A cinnamon roll coffee creamer made as a shelf-stable powder or a fridge-ready liquid. Stir it into coffee, or pack the powder in a jar for gifting.
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)
Cinnamon Roll flavor: powdered 1 tsp cinnamon + ½ tsp vanilla powder; liquid 1 tsp cinnamon + ½ tsp vanilla
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
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.