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Salted Caramel Coffee Creamer to enhance your coffee experience

Salted Caramel Coffee Creamer

This homemade salted caramel coffee creamer transforms your morning coffee into a sweet, indulgent ritual, customizable and easy to prepare.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 tablespoons
Course: Beverage, Breakfast
Cuisine: American
Calories: 65
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup heavy cream or full-fat coconut milk for a dairy-free option
  • 1 cup whole milk or unsweetened almond milk or additional coconut milk
  • 3/4 cup sweetened condensed milk use sweetened condensed coconut milk for dairy-free
  • 1/2 cup salted caramel sauce homemade or store-bought
  • 1 tsp vanilla extract
  • 1 pinch flaky sea salt optional, to taste
For Homemade Caramel Sauce
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter room temperature
  • 1/2 cup heavy cream warmed
  • 1/2 tsp sea salt or to taste

Method
 

Making the Caramel (if using homemade)
  1. In a medium, heavy-bottomed saucepan over medium heat, melt 1 cup sugar, swirling the pan gently (don’t stir with a spoon). When it becomes an amber color, add the butter in pieces and whisk until smooth.
  2. Slowly pour in the warmed heavy cream while whisking; be careful, it will bubble. Stir in 1/2 tsp sea salt, remove from heat, and let cool slightly.
Combining the Base
  1. In a bowl or measuring cup, whisk together heavy cream, whole milk, and sweetened condensed milk until smooth.
Adding the Caramel
  1. Pour the salted caramel sauce into the cream mixture and whisk thoroughly until the caramel is fully incorporated.
Flavoring
  1. Stir in vanilla extract and taste. If you want it sweeter, add a tablespoon of caramel or sweetened condensed milk; if it needs more contrast, add a small pinch of flaky sea salt.
Chilling and Storing
  1. Transfer to an airtight jar and refrigerate. Shake well before each use. It keeps for up to 10 days in the fridge.

Notes

For a dairy-free version, replace heavy cream and whole milk with full-fat coconut milk. Alternatively, make a sugar-free version using appropriate substitutes.