I love coffee, probably in more than a healthy manner. I drink the stuff morning, noon, & night, seriously. In the morning I like a dark black coffee, then more mild as the day goes on. However, after dinner I love to add just a bit of home made coffee creamer to a rich, dark roast & enjoy an after meal coffee & cookie. Making coffee creamer at home is simple as can be!
Heat your Half & Half, Whole Milk, & Cane Sugar stove top in a shallow pot on low heat. Whisk together as you are heating to help dissolve the sugar, but be VERY CAREFUL because when milk heats up it will foam & you run a risk of foaming over the sides of your pot.
Once your milk is heated & your sugar is dissolved turn off your heat & add your vanilla & almond extracts. Whisk together & refrigerate for up to 3 weeks. Recipe makes shy of 1 pint (2 cups). Use Chicago Johnny's Italian Sweet Cream Recipe to enjoy your next friggin' delicious morning, noon, or evening coffee!
Italian Sweet Cream Coffee & Pizzelle Cookie
All you need to make this creamer is: •1 Cup of Half & Half •1/2 Cup of Whole Milk •2/3 Cup of Cane Sugar •2 Tea Vanilla Extract •1 Tea Almond Extract