Eggnog Coffee Creamer

Into a saucepan over medium-high heat, add the water and the sugar. Stir until the mixture heats up and the sugar dissolves, about 2-3 minutes. Remove from heat. Measure 1 cup of the mixture, also known as simple syrup and put it into a bowl (save any remaining for another use or discard). To the 1 cup of simple syrup whisk in the vanilla, followed by the rum extract and nutmeg. Allow the mixture to cool 5-10 minutes and then add the half-and-half. Stir well.

Keep in a sealed container (I use a Mason jar) in the refrigerator. Use as you would store-bought coffee creamer. Shake or stir before each use as the nutmeg will settle to the bottom.

Notes:
– I almost always prefer to use freshly grated nutmeg, but in this case, I prefer ground nutmeg. If you would prefer to use freshly grated nutmeg, be sure and reduce the amount at least by half, as fresh nutmeg is stronger than ground.
– You can always adjust homemade creamer to your preference. If you like your creamer less sweet, add more half-and-half until your perfect blend is reached. Or if you prefer it sweeter, add less half-and-half.