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Dec 23, 2011 10:55 AM

Using up vanilla-flavored non-dairy creamer?

I like Trader Joe's hazelnut flavor one for my coffee but not, as it turns out, the vanilla flavored one.
There's a quart of it. I will try making "creamsicle" jello with a cup of it. Any ideas for the rest? Does it whip? Will it make a successful puddiing or bread pudding?

I know that kosher cooks and bakers use NDC but have no experience with it. Is there any cream use for making sweet dishes for which NDC absolutely won't work? TIA

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  1. Hi, You can poke holes in a cake or brownie and pour the creamer in for a tres leche effect. The different flavors make for a tasty cake.

    1. make faux egg-noggy cocktails/mocktails?

      use it to make white russian-type drinks? (i would think it would be a bit like using a vanilla flavored vodka in these same type of drinks, which is tasty, for those who like a very sweet after dinner drink?

      pour over fruit cobbler/baked apples... make dairy free rice pudding?

      i don't think it's likely to whip, but i'm unfamiliar w the product, the above is just what sprung to mind.

      1. It's great for iced coffee, if you don't mind a 500 calorie glass of coffee!

        1. Add it to a traditional french toast batter (eggs, cinnamon, vanilla extract, milk) by sub'ing some of the non dairy for milk.

          8 Replies
          1. re: HillJ

            great minds, J - i was thinking pancake or waffle batter.

            ETA: or how about oatmeal?

            1. re: goodhealthgourmet

              I was going to suggest oatmeal. I like flavored coffee creamers in oatmeal, also can be good in hot chocolate. I don't drink coffee, but like to keep some around in the winter.

              1. re: goodhealthgourmet

                Absolutely. I've been known to freeze non dairy creamer in ice cube trays to have on hand when friends ask for it as well. Handy.

                  1. re: goodhealthgourmet

                    Sub it for water or milk in cooking either oatmeal or cream of wheat , not just a pour-over on top after it's cooked (either completely subbing, or partial sub). Adds a great flavor, especially with some real vanilla extract mixed in.

                    1. re: pine time

                      that's what i meant when i said oatmeal - i probably should have been more specific about method :)

                  2. re: HillJ

                    That's a good idea. I do make hot chocolate when it's really cold, and sometimes add cocoa mix to a cup of coffee. The vanilla would not be as unwelcome in those applications. Since no one has posted about whippability, I suppose I should give that a try.

                    1. re: greygarious

                      The whippability is not nearly the creamy I'd enjoy in a dessert or java but it would work nicely as a creamy base for a slice of cake and fresh berries on top. Think melted ice cream.