Homemade Coffee Creamer

Since we were out of the chemical coffee creamer 

{read the ingredients on your bottle}

this morning, I decided to tap into my trusty go-to 

place for a good recipe.

I found a coffee creamer that was quick to make and 

one for which I had the ingredients.

And, being a lover of Vanilla,

I {once again} modified the recipe.

~insert big cheesy grin~

I was also curious about what is

considered French Vanilla, so I looked it up:

According to the Chicago Tribune,

"The name refers not to a vanilla variety 

but to the classic French way of making ice cream using an egg-custard base."

Although I'd like to call it French, we cannot for the above reason. 

Here's what you'll need:

One storage bottle or mason jar with lid, large enough to hold 2.5 cups

One can of condensed milk

1.5 cups of milk {I used 1 cup whipping cream, 1/2 cup milk}

1 tablespoon + 1 teaspoon of FPH Baker's Vanilla

{I love the vanilla bean flecks in my creamer}

Pour all ingredients into bottle/jar and shake!

It doesn't taste exactly like the chemical kind

but it is VERY good {I'm picky}!

This will keep for about 2 weeks but I'm sure it won't last that long.

I'll be making Amaretto next!

Here's what I was looking out to from the kitchen window this morning 

as I enjoyed my yummy coffee...

See you soon. xo