Ingredients
Equipment
Method
- In a small saucepan over medium heat, combine the milk, cream, and caramel sauce.

- Whisk continuously until the caramel fully dissolves and the mixture is smooth and slightly warm (do not boil).
- Stir in the brown sugar, vanilla extract, and salt, whisking until everything is well combined.

- Remove from heat and let the mixture cool for a few minutes.
- Pour the creamer into a clean jar or bottle and refrigerate.

- Shake well before each use and add 1–2 tablespoons to your hot or iced coffee as desired.

Notes
- Storage: Keep in an airtight container in the refrigerator for up to 7 days.
- Vegan Option: Use almond milk and coconut cream, and ensure the caramel sauce is dairy-free.
- Flavor Variations: Add a teaspoon of cinnamon or a few drops of hazelnut extract for a unique twist.
- Tip: For extra creaminess, blend the cooled creamer before storing.

