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Christopher Greaves

French Vanilla Creamer

What could be easier?

Or Cheaper!

This is my first try, please bear with me.

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I started off with two cups of powdered milk from Bulk Barn.

For me that's two lots of 120 grams, or 250 grams of powdered milk.

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I added one cup of sugar from Bulk Barn.

200 grams, since you ask.

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I added one small measuring cup of artificial vanilla essence. There's no scientific foundation here; this little cup just happened to be handy.

30 grams.

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I then added two cups of warm water.

Truth be told I had no idea, which is why you read this as placing the dry ingredients in the blender, followed by the liquid.

DON'T TRY THIS AT HOME KIDS!

You'll end up with a hard-to-blend chunk of gunk, and you'll have to unplug the blender before scraping around with a long-handled sundae spoon.

What a trial!

I, pioneer that I am, wanted to play with the dry ingredients first.

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Here we are, all blended on low speed for 30 seconds.

The test is to see what it does to my morning coffee.

I will add a small measuring cup (same cup, rinsed) of my new mixture to a mug of coffee.

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Mmmmm!

Not bad; not the same as the real thing, but milky and sweet, and with a hint of vanilla.

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This effort netted me TWO 475 ml bottles of the goop.

It is not a syrupy as the real thing; it flows more smoothly.

I always remove the labels from containers being re-used so that I know they are my mixture, not theirs.

In future batches I could add cocoa powder, cinnamon liquor etc.

I'm not so sure about lemon essence, though!


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Toronto, Friday, August 14, 2015 1:05 PM

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