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
Ingredients
- 2 quarts goat milk whole or skimmed
- 2 cups sugar
- 1/2 teaspoon baking soda
Instructions
- 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.
Notes
Do you know if this can be canned?
I’m sure it can, but I have no idea what the correct time and pressure would be.
Can we add extract to it to give it a different flavor? Like cake batter?
Vanilla or almond would probably be good, but I’ve never done it. The flavor is very much caramel because the sugars have been caramelized.
So I just made this for the first time! Amazing!!!! I used 1 cup of sugar a d 24 packets of truvia! However mine came out clumpy, almost like when I make cheese! I had to strain it! It’s still yummy though! Does yours clump? Do you strain it?
It should not be clumpy. Since I have never used truvia, I’m going to blame that. I have no idea what hours of boiling would do to a product like that. However, if there is any acid in it (and there could be in the “natural flavors”), then that would cause it to curdle just like adding vinegar or lemon juice or citric acid to milk when making cheese. Artificial sweeteners are not good for your body, regardless of whether or not they are called natural by the manufacturer. Truvia is a highly processed product, and who knows what kind of consequences there could be of boiling it for an extended period of time and concentrating it. Please don’t do that again.
Ok…. thank you for the reply! I will make It again with just sugar!
I agree. In my opinion, anything natural is way better for you than anything man made. As you said Deborah, who knows whats in it.
Thanks! Hope you enjoy this!
Thank you for saying this. I am constantly trying to warn others about artificial sweeteners.
Could this be made with maple syrup?
I’ve never done that so I couldn’t say. You’d have to experiment. =)
I won’t use processed sugar except very occasionally. How would you change this if you used maple syrup or honey instead of granulated sugar?
I’ve never done that so I couldn’t say. You’d have to experiment.
You can also store this by freezing in gallon zipper bags. When it thaws it’s as good as fresh.
Thanks for the tip! That’s great to know!
How long on average do you cook it for? I understand size of pot and amount of heat will vary it but so I have an idea to plan around!
I was wondering the same thing. Like 1 hour? 2-3? 6?!
Sorry I missed the first question! The absolute minimum for me has been two hours, but it has taken as long as 4, maybe more. It really varies, depending upon the temperature and diameter of the pot. To make it go faster, you can start in a larger pot, then transfer to a smaller pot as it reduces.
Could this be made with Erythritol?
No. Caramel is by definition caramelized sugar.
Thanks Deborah
I made it and it is Great with tea and coffee.
Awesome! Glad to hear you loved it!
I make in my crockpot. Takes all day (or 2). I add vanilla & cinnamon for flavored, or cinnamon & cardamom for the classic Chai flavor.
Sounds wonderful! Thanks for sharing!
I was wondering if this could be done in the crockpot! Did you cook on high?
You need to cook it on low to reduce the risk of boiling over. I’ve never done it in a slow cooker, so I’m not sure how the temperature on there would work.
This looks so good! What a great way to make goat products more versatile!
Thanks for sharing! Does it keep long?
It doesn’t keep for very long around here because we drink it all within about 5-7 days! LOL! So I’m not sure about the long-term storage potential.
I started making cajeta a few years ago and it’s delicious! I made a 2 gallon batch at the end of milking season last year and froze it in pint containers. I’ve used it in coffee but I prefer it over ice cream. Once it’s thawed, it doesn’t last long because my family loves it!
Thank you for sharing your story!