What would we do without vanilla. Might as well punch out and call it a day. The vanilla bean is one of the most amazing things created by nature. Once you’ve read the process of how vanilla is made you truly can appreciate the beauty of this brown bean. We haven’t even started talking about the aroma yet-that alone will make you swoon. I can never resist the whif of a good plump vanilla bean. The precious vanilla bean actually comes from an orchid plant, and the process is involved and lengthy. It is a labor of love.
Lets talk about coffee. Can’t live without coffee. Talk about punching out- I would have to check out permanently. I love my coffee with cream, and sometimes I like to add other sweet things besides just cream. How many times have you bought flavored coffee creamer? Ever wonder what really is in that stuff? You’ve read the label, huh? I know-I have too, and when I came across this recipe from Shauna Sever in the new cookbook “Pure Vanilla” I have to admit it made me think twice about buying the stuff in the store. You can even play around with the recipe and add other additional flavors.
Homemade Vanilla Coffee Creamer
recipe from Pure Vanilla by Shauna Sever
1 14 oz. can sweetened condensed milk
1 1/2 Cups milk, half and half or heavy cream (your choice)
1 whole vanilla bean, split lengthwise
Pinch of salt
In a small saucepan, combine all ingredients. Warm over medium heat until mixture is hot and steaming, but not simmering. Remove from heat, cover, and let steep for 15 minutes. Strain into a jar or other container with a tight-fitting lid. Store in the refrigerator for up to 2 weeks.