Ingredients
Equipment
Method
- In a medium-sized saucepan, combine the heavy cream and whole milk. Gently stir them together.1 cup heavy cream, 1 cup whole milk
- Add the packed light brown sugar and the unsalted butter to the saucepan with the cream and milk.3/4 cup packed light brown sugar, 1/4 cup unsalted butter
- Place the saucepan over medium heat. Stir the mixture constantly, ensuring the butter melts completely and the brown sugar dissolves. Be careful not to let the mixture boil vigorously. You’re aiming for a gentle simmer.
- Once the sugar and butter have dissolved and the mixture begins to gently simmer, reduce the heat to low. Continue to simmer for 5-7 minutes, stirring occasionally. The creamer will thicken slightly as it cooks. You're looking for a consistency that coats the back of a spoon.
- Take the saucepan off the heat. Stir in the vanilla extract and the salt. The salt will help to balance the sweetness and enhance the butterscotch flavor.1 teaspoon vanilla extract, 1/2 teaspoon salt
- Allow the Homemade Butterscotch Coffee Creamer to cool down slightly for about 10-15 minutes. If you prefer a perfectly smooth texture without any undissolved sugar bits or butter solids, you can strain the creamer through a fine-mesh sieve into a clean jar or container.
- Once cooled, pour the creamer into an airtight container or a charming glass bottle.
Notes
Store in an airtight container in the refrigerator for up to two weeks. Can be frozen for up to 3 months in freezer-safe containers. Gently reheat if desired, but do not boil.