Homemade Coffee Creamer

by Deliciously Organic on September 9, 2010

Homemade Coffee Creamer | DeliciouslyOrganic.net (grain free)

My friends tell me the one thing they can’t give up is their flavored coffee creamer. I can understand. Creamy, sweet, smooth, with all sorts of different flavors to choose from. The problem is the ingredients. Have you ever read what’s in those bottles? They are full of artificial colors, flavors, preservatives, refined sugars, high fructose corn syrup, and hydrogenated oils. As far as I can tell, most of them don’t even contain milk!

So if you’re hooked on store-bought creamer then today’s your day. I’ve developed several recipes for homemade coffee creamer so you can make your own creamer at home. Each recipe takes about 5-10 minutes to whip up. You can double or even triple them if you’d like to have enough creamer to last a little while.

Homemade Coffee Creamer | DeliciouslyOrganic.net (grain free)

Next time you have friends over for a gathering, make a few batches of homemade coffee creamer, put them in cute bottles and have a coffee bar. You can include whipped cream, chocolate shavings, cinnamon sticks, etc. They are also fabulous poured over hot oatmeal at breakfast.

A great alternative to regular coffee is herbal coffee. Teeccino is an herbal coffee that tastes just like the real thing. You can even put the herbal mixture in my espresso pot and brew herbal espresso. No caffeine or acidity and even the kids can have a cup!**

*Since posting these recipes in September 2010, I have developed a few new recipes: Caramel Coffee Creamer and Honey Vanilla Coffee Creamer, Sugar Free and Dairy Free Coffee Creamer

 **Teeccino contains barley, so if you need to avoid gluten an organic decaf would be a better option.





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Maria September 9, 2010 at 5:25 pm

All of your flavors sound amazing!

Kristen September 9, 2010 at 5:26 pm

What a great idea – imagine having all the flavors out at a book club with coffee. Fun!

Girly Green Girl September 9, 2010 at 5:31 pm

I don't use flavored creamer but I might now! Great flavors – thank you. Also, I just cut caffeine and miss the taste of coffee… I'll try the teeccino!

allison [a for aubergine] September 9, 2010 at 6:13 pm

I'm totally trying the pumpkin spice one!

Lauren September 9, 2010 at 6:22 pm

I typically drink my coffee unsweetened, but these all-natural creamer flavors sound fantastic! The pumpkin spice one would be especially nice this fall. Very creative recipes :).

Chandelle September 9, 2010 at 6:35 pm

These sound wonderful! My one regular processed-food indulgence is Silk hazelnut creamer. I know it's not very healthy but I just love the flavor, and I make excuses for using it since it's such a small amount. I might have to try one of these, though!

Marci January 21, 2012 at 8:19 am

Me too … I only use hazelnut creamer! YUM YUM YUM!

Jane @ Sweet Basil Kitchen September 9, 2010 at 7:43 pm

How exciting! We are huge coffee fans, and I don't buy that store stuff because they all have transfats. I will make several of these for my Bible study gals that come here each week. How about an eggnog creamer, using egg nog? Just found some canned eggnog at our store this week. We are eggnog latte fans!

Angel Reuther September 9, 2010 at 7:54 pm

I usually just have black coffee from my french press in the morning. But occasionally later in the day I like to have a latte with a vanilla flavored syrup. Any ideas on how to replace that? I've been wanting them every once in awhile, but feeling guilty for how yuck the syrup is. Any idea you have would be really appreciated. Thanks so much for such wonderful ideas.

Andie September 9, 2010 at 9:19 pm

Just wanted to throw in a request for Caramel Macciato flavoring. Also wanted to say thanks for the teeccino suggestion. I have been so enjoying it and pretty much cut out caffeine without really trying because I like the taste.

Gail September 10, 2010 at 12:23 am

I'm not a coffee drinker…but I love the smell of coffee and now I really want to be! I like the idea of the herbal coffee….that sounds right up my alley. Thanks for the tip!

Emily September 9, 2010 at 10:40 pm

I am wondering how long they can stay in the fridge before they go bad? Just made chocolate cookies with organic whole wheat pastry flour, kids love them!

High Heels and a Sippy Cup September 10, 2010 at 5:45 am

i love this! i'm thinking it is going to make our morning hot porridge a lot more appealing to my 3 little boys. thanks!

Liz Thompson September 10, 2010 at 3:33 pm

Hi Carrie, can't wait to whip up a coffee creamer and have to try Teeccino. Which one is best?

Alisa September 10, 2010 at 3:54 pm

I cant wait to try this!

Julia September 10, 2010 at 3:54 pm

Amazing post! I LOVE flavored processed terrible coffee creamer, but I don't drink it often b/c I know how bad it is. Ding Dang I can't tell you how excited I am to make some of these flavors!

marla {family fresh cooking} September 10, 2010 at 4:54 pm

Your homemade coffee creamers are bound to be a hit in any steamy cup of coffee. Thanks for sharing these all natural, organic alternatives to the processed artificial ones. xo

Sandra September 10, 2010 at 5:51 pm

I am so excited about these recipes! Thank you for figuring this out for all of us flavored creamer lovers!

Elizabeth September 10, 2010 at 5:57 pm

Oh I am so bookmarking this. Yum! My hubby is addicted to creamers…so these are a must have! Thank you!

Deliciously Organic September 10, 2010 at 7:34 pm

Liz: I really like the french roast flavor. I love strong coffee so this one fits the bill!

Deliciously Organic September 10, 2010 at 7:36 pm

Jane: Yes, I'm already thinking about that one. I'll post it as the holiday season approaches.Andie: My kids had the same request. :) I'll post that one soon…it will be a bit more involved b/c you'll have to make a small pot a caramel, but I think it will taste amazing!

Abaliss September 10, 2010 at 8:39 pm

Sadly I am addicted to Coffee Mate French Vanilla Creamer, but would love to steer clear of the corn syrup…thank you for this recipe. How long will the creamer last under refrigeration?

jennifer mcdonell June 30, 2011 at 4:15 pm

Hay I agree with you on the french vinilla creamer, and its my favorite flavor too. but my mom doesn’t put creamer in her coffee, she leaves it black, yuck!!!!!

Ranee @ Arabian Knits September 10, 2010 at 8:49 pm

Could you use honey in place of maple syrup? We have bees and lots of honey.

Deliciously Organic September 10, 2010 at 8:50 pm

Abaliss: It should last about 10 days.

Kimi @ The Nourishing Gourmet September 10, 2010 at 11:12 pm

I am so glad you posted this! They all sound wonderful. I am not a coffee drinker, but many people have mentioned that they have a hard time giving up coffee creamers. I now know where to send them!

