French Vanilla Coffee Creamer

I wanted something different in my iced coffee today, so I came up with this.

I've listed a recipe for milk coffee before, but the recipe that I always referred to disappeared. This time I've successfully completed an original recipe, so I posted it.If you decrease the amount of milk to 400 ml (which makes the amount warmed in the pot to be 300 ml) the cream becomes a little harder, so I recommend using it for cream bread or something. Then you should use 70 g of sugar. While heating, it becomes easier to burn so make sure to stir continuously. When you take it off the heat, quickly pour it into a metal tray and cover with wrap. If you don't have a metal tray, an aluminum bowl is fine. If you can, chill the bottom of the tray with ice water and the cream will cool faster. Recipe by Muuko

After enjoying some hot chocolate, I came up with this recipe. I've had this dessert before in fancy cafes or hotel lounges. Since it had cocoa powder on top then, I referred to a hot chocolate recipe to create this super delicious dessert made for adults.This is delicious with coffee prepared either from ground beans or instant coffee. If using instant, I recommend one scant tablespoon to 50ml hot water. Adjust the amounts to taste. Recipe by Kyocchin

You can use any coffee or creamer, even powdered creamer, of your choosing. Also, most generic brands of coffee or creamer work well in this chilled, early morning beverage.

In an effort to avoid all the artificial and "natural flavors” in store bought coffee creamers, I decided to make my own. This is creamy, coconutty, and delicious!

This dessert pairs a fudge brownie cruust with a French vanilla coffee cream filling/ topped with whipped cream and coffee crunch, it’s a great ending to any meal!

Ever made creme caramel before? If you have, then you know how easy it is. But have you tried making it in coffee flavor? It's super tasty that it has become my favorite. #12plates

Homemade goodness in every sip.

1. I got the idea (if my vague memory serves me right) from a cocoa mousse recipe (or it could've been a chocolate mousse, I can't remember), which I used to make a lot from a recipe found in my diet sweets cookbook.2. Coffee is easier, cheaper, and more convenient to make (than cocoa, chocolate, etc.). These ingredient amounts are what I ended up with, after experimenting many times trying to make it fluffy and creamy, while keeping down the calories..At Step 3, there's more water than gelatin powder, so I dissolve it in residual heat (in the bowl from Step 2). If this worries you, add gelatin (and sugar if desired) to the bowl after dissolving it completely in a microwave. As a reference, heat it a little over 10 seconds at about 500W without plastic wrap. This recipe will be about 108 total calories (For 2 servings, excluding topping) if you substitute heavy cream and milk with low-fat ones, and the sugar with artificial sweetener (e.g. about 2 teaspoons of Palsweet 1/12). Please refer to this as a guide if you need to make this as low calorie as possible due to dietary restrictions, etc. For 2 cups (about 100ml capacity). Recipe by Sabumochi