Salted Caramel Cannoli


A rich salted caramel cannoli coffee creamer with buttery caramel, sweet cannoli cream flavor, vanilla pastry notes, and a tiny hint of orange and almond. Basically, your coffee wandered into an Italian bakery and made questionable but delicious choices.

Ingredients

  • 2 cups heavy cream

  • 1 cup light brown sugar

  • 1/4 cup caramel sauce

  • 1 tablespoon butter

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon caramel extract

  • 1/4 teaspoon cake batter extract

  • 1/4 teaspoon cream cheese extract

  • 1/8 teaspoon almond extract

  • 1/8 teaspoon orange extract

  • 1/8 teaspoon fine sea salt

Instructions

  1. Heat the base — Warm the heavy cream and sugar in a saucepan over low heat until the sugar dissolves. Do not boil.

  2. Add caramel — Stir in the caramel sauce and butter until smooth.

  3. Remove from heat — Take the pan off the heat.

  4. Add flavor — Stir in the vanilla extract, caramel extract, cake batter extract, cream cheese extract, almond extract, orange extract, and fine sea salt.

  5. Cool & bottle — Let cool, then strain if needed and pour into a glass bottle or jar. Refrigerate before using.

Tips

  • Do not boil the cream.

  • Start light on the salt and adjust to taste.

  • Shake before serving if needed.

  • Go easy on the orange extract; it should whisper “cannoli,” not kick the door open wearing citrus pants.

Creamsmiths Notes
This creamer is rich, creamy, and bakery-style, with buttery salted caramel leading the way, sweet cannoli cream in the middle, and vanilla pastry notes on the finish. The almond and orange extracts add that subtle cannoli-shop flavor without taking over the cup.

Pairs especially well with a smooth, balanced medium roast or any bakery-friendly coffee.