Anonymous September 11, 2010 at 1:16 am

Your Peppermint Mocha has no cocoa?

application development September 11, 2010 at 11:48 am

Yummy! Looks so delicious coffee. Thanks for sharing such great recipe. Keep posting. I will keep visiting this site often to learn more recipes.

The Urban Baker September 11, 2010 at 1:14 pm

can I come over right now. this warms my tummy just reading about it! can't wait to see you wednesday night. xx

theknowlans September 11, 2010 at 3:17 pm

I was so excited to see these recipes! Hubby is set on using the fake stuff, so now I can offer him something else! How long do you think these will stay fresh?

Deliciously Organic September 11, 2010 at 3:28 pm

Anonymous: Thanks for the head-up! I made the change. :)

Anonymous September 11, 2010 at 6:08 pm

Over a year ago, I gave up flavored coffee creamers…hard!! The reason was that Coffee Mate had changed its formula and they had started to leave a bitter, chemical-like taste in my mouth; when I read the label (which I had never done before) I was shocked to find out that they were literally made of chemicals!! Have been drinking black coffe ever since…just not the same! So, so happy to find your recipes and can't wait to try them all!!! Made Cinnamon Struedle this morning and LOVED it! Thank you so much!!Debbie

Jessica September 12, 2010 at 4:23 am

What a delicious batch of creamers! I'd like to try some of them, they sound yummy…and I drink my coffee black! Thanks for the note about the teeccino..I've never heard of it, but will definitely check it out![email protected]

Deliciously Organic September 12, 2010 at 7:07 pm

Ranee: Yes, honey would be a good replacement for the maple syrup. I'd use a light honey if possible so the flavors don't compete.

Deliciously Organic September 12, 2010 at 7:16 pm

Angel: You could make your own caramel sauce and store it in the fridge. It keeps for about a month in the fridge. Ina Garten's recipe is great: http://www.foodnetwork.com/recipes/ina-garten/caramel-sauce-recipe/index.htmlbut substitute the white sugar with organic whole cane sugar.

Melissa September 21, 2011 at 4:47 am

You could also try Alton Brown’s Dulce de Leche sauce. Delicious!!!


Brooke September 12, 2010 at 11:34 pm

Uh Brilliant! And I bet if you bottled the stuff and sold it at Whole Foods you'd make a bundle!

Paola September 13, 2010 at 2:30 pm

This is so neat! Great idea, sometimes it is just about taking a minute to plan ahead, certainly worth the little-work for the much better quality. Thanks for sharing, will definitely be giving these a try.

Nikki 'Trexel' Moore September 13, 2010 at 2:54 pm

I just used that caramel recipe from Ina Garten (although I used plain white sugar) and it was a HUGE hit with my husband and our friends. Sadly it got eaten before we could try it in coffee! But I just wanted to confirm that it's a great recipe.

The Bishops September 14, 2010 at 12:36 pm

These sound delicious! Do you have any recipes for a non-flavored creamer??Thanks!

Marie September 14, 2010 at 4:52 pm

Wow, I just googled all natural creamers and came upon your site. We've been using the International Delight Chocolate Caramel which we love but I do feel guilty about the ingredient list. Can't wait to try this and see the other recipes you plan to post later! :)

Marie S. G. October 20, 2011 at 11:39 am

Us to! We where looking for flavors for coffee! And we stumbbled across the sight.

Elizabeth September 15, 2010 at 7:47 pm

Oh I can't thank you enough! I was a diehard CoffeeMate fan until I by chance read the label and gave it up cold turkey. But I admit that I really do miss all the flavors. I have printed your recipes and am going to stop at the store on the way home from work – and will skip all the way home!

kelly September 15, 2010 at 9:04 pm

just made the french vanilla-yum! thanks!

Amanda@EasyPeasyOrganic September 16, 2010 at 9:25 am

Oh you are a clever girl!! Nice work :)

Deliciously Organic September 16, 2010 at 1:48 pm

The Bishops: 1 cup cream + 1 cup milk + 4 tablespoons maple syrup. Whisk and heat over medium until blended. Pour into a glass container and store in the fridge. If you don't want a sweet creamer you can use a combination of the two milks above or just heavy cream.

Diana Bauman September 16, 2010 at 2:09 pm

Carrie, Can I just say how excited I am that you posted to the Simple Lives blog hop. What a wonderful contribution :) I usually use raw milk, but would love to try making one of your flavored creams especially the pumpkin spice. Also, thanks for the info on teecino, I'm anxious to try it. Thanks again Carrie and have a wonderful week!

Sue September 18, 2010 at 2:18 pm

I just made the peppermint mocha last night and it is delicious!! Next up, vanilla.

Chandelle September 18, 2010 at 4:46 pm

I made the cinnamon streusel flavor this morning. I used hazelnut instead of almond and couldn't taste the flavor. I'll definitely use almond next time. But the cinnamon + maple syrup was an awesome combination! I used whole raw goat's milk instead of cow's milk or cream and the consistency was perfect. No more Silk creamer for me!

Christine September 19, 2010 at 2:29 pm

How ingenious of you! I rarely buy commercial creamers because of the unwholesome ingredients in it, but sometimes want that little extra something to flavor my coffee. I'm definitely going to try these … if only I could decide which one to try first…

Lori September 19, 2010 at 5:08 pm

I loved this post. I am not a coffee drinker but I like to make my own lattes, frappacino, and ice capps and these are great flavor ideas. I usually just use milk and vanilla and a tiny bit of instant coffee with honey as a sweetener. Its better than anything Starbucks makes :) I am definitely going to try the pumpkin spice one soon.

jennaseverythingblog September 23, 2010 at 3:55 pm

This is BRILLIANT!! I'm a huge coffee lover and creamer lover, and I can't wait to try all of these. My sisters are going to go wild when I share the love with them . . .

Anonymous September 24, 2010 at 5:07 pm

I can not wait to try this….I found your blog through tasty kitchen and I am looking forward to looking through you recipes…again, I can't wait to try the creamer!!–Susan

Brad and Rachel September 26, 2010 at 5:35 am

This all sounds delicious!! I can't wait to try them out. The pumpkin is first on the list. I lead a sewing/quilting group at church and I always try to have great new things for refreshments and your creamer will be making an appearance next week.

Natasha @ Saved by the Egg Timer September 26, 2010 at 10:13 pm

Perfect, I will be trying all of these!

Kristina September 30, 2010 at 2:54 pm

Is there any trick to use so that the chocolate doesn't settle out so much in the Chocolate Almond Creamer?

