- Today, I want to share with you how to make a healthy powdered creamer, that's a shelf stable, pantry stable. (soft upbeat music) Hi sweetie friends, I'm Mary
and welcome to Mary's Nest, where I teach traditional cooking skills for making nutrient dense foods. Like bone broth, ferment,
sourdough, and more. So if you enjoy learning
about those things, consider subscribing to my
channel and don't forget to click on the little
notification bell below, that'll let you know every
time I upload a new video. Now I want to go over all
of the options involved in making a homemade,
powdered coffee creamer. But if you want to jump ahead
to where I'm actually making it be sure to check the timestamps
in the description below. The nice thing about making your own homemade powdered
coffee creamer is that, you know what goes into it, and you can also customize
the flavors to come up with some very unique varieties, that may not be sold at the store. But more importantly is that you know the ingredients going into it. Because if you look at
the ingredients of some of the powdered creamer
sold at the grocery store, they can be a little off putting. Often the first ingredient
is corn syrup solids, and then the second ingredient is often partially
hydrogenated soybean oil. Now, corn solids can be
problematic for people who don't want something
that's genetically modified, 'cause that's often isn't
you know, a GMO product. Often people also have trouble with corn. They find it to be very inflammatory. And also, there are differences
of opinions on how corn syrup is processed in the body. So it may not be the healthiest option. Then when it comes to soybean oil, soybean oil is a very
highly processed oil. And so it can be sort of
considered like a damaged fat. And that obviously is
not great for our bodies. But when they partially
hydrogenated it, it goes through a process to make it more solid, and that further damages it. So given that those are usually
the first two ingredients in a, you know, a coffee creamer,
a powdered coffee creamer at the grocery store, it may be something that we want to avoid. And something that we
especially want to avoid, if we're running a
traditional foods kitchen, because I think some of those ingredients, a lot of traditional cultures didn't have, nor did our grandmothers. And if you're on your journey
from a process foods kitchen moving from a process foods kitchen to a traditional foods kitchen, starting with making
your own coffee creamer, can be a great place to start. First, let's talk about equipment
that we're going to need. You have a lot of options here. When I make small amounts of this, I really like these little,
the actually they're often sold for grinding coffee beans. There are these just little grinders and these were great at
combining all of the ingredients and getting them nice and
smooth, so they dissolve nicely when you put them into your hot coffee. Secondly, you can also
use a food processor, which we'll use today since
we'll make a larger amount but you can also use a high-speed blender, if you have one of those
like little Nutri blenders that are in many ways, similar to the little coffee bean grinders they work very well. You can also use just a regular blender, but if you use a regular blender, you're probably going to
want to stop periodically and just use a spatula
just to kind of scrape down on the sides a little and
mix things up a little, somewhat to a certain
extent what we need to do when we use a food processor,
and I'll show you when we go through that process, because
you want to make sure, that everything is
getting very well combined and very well pulverized. But with these little coffee grinders, the sort of the Nutri
blender kind of blenders, and the high-speed blenders,
they do a great job, and like literally,
probably within 30 seconds. Now let's go over all
the different ingredients that you can use to make this, there's a lot of different
combinations that you can use, and a lot of different
flavorings that you can use, but don't worry, you don't
need to write any of this down because if you open the
description under this video, just look for the word recipe,
there'll be a link there and that'll take you
directly over to the recipe, where I'll list all the
different combinations. Now you can make a dairy option,
which is normally what I do but you can also make a
non-dairy option of this, which we'll talk about in a minute, but first let's focus
on the dairy options. Now your first options, when you're making a
dairy-based coffee creamer are the instant non-fat dry milk, or simply the non-fat dry milk powder. Now, when it comes to using
these to make coffee creamers it doesn't matter if your says instant, or doesn't say instant,
where that generally comes in is if you're turning
either of these into milk, and just for a little background
information this will turn into milk very easily,
you can put some in a cup, swirl it with a spoon and it's
water, and you're all set. This generally is better
made in a blender, so that's really the difference between instant and non-instant but both dissolved,
beautifully and hot liquid. So they're perfect for
making coffee creamer, whatever you have. So these are best use if you want to make a non-fat coffee creamer, a
non-fat powdered coffee creamer, and they work very well and they provide a very nice mouth feel
in your coffee drink, and you really don't
necessarily miss the fat given that they're dry milk and
somewhat a little concentrated they work very well, so
