Ingredients:

  • 2 cups (475ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1/4 cup (50g) granulated sugar
  • 1 vanilla bean, split lengthwise and seeds scraped (reserve both the pod and seeds)
  • Pinch of salt

Instructions:

  1. In a small saucepan, combine the milk, heavy cream, sugar, vanilla bean pod, vanilla bean seeds, and salt.
  2. Heat over medium-low heat, stirring constantly, until the sugar is completely dissolved and the mixture is steaming but not boiling.
  3. Remove from heat and allow the mixture to steep for at least 2 hours, or preferably overnight, to allow the vanilla flavour to infuse.
  4. Strain the creamer through a fine-mesh sieve or cheesecloth to remove the vanilla bean pod and any solids.
  5. Pour the creamer into a clean glass jar or container. Refrigerate for up to 5 days.