Jordan March 9, 2011 at 4:33 pm

you could try this:
have all the cacao powder in the bottom of a small dish, and add a very small amount of milk, and stir it with the corner of a spoon into a paste, add small amounts of milk at a time until you have all of the powder mixed in. keep adding milk in small amounts and stir it thoroughly, eventually it will be more fluid than paste and you can just add the rest of the milk.

hope this helps

Deliciously Organic October 1, 2010 at 6:16 pm

Kristina: Like most chocolate drinks the chocolate settles to the bottom when it sits. You can simply shake the creamer before serving.

Brad and Rachel October 7, 2010 at 3:56 pm

This is perfect!!! Thank you so much for sharing these recipes. I made the pumpkin the other day and LOVED it. So today I whipped up the chocolate to take and share with the girls at work. I love flavored creamer but worry about the crazy ingredients….what a wonderful simple solution this is!

Jackie October 9, 2010 at 11:19 pm

I've been meaning to let you know–my husband and I are LOVING these! We've tried the vanilla, peppermint and almond and loved them all! Although I LOVE most things pumpkin, for some reason I am not a fan of it in coffee–such a strange girl, I am! :) But thanks so much for sharing these–they will be a household staple now.

Bamboo October 13, 2010 at 12:45 pm

Wonderful recipes – will be linking you in my blog! Have you tried it without heating the milk/cream? Does that thicken the consistency or is it to help the flavors infuse?Any thoughts on making a replacement for plain powdered creamers that tend to thicken the coffee just a bit?Thanks!

Tricia October 14, 2010 at 2:30 pm

I noticed you used whole milk in your creamers; is there a substitute that can be used that has less fat? I would love to try one of these recipes, especially if I could use a different kind of milk.

Deliciously Organic October 19, 2010 at 5:20 pm

Tricia: You could use milk, but the creamer won't be as creamy. I like my creamer super creamy so that's why I chose these milks. If you're wondering why I use so much fat I wrote a post recently explaining: http://deliciouslyorganic.blogspot.com/2010/08/fats.html

Fianna May 30, 2011 at 11:28 am

I would love to read what younwrote about fats, but can’t find it on the site. The link keeps directing me to the new .net home page.

These recipes sound delicious and I can’t wait to they and experiment a bit myself. Thanks!

Deliciously Organic May 31, 2011 at 7:49 am
Lisa November 23, 2010 at 3:00 pm

Oh my!! I just made the pumpkin creamer using coconut milk instead of regular milk. And, I used only 2 tbsp maple syrup and sweetened it the rest of the way with xylitol. I made both substitutions because I ran out of the other and used what I had on hand. So good! I can’t wait to try the other recipes!

nikki December 29, 2010 at 7:09 am

have to try this, i cant do regular milk, but cream doesnt bother my acne prone skin, weird huh? any way i love coconut milk in everything else i make so im sure this will be great! thanks for posting!

Deliciously Organic December 29, 2010 at 2:17 pm

THe milk might aggravate your skin b/c of the fillers they are allowed to put in. I was talking to an expert in the dairy industry and he told me that dairy manufacturers are allowed to put anything in the milk that is derived of milk in the finished product. This means they can put powdered milk along with other milk products in the milk you drink. You might consider trying raw milk straight from the farm since it’s pure…although, many people aren’t comfortable with that.

nikki January 4, 2011 at 7:52 am

thank you i always thought there was something different in milk but it never tells you on the labels whats really in there! And yes i hear that raw milk is really yummy but have never tried it because of the risk of bacteria.

Janice December 1, 2010 at 1:33 am

Finally, i have found healthier natural coffee creamer. Thank you so much!

Jack Shipley December 1, 2010 at 10:11 am

We’d love, love, love to replace commercial flavorings and will try these at our cafe. Any experience with flavoring lattes?

Deliciously Organic December 1, 2010 at 10:30 am

Oh, thank you! What a compliment! I don’t have any experience with flavoring lattes…haven’t tried that yet. I did create a recipe for peppermint mocha last winter, tastes pretty darn good. http://deliciouslyorganic.net/peppermint-mocha/

JoeysNana December 20, 2010 at 7:27 am

1 cup milk and 1 cup heavy cream is just half and half. Which is what you could start with if you wanted to. These sound nice. For me though I only do sugar free but you could use sugar free maple syrup and the rest of the ingredients


Deliciously Organic December 23, 2010 at 4:38 pm

You can use sugar-free maple syrup and it should taste just fine.

Melissa December 29, 2010 at 5:56 am

Can i substitue cocoa powder for the cacao in the pepermint creamer recipe? what is cacao?

Deliciously Organic December 29, 2010 at 2:14 pm

Yes, you can use cocoa. Cacao powder is a raw powder from the cacao bean. It’s less processed and contains more nutrients, but cocoa is a great substitute.

nikki December 29, 2010 at 7:06 am

could u use agave as a sweetener??

Deliciously Organic December 29, 2010 at 2:21 pm

You can use agave, but if you’re wanting to stay away from processed sweeteners than maple syrup is a better choice. Unfortunately, agave is a processed sweetener and most of the agave nectar sold in the US isn’t made from the sap of the yucca or agave plant but from the starch of the giant pineapple-like, root bulb. Here’s an interesting article on agave nectar if you’re interested reading more about this topic: http://www.westonaprice.org/modern-foods/1604-agave-nectar-worse-than-we-thought.html

nikki January 4, 2011 at 8:04 am

could you tell me of the brands that use the pure sap? thanks

Julie H January 15, 2011 at 5:44 pm

I have stopped buying the flavored creamers b/c of all the nasty ingredients…so I’ve just been using plain half and half. So excited to try these!! Thanks for sharing!

Amanda S. January 16, 2011 at 6:09 pm

Mmmm! This post was a lifesaver!

Kandice January 17, 2011 at 9:25 pm

Thank you!!! Can’t wait to try these recipes!

Kinara January 20, 2011 at 11:42 am

I would love to see at least one vegan alternative!
Many of us who are vegetarian and enjoy organic foods (and coffee) are allergic to dairy. What do you suggest? Thanks!

Deliciously Organic January 20, 2011 at 1:00 pm

Great idea! I’m working on a few new flavors, so I’ll add a vegan one to the list. Thanks for the suggestion!

AbbyWarm February 18, 2011 at 1:40 pm

Any chance your new flavors might include something with caramel? Probably not the most organic flavor, but oh how I love caramel!! I’m SO excited to try these creamers. Do you mind if I post a link on my blog?

Deliciously Organic February 19, 2011 at 9:16 am

I have good news for you! Here’s my latest coffee creamer post (with a caramel recipe!): http://deliciouslyorganic.net/caramel-coffee-creamer-and-honey-vanilla-coffee-creamer-recipe/

AbbyWarm February 20, 2011 at 8:46 pm

Thanks! After I left that comment I surfed around your site and found the caramel recipe. I tried it today–Yum and so easy! I blogged about your creamers and linked back to you, of course. Thank you!!