if you need to go no fat this is a wonderful option
for making a creamer. Now instant non-fat dry
milk is pretty easy to find at most grocery stores. If you're looking for an
organic non-fat dry milk this can be a little harder to find. I have not seen this at my
grocery store generally, this is at your specialty grocery stores like whole foods or online. I actually bought this online,
so if this is the type of that you're looking for, I'll put a link to this
in the description below. But if you have specialty
grocery stores in your area, check there because they may carry it. Now you can also make this
powdered coffee creamer out of whole milk powder. Now that's a little harder to find. You're probably going to
have to look for that online. This is an organic one, this
is the prescribed for life. And as some of you have
asked me what a brand of whole milk powder I
like, and I like this one. I feel it mixes very well, this is going to make a much
richer flavored coffee creamer. So if that's the type
of thing that you like you can definitely use
a whole milk powder. This is an organic one, and this is also by prescribed for life. This is not organic,
but these are definitely going to be increasing in price, as opposed to your non-fat milk powders, and definitely more expensive
than your instant non-fat that you can find at your grocery store, but these work very
well in making you know these coffee creamers, these
powdered coffee creamers and they make a very rich coffee creamer. I actually find that the
non-fat milks work very well. You really don't necessarily
miss the fat in these because since they are
concentrated and dried. But this is nice especially
if you're maybe really wanting that added fat, and it
does give a slightly different mouth feel, as opposed to using the non-fat dry milk. So it's definitely worth
trying and experimenting, and seeing what you like. Now, another option is
using a heavy cream powder. Now this is going to
make a very, very rich, powdered coffee creamer, and
what I generally recommend is if you can't find
these whole milk powders or you just find they're a
little, you know, pricey, which I do find that sometimes they're a little more affordable, it depends on the supply and demand. And during this time, you
know, that we've been going through right now, these types of things have become somewhat expensive. But this is made by Hoosier Hill farm, I think, yeah, Hoosier Hill farm. And they make a lot of
nice dehydrated type or dried powders, and you can
take this heavy cream powder mix it with your non-fat
milk powder, and as I said, these are, I think, you know
a little more affordable and that makes a wonderful creamer. You really almost start
getting into something that's more like a half and
half, and these work very well. Now no matter what type of
dry milk powder you use, or heavy cream powder, the
formula is always going to be the same, it's
going to be three parts of your dry milk powder
or heavy cream powder to one part sweetener or slightly more. I like to use about one
part a three to one, if you want it to taste even sweeter almost a little more similar
to what's sold at the store. You're going to add a little bit more than that one part of sweetener. And again I'll have all of
this in the written recipe, so don't worry, now, if you want to make a non-dairy option of this,
you can definitely do that and you'll want to use
coconut milk powder. And I was very surprised, I found that at my local grocery store and it was in the baking aisle, and it was right next to the
instant non-fat dry milk. So that's definitely something
to keep your eyes open for. And this is organic, and it's seven ounces and it was $4 and 41 cents,
so it's a little pricey. But if you can't have dairy
and you want to start making your own coffee creamer home-made, this is definitely a good option. So keep your eyes open for
this at your grocery store. I live in a little town, so
the fact that my grocery store carry this definitely indicates
that, more and more people are looking for dairy free options. And on this package, it
says it's also gluten free. Now since instant non-fat, dry
milk is the easiest to find. That's what I'm going to use
today to make this creamer. But no matter what you decide
to use, whether you're going with the organic non-fat dry milk powder the coconut milk powder, or
one of the whole milk powders, or even your heavy cream powder, or if you're going to mix
these two, the non-fat dry milk with the heavy cream powder whatever combination you're going to do, the process is the same. Now the next ingredient we need to talk about is the sweetener. Now if you're at the very
beginning of your journey, you know from a processed foods kitchen to a traditional foods kitchen, you may not be incorporating
whole sugars yet into your pantry, if you are great. But if all you have at
this point is white sugar, you can definitely use
that, I really believe that something made with
just instant non-fat dry milk and white sugar is going to
be better than something made with corn solids and a partially
hydrogenated soybean oil and so on and so forth. But what I like to use is
Sucanat, I've talked to you all about this a lot, I
think, and it just stands for sugarcane natural Sucanat, and all it is is a dried sugar cane juice. So it's got all the vitamins
and the minerals in it. And the question that I've received a lot, especially from my sweet friends in India, is can you use jaggery? And forgive me if I'm not
pronouncing it correctly, J-A-G-G-E-R-Y.
