Italy is sometimes confused with the birthplace of coffee. And while that isn’t technically true, what is undeniably is that it was Italians that elevated coffee over all other drinks. And it was in Italy where the most important coffee inventions happened: the espresso machine, the Moka pot—and many more.
So it makes sense that we would want to learn a recipe for coffee creamer that is Italian. Like any Italian recipe, this one has plenty of basil and tomato. Just kidding! But it is a very characteristically Italian recipe. And it is one of the most delicious creamer recipes out there. The best thing about it, though? It is super easy to make!
What is Italian Sweet Cream?
It’s hard to say where the name came from. Italy has an extremely diverse culture and cuisine, so it’s not like they have a signature “sweet cream” that is instantly recognizable. In fact, they have many many different types of sweet creams—just like France has a sweet cream.
But the Italian sweet cream name, in the US, has been used historically for creamers. There are tons of brands out there that add a few special ingredients to their creamers and are fast to call them by fancy names.
Worry not! This recipe has actual roots in Italy. And it will taste much, much better than those store-bought creamers that claim to be something that they are not!
Italian Sweet Cream Coffee Creamer Recipe
Ingredients:
- 5 ml almond extract
- 5 ml vanilla extract
- 400 ml whole milk
- 400 ml sweetened condensed milk
- A pinch of sea salt
How to make it:
- In a small pot or saucepan, combine milk and sweetened milk.
- Place on the stove and turn the heat to medium.
- Bring to a gentle simmer and stir frequently to avoid a skin forming on the surface.
- After around seven minutes, turn the heat off.
- Add vanilla and almond extract.
- Add a small pinch of sea salt.
- Let cool and store in a sealed container.
As you might have guessed, it is the almond extract that turns this recipe into an authentic Italian creamer. Almonds as an ingredient in Italian cuisine might not be as widely known as others, but make no mistake: almonds have been a very important ingredient in many Italian dishes for centuries.
The addition of almond extract provides a deep earthy, nutty flavor that has a certain umami quality. It gives it another layer of flavor and aroma that is just ideal for coffee beverages.
The pinch of salt is there to help balance out the flavor. Whenever your coffee is too acidic or too sweet, that little bit of salt can bring it back from the land of failed coffees and into the world of the living. This tip is great for this creamer, but you can apply it to any other coffee recipe, too! Just a pinch of salt can help salvage coffees that feel like they taste off.
Troubleshooting
#1 Strange aftertaste
If this is happening, then you probably cooked it for too long or let it boil instead of just a simmer. You have to be very careful to bring it to a gentle simmer instead of boiling it, or waiting for it to boil and then turning the heat down. This can cause the milk to be scalded or burnt, which leaves a slightly unpleasant aftertaste.
#2 Not Thick Enough
Thickness is very important in any creamer, so when a creamer isn’t thick but actually quite the opposite, it’s really not as enjoyable. This recipe should feel quite thick and dense, but there are a few things that can go wrong.
First of all, you’re not using whole milk. Skim milk is too watery. Use whole milk or a type of milk that is thick and high in fat, like oat and coconut milk. That is the most common problem.
Second, you’re not cooking enough. The simmer has to be around 5-10 minutes. It should be simmering that whole time. If you see it simmering and then turn the heat down too much, then it won’t get rid of the excess water and it’ll end up feeling too watery—let it simmer for the entity of those 5-10 minutes. Usually, seven minutes is enough.
Third—it might be too low on sugar. Sugar, when cooked, helps thicken liquids. So if you’re using a type of condensed milk that is light or simply lower on sugar than other brands, then it doesn’t have enough sugar to help it thicken as it should. If you feel this is the problem—a taste test should give this away—then add more sugar and simmer for a couple of minutes while stirring. That should do the trick.
FAQ
Is Italian Creamer the Same as French Vanilla Creamer?
No. They are both European and they sound similar because they both have a denomination in the name, but they’re not the same. That’s not to say, though, that they aren’t similar in taste. The base ingredients for these two creamers are the same: condensed milk and vanilla extract.
That said, each of these has its own special ingredients that make them unique. So they are not interchangeable at all, nor can one substitute the other in recipes.
How Long Does Italian Sweet Cream Coffee Creamer last in the Fridge?
If stored correctly, this creamer has the potential to last about a week without spoiling. Even though it’s milk and milk famously spoils quickly, condensed milk is much more resilient. And because you’ve cooked it and added more sugar, it should last longer than usual.
As long as you keep it in an airtight container, it should be good for about a week—which is around how long it should last. It is just under a liter of creamer, after all. And it’s so good that you will finish it all the way before it has a chance to go bad!