Debra January 20, 2011 at 5:30 pm

Suggestions for making a non-fat Hazelnut creamer?

Deliciously Organic January 21, 2011 at 5:42 pm

I’m working on a hazelnut creamer right now and will have it up soon. You can always use fat-free milk in place of the whole milk and cream. It won’t taste as creamy, but if you’d like to reduce the fat it’s a good choice.

Bev January 20, 2011 at 8:24 pm

These sound great. Do you have any flavouring ideas for the Southern Butter Pecan creamer? I’m hooked on it!!

Darcie January 25, 2011 at 9:44 am

I’m sure you’ve mentioned this somewhere, but how long can the homemade creamers last in the fridge? Should we just follow the date on the whole milk or heavy cream? Thanks for the great recipes. Off to the grocery store!

Deliciously Organic January 25, 2011 at 9:52 am

Yes, just follow the date on your milk or cream. Mine last about 10 days in the fridge. Enjoy!

Mindy January 26, 2011 at 8:12 am

Oooooh yummy! You could make a chocolate hazelnut one using homemade nutella. YUM! Oh the possibilities. Thank you so much for these wonderful recipes.

And just a side note to the readers who are questioning “can I use this instead of that?” As with ANY recipe, you can always try anything. As I have learned more about cooking…the biggest thing I’ve learned is that most great recipes come through trial and error. Be adventurous and give it a try!

Deliciously Organic January 27, 2011 at 1:07 pm

Oh wow, the nutella is a great idea. I’d actually been deciding whether to use a hazelnut liqueur or steep hazelnuts…but nutella is a fantastic idea! You might see that on the blog soon (with credit to you, of course). :)

Meg January 31, 2011 at 8:49 am

I have been making my own coffee creamers for a while now. I use equal parts half & half (or milk, when i am trying to be “good”) and coffee flavoring syrup. My grocery store carries an all natural line of syrups (like the ones they use in coffee shops) I have also gone on line and found a few organic lines that i have ordered. I don’t like the flavor of maple syrup, but my grocery store also has brown rice syrup in the natural food aisle. I have used the brown rice syrup and then gone to the spice aisle for flavor concentrates.

I like to use organic chocolate syrups instead of cocoa powder because it doesn’t settle as much.

I have had so much fun making coffee creamers, and i encourage anyone to go looking through the spice aisle and the natural food section in your store… so many options when you start playing

Rob January 31, 2011 at 7:28 pm

one problem… the store bought creamers i use have no real milk in them. all your recipes do. I can’t use them. can you come up with a few that are lactose or milk free?

Deliciously Organic February 1, 2011 at 6:38 am

I’m working on some non-dairy creamers for those of you who are lactose or milk free. You can substitute the milk and cream with coconut milk in the chocolate almond, and french vanilla recipes. It will have a slight coconut flavor, but it will be super creamy, rich, and sweet. Hope that helps!

April at Kitchen-Blender-Reviews February 25, 2011 at 2:15 pm

I love coconut milk in my coffee. I am looking at how to mix these flavors with non dairy milks.

I also have mixed homemade Coconut Kefir (using canned coconut milk) in my coffee and it’s wonderful. A slight coconut taste and so rick and thick. Very yummy!

Thanks for the ideas on the creamer flavors.

Frank February 1, 2011 at 8:20 am

How long are these good for?

Deliciously Organic February 2, 2011 at 6:18 am

They last about 10 days in the refrigerator.

Lisa February 2, 2011 at 11:20 am

I’m using an obscene amount of fat free, sugar free hazelnut creamer every day. (I like a lot of cream in my coffee.) I’m diabetic and have a problem with many sugar free products due to the presence of malitol/maltitol in them. If you can come up with a fat free, sugar free, hazelnut version I will worship you as the patron saint of diabetics.

Deliciously Organic February 2, 2011 at 1:02 pm

haha…I’ll see what I can do. Any specific reason why you want it to be fat free?

Lisa February 2, 2011 at 5:16 pm

Diabetics are prone to high cholesterol and heart disease. Just trying to keep the fat at a minimum.

HLD February 3, 2011 at 6:21 am

These all sound so wonderful, however, I am concerned about the fat and calories in the heavy cream and milk and such. I am very much hooked on the flavored creamers and only have one cup a day because of the calories in them. Do you have any other ideas for a homemade sugar free/fat free creamer that is flavored? I have also tried the sugar free syrups and they are gross. They are only good if I put them in hot cocoa. I am really trying to find something comparable to what I drink now, but with none of the calories or fat so I can have another cup!! Oh, and I am an exercise nut and really watch calories and fat intake…that is my reason for wanting no fat or calories but still an awesome tastes…if that is possible!

Deliciously Organic February 3, 2011 at 10:17 am

Unless you want to use ingredients like dried milk powder (which has been linked to heart disease) or other processed thickeners I don’t think it’s possible to make a creamer that’s creamy, organic, free of preservatives, fat-free, and sugar-free that tastes great. I would create one if I could! I understand your concern about the fat. My views on nutrition are more traditional so I use a lot of healthy fats in my cooking. Most people are surprised to learn that the idea that saturated fat (from organic, unrefined sources such as butter, cream, and coconut oil) = heart disease has actually never been proven. (I know this is totally opposite of what is preached today, so bear with me). There are dozens of studies that prove that saturated fats from natural sources (such as organic butter and coconut oil) can actually help reduce heart disease and aren’t atherogenic. Most people don’t realize that butter/cream/milk from organic pastured cows is very high in omega-3 fatty acids and linoleic acid. So a daily dose of cream and milk (from organic pastured cows) is a healthy thing to swirl in your cup each morning (it is about 60 cal. per tablespoon).

I wrote about this topic in this post: http://deliciouslyorganic.net/hashed-browns/ and included links to several articles for the reader that wants to dig a bit deeper. If you’d like to see more studies about this topic you can also look into the live addendum from my cookbook where I source several studies: http://www.ifpinc.com/deliciouslyorganic-SourceNotes.html

I agree with you on the sugar-free syrups – yuck. I know it’s a few more calories, but I prefer to use natural sweeteners instead of sweeteners made with chemicals. One sweetener you could look into is stevia. It comes from the stevia plant and is a great alternative w/o the calories. My friend Marla is the stevia queen – you’ll find some great recipes using stevia on her site! http://www.familyfreshcooking.com

I hope that helps. If you have any questions please feel free to contact me!

Lisa February 3, 2011 at 12:43 pm

It’s really the sugar that’s the biggest issue for me. I’ll happily take a little fat (Especially if it includes omega-3 fatty acids and linoleic acid!) if I can make my own sugar free hazelnut creamer. I’ve been experimenting with stevia in other things, but it really takes a delicate touch. It’s very easy to overdo it.

