For the majority of my adult life, I have been held hostage by the delicious and famous French Vanilla CoffeeMate™ Coffee Creamer. If you have experienced this smooth morning delight, then you know what’s fueling my addiction.
Growing up we had plain black coffee. It was terrible. (Sorry mom, but it was.) As a impressionable young teenager, I began working in a coffee shop as a barista. This brought on a whole new world to the once boring cup of black coffee. There were hundreds of flavored syrup and thousands of combinations to try. And believe me, I tried them all. In my three years of slinging coffee, I brewed up and created some delicious caffeinated concoctions and some not so delicious. Ok. Some were done right nasty.
Despite my ability to have a sweet sugary (and free) coffee at fingertips everyday, I loyalty started my mornings consistently with Coffeemate™ Vanilla Creamer.
Skip ahead to a decade later. (Ok, maybe, a decade and a half later). I was full grown adult with young children at home and working in the medical field. Health had become my new obsession. This meant there was no room anymore for my fakely (is that a word?) sweetened shelf stable addictive creamer. Sadly we had to part ways. And while I wasn’t willing to quit cold turkey, I knew I had to come up with a better plan. So off to the kitchen I went. Initially my favorite go-to recipe was this homemade Paleo Coffee Creamer, as I was practicing strict paleo and had eliminated dairy completely. However, now that I have safely added dairy back into my daily life, as well as, adding a few more milk cows to the barn, this is my everyday coffee creamer recipe.
In a small pot, over low heat, add the cream and vanilla beans and scraped seeds. Allow the beans to marry into the cream for approx 30 minutes. Stir frequently. Do not let the cream boil.
Add gelatin, stirring constantly for 5 minutes with a wire whisk.
Turn off the heat and remove vanilla beans.
Add honey and coconut oil to the cream mixture. Stir until the coconut oil is thoroughly melted.
Allow creamer to cool.
Pour creamer into a blender and blend for 30 seconds, emulsifying the oil and cream.
Bottle and enjoy.
Store creamer in the refridgerator.
Makes approx 2.5 cups
I like the combination of both cream and milk. I find that pure cream is a bit heavy for me, however, its decadent if you choose to use cream only.
Also, don’t let the cook time discourage you from making it. Sometimes when I’m pushed for time, I occasionally skip this and just heat the ingredients and pour it into the blender. However the longer you can allow the vanilla beans to stew, the better the flavor will be. I’ve had excellent results with THESE vanilla beans.
I store my creamer in a mason jar with these amazing lids.
I use gelatin in this recipe for several reasons. Not only is the gelatin a flavorless, colorless, thickener for the creamer but its also a simple way to get the incredible benefits of grass fed gelatin, such as collagen, digestions absorption, joint health and skin and nail health. Gelatin is primary composed of amino acids and proline, which are typically found in bones, organs and fibrous tissue of animals, which unless your a daily bone broth drinker, then our bodies don’t get enough of these essentials amino acids in our diet these days. So.. If you could add a bit of anti-aging, arthritis supporting, beautiful nail growing goodness to your morning routine, then why not? I buy THIS BRAND.
Variations- add any of these to the base recipe. Blend. Enjoy
Farm fresh mozzarella and RicottaHomemade Twinkies
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I think I might have to give this a try! Why the gelatin?
why do you add the gelatin? I am not quite sure about its use in the recipe.
Originally, I started using the gelatin (not to be confused with Jello) in the recipe to thicken it. But then I learned about the incredible health benefits of grassfed gelatin and joint health. Its colorless and tasteless and really adds a lot of nutritional value to the creamer that one would not get with todays modern diet.
How long does the creamer last?
It will at least a week. But between my husband and I, its typically gone in 3 days. 🙂
When you specify “cream”, do you mean heavy cream? Or half and half? I can’t wait to try this!
You could actually use either. The heavy cream will make it richer but use what you on hand.
This one looks yummy! Vanilla has been known to have high in anti oxidant which fights the skin from the oppose action of free radicals that might damage the skin. A healthy solution in choosing a coffee creamer. Food conscious people will give it a try. Thanks for sharing.
This looks brilliant! I’m making this as soon as I get the gelatin. I’m allergic to sugar though so I’m going to have to try making it without. Regardless, I’m excited to try it and thank you for sharing!
Denise, you can sub with any sweetner. Honey, stevia ect. EnjoY!
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I think I might have to give this a try! Why the gelatin?
why do you add the gelatin? I am not quite sure about its use in the recipe.
Originally, I started using the gelatin (not to be confused with Jello) in the recipe to thicken it. But then I learned about the incredible health benefits of grassfed gelatin and joint health. Its colorless and tasteless and really adds a lot of nutritional value to the creamer that one would not get with todays modern diet.
How long does the creamer last?
It will at least a week. But between my husband and I, its typically gone in 3 days. 🙂
When you specify “cream”, do you mean heavy cream? Or half and half? I can’t wait to try this!
You could actually use either. The heavy cream will make it richer but use what you on hand.
This one looks yummy! Vanilla has been known to have high in anti oxidant which fights the skin from the oppose action of free radicals that might damage the skin. A healthy solution in choosing a coffee creamer. Food conscious people will give it a try. Thanks for sharing.
This looks brilliant! I’m making this as soon as I get the gelatin. I’m allergic to sugar though so I’m going to have to try making it without. Regardless, I’m excited to try it and thank you for sharing!
Denise, you can sub with any sweetner. Honey, stevia ect. EnjoY!