Dulce de leche is milk slowly cooked with sugar until it turns thick and caramel colored, and it makes a rich, toasty sweetener for coffee. This creamer from the KitchenSimplicity archive needs only that and half-and-half, warmed together in a saucepan until smooth. There are no flavorings or stabilizers, just a creamy, caramel-flavored pour.
Keep a jar in the refrigerator for an afternoon iced coffee or a cozy morning cup. It also makes a simple homemade gift alongside a bag of good coffee beans, and the base is easy to vary with a pinch of sea salt or a spoonful of cocoa.
Tips
- Store the creamer in the refrigerator for up to 1 week, or no later than the date on the half-and-half.
- For a salted caramel version, whisk in 1/4 teaspoon flaky sea salt. For a caramel mocha creamer, add 1 to 2 tablespoons unsweetened cocoa powder.
- Whole milk or an unsweetened plant milk such as almond or oat can replace the half-and-half; the creamer will be thinner.
- Some separation is normal as it sits; a quick shake brings it back together.