4 Girl Scout Cookie Coffee Creamers to Make at Home

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Tired of forking over money for coffee creamers that are loaded with oils and fake ingredients? Dana Angelo White, a registered dietitian and certified athletic trainer, says you should be. Writing for Food Network, White says that sugar, thickeners, and oils are used to achieve the non-dairy creamy sweetness many people enjoy pouring into their morning cup of joe. Instead of starting your morning with artificial chemicals, White says to use the real deal by measuring out sugar and cream.

But some flavors might entice you back to the creamer aisle of the supermarket, especially after the Girl Scouts paired up with Coffee-Mate to create Thin Mint and Samoa-flavored creamers. There is no need to purchase them in the store, though, when you can make your own version at home.

The first thing you need is a base recipe for coffee creamers. After you have this, you’ll know the basics and be able to experiment with your own combinations. Most recipes call for combining one can of sweetened condensed milk and ¾ cup milk of your choice. If you really want to go as homemade as possible, you can make your own condensed milk, too.

Another option is Food 52′s version, which forms the base by combining 1 cup half and half or heavy cream with a quarter cup of sugar or coconut sugar. After you have your base, you can focus on what flavor you want. Most recipes recommend incorporating the ingredients in a blender, but this will not always be the case. To get you started on your home-brewing coffee creamer creations, here are four recipes inspired by Girl Scout cookies.

1. Samoas/Caramel deLites

Samoas are one of the flavors that received the Coffee-Mate treatment when the Girl Scouts created their cookie-inspired coffee creamers. To make your own version, take your base 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

2. 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 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 dulce 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 on to the coffee creamer recipe.

Ingredients:

  • 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.

3. Peanut Butter Patties/Tagalongs

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.

Ingredients:

  • 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.

4. Thin Mint

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 ¼ teaspoon of the vanilla for a ½ teaspoon of peppermint.

Ingredients:

  • ¾ cup water
  • ¾ cup sugar
  • ½ teaspoon cocoa powder
  • ½ teaspoon vanilla
  • ¼ 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 before each use, as the cocoa will settle to the bottom.

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