These recipes keep me in my favorite creamers AND I can make them sugar free, if I want. Nothing is better than making a fresh warm batch right off the stove and into my fresh coffee. I make this for my guests during holidays. Of course, you keep it in the fridge for up to 2 weeks. Once you have this basic recipe down, be creative. There are so many flavors of extracts and flavorings...especially in a candy making store. Merry Christmas!
1Whisk everything together in a saucepan on medium heat, JUST UNTIL IT STARTS TO SHOW STEAM. Once thoroughly blended take off heat. DO NOT COOK LONG BECAUSE THE MILK WILL START TO SCALD A LITTLE LEAVING RESIDUE THAT LOOKS LIKE CURDLE IN YOUR COFFEE. YOU DON'T WANT TO HEAT THIS UP VERY LONG...JUST UNTIL YOU SEE THE FIRST SIGN OF STEAM. Pour in serving pitcher or storage container. Good for 2 weeks in fridge. (Doesn't last that long at my house!)
2NOTE: The basic recipe of 2 cups 1/2 and 1/2 and the 4 tablespoons of maple syrup is the basic recipe. The maple syrup really is not tasted...don't ask me why. ALSO, if you want a stronger cinnamon, peppermint, vanilla, taste, etc. use 1/4 teaspoon to your liking. HOWEVER, as it is stored in the fridge the flavors mesh together and they will become stronger. With all the flavorings,butter rum would be awesome as is Amaretto I found in the flavorings of our candy making store.