Kari February 8, 2011 at 7:47 am

I have been trying to make my own creamers too. Great ideas that I am going to try, thank you! (My darling daughter sent me the link.)
I am currently using sweetened condensed milk…ingredients milk and sugar. and a bit of half and half…because i don’t like my coffee sooo sweet.
The SCM is carmelized so I like that flavor…it never occured to me to cook the milk myself. (duh!)
I also use the mexican SCM because it is so much cheaper. I bought a squeeze bottle to put it in. Otherwise I use organic half and half and milk…just started finding lactose free organic milk. yea!

Sarah February 16, 2011 at 11:56 am

I live in Mexico and its very difficult to find a lot of the organic products that are available in the US. I try to stay away from packaged foods because the labeling regulations are so loose you just never know what could be in things. Anyway, I cannot find organic 100% maple syrup anywhere! I have been able to find honey…could I use honey instead of syrup? What would be a good substitution? Any ideas?

Deliciously Organic February 17, 2011 at 12:17 pm

Honey would be a great replacement for the maple syrup. The only one I think it wouldn’t do well with is the peppermint mocha creamer. The honey flavor could clash with the chocolate flavor, but that’s just personal preference. I order my maple syrup from Amazon (way cheaper than in the store) maybe you can order from them? Hope that helps!

Aisak October 28, 2011 at 1:43 am

Mexico is not in the US. I’m in Cali and theres maple syrup at any Trader Joe’s and Whole foods store or any other health food store you come across. I had to use it when I was on the Master Cleanse.

tay February 17, 2011 at 2:27 am

I think I’ll try these the next chance I get. I usually buy the powdered creamers, but I’m always wary of accidentally getting the sugar-free stuff. now, if only I could make a latte, life will be perfect. :)

Lisa h February 25, 2011 at 5:40 am

Would the shelf life on this be the same as the milk and heavy cream? I shared this on my FB and someone asked that question. Plus I would like to know too 😉

Deliciously Organic February 25, 2011 at 6:55 am

Yes, the shelf life is the same as the milk and heavy cream. Mine usually lasts about 10 days in the refrigerator. Enjoy!

David February 26, 2011 at 9:36 am

Great article! My wife and I have enjoyed these homemade creamer recipes and they are much needed. The commercial creamers are loaded with all types of bad stuff and your recipes are right on time. We have been using organic half and half with Stevia, but now we are using your recipes and they are just fabulous. Thanks again

betcha March 1, 2011 at 11:07 am

Coffee mate sucks, these are so much better. thank you!

Deliciously Organic March 1, 2011 at 5:11 pm

Haha…I couldn’t agree more! You’re welcome!

Amy March 9, 2011 at 11:06 am

Cofeemate is literally the worst thing in my diet right now. And it’s a daily habit. So I am on a quest to find a healthier substitute I can live with. Thanks for sharing! :)

Kristian from Veaplan March 11, 2011 at 3:37 am

I tried the french vanilla recipe, but replaced the maple syrup with organic, local honey. It was beautiful :) I now have a jar full of the stuff, ready for my breakfast and after-work coffee.

Great recipes!

Grace March 11, 2011 at 7:50 am

Hi, These creamers sound fantastic. I never realized that you could make your own creamer. Over here in the UK you cannot buy any creamer excspt the coffe mate which I detest.
I will definetly try these , but my favourite is the hazel nut coffee creamer.Have you got a recipe for this one PLEASE!!!!

Grace March 11, 2011 at 8:04 am

Hi, These creamers sound fantastic. I never realized that you could make your own creamer. Over here in the UK you cannot buy any creamer except the coffee mate which I detest.
I will definetly try these , but my favourite is the hazel nut coffee creamer.Have you got a recipe for this one PLEASE!!!!

Deliciously Organic March 11, 2011 at 9:44 am

The hazelnut is a little tricky, but I’m working on that one. Hopefully I will post it soon!

FairShar March 21, 2011 at 6:31 am

These sound awesome and I can’t wait to try them!
I wanted to mention that in a pinch (or a busy mommy time crunch) Horizon Organic is now making hazelnut and french vanilla creamers. Probably not as good as the homemade stuff, but certainly better than Coffee Mate, etc.

Meal Plan Mom (Brenda) March 16, 2011 at 4:46 am

So glad I found this! I’m not a coffee purist so need some sweet and creamy extra in my cup. I only recently turned the bottle over to read the ingredients and realized I needed to find some more natural solutions quick! I had thought about buying the coffee syrups and just using milk. Are those syrups really bad too? In the meantime, I’ll be making up some of your recipes. I personally love the International Coffee flavors, especially the caramel macchiato. Would love to see a recipe with something caramel-y!

Jodie Ann March 20, 2011 at 7:31 am

Another request for a hazelnut recipe here….making the Cinnamon Strudel and Honey Vanilla tonight for the upcoming week’s morning coffee. Also would be interested in knowing what everyone is storing their homemade creamers in (I know the recipe says a glass bottle) – I was going to recycle an old “commercial creamer” bottle, but they are plastic – would this matter much?

Deliciously Organic March 21, 2011 at 12:06 pm

I think I need to do a post on hazelnut creamer now, huh? :) Plastic is ok too. I store mine in a glass bottle b/c I try to reduce my use of plastic but you could store it in any kind of container you have in your kitchen.

-leese March 20, 2011 at 8:47 pm

Just found the recipes today! Need to find a sugar free recipe, and it looks like I need to get some sugar free maple syrup. Doesn’t the maple flavor compete with all else? I don’t want to have maple flavored coffee. I really want Sugar-Free French Vanilla creamer. Is there any other sugar free sweetner I could use without any competition for flavors?

Deliciously Organic March 21, 2011 at 12:09 pm

I don’t find the maple syrup flavor to compete, but that’s just my personal opinion. You could also use stevia. I don’t have measurements for that, mix all the ingredients except the sweetener, add a little stevia and taste. Repeat until it’s at the sweetness that you like.

aj March 21, 2011 at 6:51 am

Thank you so much for posting. I started looking at what foods I consume and starte the 100 days of real food challenge. When I saw what was in my creamer I was disgusted. Thanks for giving me options.

Jennifer (Savor) March 25, 2011 at 9:50 am

You made me VERY happy with this!

Sarah H March 27, 2011 at 2:16 pm

Hi!I made the cinnamon streudel today with raw milk from our shorthorn cow that we milk each day. It is delicious! Thanks for the recipe!

Cathy April 3, 2011 at 7:24 am

I am trying to eat less OR none-at-all processed foods. I can’t wait to try these coffee creamers. This site looks amazing. Now on to search for other creatations by Carrie.

