Homemade Vanilla Coffee Creamer
Servings: 3 3/4 cups

4 cups whole milk, divided (or your milk of choice)
1/2 cup dark brown sugar (or your sweetener of choice)
2 teaspoons vanilla extract (or vanilla bean paste)

Slowly simmer the milk and sugar:
Combine 2 cups of milk and the brown sugar in a small, heavy-bottomed saucepan. Set it over low heat, and stir to dissolve the sugar.

Let the mixture come to a simmer slowly over low heat for about 30 to 35 minutes, until reduced to about 3/4 of its original volume (you'll have about 1 1/2 cups in the pan). Do not stir it while it simmers. It will take on a light golden brown color.

While the milk simmers, foam or film may form on the surface. Gently scrape it off with a spoon, and discard it.

Cool the creamer:
Remove the milk syrup away from the heat and let it cool until warm to the touch.

Add the remaining 2 cups of milk and vanilla, and stir to combine.

Store:
Pour it into a quart-sized lidded container and refrigerate. Refer to the sell-by date on the dairy you used for how long the creamer will last in the fridge.