Homemade Coffee Creamer – Caramel and Honey Vanilla

You asked, and I’m here to deliver. A few months ago I gave you five homemade coffee creamer recipes and many of you asked for more. So, here are two new recipes for you – Caramel and Honey Vanilla. Enjoy!

Homemade Coffee Creamers: Caramel Coffee Creamer

Serving Size: Makes about 2 1/2 cups

Homemade Coffee Creamers: Caramel Coffee Creamer

The caramel recipe makes twice what you need for the coffee creamer recipe. You can store the caramel in the fridge to use for another coffee creamer recipe or use it to drizzle over ice cream. I also have a few recipes for dairy free and sugar free coffee creamer.

Ingredients

    Caramel:

  • 3/4 cup organic whole cane sugar or sucanat
  • 5 tablespoons water

  • 1/2 cup plus 2 tablespoons heavy cream

  • 1/2 teaspoon vanilla
  • Creamer:

  • 1 cup heavy cream
1 cup whole milk

  • 1/2 cup homemade caramel

Instructions

For Caramel:

Pour whole cane sugar and water in a medium saucepan. Bring to a simmer over medium heat. Continue to simmer until mixture reaches 240ºF. Remove from heat and whisk in cream and vanilla. Cool.

For Creamer:


Whisk together cream, milk and caramel in a medium saucepan over medium heat. When the mixture begins to steam, remove from the heat. Pour into a glass bottle and store in the refrigerator.

Honey Vanilla Coffee Creamer

Serving Size: Makes about 2 1/4 cups

Honey Vanilla Coffee Creamer

Ingredients

  • 1 cup heavy cream

  • 1 cup whole milk

  • 1/4 cup raw honey

  • 2 teaspoons vanilla

Instructions

Whisk together cream, milk and honey in a medium saucepan over medium heat. When the mixture begins to steam, remove from the heat. Whisk in vanilla. Pour into a glass bottle and store in the refrigerator.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Deliciously Organic will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!

Like It? Share it!

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 7 Tips to Reduce Inflammation" when you subscribe!

98 Comments

    • Ellie

      I don’t drink coffee but while living in Ireland for a couple of years and the soda I drank not being available…it was inevitable …I became a hot tea drinker…nothing fancy just a good black tea…twinnings or bigelow…then came spiced tea…chai in American speak….then vanilla latte….so now ….here I sit buying Twinnings Ultra Spice Chai tea buy the case from amazon…and draining walmart dry regularly for the Coffeemate…at nearly $4.00 a jar…and the way I drink it gets pricey quick. I use Stevia drops for sweetening . So I really just need some help coming as close to coffeemate vanilla latte as I can without breaking my single mother bank

  1. Amanda

    Love, love, love all of your recipes. I really want to find a good coconut creamer recipe. I think that I may use one of your original recipes and add some organic canned pure coconut milk; maybe some almond extract and ground cacao as well, to make it more of an almond joy type flavor. What do you think?

      • Nikki

        I LOVE Coconut creamer, please let me know how this turns out if you try it. I think exchanging the coconut milk for the dairy would work great…hmmmm, may have to go to the grocery store. Thanks for the recipes for homemade creamer, just looked at the bottle of flavored creamer and homemade sounds so much better.

  2. Heather

    Hi! I am making the caramel recipe and wanted to use raw milk, but was worried about using the “good stuff” when I’m going to be heating it. :) Does it have to be heated until steaming? I just used some organic-already-pasteurized cream to make the caramel, and used the pasteurized stuff for the creamer this time, but wondered in the future if I could just mix it and leave it cold? Or will it not mix well enough?

    • Heather

      Okay…well now that I think about it, I’ll be adding it to hot coffee, so I suppose it doesn’t really matter! I’ll just stick with organic pasteurized for my creamers and save my raw-oh-so-incredible milk for other things. :)

    • Deliciously Organic

      It does need to be heated so that everything blends well. I use cream on the top milk to make my creamers and save the raw for drinking and other “oh-so-incredible” things. :)

  3. Amanda

    Hi. I love the idea of all these recipes! I can’t wait to make one I just don’t know which one to start with any suggestions? I was wondering how long theses keep in the fridge?

  4. Oh my goodness. I can’t wait to try this caramel creamer. We’ve switched to mostly eating organic and nonprocessed foods but the one thing I haven’t been able to give up is my coffee creamer or caramel syrup toppings. :)

    Can I ask what kind of glass bottles you use to store this in?

