By: Kim Dunne, Media Manager
I have to have my coffee in the morning! In order to fully function in the morning I have to start my day with a cup of coffee. So when I came across an article about making your own Girl Scout cookie coffee creamers, I was intrigued.
Many coffee creamers are loaded with oils and fake ingredients, so why not make something that you know is healthier then that?
Girl Scouts teamed up with Coffee-Mate recently and created Thin Mint and Samoa-flavored creamers, which yes are good, but why not try to make your own concoction with one of the other great Girl Scout cookie flavors? The first thing you need is a basic recipe for coffee creamers. After you have the base down you can experiment with many different flavors and combinations. Most recipes call for combining one can of sweetened condensed milk and 3/4 cup milk of your choice.
Take a look at these four recipes and try them out! Perhaps you’ll find a new morning staple with your coffee!
Samoas are one of the flavors that retrieved the Cofee-Mate treatment when the Girl Scouts created their cookie-inspired coffee creamers. To make your own version, take your bass and add the Samoa flavoring, fully combining the base and flavor in a blender.Ingredients:
- 2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated and strained, for the milk/cream)
- 2 tablespoons chocolate syrup
- 2 tablespoons caramel ice cream topping
Dulce de Leche
A Dulce de Leche Girl Scout cookie has bits of milk caramel encrusted in the dough. Start by making the dulce de leche, which only requires one ingredient: sweetened condensed milk. Since dulce de leche uses sweetened condensed milk, the base is not needed for this recipe. Instead the finished dulce de leche is combined with the milk for the creamer. There are several ways to make dulce de leche, and one of the easier methods that does not require extra equipment (like mason jars) is in the oven.
Directions: Preheat your oven to 425 degrees Fahrenheit. Open one (or two) 14-ounce cans of sweetened condensed milk. Pour your sweetened condensed milk into a shallow, ovenproof dish. Place your filled oven-proof dish into a larger pan and fill the baking pan halfway up the side of the milk-filled dish with water. Cover the filled baking pan tightly with tin foil and bake.
Begin checking for doneness after one hour of baking. Just note that to check, you need to take an ovenproof spoon and gently scrape back a bit of the ducle de leche; you can’t judge doneness by the color and texture of the top of the baked milk. So, for example, if you like your dulce de leche dark and extremely thick, almost as thick as peanut butter, you can scoop out a small tester spoonful after one hour (checking every half hour thereafter), but you’ll likely need to bake for a full two. If you prefer a lighter, more pourable caramel, you can probably finish after 60 to 90 minutes.
Once you have the dulce de leche in hand, you can move to the coffee creamer recipe.
- 1 cup homemade dulce de leche caramel
- 1 cup whole milk
- 1 teaspoon vanilla extract
Directions: Heat the dulce de leche, whole milk, and vanilla extract in a small saucepan over low heat, whisking until caramel melts and liquid is smooth. Pour the coffee creamer into a glass bottle or jar to cool. Once cool, add desired amount to hot or iced coffee and enjoy. Cover and store dulce de leche caramel coffee creamer in the refrigerator. Creamer will be good until the expiration date on the milk used.
The Tagalong starts with a vanilla cookie and adds peanut butter and chocolate. This recipe for a peanut butter coffee creamer starts with chocolate and peanut butter and adds vanilla. Use either your own base or the one provided.
- 4 cups half and half
- 1 can sweetened condensed milk
- 2 tablespoons creamy peanut butter
- 2 tablespoons cocoa powder
- 1 tablespoon vanilla extract
Directions: Pour the ingredients, except the vanilla, into a medium saucepan. Heat on medium temperature for 5 to 7 minutes, stirring constantly, until the ingredients are well combined. Remove from heat, add vanilla, and stir to combine. Allow the creamer to cool for at least 10 minutes.
The second of the Coffee-Mate and Girl Scout cookie flavors is the classic thin mint. Lovers of the taste who want to escape Coffee-Mate flavors are in luck, since the main ingredients – mint and chocolate – are the backbone of another popular coffee flavoring in peppermint mocha. For an even greater chocolate-mint combination, replace 1/4 teaspoon of the vanilla for a 1/2 teaspoon of peppermint.
- 3/4 cup water
- 3/4 cup sugar
- 1/2 teaspoon cocoa powder
- 1/2 teaspoon vanilla
- 1/4 teaspoon peppermint extract
- 2 cups half and half
Directions: In a saucepan over medium-high heat, add the water and sugar. Stir until the mixture heats up and the sugar dissolves, about 2 to 3 minutes. Remove from heat. Measure 1 cup of the mixture, also known as simple syrup (save any remaining for another use or discard). To the 1 cup of simple syrup, whisk in the cocoa powder (you have to do this while the simple syrup is still hot or else the cocoa will clump), followed by the vanilla and peppermint. Allow the mixture to cool for 5 to 10 minutes and then add it to the 2 cup of half and half. Stir well.
Keep in a sealed container (like a mason jar) in the refrigerator. Use as you would store-bought coffee creamer. Shake or stir well before each use, as the cocoa will settle to the bottom.
Do you plan on trying any of these coffee creamers? What is your favorite Girl Scout Cookie inspired recipe?