(giggling) But yes, that's basically
Sucanat, it's the same thing. It's simply a dried sugarcane juice. So that is definitely an option, and another option is coconut sugar. And this has made, I really
liked this, the wholesome brand. And often I see these on
and off at my grocery store and also on and off at
the specialty stores. So just keep your eyes open, you know there's always
different varieties and different brands,
but this is the brand that I'll often see at my grocery store. And this is a coconut
sugar, this works very well. It doesn't have a coconut flavor, it has, I find the flavor similar to Sucanat, just sort of similar to
like a light brown sugar or a dark brown sugar flavor. Another option but I find
that this is more difficult to find is date sugar
that can work very well. And that's a nice whole sweetener, another option is maple sugar. Now maple sugar can lean towards
a little more pricey side but if that's something
that you want to buy and if you're looking to
give your creamer somewhat of a maple flavor, that
would work very well. But today I'm going to
go ahead and use Sucanat since that's the most common one sweetener that I tend to rely on. Now, I just wanted to show you
up close, how Sucanat looks. It's very grainy and it's
very similar to coconut sugar is going to be very grainy like that. Maple sugar not so much, but date sugar is going
to be a little grainy. And so there's a little
trick that you need to do when you're making this type of homemade coffee creamer, so that this turns into a powdered form and we'll blend easier
when added to your coffee. I'll usually just grind
this you know, as I said, in my little coffee bean
grinder here it works very well. But today we'll make a larger amount, so we'll use the food
processor to do this. So in making this coffee creamer, this powdered coffee
creamer, the first thing that we're going to do,
is grind up our sugar so that it is in a powdered form. Now, before we grind up our sugar, I want to mention something
about turning these into flavored, powdered coffee creamers. Now we're going to go over making
a lot of different flavors, but the one that needs
some special attention is if you want to make a
vanilla flavored coffee creamer. This is a vanilla bean pod,
and if you want to make a vanilla coffee creamer,
I highly recommend that you make a vanilla flavored sugar. And the way that you would do
this is by putting your sugar and whatever canister that
you want to keep it in, and then adding your vanilla bean. I tend to split it, so
that it really releases a lot of fragrance. Now, over the course of a couple of weeks, months,
whatever the case may be your sugar, whether it's
Sucanat or coconut sugar whatever you're using is going
to start take on the flavor of your vanilla bean pod. And then you will have
your vanilla sugar to use, in making your coffee creamer. Now, if you're in a bit of a
rush, and you don't have time to make vanilla sugar, what you can do is take your pod and cut it in half, and then add that half
a pod into your blender, or in this case, a food
processor with your sugar and blend it until this is very well pulverized with your sugar. However, these are expensive,
and I really recommend that if you're not, if you can
wait and not in a rush to simply make your vanilla sugar, because this will be so fragrant, and it will make your
sugar smell like vanilla for a very long time. I mean, you can add use
some, you can add more in, use it, add more in, and the
vanilla fragrance and flavor will be imparted over
many, many, many months. So you really get your money's worth out of your vanilla pod. I have vanilla sugar that
I'll tell you the truth I've made years ago,
and it's still just got that same pod in there, and
it's still as I add more and more sugar to it over time it takes on that vanilla flavor and
fragrance, it's wonderful. So really think about
that because as I said, these are pricey, so you don't
necessarily just want to use it to make one batch, alrighty,
well, I've got my sugar in my food processor,
and now we'll get ready. (food processor running) Now this in food processor is
going to take about two minutes to get to a nice powder, and
you're just going to want to stop it halfway through and just
push down the sides anything that's coming up on the sides, and this is the same thing you do if you were doing this
in a regular blender. You want to make sure that
everything gets well polarized. So after about two minutes, it'll be ground into a lovely powder. And I just used one cup, if you like your coffee creamer very sweet then you'll want to increase
it to a cup and 1/8. Now let's talk about
some flavoring options. As I said, if you're
going with the vanilla, if you can make the vanilla
sugar in advance all the better, otherwise you can go ahead, and you really only need
about half of the vanilla bean because they have a very strong flavor. You could even try a
quarter of the vanilla bean and see what you think of that. But the other option at this stage, say you've just used regular
sugar, you don't have you know, whatever sweetener you're
using Sucanat or coconut sugar, whatever the case may be,
whatever you're using, and you've not turned
it into a vanilla sugar and you don't want to use a vanilla bean. The other option is something
called vanilla powder, now that's a little more hard to find, I've not seen that sold
