Caramel macchiato creamer
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A caramel and espresso coffee creamer made as a shelf-stable powder or a refrigerated liquid. Use 1 to 2 tablespoons of powder or about 2 tablespoons of liquid per cup.
Ingredients
- Powdered base: 3 cups powdered milk; 1½ cups powdered sugar or a sugar substitute; 3 tablespoons coconut oil, melted
- Liquid base: 1 can (14 oz) sweetened condensed milk; 1¾ to 2 cups milk or non-dairy milk; 1 to 2 teaspoons vanilla extract (optional)
- Flavor powdered: 1 tbsp caramel powder + 1 tsp espresso powder
- Flavor liquid: 1 tbsp caramel syrup + 1 tsp espresso
Equipment
- mixing bowl
- whisk
- airtight jar
Directions
- Prepare the powdered or liquid base (see notes).
- Stir in the flavoring until well mixed for the powdered version, or shake or whisk until smooth for the liquid one.
Notes
Contains a little caffeine (espresso). Flavor amounts are for the full batch and are starting points; start with about half, taste and adjust:
Powdered creamer (shelf-stable; yield about 4½ cups, 24 to 48 servings): 3 cups powdered milk (non-dairy powdered milk such as coconut milk powder also works); 1½ cups powdered sugar or a sugar substitute; 3 tablespoons coconut oil, melted. Whisk together until well combined, add the flavoring and mix thoroughly; store airtight at room temperature; use 1 to 2 tablespoons per cup of coffee; keeps 3 to 6 months airtight in a cool, dry place.
Liquid creamer (yield about 3 cups, 24 servings): 1 can (14 oz) sweetened condensed milk (regular or dairy-free); 1¾ to 2 cups milk or non-dairy milk (almond, oat or coconut); 1 to 2 teaspoons vanilla extract (optional). Combine in a large jar or bottle, add flavorings, shake or whisk until smooth; use about 2 tablespoons per cup of coffee; refrigerate up to 7 to 10 days.
Safety: contains dairy unless non-dairy swaps are used; liquid version must be refrigerated.
