DIY Powdered Coffee Creamer: Irish Cream
I love Irish Cream. On the rocks. In coffee–but not on work days LOL. So, here is a non-alcoholic powdered coffee creamer that can fill in when I am expected to be a fully functional member of society instead of a jackass.
Just like the DIY Vanilla Coffee Creamer, I used whole and skim milk powders. I had tried a Pinterest recipe, and it wasn’t bad, but wasn’t quite flavorful enough. So, I did some comparisons of actual recipes for Irish Cream and tweaked the ratios of Vanilla Extract, almond extract, and cocoa to match. Of course, I now want to try to make the real stuff, too. :)
Now, you may have seen coffee creamer recipes that include coconut oil. I have tried this repeatedly and it is basically just pretty gross. Weird clumps develop in the bottom of your coffee cup and unless you like a hint of coconut flavor in your coffee, I don’t recommend it. There are plenty of useful and logical places to use coconut oil. A coffee cup is not one of those places.
You will need to use a blender or food processor to combine this powder well. When you add the liquid extract to the powder, it will get clumpy and pretty much impossible to smooth out with a whisk. I tried. I failed. See picture on left. :(
THE RECIPE: DIY Irish Cream Coffee Creamer
1 cup powdered milk
1/2 cup sugar* (see notes)
1 tsp Vanilla Extract
1 tsp almond extract
1.5 tsp cocoa
1. Combine all ingredients and mix/pulse in a blender or food processor until smooth. Store in an airtight jar.
You can alter the sugar:milk ratio as you like. I’m a 2 cream to 1 sugar girl.
This will last as long as the expiration date listed on the powdered milk. Probably longer since those dates are really just “best by”.