Homemade Carrot Cake Creamer
This homemade carrot cake creamer is made by infusing fresh grated carrots, half & half, and warm spices before combining it with sweetened condensed milk and vanilla. The result is a rich, cozy creamer that tastes like carrot cake in your coffee.
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Servings: 30 ounces
Calories: 32.5kcal
Equipment
- food processor to finely grate the carrots
- creamer bottle or mason jar
Ingredients
- ½ cup finely grated carrot about 2 large carrots
- 16 ounces half & half
- 2 cinnamon sticks or 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- In a small saucepan, combine the grated carrot, half & half, cinnamon sticks (or ground cinnamon), nutmeg, ginger, and salt.
- Place the saucepan over medium-low heat and bring the mixture to a very gentle simmer. You don't want the half & half to boil. Allow it to cook for about 10 minutes, stirring occasionally, so the carrot and spices can infuse into the half & half. The mixture will take on a slightly warm color and aroma from the carrots and spices.
- Remove the saucepan from heat and allow the infused half & half to cool at room temperature for at least 20 minutes. You want the mixture to be cooled enough so it doesn't cook the condensed milk in the blender.
- Once cooled, strain the mixture through a fine mesh strainer to remove the grated carrot and cinnamon sticks.
- Pour the cooled infused half & half into a blender and add the sweetened condensed milk and vanilla extract.
- Blend until the mixture is fully combined.
- Transfer the creamer to a glass jar or airtight container and store it in the refrigerator until ready to use. Shake well before each use.
Nutrition
Serving: 1tablespoon | Calories: 32.5kcal | Sugar: 4g