Vanilla Coffee Creamer (an more)

Vanilla Coffee Creamer 2 cups heavy cream, half-and-half, or milk* 1 14 ounce can sweetened condensed milk 2 teaspoons vanilla In a 1-quart canning jar combine all of the ingredients; seal. Store in the refrigerator up to 2 weeks. Shake before serving. CHOCOLATE COFFEE CREAMER: Prepare as directed, except add 3 tablespoons chocolate-flavor syrup. Reduce vanilla to 1 teaspoon. Makes about 3 1/2 cups. AMARETTO COFFEE CREAMER: Prepare as directed, except add 1 teaspoon almond extract and 1/2 teaspoon ground cinnamon. Omit Vanilla. Makes 3 1/4 cups. CARAMEL COFFEE CREAMER: Prepare as directed, except add 1/4 cup Homemade Caramel Sauce (recipe, page xxx) or caramel-flavor ice cream topping. Reduce vanilla to 1 teaspoon. Makes 3 1/2 cups. SPICED PUMPKIN COFFEE CREAMER: Prepare as directed, except add 3 tablespoons canned pumpkin and 1 teaspoon pumpkin pie spice. Reduce vanilla to 1 teaspoon. Makes about 3 1/2 cups. HAZELNUT COFFEE CREAMER: Prepare as directed, except substitute 2 teaspoons hazelnut extract for the vanilla. Makes 3 1/4 cups. EGGNOG COFFEE CREAMER: Prepare as directed, except add 2 teaspoons rum extract and 1/2 teaspoon ground nutmeg. Reduce vanilla to 1 teaspoon. Makes 3 1/4 cups. FRENCH VANILLA COFFEE CREAMER: Prepare as directed, except substitute 2 teaspoons vanilla bean paste for the vanilla. Makes 3 1/4 cups. *TIP: If you prefer, you may use nondairy milk, such as soy, coconut, or almond milk.