at my grocery store. It's generally something
you have to buy online, places like King Arthur flour
and Breadtopia may sell it. I'm not 100% sure it's not something that I keep in my kitchen,
but if you do have a source for vanilla powder and
you want to use that then at this stage,
you'll go ahead and add in your tablespoon of vanilla powder. And I find that a tablespoon of most of these flavorings that
we're going to talk about, except for the cocoa powder,
a tablespoon of some type of spice or a vanilla powder
gives a lovely flavor. Now, if you want to do
any of these sort of spice fall spice flavors,
like a pumpkin pie spice or an apple pie spice, you can just use pumpkin pie spice powder, or apple pie spice powder,
that's a tongue twister. But both of these will work well, and you'll just put a tablespoon in for the amount that we're making. The three to one, three
cups of the powdered milk to one part sugar, so just a
tablespoon of either or these. And if you want to just do plain cinnamon, you could put a tablespoon
of cinnamon powder in here. Now, if you want to make
this a chocolate creamer that will then give you a
nice mocha flavored coffee you're going to want to use
an unsweetened cocoa powder. And in this case you're going to
want to put in two tablespoons that's going to give you a
nice chocolatey mocha flavor. And if you really want
to intensify the flavor of your creamer, if you're
using a cocoa powder, you can also add in a
teaspoon of espresso powder or just a dried coffee powder,
freeze dried coffee powder. That will really intensify the flavor, and just make your
overall coffee stronger. But it'll be a very strong mocha flavor. Now, if you want to do a
mint flavored coffee creamer, what I would recommend is very similar to what you would do
with the vanilla bean. Now, what I've got here
is some dried mint, and this is just from my
garden and you can just leave if you grow mint, you can
just leave it out in the air, on your counter and
it'll dry up beautifully. And then you can add this to some sugar, whatever type whole sugar you're using, or if you're at the very
beginning of your journey to a traditional foods
kitchen, just white sugar. But what you're going to want to do, is again, let this sit for a little while, and over the next couple of weeks, your sugar will take
on a very minty flavor. Now, if you don't have
mint from your garden and you want to buy
mint in the little jar, the dried mint in the spice
section of your grocery store you can definitely use that too. But mint is strong, so
you don't need a lot, but what you'll have to do
is if you're not using it to flavor your sugar
and you want to go ahead and add it right in, you
will add in at this stage, and you're going to whirl it
till it's very well pulverized. But then before you add
in your milk powder, you're going to want to take the sugar, out of whatever vessel
you're grinding it in, and you're going to want
to sift it in a strainer just to get out any little bits
and pieces of the dried mint so that it's not floating
around in your coffee, but it will at that point
after pulverizing it in with your sugar, it will dispense that minty flavor into your sugar. Now, one other flavor I
want to mention is coconut, if you like a coconut coffee creamer, you can take some coconut milk powder even though you're making
a dairy version of this, and you'll want to add two tablespoons of your coconut milk powder
to your coffee creamer in the making and whirl
that in with your sugar, and that will add a coconut flavor. But whatever flavor you decide to use, you want to add it at this point after you've turned your sugar, even if you're using white sugar, if you start with powdered sugar then you would just put your
powdered sugar in here and you wouldn't need
to whril it, you know, to turn it into a powdered form, because it was already in a powder form. However, this is the point where once it's in a powdered form, that you're
going to add your flavoring. And the reason is you want
this very well incorporated with your sweetener before we
even add in the milk powder. Now, since we're in the
fall, I'm going to go ahead and use this pumpkin pie
spice, and as I said, with any of the spice mixtures, we're just going to go with a tablespoon. So to your one cup of sweetener, you're going to add a tablespoon of whether it's the pumpkin pie
spice or the apple pie spice or just plain cinnamon,
anything like that. Ginger, if you want to use
ginger, you can certainly do that. That might be like a very
therapeutic coffee drink, a coffee creamer. In any event, so that's what
you just go ahead, put that in and then we're going to give this a whirl to really get it well incorporated
with the whole sweetener. Now we're going to go ahead
and add in our three cups of powdered milk, I've got the three cups of powdered milk in there and
now I'm going to whirl this for about 60 seconds. Well, this is mixed
beautifully now, and as I said, if you see a lot coming
up around the sides, just stop at halfway through
at about the 30 second mark, use your spatula just to
brush things down on the side, but it is blended really, really well. And the smell, the aroma of
that pumpkin pie spice is heavenly, I can't wait to try this. Now you may see a lot of recipes that call for also adding into this coconut oil, but I don't add any coconut
oil into my powdered creamer. And the reason is I like
