Description

So today, we’re elevating your daily brew with a touch of dessert decadence. My Homemade Crème Brûlée Coffee Creamer is silky, rich, and perfectly sweet, with brown sugar caramel notes and a whisper of vanilla that’ll make your kitchen smell like a Parisian café.

Ingredients

1 can (12 oz) evaporated milk
½ cup brown sugar (light or dark)
1½ cups milk (whole for richness, or 2%/fat-free to lighten it up)
2 teaspoons pure vanilla extract

Chef’s Tip:
Swap the milk for half-and-half or heavy cream if you want it extra luxurious. For visible vanilla specks, scrape in half a vanilla bean.

Instructions

1. Combine the Base
Whisk together evaporated milk, milk, and brown sugar in a medium saucepan (nonstick works great).

2. Warm and Dissolve
Place over medium heat, stirring often until the sugar completely dissolves (about 5–7 minutes). Don’t boil—just gently steam.

3. Add the Vanilla
Remove from heat and stir in vanilla extract. This keeps the aroma intact and prevents bitterness.

4. Jar It Up (Optional Canning Step)
Pour the hot creamer into sterilized jars, leaving ½ inch of headspace. Wipe rims clean, seal, and process in a boiling water bath for 15 minutes. Cool completely before storing.

5. Chill and Serve
If not canning, let cool, pour into a bottle or jar, and refrigerate for up to 10 days. Shake before each use.

Notes

Don’t let it boil—gentle heat keeps it silky.
Use a canning funnel for mess-free pouring.
Higher-fat milk = thicker, creamier texture.
For the deepest flavor, opt for dark brown sugar.

Nutrition

Calories: 60Cal Per 2 Tbsp Serving
Sugar: 9g
Fat: 2g
Carbohydrates: 10g
Protein: 2g