Not only is making your own coffee creamer healthier because you know exactly what’s in it, but it’s also cost-effective in the long run. You won’t have to settle for a store-bought option that’s loaded with preservatives and artificial flavors. When you make your own creamer, you get to choose exactly what goes into it and can customize it to your liking. You’ll love the benefits of making your own coffee creamer, like having control over the ingredients and saving money in the long run. Benefits of Making Your Own Coffee Creamer Homemade mocha coffee creamer enhances the flavor and quality of coffee, avoids unwanted additives found in store-bought options, and can increase enjoyment of coffee by up to 30%.Homemade mocha coffee creamer can be stored in the refrigerator for up to two weeks and can be served in unique ways, such as frothed with cinnamon or drizzled over ice cream, with endless creative flavor combinations to experiment with.Making homemade mocha coffee creamer involves key ingredients like sweetened condensed milk, cocoa powder, vanilla extract, and milk, and it is easy to make and does not require special skills or fancy equipment.Homemade mocha coffee creamer is a healthier and cost-effective alternative to store-bought creamer with control over ingredients and customization of flavor.Can I use regular cocoa powder instead of unsweetened cocoa powder?.Are there any alternatives to using vanilla extract in this recipe?.Can I adjust the sweetness level in this recipe to my preference?.How long will this homemade mocha coffee creamer last in the refrigerator?.Can this recipe be made with non-dairy milk alternatives such as almond or soy milk?.Benefits of Making Your Own Coffee Creamer.Sustainable and Ethical Coffee Sourcing.Frequently asked questions about coffee.The whole beans at Aldi are really good, too. I really like Gevalia and Eight O'Clock beans. ![]() The first one lasted I think 10 years! My cheap coffee pots didn't last nearly that long, so I'd say that it was a good investment.Īs for the beans I use, I typically get what's on sale. I have an older model, but this is very similar to the one I use. If you want more, you can add it and stir it to mix it. I would recommend using 1/2 teaspoon of peppermint, chilling it, and then tasting it. If you use another brand or want a milder peppermint flavor, use less peppermint. ![]() I used the McCormick Pure Peppermint and used 3/4 teaspoon, but I wanted more peppermint flavor. I did find a pure peppermint extract made with just alcohol, water, and oil of peppermint. I grew peppermint this year, so I was going to make my own. I have enough issues with RA and inflammation in my body, so I don't need to add to it with food additives. Natural flavors can be anything in nature. Mono- and diglycerides contain small amounts of trans fats, but they can be used in foods because they are used as an emulsifier.Īs for the flavoring, I've covered this before. Since they are a no no for food, they had to be replaced with something else. That said, I don't think it belongs in my morning coffee.Ībout those bad trans fats. It's believed to be fairly healthy and does lower LDL (bad) cholesterol without lowering HDL (good) cholesterol. When we found out that trans fats were bad, food companies started looking for other oils that would be shelf stable for longer periods and came up with oleic fats. I'm not sure why where is vegetable oil in coffee creamer! It's a high oleic oil, which means that it's more shelf stable.
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