  5. Paula

    Tonight I made your Caramel and Cinnamon flavor. I used your date paste recipe. They are so decedent! I bet the caloric content is out of this world! I will have to becareful to use just a TB or two!
    I wanted to make the coconut milk ones, but accidently purchased the Lite Coconut milk. I haven’t heard good things about the lite flavor. Has anyone tried them with lite?

  6. OMG!!! :) We recently started eating using the Primal “template,”
    HUGE success so far but, ahem…
    I NEED my coffee & it’s FLAVORS thank.you.very.much!

    So…many thanks for your recipes!
    There’s a special place in heaven for you my friend!!! :)
    L~

  7. I can’t tell you how happy I was to see this post because I love a good flavored latte. It’s my daily indulgence since cutting out pretty much everything else I love (GI issues). I just made the cinnamon one and it tasted divine. I have a pumpkin roasting in the oven and as soon as it’s done I’ll be making the pumpkin spice one as well.

  8. Sarah

    Thank you for your time & effort put into sharing these with us!! I just got off the HCG diet and learned so many things. My biggest weakness is Coffee Mate. I’ve been searching for a while on a good recipe. Yours looks like a good one to try first. ;). My problem is I started in French Vaniila, but have been hooked on the Creme Brûlée for years. None of the other flavors come even close for me. Weird.. Cuz I like to try new things. Do you have any ideas to come close to the Creme brûlée flavor? And I have been substituting with coconut milk a lot. But not all things. It seems coconut milk is not very creamy. What is your opinion on it? Thanks so much!!

    • Deliciously Organic

      If you like the creme brûlée flavor, then you should try the caramel coffee creamer recipe on my site. It’s really good! As for coconut milk – it depends on which brand you are using. I’ve found the coconut milk that comes in a can (I use Native Forest b/c they don’t use any BPA in the lining of the can) is much creamier than the coconut milk in a carton.

      • Sarah

        I will try the Carmel Thanks for the advice on coconut milk. I was buying cartons mainly due to price difference. But Coffee Mate isn’t cheap ;)~ so it would be worth it. Thanks for such a quick response and good advice !!!

        • Sarah

          Ok, so I’ve been so very excited to try this. Last night I got an early out at work (2nd shift). All I could think about was “yay .. Ill have time to make my creamer!”. Lol. I know.. No life. Anyway .. Ugh .. I had to have done something wrong. :(. It wasnt sweet at all and no Carmel taste. Your advice on the coconut milk was perfect! Thick, rich, smooth, and creamy! :). But all they had, w/o all the unpronounceable additives, was unsweetened. Could this be some of the problem ? I know whole milk and heavy cream have sugars. Another is I do not have a thermometer and didn’t know how long to cook Carmel for sure. It turned out pretty watery. :/. Maybe that’s it too :(. I am not giving this up!! Lol. Wanna keep trying.

  9. My friend just posted the first coffee creamer post on my fb page. She knows I LOVE my coffee creamer even though I have tried many times to get away from it.
    I am going to try the peppermint mocha. I love it BUT my absolute fav is the Toffee Nut by Coffee Mate. I’m an addict.
    If you ever want to try and reproduce something like that one, I will buy the recipe!!!

    Thank you for sharing.

    Cheers~Ivy

  10. Hi there. Glad to find a few creamer recipes. I’m trying to learn to enjoy coffee but have found it has to be diluted with creamer. I’m curious if honey can be substituted instead of the maple syrup on your other recipes. Sounds yummy! My recent fav which was store bought and full of crazy stuff was almond joy…. yummy!

    tamara b

  11. Nora

    I live in Singapore where coffee creamer costs $11-13 a bottle and half and half is 9 bucks for a small container. And they use sweetened condensed milk for creamer in most places here. I am SO excited about this. After 10 months of no coffee creamer, I just made the regular vanilla and am so thrilled with the results. I’ll be thanking you every morning when I indulge! My plain coffee with milk and sugar was getting boring. This is so fabulous- all of my expat friends are just as excited as I am! Thank you, thank you, thank you!

  12. Alice

    Hi,

    Thank you so much for your website. I have been buying commerical plain coffee creamer because I don’t like my coffee black. I know that it is so bad for you, but….where I live (Japan) one can’t easily find heavy cream. I have never seen it for sale in a store. I even went on a quest looking for it some months ago…on my island, it’s not available. Do you have an idea for a substitue? Thank you!

