salt

1 cup Creambrook raw milk

In a medium-sized sauce pan, combine brown sugar, butter, heavy cream, and a pinch of salt.

Over medium-low heat, whisk ingredients for 6 – 7 minutes, constantly whisking to keep it from burning.

It will thicken and begin to look like caramel sauce.

After 6-7 minutes it will become foamy and thick.

Remove the saucepan from heat and let the sauce cool a few minutes.

Whisk in the raw milk. You may need to warm it up over low heat to incorporate it but don’t let it get hot or it might curdle a little (if this happens, you can pour the creamer through a sieve and it will be silky smooth again).

Whisk until the milk is fully mixed into the sauce.

Add the vanilla.

And make yourself a piping hot mug of coffee. Enjoy! Store cold in the fridge.

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