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.