This weekend we ran out of coffee creamer. *gasp!* I love coffee so it’s a bit of a tragedy for me. We’ve been to the store twice since then. This is a little embarrassing, but both times we went without our list and both times we forgot the coffee creamer.
I’ll still drink coffee when I don’t have creamer but it’s just not as fun, so I thought I’d do some experimenting. I was really excited to find a Pumpkin Spice Latte recipe in Econobuster’s newsletter this week! I was especially excited about this since I’m not able to try the one at Starbucks you all brag so much about, lol. :) If you want to try it too, you can get the recipe HERE. It was REALLY good and I think I’ll make it again tomorrow! I of course used non-fat Lactaid milk and Safeway brand whipped topping to make it lactose and soy free.
I tried a few more experiments that worked out pretty well too! I don’t have exact measurements because I just started adding things until it tasted good but if you’re feeling brave and want to give it a whirl, here are the other two things I tried:
Caramel vanilla flavored coffee- Milk ( I have no idea how much- I just poured it in until the coffee was the right color) about a half a cap of vanilla extract, a smidge of sugar, and a spoonful of caramel (the kind you put on ice cream). And then I topped it with a spoonful, ok, maybe two spoonfuls of whipped topping. It probably gave me 3 cavities but it was yummy.
Vanilla cinnamon flavored coffee- Milk (same thing, I just poured until it was the same color the creamer would have made it), around a 1/2 cap of vanilla extract, and 1-2 pinches of cinnamon. Also very good but the Caramel Vanilla wins as my favorite
If you prefer syrups to creamer, here are some actual recipes for coffee syrups using similar flavors.