Ericka April 6, 2011 at 6:29 am

Thank you much. I have been feeling so guilty for using the sweet store brought creamers, but I have not found anything else that I enjoy with my coffee.

Laura Thomas April 6, 2011 at 4:45 pm

This sounds great! I can’t wait to try it out! I am a creamer lady big time! I just have one question – how long do these creamers last (approximately)? the really great thing about store bought creamers (unfortunately) is that they last for quite awhile so I wouldn’t have to throw them out and waste money. Thoughts?

sue April 8, 2011 at 5:26 am

I have been looking for a natural creamer, and now I have all these thank you for sharing.

Gretchen May 4, 2011 at 7:50 pm

Thanks for the great tip about Teechino! I’m lovin’ it and glad to learn about a drink that tastes so much like coffee. No more coffee addiction for me! Your blogs and recipes are helping me to be a more health conscious cook! You are very appreciated!

Christina May 25, 2011 at 7:18 pm

Hi Carrie! I LOVE your site as well as your cookbook!! I have been slowly making changes to non-processed foods in our home and have missed my flavored creamer:-) So, I have one question about the heavy cream. I get raw milk from a local farm. If I pour some cream off the top, is that heavy cream?? I have used it in recipes that call for half n half but not sure if it will work in this way? Do I need to buy actual heavy cream from the store? I’m also making your crackers this weekend…sooo glad you posted that recipe as well….very hard to find a healthy boxed variety.

Deliciously Organic May 26, 2011 at 6:21 am

The cream at the top of your milk is actually heavy cream. I usually skim the cream off the top and use it for my creamer, but sometimes I’ll buy heavy cream at the store b/c the kids like their milk nice and creamy. Of course, if you can get cream from your farmer that’s even better. :)

Sabrina May 30, 2011 at 2:37 pm

Do you have any suggestions for coffee creamer that is dairy and lactose free? That is the only reason I continue to buy them, all the recipes you list include milk and cream. Thanks!

Deliciously Organic May 31, 2011 at 7:48 am

You can use coconut milk in place of the milk and cream. Or use a combination of almond milk for the cow’s milk and coconut milk to replace the cream.

Danielle B October 5, 2011 at 12:31 pm

Best to use Coconut Milk or Hemp milk. Almond milk is full of pesticides.

Heather June 20, 2011 at 11:50 pm

I have been waiting for this! Thank you!

Nicole June 21, 2011 at 2:21 pm

Will low fat milk and 1/2 and 1/2 work in these? They sound amazing!

Deliciously Organic June 23, 2011 at 5:58 am

It will work but it won’t be as creamy. So as long as you don’t mind a thinner coffee creamer, go for it! :)

Sarah June 22, 2011 at 1:52 pm

Any ideas on how to duplicate the “belgian chocolate toffee” made by coffee mate?

Deliciously Organic June 23, 2011 at 5:55 am

You could make the caramel coffee creamer recipe add a few tablespoons of cocoa to it. I haven’t tried it before, but that’s where I’d start.

Deliciously Organic November 27, 2011 at 11:01 am

You could make the caramel coffee creamer and then add some cocoa to the mixture.

Sarah June 22, 2011 at 2:02 pm

Thank you Carrie for your comments on full-fat organic cream and butter and coconut oil! We are organic dairy farmers and I have been feeding my family coconut oil for 4 years now and I cant believe the difference in our health. And you are right: you can have full fat dairy products that are from pastured organic cows. That’s all my family ever consumes(6 Children)and none of us is even slightly overweight. Thank you for your support of the organic dairy operation!

FAWN June 24, 2011 at 2:55 pm

I had been looking for granola bar recipes online, I found some and I learned that the store bought granola bars have so many additives. Anyway, I think this day and age we are hitting on a back health food craze and it is good for us, not to mention God our creator is watching from heaven smiling upon us,we are doing something right praise His holy and graciuos name… I was so excited when I came to these recipeies that use real milk. I was just finding resipeies that were just powder. This is so great thankyou for spending so much time coming up with these resipes.

Sara June 27, 2011 at 5:34 pm

What a blessing to find this! I only buy real food for my family…. except for my International Delight Creamer!!!! I am so excited to try your French Vanilla recipe!! Woo hoo! I have been researching alternatives for a LONG TIME, and am so excited to try this! THANK YOU!!!

Healthy Little Cooks July 11, 2011 at 5:26 am

We loved this recipe. Shared it with our readers! Kudos to you. Thanks so much for creating such a beautiful addition to my morning.

Kaylin July 13, 2011 at 8:11 am

I can’t tell you how excited I am to find these recipes. I hate eating “fake” foods, but the thought of giving up my yummy coffee creamer flavors made me very sad. I shuddered to even think about what I was putting in my body, but now I have a “real” alternative. Thanks so much for sharing these – I cannot wait to make them.

Anjanette July 14, 2011 at 8:34 am

You photos are AMAZING! Even if I didn’t already love coffee, I’d want to try this!!

Shelly July 27, 2011 at 9:41 pm

Thank you so much for this! I am so excited to try all of these! My absolute favorite creamer is Bailey’s Irish Cream, but have no idea what flavorings to even start experimenting with. Do you have any suggestions?
Also, I was reading a comment you posted about organic milk being a rich source of omega 3s. We currently spend a lot of money on milk that is enriched with Omega 3s for our kids. . .I’m wondering if this is a waste???? Do you know any facts on that? :-)

Deliciously Organic July 28, 2011 at 6:30 am

You could use Bailey’s in the creamer. :) Other than that, I’ll have to think about the flavor combinations.

Milk that is enriched with Omega 3s is different than organic milk that is has omega 3s naturally in them (one naturally has these fats and the other has them added). So you have to ask, “where are the omega 3s coming from?” Are they coming from fish? Canola? Soy? Also, the amount of omega 3s in enriched milk is pretty small compared to the amount we are “supposed” to have a day. We are recommended 500mg a day of omega 3s. It would take about 5-6 glasses of enriched milk to get all of your omega 3s for the day.

In my opinion, it’s better to drink milk that has omega 3 fatty acids in it naturally, then to drink a product that the factory had to add the omega 3 fatty acids.

If you want to dig deep, this site – http://www.realmilk.com has some amazing information to think about.

Wholesale Coffee Beans July 30, 2011 at 3:48 pm

Homemade coffee creamers seem a hit in great coffee!

KimA August 6, 2011 at 4:14 pm

I’m making the Cinnamon Strudel as we speak. Can’t wait to try it. Thank you!

Sabrina August 8, 2011 at 3:45 pm

Has anyone tried chocolate raspberry? I’m not sure how to get that one just right…help? I’d live to give up the unhealthy store version! Thanks!

