A
couple weeks ago my best friend and her family were over for dinner. I had asked her about her success with her
weight loss. Which then turned in to a
discussion about reduced fat or fat free products and their additives vs. whole
foods just less and more exercise.
After
much consideration of what we had talked about, research about food chemicals and
additives 30% of cancers can be linked to foods. My family has decided to join the whole food
real food movements. This will not be an
easy change to be made overnight. There
are a lot of things that maybe hard to give up or change. A big hurdle for me is coffee creamer. I have to have at least one cup of coffee in
the morning or I am non functional ok usually two. I am not a dash of milk and a spoonful of
sugar kinda girl, I love flavored creamers I am partial to caramel or
hazelnut. I was not sure how I was going
to jump this one. Last week my bestie
posted a link on FB to check out www.deliciouslyorganic.net
and her recipes for homemade coffee creamers.
Last night I made my first batch and drank with coffee this morning
loved it!!! I also tried a splash in my chi tea to make a latte.
1
cup heavy cream
1
cup whole milk
½
cup homemade caramel sauce
Whisk
together cream milk and caramel in a medium saucepan over medium heat. When mixture begins to stream, remove from
heat. Pour into a glass bottle and store
in the fridge Shake before adding to your coffee.
You
can find the original recipe here including using cane sugar to make the
caramel sauce and a couple different flavors.
She also has a page dedicated to dairy free and sugar free, not by
chemicals but date paste. For the other recipes
click to recipe tab on top then under the misc heading and scroll thru to find
the other coffee cream recipes.
I
did not have sugar cane to make my caramel and I could not wait another week to
buy some so I used Ina Garten’s Caramel Sauce recipe using regular sugar.
- 1 1/2
cups sugar
- 1/3
cup water
- 1
1/4 cups heavy cream
- 1/2
teaspoon pure vanilla extract
Directions
Mix the water and sugar in a
medium heavy-bottomed saucepan.
Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir.
Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut
brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling
the pan to stir the mixture. Be careful – the mixture is extremely hot! Watch
the mixture very carefully at the end, as it will go from caramel to burnt very
quickly. Turn off the heat. Stand back to avoid splattering and slowly add the
cream and vanilla. Don't worry - the cream will bubble violently and the
caramel will solidify.
Simmer over low heat; stirring constantly, until the caramel
dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room
temperature, at least 4 hours. It will thicken as it sits.
Ingredients
in a commercial brand caramel coffee creamer
WATER, SUGAR, PARTIALLY HYDROGENATED SOYBEAN
AND/OR COTTONSEED OIL, AND LESS THAN 2% OF SODIUM CASEINATE (A MILK
DERIVATIVE)**, NATURAL AND ARTIFICAL FLAVORS, MONO- AND DIGLYCERIDES,
DIPOTASSIUM PHOSPHATE, CELLULOSE GEL, COLOR ADDED, CELLULOSE GUM, CARAGEENAN,
DEXTROSE.
Ingredients in coffee creamer from deliciouslyorganic.net
Cream, milk, sugar, vanilla, water
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