Instructions

• The night before making the creamer, place 2 cups milk of choice and 1 cup raisins in a bowl, add the vanilla bean if using, cover, and refrigerate to soak overnight.
• The next day, strain the soaked milk into a bowl or pitcher and discard or eat the raisins. If you soaked a vanilla bean and you do not want it left in the finished creamer, remove and discard the bean now; if making French Vanilla and you want the bean to remain, reserve it.
• In a small bowl, whisk 1 teaspoon arrowroot powder or cornstarch into the 1 cup milk of choice until completely dissolved and smooth.
• In a medium saucepan, combine 1 1/2 cups homemade or canned condensed milk, the strained soaked milk (from step 2), the 1 cup milk mixed with arrowroot (from step 3), and 1–2 tablespoons maple syrup (use 1 tablespoon for less sweet, 2 for sweeter).
• Add 2 teaspoons vanilla extract (or the reserved vanilla bean). If you prefer the French Vanilla variation, either leave the reserved vanilla bean in the mixture or add 1 teaspoon vanilla extract instead of 2 teaspoons.
• If using an optional flavor variation, add exactly one of the following now: Cinnamon Strudel — 1 teaspoon cinnamon + 1 teaspoon almond extract; Chocolate Mint — 1 tablespoon cocoa + 1 teaspoon peppermint extract; Chocolate Almond — 1 tablespoon cocoa powder + 1 teaspoon almond extract. (Do not add multiple variations at once.)
• Heat the saucepan over low–medium heat, whisking constantly, until the mixture is hot and has thickened slightly, about 2–3 minutes. Do not boil.
• Remove the pan from the heat. If you used a vanilla bean and do not want it left in the creamer, remove and discard the bean now.
• Let the creamer cool to room temperature, then transfer it to a clean jar or bottle and refrigerate until ready to use. Shake or stir before each use.