Deliciously Organic August 8, 2011 at 3:56 pm

You could try the mocha/peppermint recipe, but instead of peppermint extract use raspberry extract. I’ve never tried it, but it should work well.

Sabrina December 10, 2011 at 3:27 pm

That’s just what I was thinking, thank you! :)

Beth August 17, 2011 at 6:22 pm

Thank you soooo much!! :) Lol! I use to love buying the flavored creamers until I started becoming more aware of what I was eating and haven’t bought any in such a long time. This is so great! Now I can stay organic and have the great flavored creamers. Awesome!! I can’t wait to try them. Thanks!!

KimA August 22, 2011 at 7:20 am

We’ve been making these for the last couple of weeks and I’m not going back to the chemical creamers. No sir.

Deliciously Organic August 22, 2011 at 7:30 pm

I’m so glad you enjoy them!

Aya August 23, 2011 at 4:22 am


Nice post. I live in a country where they do not sell coffee creamer. I like just plain half and half. Can I just mix heavy cream and milk together, or do I still have to heat it together as directed here? And if I buy whipping cream, how much milk would I have to add to it? Thank you

Deliciously Organic August 23, 2011 at 6:35 am

If you aren’t adding anything to the cream and milk, then you don’t need to heat it. If you use whipping cream then I’d still use 1 cup cream to 1 cup milk.

Kari August 26, 2011 at 6:01 am

These sound wonderful! For people who are like “Wow those sound awesome but I don’t have the time” Coffee Mate now makes a Natural Bliss creamer. It has 4 ingredients: nonfat milk, heavy cream, sugar, natural flavors (in my case, caramel). They have 3 flavors right now, original, vanilla and caramel. The caramel is delicious and I feel better about using it than the other creamers I was using by Coffee Mate that had no milk in them! What the heck! But thanks for the recipes…definitely gonna try them all!

Rebecca August 26, 2011 at 7:31 pm

Argh! I just totally posted on the wrong blog to say thanks for the recipes! I made a batch of the Cinnamon Strudel tonight. Can’t wait to have it in our morning coffee. We’ve been using the new Coffemate Natural Bliss now since the price has come down to the same as what they’re regular non-dairy creamer is. They’re not quite as tasty as the non-dairy creamers, but still good. Since I dipped my finger into the pan to taste this after I made it, I know it’ll knock our socks off. Thanks! If you don’t mind, I’d love to post a link to your blog on my itty-bitty blog.

Jill Robinson August 31, 2011 at 4:53 pm

Thanks for these recipes. I have made the french vanilla, cinnamon strudell, and tonight making the pumpkin spice. They are all so tasty. I do have a question, are you using heavy whipping cream or half n half with the whole milk?? When I put the creamer in the fridge a skin forms around the outside in the container. I just whisk it up in the morning before using it. :)

Deliciously Organic September 1, 2011 at 8:03 am

I’m so glad you like them! In the recipe I use heavy cream (or whipping cream) and milk. I chose not to use half and half because it’s generally more processed and will have some type of stabilizer or preservative in it. I’ve never had a skin form so I’m not sure about that one. Maybe your cap isn’t screwed on tight enough? Just a guess. :)

Jill Robinson September 4, 2011 at 11:51 am

Thank you for your immediate response. The first batch I made I put it in a tall plastic container with a lid. The skin formed still but not as bad as the second time I made it just pouring it into a cute little pitcher. I am going to make the strudel creamer again but using whole milk and 2% organic milk and find something that I can put it into which gets a tight seal!! :)

Morsels of Life September 3, 2011 at 5:26 pm

So glad I found this since I’m about to run out!

Becky September 10, 2011 at 8:54 pm

These sound delish but what to do for my lactose intolerant husband?

Deliciously Organic September 11, 2011 at 2:50 pm

I have another post with dairy free coffee creamer recipes. Enjoy! http://deliciouslyorganic.net/homemade-dairy-free-sugar-free-coffee-creamer-recipe/

Charlotte Ferreux September 11, 2011 at 12:23 am

Hi there,

I love your blog (and this recipe) and have posted it on my foodie blog. Hopefully you will get the chance to come check it out. My goal is to create a collaborative foodie community.


Michele September 14, 2011 at 10:17 am

I’m with Andie on the caramel macciatto request! I would love to carmel-ify this excellent creamer base!

Deliciously Organic September 15, 2011 at 10:39 am

I recently posted a recipe for caramel creamer. It’s one of my favorites! http://deliciouslyorganic.net/caramel-coffee-creamer-and-honey-vanilla-coffee-creamer-recipe/

Rene` September 16, 2011 at 9:59 am

I have just found these recipes, and I am definitely going to try them they sound great. But I agree with Jane @ Sweet Basil Kitchen, I would love an eggnog creamer! I am just so excited to try these especially for fall season, with the pumpkin spice creamer with as one of the first I am going to try!! =]

Deliciously Organic September 16, 2011 at 1:42 pm

For an eggnog creamer, I would follow the vanilla creamer recipe and replace the heavy cream with egg nog. It should work pretty well!

Rene` September 16, 2011 at 6:37 pm

Thank you!! I am going to try it, it sounds wonderful!!

Heidi September 18, 2011 at 10:36 am

Are these recipes supposed to be as creamy as the store-bought (Coffeemate in specific)? I made the pumpkin last night and while I really enjoyed the flavor, it was not near as creamy. Then I got to thinking, it’s technically flavored half-and-half, not flavored cream, huh? Is coffeemate all cream then? I’m ashamed I don’t know this, since I’ve been drinking it for years! Trying to decide if I should just add more of a cream ratio or what? And how that ratio would compare to the ratio that is in Coffeemate’s creamer.

Also, have you created a non-sugar-free hazelnut? That is my FAVE!!! Love your hard work at helping others eat healthier!

Deliciously Organic September 18, 2011 at 11:10 am

If you’d like it to be creamier then use all heavy cream in these recipes. I actually prefer it all cream, but I know a lot of people don’t like it as thick and creamy as I do. :) I also chose not to use half-and-half b/c it tends to be a more processed product and have stabilizers, thickeners, and preservatives in it. Coffeemate does not contain any cream. It’s a mixture of preservatives, oils, thickeners, and such to make a “creamer”.

For hazelnut, follow the recipe for the sugar-free dairy-free creamer. Use full cream (for the creamiest consistency) instead of the coconut milk, and substitute hazelnut extract for the vanilla extract.

Heidi September 18, 2011 at 5:17 pm

Wow, no cream in “creamer”??? That’s bad! Thanks for the insight. I’m ashamed I haven’t read the label all of this time. For a non-cream creamer, it sure does make some smooooth and creamy coffee. It’s going to be hard to part from it!

