Cinnamon Dolce Coffee Creamer Recipes

CINNAMON COFFEE CREAMER

Steps:

• In a large bowl or blender, combine the sweetened condensed milk and the milk or cream. Whisk or blend for a minute to combine the two kinds of milk.
• Add the cinnamon and vanilla and whisk or blend again. You want the cinnamon to be evenly distributed throughout your creamer.
• Your cinnamon coffee creamer is ready to drink! Store the remainder in an airtight container in the refrigerator. It should keep for up to 2 weeks.

HOMEMADE CINNAMON DOLCE COFFEE CREAMER

Steps:

• Place 1½ cups milk and 1½ cups half-and-half in a saucepan over medium heat, and heat until steaming but not boiling.
• When the milk mixture is steaming, stir in sugar. Stir until combined.
• Whisk in caramel. Return mixture to steaming.
• Whisk in cinnamon until smooth.
• Remove from heat, and stir in vanilla.
• Place in containers with lids, and refrigerate. Shake before each use.

HOMEMADE CINNAMON COFFEE CREAMER

Steps:

• Mix condensed milk, almond milk, cinnamon, vanilla extract, and almond extract together until well blended.

CINNAMON DOLCE ICED COFFEE

Steps:

• Add all ingredients to a small saucepan and set over medium heat. Cook, stirring occasionally, until heated through and the sugar has dissolved, about 5 minutes. Remove from heat and let sit for 15 minutes. Remove cinnamon stick. Keeps refrigerated in an airtight container for up to 1 week.
• Fill a tall glass with ice cubes. Add coffee concentrate, 2 tablespoons of cinnamon dolce syrup (add less or more depending on your preference), and half and half to desired point of creaminess. Drop in a straw and serve.

CINNAMON DOLCE LATTE SYRUP

Steps:

• Place a saucepan over medium-high heat; add water, brown sugar, and white sugar. Whisk until sugar dissolves, 3 to 5 minutes. Whisk cinnamon into sugar mixture until incorporated. Continue whisking mixture until just before boiling and syrup-consistency, 3 to 5 more minutes. Remove saucepan from heat and stir in vanilla extract.
• Cool syrup completely, at least 1 hour. Pour syrup into a glass container and seal; store in refrigerator for up to 10 days.

CINNAMON COFFEE CREAMER

Steps:

• Collect all the ingredients.
• Pour the sweetened condensed milk and whole milk into a bowl of choice.
• Add the ground cinnamon to it.
• Give this a good stir until everything is combined. I like to use a whisk for this.
• After mixing it, pour a bit into a server, so you can start using it right away.
• Store the rest in a Mason jar or other resealable jar of choice.
• You can keep it well in the fridge for a few days. Make sure you're using whole milk that has a long shelf life for optimal storage.

CINNAMON-VANILLA COFFEE CREAMER

Steps:

• Place all ingredients except vanilla in food processor.
• Blend for about 30 seconds while slowly dripping in vanilla extract.
• May add/subtract flavoring to suit your tastes, I've added almond extract to this as well and it is wonderful.
• *Note* if mixing in bowl, SLOWLY add the extract as it clumps the mixture easily.