My husband is one of those “I’ll have a little coffee with my creamer” kind of guys. In fact, I’m pretty sure he would never drink coffee if it wasn’t loaded with sweetened creamer. As we continue to pursue a healthier lifestyle, I can no longer ignore the ingredients of store-bought creame
French vanilla creamer is his fave. Look at these ingredients!
WATER, CANE SUGAR, PALM OIL, CONTAINS 2% OR LESS OF: SODIUM CASEINATE* (A MILK DERIVATIVE), DIPOTASSIUM PHOSPHATE, CARRAGEENAN, MONO AND DIGLYCERIDES, NATURAL & ARTIFICIAL FLAVORS, SODIUM STEAROYL LACTYLATE, SALT
Gross!
So, I started researching different ways to make creamer that isn’t full of preservatives, emulsifiers, and oils. However, it needed to taste great in order to pass muster. That’s where it got challenging. Believe it or not, the inspiration for this recipe came from an unlikely place — the Hallmark channel!
The secret to tasty, healthy creamer is RAISINS. Yes! Strange, but true! Soaking raisins in milk (I use 2% milk) creates a remarkably delicious sweetened condensed milk. The raisins absorb extra water from the milk, allowing the natural sweetness of milk to come through without dilution.
Because I live with such a sugar-fiend, I add a couple tablespoons of pure maple syrup, in addition to vanilla. The funny thing is, this “creamer” is so delicious that I will take a non-guilty spoonful when craving something sweet. 😋
In a covered dish, soak raisins and half a vanilla bean in milk in the refrigerator for 48 hours, stirring after the first day. Then strain with a fine-mesh sieve into a bottle or jar, pressing as much milk from the raisins as possible. Use the raisins in cookies, cakes, salads, or just nibble on them. Add maple syrup, if desired, and pure vanilla extract. Enjoy!
Print
Naturally Sweetened Coffee Creamer
- Total Time: 48 hours
- Yield: 2 cups 1x
Description
Swap out chemical-laden creamer for this naturally sweet, easy to make addition to coffee.
Ingredients
2 cups 2% milk
1 cup raisins
One half vanilla bean, sliced down the middle
1/2 teaspoon pure vanilla extract
1–2 Tablespoons pure maple syrup, if desired
Instructions
In a covered, glass bowl, soak raisins and vanilla bean in milk in the refrigerator for 48 hours, stirring after the first day.
Filter through a fine mesh sieve, pressing raisins to squeeze out as much milk as possible.
Stir in vanilla and syrup to taste.
Store in the refrigerator, and use within a week, or so.
- Prep Time: 2 days
Nutrition
- Serving Size: 2 Tablespoons