  13. Debbie M

    Honestly, the clouds lifted and i heard a choir of angels singing this morning when i found these recipes. I live in Sweden and they have a far more task oriented coffee culture than Americans. A half cup of strong, black coffee (maybe a bit of milk but NO sugar) in the morning and afternoon and that is it. I have had to have creamer brought over from the U.S. And TWICE my boyfriend was stopped in customs while they rigoriously examined the contents of the cans of white powder coffeemate! Thank you so much for coming up with these! I cannot wait to give these a go! :)

    • Deliciously Organic

      You are too cute! :) I’m so glad you found these recipes (make sure and check out my other two posts with more flavored coffee creamer recipes!). I hope you enjoy them!!

  14. Linda

    I am so excited to try your recipes. I am hooked on Peppermint mocha coffee mate and want to find a healthier version. Could I try substituting organic Blue Agave syryp for the Maple syrup in your recipes? Or have you ever experimented with Truvia? I want to stay away from artificial sweetners but am looking for a healthier way (less calories) to sweeten my coffee.

    • Deliciously Organic

      You could use stevia in this recipe, but I’d stick with an unprocessed version such as the organic stevia from Frontier. From my understanding Truvia is a processed form of stevia. If you want to use stevia, then add a little, taste, and add a bit more if needed. I chose maple syrup in this recipe because it is an unprocessed sweetener. Most agave that can be found at the store is processed and isn’t the true agave sweetener. Here’s an article talking about agave: http://www.westonaprice.org/modern-foods/agave-nectar-worse-than-we-thought

  15. Mandy

    These sound amazing! I can’t wait to try them. My current creamer of choice is the Coffeemate Italian Sweet Cream creamer….what would you suggest to replicate this? Thanks for the recipes!

  16. Karen

    Love all the coffee creamer recipes! I’ve used stevia as a sugar substitute with great results. Also, I noticed somebody commenting on your other list of recipes, asking about gingerbread creamer. This is how I first started making my own creamer (last Dec.), when I realized I could just add the same spices I used for my gingerbread cookies to cream to make my own. It is amazingly good! I initially used evaporated milk, a combination of molasses & dark brown sugar as my sweeteners, and ginger, cinnamon, cloves, & nutmeg to taste. (I also add a little cardamom because I’m crazy like that.) But now I’ve learned from you to heat the mixture, which obviously infuses the spices into the cream or milk, and then (more importantly) to strain the creamer. Wish I’d read about that before I decided to make my own pumpkin spice creamer last week, as all of my cups of coffee have ended up w/pumpkin spice “sludge” in the bottom. 😀 Still, I figure the pumpkin added fiber to my coffee. LOL Can’t wait to try the honey vanilla creamer! I’ll bet it would be really good if you threw a vanilla bean (slit down the length of it) into that cream to steep too.

  17. Tonya

    I’ve made this twice. I love it. I store it in a mason jar. This is my new creamer. I decided to make my own after reading the ingredients in my favorite Coffeemate creamer. I’m so glad I found your site. Thanks!

  18. northernangel

    I love caramel coffee creamers, coffee mate makes a Salted caramel mocha creamer that is only a seasonal flavor, not crazy about all the chemicals though, but I love it. Do you have a recipe for it?

  19. Kentucky Lady 717

    Thank you Carrie for posting the Caramel one and the Honey Vanilla too…You Rock :) now if someone could post one for Amaretto …..this is my favorite….wonder if you could make the honey vanilla one and instead of adding vanilla add a Amaretto flavoring ? wonder if this would work…..

  20. Laura

    I love these creamers! The only thing I’ve run into is that when I pour them into my coffee, an layer of oil separates (maybe?) and sits on the top of the coffee. Am I doing something wrong or is this normal? It doesn’t affect the taste, just an odd appearance.

Trackbacks

  1. […] Honey Vanilla Coffee Creamer – Store-bought flavored creamers have a lot of sugar as well as a lot of ingredients that we weren't sure we need to consume. This recipe is just one of several (two blog posts worth!) unbelievably wonderful-sounding flavors. Healthy Low-Sugar Tip: Reduce honey to one tablespoon rather than the 1/4 C. listed and add a packet of powdered stevia extract with the honey, whisking both in to the hot milk and cream. […]

Leave a Comment

Your email address will not be published. Required fields are marked *