In this blog I am going to be combining two recipes I have written about in the past. I am making salted caramel coffee creamer. Nine years ago I posted another recipe for Peppermint Mocha creamer. It is very good too. http://www.thecabincountess.com/2014/12/peppermint-mocha-creamer.html
The first ingredient in this recipe is 2 cups of half and half or milk. I made a half recipe of Cashew milk to use instead of Cow's milk. One half recipe is 1/2 cup of cashews and 2 cups of water. http://www.thecabincountess.com/2023/03/cashew-milk.html
Cashew Milk
1 cup raw cashews (pieces are fine)
4 cups water
Soak the cashews for two hours and drain off the water.
In a high power blender add the soaked cashews to two cups of water. Blend for 2 minutes.
Then add the rest of the water (another 2 cups) and blend for another minute.
It's ready, no straining necessary. As you can see, it's a white creamy milk that can be interchanged with dairy milk in most recipes.
The next ingredient is caramel made with one can of sweetened condensed milk in the instant pot.
http://www.thecabincountess.com/2017/08/making-caramel-from-sweetened-condensed.html
If you look at the ingredients in most coffee creamers, you will see added ingredients like palm or vegetable oil, preservatives, flavoring and emulsifiers. Coffeemate Natural Bliss has good ingredients but always read the label. If you don't know what an ingredient is or how to pronounce it, then you probably shouldn't eat or drink it. This recipe isn't dairy free, but I cut the dairy by using cashew milk. Sweetened condensed milk contains only milk and sugar, nothing extra is added. The calories in this creamer is low. With the cashew milk it's about 30 calories per tablespoon.
Salted Caramel Coffee Creamer
2 cups milk (I used Cashew milk)
1 cup of caramel (one can of sweetened condensed milk made into caramel)
1/2 tsp sea salt
1 tsp vanilla
Put all the ingredients in a saucepan and warm over medium heat until the caramel dissolves. Don't boil but warm until it's blended.
Put this in a jar and store in the refrigerator.
I don't use creamer in hot coffee. I like it black, but this is really good in iced coffee. I make cold brew coffee with a special cold brew filter infuser that fits in a two quart wide mouth mason jar. I just put about 1/3 cup of course ground coffee in the filter and place it in a two quart jar. I add filtered water to fill the jar and put the lid on. I let it sit for at least 12 hours. You can add more coffee for a stronger brew. When I want an iced coffee, I pour this cold brew over ice and add enough of this creamer to taste. Delicious.
