Until I was in my 30s, I was never a coffee drinker, but it started with coffee ice cream. Then I moved up to those super sugary, flavored coffee drinks. Then I started making coffee at home and buying the flavored creamers at the grocery store. Once we moved to the homestead, and I started looking to make everything from scratch, I figured out this recipe pretty quickly.
If you love flavored coffee, it is incredibly easy to make your own caramel coffee creamer. This also makes a delicious cup of chai. I like to make this in the spring when we have lots of extra milk, and I don’t mind the cooking time, because it is still cold outside. This is also a great use for skimmed milk left after separating the cream to make butter or sour cream. The skimmed milk version has fewer calories, and I don’t notice a difference in taste.
Although this recipe uses goat milk, you can certainly substitute cow milk from the store or your own cow. It will still be a lot better for you than the chemical-laden coffee-flavoring concoction that they sell in cartons.
If you’ve ever made cajeta, you’ll recognize the ingredient list. What’s different here is the amount of cooking time. In the middle of the cooking process when making cajeta one day, I realized that I had a caramel coffee creamer.
Table of Contents
Caramel Coffee Creamer
- 2 quarts goat milk whole or skimmed
- 2 cups sugar
- 1/2 teaspoon baking soda
- Put all the ingredients into a pot that is at least a gallon in size and stir over low heat to dissolve the sugar and baking soda. A large pot will contain the foam when the milk starts to boil. Yes, you really do need the baking soda. If you leave it out, the milk will boil over. Be sure to put the pot over low heat on the smallest burner so the milk doesn’t boil over. Once you’ve made this creamer successfully on your own stove, you’ll know which pot to use and on which burner, and it will be a breeze.
- Check on the milk every hour and stir, continuing to let it simmer on low heat. As the sugars caramelize, the milk will turn tan and then darker. I like it when it is reduced by about 50 percent, but, really, you can decide it is “done” at whatever point it suits your taste. If you want it slightly less sweet, reduce the simmering time.