An ultra creamy, caramel and cinnamon flavored Churro coffee Creamer (Dulce de leche Cinnamon Coffee Creamer) to spice up your morning coffee!
Very easy to make and made with only 3 ingredients! This is going to be your new favorite way to flavor your coffee! And for more flavor variations check out this toasted marshmallow coffee creamer and pumpkin spice coffee creamer.
It took me way longer than I care to admit for my first churro. But when it did come – at San Churro in Sydney, Australia, it felt more like a divine intervention.
San Churro was there for me during a rough time while I was trying to get through my Masters degree and being perpetually sick. I once even went there to celebrate my birthday by my lonesome, with a churro and a Mexican hot chocolate!
So, even if I make my own authentic churros and easy dulce de leche now, churros will always have a soft spot in my heart!
The very best churros that I’ve had besides the ones I make myself, was in Miami, Florida.
While I’m used to having churros dippied in a creamy spiced Mexican hot chocolate sauce, this particular churro was thicker, chewier and had an incredible dulce de leche filled center! Every bite was unadulterated foodgasm.
This recipe is my attempt to bring that dulce de leche churro to life again, in the form of a coffee creamer! I love coffee creamers and anything to do with coffee, if you can tell. 🙂
Previously, I’ve published the toasted marshmallow creamer, cookie butter creamer, rocky road mocha, coffee slushie with rum and nutella coffee slushie to name a few, and I never realized how many coffee fans that I share my obsession with!
So today I’m going to share one of my favorite coffee creamer recipes with you – this Churro Coffee Creamer (Dulce de leche Cinnamon Coffee Creamer), just in time for Fall (to keep you warm and toasty and happy!).
This churro coffee creamer (dulce de leche cinnamon) is made with ONLY 3 ingredients – dulce de leche, half and half and cinnamon (if you can’t fine dulce de leche or half and half, please see the notes in the recipe for alternatives).
This churro coffee creamer is really easy to make and tastes amazing to say the least. I used dulce de leche to sweeten the creamer instead of adding sugar, and added good quality Mexican cinnamon for that warm, fragrant flavor profile.
I have a special fondness for cinnamon (due to me Sri Lankan heritage). So I love to pair that flavor profile not just with coffee creamers and coffee drinks (cinnamon flavored cold brew coffee, anyone?), but with other desserts and even breads as well (like these cinnamon rolls, brioche cinnamon rolls, cinnamon babka, cinnamon toast, cinnamon dessert nachos, cinnamon creme caramel etc.!).
If you’re like me and you don’t mind cinnamon floating in your coffee, you can use ground cinnamon and store the creamer as it is, OR use whole cinnamon sticks to infuse the creamer with cinnamon flavor (as I have shown in the recipe).
OR you can strain the creamer through a nut milk bag to remove any ground cinnamon (there still will be some ground cinnamon residue though).
I know you guys will love this churro coffee creamer (cinnamon creamer)! It’s so rich in flavor and perfect for the cool weather that’s just around the corner.
You get the caramel flavor from the dulce de leche, and the sweet and spicy flavor of cinnamon, plus it’s ultra creamy. Perfect way to spice up your morning coffee. And instead of cookies, dip a churro in your coffee for the ultimate churro coffee experience! 😉
How to use this Churro coffee Creamer (Dulce de leche Cinnamon coffee Creamer)
But, hot coffee isn’t the only way to enjoy this churro coffee creamer! You can also use it to,
- Flavor your iced or cold brew coffee.
- Use it as a substitute for regular milk for your black tea for a deliciously creamy cup of tea.
- Add it to your hot chocolate or mocha to add a cinnamon and dulce de leche deliciousness. May I suggest pairing this churro creamer with this Parisian hot chocolate recipe?
- Mix it with milk to make the BEST cinnamon milk drink or homemade vanilla steamer!
To show you how easy this recipe it, here’s the RECIPE VIDEO!
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Recipe
Churro Coffee Creamer
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
- 14 oz Dulce de leche can (see recipe notes to make dulce de leche with a can of condensed milk)
- 1 ½ cups of half and half (up to 2 cups depending on how sweet you like your coffee)
- 3 sticks of cinnamon (about 2 – 3 inch in length each)
Instructions:
- Place all the ingredients in a saucepan. Heat over medium heat, whisking frequently to dissolve the dulce de leche in the milk.14 oz Dulce de leche can, 1 ½ cups of half and half, 3 sticks of cinnamon
- Once the dulce de leche is completely melted, continue to stir until the mix comes to a simmer. Do not let it boil.
- Remove from the heat, cover and let the cinnamon infuse the creamer, and cool down to room temperature. Make sure to whisk frequently to prevent a skin from forming on the surface.
- Taste and add more half and half if you'd like the creamer to be less sweet.1 ½ cups of half and half
- Strain the creamer (to remove cinnamon sticks) and refrigerate in a bottle.
- Serve with hot coffee, cold brew or ice coffee, or black tea.
Recipe Notes
- Follow these steps if you can’t find dulce de leche – bring a large pot of water to a boil. The water level should be high enough to cover a 14 oz condensed milk can. When the water comes to a boil, lower the heat to a simmer and place the can in the water, cover with a lid and let the can “cook” in the simmering water for 3 hours. Check on it every few minutes and top up with water. Remove the can from the water after 3 hours and let it cool down completely. The condensed milk will have caramelized to form dulce de leche by this point.
- If you can’t find half and half – use 50% full cream milk and 50% cream.
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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