Chobani Cinnamon Coffee Cake Creamer
Directions
- 1Melt the unsalted butter in a saucepan over medium-low heat.
- 2Add the ground cinnamon to the melted butter and stir for 30 to 45 seconds.
- 3Whisk in the whole milk and heavy cream.
- 4Add the cane sugar and brown sugar, whisking over medium-low heat until dissolved.
- 5Add the salt while whisking.
- 6Remove the mixture from the heat and stir in the vanilla extract.
- 7Blend the mixture with an immersion blender.
- 8Strain the creamer through a fine-mesh strainer into a jar.
- 9Chill before serving and shake before every use.
Ingredients
- 300 g whole milk
- 120 g heavy cream
- 70 g cane sugar
- 18 g light brown sugar
- 8 g unsalted butter
- 1.2 g ground cinnamon
- 6 g vanilla extract
- 0.6 g fine salt
Equipment
saucepanspatulawhiskimmersion blenderfine-mesh strainerjar
Tips
- Strain the creamer because ground cinnamon does not fully dissolve.
- Do not boil the milk and cream mixture or it will separate.
- Keep refrigerated for 5 to 7 days.
- Shake well before every pour.
