When I was little, my mom told me to mix the ingredients together. That’s what she did when we made our coffee at home a lot of ways. She would stir milk and sugar into an ice-cold espresso mug. Then I’d add milk or cold water from the fridge into the mug. Sometimes it would take all afternoon if we didn’t have our mugs or a special cup, like mine. Kitchenaid Mixer Lavender Cream is good for mixing every types of cream.
When the mugs were finally ready, I’d scoop out their contents. It was her way of saying “thank you” for making this drink. And when she left, I didn’t drink until I had another one. So, here is what I need for that particular day and how to make it right with Kitchenaid mixer lavender cream.
You can’t just put kitchenaid mixer lavender cream on your coffee grounds. But with the KitchenAid product line, some people call it milk-free. Some call it cream cheese. Let me tell you why they do that: The flavor profile of the creams are similar to cream cheese but they don’t have any butter. They use a thickening agent like cornstarch or sugarcane. Both can be tricky to find in many grocery stores.
But with the brand name KitchenAid, there’s not such a problem. Because it comes pre-packaged, it’s easy and convenient. Plus, if you want to double the preparation time, you can go up to two hours ahead with ease and get prepared when you want. Not only that but it has two different types of instant coffee and drip coffee, so there’s always something to choose from too. There are no extra steps required. All you need is a single pot and a mason jar. You can even add more than one kind of creamer of choice if needed, but you won’t find them by default. You can start with whatever type of creamer you want, so long as it fits the size of your pot or even larger mug. This is especially useful for those who love flavored creamer blends. No matter which of these two types you decide, this one will work great for both, but sometimes you prefer a cream of yours for your morning coffee because it’s easier to manage. That’s OK. Just stick with regular coffee creamer.
Mixing Coffee & Milk Cream
- 3 cups of brewed coffee (or other instant coffee, drip coffee, specialty coffee, etc.)
- 1/4 cup milk
- 1 tsp ground cinnamon
- pinch of salt
- pinch of black pepper
- pinch of crushed ginger
- pinch of crushed cloves
- pinch of ground cardamom
- pinch of crushed nutmeg
- pinch of crushed ginger
Pour 3 cups of brewed coffee into the large saucepan.
Add 1 tbsp of lemon juice. In another saucepan, heat 2 tbsp lemon or lime juice. Stir that into the hot coffee mixture at high speed. Add half vanilla whipped kitchenaid mixer lavender cream to the mixture. Cover the pan over low heat. Pour the remaining ¼ cup of lemon juice into the saucepan. Top it off with the remaining 2 tablespoons of lemon juice.
Let sit in simmering heat for 5 minutes.
While keeping the temperature of the liquid around 95 C, start adding the milk and let up over medium speed. As soon as it starts to boil, remove the pan from the heat and keep stirring until the liquid is frothy.
Pour 3 servings of chilled milk and blend it slowly to your desired consistency. Pour the mixture into a ceramic mason jar. Place it on the counter for about 30 minutes and shake every now and then.
After 30 minutes, you should be able to enjoy the warm creamy coffee on your table with minimal effort. Feel free to add your own favorite toppings like chopped nuts, berries, or fresh mint leaves.
That’s all I’ve got for my kitchen today. Hope this helps you out. Have a wonderful night!