Caramel Milk Creamer

I’m not much of a coffee drinker.  Sigh.  It smells so good, but it just doesn’t taste good (to me).  This creamer is a game changer.  I love to add this to coffee with a pinch of cinnamon for a Fall-ish drink, and my kids like to drink it straight – like chocolate milk.  However you decide to enjoy it, it’s delicious!

Caramel Milk Creamer Adapted from The Prairie Homestead Cookbook

1 cup light brown sugar, packed

1/2 cup water

1/4 teaspoon coarse kosher salt

1 cup heavy cream

3/4 cup whole milk

1 teaspoon vanilla

In a medium pot, add the brown sugar, water, and salt.  Stir until the sugar is saturated.  Then turn the stove on to medium high heat (5/6), and when the edges of the mixture start to boil, set a timer for 5 minutes and don’t stir.

In the meantime, measure the heavy cream, milk, and vanilla.  Set aside.

Once the timer goes off, remove the caramel from the heat, and whisk in the milk, cream, and vanilla until combined.  You can use it immediately, or refrigerate!

Store in the refrigerator for 2 weeks in a covered container.

 

Homemade (Cooked) Eggnog

Is there ever a bad time to have eggnog???  Not for me!  I’ve always wanted to make it, but I knew I just couldn’t deal with all the raw eggs.  I was excited when I found this recipe – the eggs are cooked in the same way you’d make pudding or custard, so no worries!  And to top it off, it’s luscious. . .creamy and laced with spices – yum!  Feel free to add a good dose of rum for the adults!

Give it a try this holiday season!

Eggnog Adapted from allrecipes.com

4 cups whole milk

5 whole cloves

1/2 teaspoon vanilla

1 1/2 teaspoons cinnamon

1 1/2 cups sugar

12 egg yolks

In a large pot, add the milk, cloves, 1/2 teaspoon vanilla, cinnamon, and sugar.  Whisk until combined.  Heat until the milk mixture is hot (about 5 minutes).  In the meantime, whisk the milk mixture occasionally and whisk the egg yolks in a heat proof bowl.

When the milk mixture is hot/slightly steamy, slowly ladle the hot milk into the egg yolks whisking constantly to temper the egg yolks.  Add another ladle and whisk again.  Then slowly add the egg yolk mixture into the hot pot of milk.  Whisking constantly.

Let the custard cook on the stove – stirring constantly just until it thickens and coats the back of a wooden spoon (about 4 to 5 minutes).  Then pour the custard through a sieve into a glass storage container or pitcher.  Let it cool for about 30 minutes.  Then place in the refrigerator covered with a paper towel to cool completely.

Once the eggnog is completely cool, stir in. . .

4 cups heavy cream

2 teaspoons vanilla extract

1 teaspoon nutmeg

1 cup light rum, optional

Let cool in the refrigerator overnight before serving.

Lasts about 3-4 days in the refrigerator.