this to be very shelf stable, this milk, this particular
non-fat dry milk powder has a best by date of April 23rd, 2022. So this has a very good shelf life. Now your coconut milk powder
and your whole milk powders are going to have a shorter shelf life, because they do contain the fat, but even so they have a pretty
good shelf life as well. If you introduce coconut
oil, you introduce moisture. And once you introduce moisture, even though coconut oil
does have a good shelf life just on its own, but once
you introduce moisture to any milk powder, you start
to decrease its shelf life. So if you add coconut oil
to your coffee creamer, I don't recommend storing
this in your pantry. Instead if you add any coconut oil to your homemade coffee creamers, I would recommend refrigerating them, and you're going to have to keep in mind that since you've more or
less activated, so to speak, your powdered milk, by
exposing it to moisture, it may have a shelf life
more similar to liquid milk. So you might have to start
worrying about rancidity and a much shorter shelf life. Also too, I don't really find that these homemade coffee
creamers need the coconut oil. I also am not a fan of it, I find it gives an unusual mouthfeel and does impart a little
bit of flavor especially if you're using the unrefined coconut oil. So I would recommend
leaving out coconut oil. Well, let's make a cup of
coffee and give this a try. Now, while my coffee's brewing, I'm just going to decant this
up into my storage container. You're going to need something, you know, that can hold about a quarts since we've got about four quarts, we've got about four cups of powder here. So a quart size canning
jar will work great or a little jar like this, but something that has a nice tight lid, especially if you're going
to put this in the pantry trying to keep out as much air
as possible is a good idea. And speaking of coffee
brewing, this is a good time to tell you about my two coffee pots. Since I get a lot of questions about that, and I've answered it in
comments from time to time, but in case you missed it, the reason why I have
two coffee pots is that during this time when
so many of us were home, for a good six months, I had a full house. And so I had to have two coffee pots up and running in the morning, but now I've decided to keep them, because my husband likes decaf coffee, which is what I was just
drinking with him beforehand. But then I got a little
spoiled getting back to caffeinated coffee, 'cause I always liked caffeinated coffee. And so now I'm just going
to keep the two coffee pots one for him and his decaf and
one for me and my caffeinated. So two coffee pots.
(laughing) Now you can go ahead and store
this right in your pantry it doesn't need refrigeration, and it's got a wonderful shelf life. Because as I mentioned earlier, right now we're in the fall of 2020, and this has a best by
date the powdered milk, the instant non-fat dry milk, it has a best by date of April 23rd, 2022. And the Sucanat has a best by date of way into the future, April, 2024. So this has got a pretty
good shelf life you know. If you want to be overly cautious, you could say at least one year
but I would go even farther given that the milk has
a 2022 and the sugar has a 2024 expiration or best by date. But you're going to use
this a lot faster than that. And speaking of the pantry,
if you've not had a chance to download my traditional
foods pantry list yet which is 36 pages long,
and it's totally free be sure to check the description below because I'll have a link
where you can head on over to my website and you can download that. And it'll be great to help you especially if you're on your journey,
making that transition, from a processed foods kitchen to a traditional foods kitchen, it'll really help walk you through all the things that you
need as you're slowly little by little learning to stock
a traditional foods pantry. Now I'm just going to use a tablespoon of this powdered creamer,
I find that works well. If you've made yours with the
whole milk or the heavy cream, the powdered heavy cream or a combination that includes the whole
milk or the heavy cream, you may even need less. But I find with the non-fat dry milk a tablespoon works very well. But you can certainly add more. Now I use one tablespoon,
I'm not sure if I misspoke in that previous segment,
but I used one tablespoon of this powdered creamer. And this, again, we made
with the non-fat milk, if yours is made with
the whole milk powder, or the whole milk powder
and the heavy cream powder, or even the non-fat milk
and the heavy cream powder you may want to use less. It really depends what shade
of your coffee that you like. Well, when you pour the
coffee over the mixture, it really blends beautifully, you really don't even need to mix it, but I've got this just in case but yeah, I don't feel any of the
powder down on the bottom, it's actually blended very well. All right let's give
this a taste, it's hot. (chuckling) (sipping coffee) Hmm, oh, that's a good cup of coffee. You really get all the nice pumpkin pie spice
flavor coming through and the sweetness it's perfect. Well, if you'd like more
ideas for how to make mixes like this for your pantry,
including a hot chocolate mix, be sure to click on this video over here and I'll see you over there in
my Texas Hill country kitchen love, and God bless.
