Homemade Sweet Vanilla Cream

Homemade Sweet Vanilla Cream

If this title gets you excited, then we clearly would be good friends. Plus, Monday can really be tough, so if you need something sweet this is perfect.

A couple weeks back we had brunch with a friend, after picking my husband up from the airport. I ordered a cold brew coffee, cause obviously I needed it, then the server asked me if I’d like sweet vanilla cream. “Uh yes, definitely” was my response without any delay.  My coffee was cool and delicious, without being too sweet (nothing at all against sweeter coffee). I even ordered one to-go for our drive home.

After chatting with a friend about it that week it has been on my mind to make it ever since. In fact, I probably would have made some for her too, if we would have gotten a visit in this past week. I have heard of some people using sweetened condensed milk in their coffee and I have made that at home, so how hard could some sweet cream be? After looking around on Pinterest I decided to kind of wing it, and no disappointment here.  With it being my first try, I may try to mix it up next time- which I am almost out so that won’t be too far out.

I pulled some heavy whipping cream out, along with whole milk and poured those into a pot. With the heat set on a medium-low, I then added in some sugar and vanilla.  After giving the mixture a few minutes to cook down the sugar, while continually stirring, I lowered the burner to a simmer and allowed it to finish cooking. Then after removing from heat, I whisked it as it cooled. Once it was cool enough I transferred it to a mason jar to store in the fridge, and it has accompanied my coffee each day since. I just give the jar a little shake before pouring (while it’s still closed, of course).

You too can enjoy this sweet and simple addition with just a few basic ingredients and your stove. Don’t have heavy whipping cream? Try half and half or just milk altogether. You can also play with the type of sugar or try pure maple syrup- even honey. Like coconut? Try it with coconut cream and/or coconut milk, then please report back on that version! This Sweet Vanilla Cream goes wonderfully in coffee, but I imagine it would also be delicious in chai tea, anybody with me here?

Home Sweet Vanilla Cream

Cook Time 10 minutes

Ingredients

  • 1/2 cup heavy whipping cream
  • 1/2 cup whole milk
  • 2 tbsp sugar
  • 1 tbsp vanilla extract

Instructions

  1. Pour ingredients into a pot set on medium-low heat.

  2. Whisk constantly while sugar melts down 4-5 min.

  3. Turn heat to low/simmer for an additional 5 min, still stirring often.

  4. Remove from heat to allow to cool and continue to stir.

  5. Transfer to a mason jar or other airtight container. Store in the refrigerator for up to a week- if it lasts that long. 

sweet vanilla cream and cranberry white chocolate chip cookies

(Stay tuned for the recipe to these White Chocolate Chip & Cranberry Oatmeal Cookies).

Does this Sweet Vanilla Cream go with your morning coffee? Yes, of course. How about that pick me up cup later on? Certainly! To accompany dessert or a snack? Yup!!!

I hope you enjoy this easy recipe for Homemade Sweet Vanilla Cream. As always, I’d love to know how it works out for you, so please share it up!

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Pesto, Por Favore.

Pesto, Por Favore.

We recently purchased a basil plant. It’s something I have thought about and wanted to do for some time.  They’re not pricey, especially if you compare it to what fresh basil costs at the grocery store for a handful of leaves. I guess the idea of keeping a plant alive wasn’t something I was too eager for; however, I had read they help repel mosquitos (our state bird).  Plus, I LaLaLaLOVE basil, the way it smells and tastes as well as its vibrant color.

My husband graciously planted the basil outside our front door.  With all the rain we had been getting I barely had to water it except a few occasions.  I will, of course, need to get into a watering routine as our rainy season slows down. This thing has grown and looks great with very little effort on my part. Maybe every 7-10 days or so I’ll do a small harvest.  This last harvest I knew I wanted to make some pesto to go with macaroni. My mini loves to try new foods (LaLaLaLOVE that about her) and loves macaroni too, so I was excited to give her a new flavor combination to try out.

My pesto recipe is EXTREMELY simple. Fresh basil, freshly grated parmesan, freshly minced garlic, extra virgin olive oil and salt & pepper (to taste).  THAT’S IT, y’all!  Yes, I am Italian, and yes I say y’all. I don’t bother with pine nuts, nothing against them- well besides their price, but it’s mainly because I do not believe pesto needs pine nuts.

So anyway, I throw those into my CuisineArt food processor and let it do its thing.  I add more olive oil as it blends. Then, grab a mason jar of an appropriate size to store the pesto.  I top it with additional olive oil to help preserve it just a bit; however, the shelf life isn’t long. One-two weeks is about how much time you have, so use that good stuff up.  Pair it with macaroni, use it in place of marinara on your homemade pizza, top your chicken with it, DIP BREAD IN IT, and so on.

Now that I have a basil plant, I can make pesto whenever I want. You know I always have garlic, olive oil and parmesan around here, and if you didn’t know now you do.

Notes: The consistency is entirely up to you, I like mine a little a tad runny- but keep in mind that if you will be refrigerating you’ll be adding more olive oil. If you are buying the prepackaged basil from the store that often comes in a small plastic container you will want to use it all.

Fresh Basil Pesto

Ingredients

  • 3-4 handfuls Fresh Basil Leaves
  • 2-3 cloves Garlic
  • 1/4 cup Parmesan Cheese Freshly Grated
  • 2 plus tablespoons Extra Virgin Olive Oil
  • Salt & Pepper to taste

Instructions

  1. Place all ingredients into a food processor or blender and let it do it's magic.

  2.  Add some more olive oil to help blend as needed or to reach desired consistency.

  3. Serve with prepared dish, or store in a jar or container for later use.  Additional olive oil poured over pesto will help protect it for saving. Fresh Pesto will not survive for long, so use up within 1-2 weeks. 

Recipe Notes

Please note, this is a guideline for pesto.  I do not believe there is a perfect breakdown, as it depends on tastes and preferences. Either way you will adjust everything based on how much basil you use and what consistency you like. 

Feel free to add more garlic and/or parmesan, those are incredible ingredients.  Add pine nuts if desired, or get creative with other ideas such as sundried tomatoes, roasted red papers or additional fresh herbs.

Either way, I'd LaLaLaLOVE to hear how it went, and ENJOY!

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