*For those who are sugar-free, I make nearly this exact recipe using homemade sweetened condensed milk using heavy cream w/allulose or monkfruit ~ either are excellent natural "sugars". I don't call them "artificial sweeteners" because they are actually rare, natural sugars our bodies do not metabolize, nor do they spike blood sugar. I also use heavy cream, rather than half & half, mostly because it's full fat & creamier. Plus, when you're not burning carbs/sugar for energy, you're burning fat, so it's a great fuel source too. I buy the Olive Nation Hazelnut extract in 8oz bottles, so I always have plenty on hand, as well as homemade vanilla extract. Depending on the amount I'm making, we sometimes thin it out w/some sugar free Torani hazelnut syrup as well. Like she mentions here, adjust to taste. A pinch of salt helps round things out & boosts the flavors. Excellent recipe btw =) I also spent time researching how to make our own creamer, after buying & consuming the bottled version for decades~ yikes! Once I understood what those label ingredients are, I just couldn't ingest it anymore. Good on you for figuring it out too~ sure feels good, doesn't it? Thanks for postingSammy in AZ
I'm in Brazil now. I used to live in US for many years. Here they dont have creamer for coffee. Looking for a recipe I found yours and very simple and easy to make, because i can find the ingredients here. Thanks a lot ❤
I make these creamers all the time, but what I find is that the condensed milk goes to the bottom and it’s almost impossible to get it all mixed up into the milk by shaking. I started making it in a bowl first and whisking it for a while. Then when I put it in the fridge, I noticed that it’s stillseparates and you need to shake the heck out of it every time you use it.
Good sense of humor 😂 the makeup 💄 😂
I like it ❤
*For those who are sugar-free, I make nearly this exact recipe using homemade sweetened condensed milk using heavy cream w/allulose or monkfruit ~ either are excellent natural "sugars". I don't call them "artificial sweeteners" because they are actually rare, natural sugars our bodies do not metabolize, nor do they spike blood sugar. I also use heavy cream, rather than half & half, mostly because it's full fat & creamier. Plus, when you're not burning carbs/sugar for energy, you're burning fat, so it's a great fuel source too. I buy the Olive Nation Hazelnut extract in 8oz bottles, so I always have plenty on hand, as well as homemade vanilla extract. Depending on the amount I'm making, we sometimes thin it out w/some sugar free Torani hazelnut syrup as well. Like she mentions here, adjust to taste. A pinch of salt helps round things out & boosts the flavors.
Excellent recipe btw =) I also spent time researching how to make our own creamer, after buying & consuming the bottled version for decades~ yikes! Once I understood what those label ingredients are, I just couldn't ingest it anymore. Good on you for figuring it out too~ sure feels good, doesn't it? Thanks for postingSammy in AZ
Hey Sammy! Thanks for the information. It really is our jobs to ensure we keep the junk out.
Thank you so much!❤
You're welcome 😊
I'm in Brazil now. I used to live in US for many years. Here they dont have creamer for coffee. Looking for a recipe I found yours and very simple and easy to make, because i can find the ingredients here. Thanks a lot ❤
I love that so much. Awesome thank you for the comment
I am going to do a review on hazelnut coffee creamer recipes... will be sure to send viewers to your recipe great video!!😍
Thank you!!! Apprecaite it
Thank you!! 😊
Any time!
Amazing thanks, subscribed,shared!!❤😊
Thank you!! Glad you’re here
Hi dear I am coming from your instagram reels your daughter sent me😂you have lovely kids and am happy your son is doing better. God bless your family❤
Thank you so much 🤗
I make these creamers all the time, but what I find is that the condensed milk goes to the bottom and it’s almost impossible to get it all mixed up into the milk by shaking. I started making it in a bowl first and whisking it for a while. Then when I put it in the fridge, I noticed that it’s stillseparates and you need to shake the heck out of it every time you use it.
Oh no. I haven’t had it separate but I do give it a little shake before I pour it.
Avoid plastic, use glass!
I do now. I got these great lids for my mason jars off amazon amzn.to/3AOZCjq 10% off right now