So for a regular dairy and sugar hazelnut version, follow the sugar-free dairy-free hazelnut recipe? There is already hazelnut in that (both hazelnut and vanilla). What am I missing? And what about for sugar? I’ve never seen hazelnut extract. I’m hoping I can find it at my Meijer. Or is it a specialty extract you need to look elsewhere for? I’m excited to experiment.

Deliciously Organic September 19, 2011 at 7:08 am

Sorry, I mis-read and thought you asked for a sugar free version. for hazelnut, follow the vanilla creamer recipe and use hazelnut extract instead of vanilla. Hazelnut extract is sold in most grocery stores.

Heidi September 19, 2011 at 11:41 am

Gotcha. Thank you! Our Meijer didn’t have it, which surprised me. Either did World Market. I’ll have to keep looking, maybe even on Amazon. Is there a brand you think is better than others?

Deliciously Organic September 20, 2011 at 11:19 am

Flavororganics is a good brand. Amazon has it.

Lisa September 20, 2011 at 6:30 am

I JUST made a batch (and by batch I mean a gallon!) Of the pumpkin spice and OMG!!! This is SO GOOD! I used a little brown sugar instead of maple syrup and strained with a cheesecloth. Perfect! I can not thank you enough for this recipe! My autumn favorite- now ALL YEAR LONG!!

Deliciously Organic September 20, 2011 at 11:18 am

Thanks for the feedback! :)

Heather B. September 20, 2011 at 12:12 pm

Has anyone tried this with the fat free half and half? Just wondering if it tastes as good. Can’t wait to try these out!

Val Payne September 20, 2011 at 8:56 pm

I may have missed it, but is there a way to make your creamer in a dairy free version? I know that I could use soy milk, but it wouldn’t be as creamy as if I used cream. Milk is not my friend…..and I must have some pumkin spice!

Deliciously Organic September 21, 2011 at 6:12 am
edgar September 23, 2011 at 10:47 am

hey I would love to know one thing how long is the shelf life for these recipes ,do all have the same shelf life?

Deliciously Organic September 23, 2011 at 12:28 pm

They last about 10 days in the fridge.

Andrea September 27, 2011 at 11:40 am

I love the store bought coffee creamers, but they are too sweet for me,(and bad for you). However, I was wondering if I omit the maple syrup from your recipe will it be something I would be able to do to make it not as sweet, and still have the flavor of flavored creamer..??? I don’t even like to put sugar in my coffee.

Deliciously Organic September 27, 2011 at 11:49 am

If you don’t like any sweetness at all, then you could try cutting out the maple syrup and see what you think. After you whisk everything together simply taste it. If it tastes great leave it, if not, add a little maple syrup. I will say that these creamers aren’t too sweet (which is how I like things too). :)

Creative Christian Mama September 27, 2011 at 12:08 pm

Yum! I discovered how delicious it is to sweeten my coffee with maple syrup a few weeks ago. I can’t wait to try the peppermint mocha!

Leah October 1, 2011 at 11:02 pm

I am so excited to try these. I love creamers but I can’t stand all the artificial ingredients. Lately I’ve been buying the natural varieties. But this looks amazing and so easy. Can’t wait to try it!

Laura October 5, 2011 at 12:50 pm

Thank you soooo much for creating and sharing these. I love my creamer and I’m thrilled that I can make it myself at home.

Kim @ Eat What You've Got October 7, 2011 at 6:01 pm

Thank you for this! I can’t wait to give it a try.

Kiley Couillard October 8, 2011 at 9:09 am

What an amazing idea! I’m a huge coffee drinker and I can’t wait to try these out. Thank you for the great idea.

Jenn October 9, 2011 at 6:08 pm

These sound wonderful and can’t wait to give them a try!
2 questions….are you using pure maple syrup and pure extracts?
thank you so much!

Deliciously Organic October 9, 2011 at 7:12 pm

Yes, I use pure maple syrup and pure extracts.

Jenn October 10, 2011 at 3:44 am

wonderful! Thank you! I have both on hand and can’t wait to try this out :)

Mandy October 11, 2011 at 2:41 pm

Do you have a recipe for Irish Cream? That is my weakness with my coffee!!!

Kate October 16, 2011 at 5:45 am

Fresh out of creamer and it just hit me to check online for homemade ones… WOW!!! Thank you, thank you, thank you!!! This is perfect, as months ago I quit the hydrogenated oil creamers for my body and have been trying to only use the milk/cream ones. Going to try one right now, I just can’t decide which one to make first! :)

Haley October 17, 2011 at 10:24 am

I made the pumpkin creamer last night, and I’m in LOVE! I’m doing a week of pumpkin recipes on my blog this week, and I’m pointing people to your website in mention of your creamers! Thanks so much for deveoping these recipes :)

Joy October 17, 2011 at 6:28 pm

I’ve been addicted to the limited edition Almond Joy flavored creamer in the stores lately, and sadly, it’s not to be found anymore. So I added a little coconut flavor to your chocolate almond flavor and it is even better. And I reused the bottle from the Almond Joy creamer. Double Bonus!

Regina Pagles October 18, 2011 at 7:32 pm

Thank you so much for these recipes. They have changed my life! I owe you BIG time! Only tried 3 so far, but can’t wait to try the rest. Thanks!

Crystal October 19, 2011 at 11:23 am

Do you have nutrition info on any of these…I am looking pr carbs, fat, fiber and protein to calculate weight watchers points. Thanks!

someone November 3, 2011 at 5:59 am

Cyrstal, if you keep track of what you put in, and calculate carbs/fat/calories accordingly, you should be able to do the math and break it down. ie… 1 cup of milk has 140 calories, so half cup would have 70. spices and the extracts have so little or no calories u don’t have to count them.

Megan October 20, 2011 at 8:11 am

Oh my goodness! So thankful I found your site! I just made one of your creamers and it was amazing! I know what the coffee lovers in my family are getting for Christmas this year:) Thanks so much!

Marie S. G. October 20, 2011 at 11:36 am

I love Coffee! I am going to try all of them! :)

Christina October 24, 2011 at 7:00 am

These sound delicious – but do you have any recipes using a base other than cow milk products? Thanks!

Deliciously Organic October 24, 2011 at 11:43 am
Cheryl October 29, 2011 at 6:59 am

Made the pumpkin creamer. Yum yum. However I have tried to print the recipes and the page is blank. :(

Deliciously Organic October 29, 2011 at 9:50 am

It’s fixed! You can print it now. Thanks for letting me know!

Averie @ Love Veggies and Yoga November 1, 2011 at 5:31 pm

Carrie what a great post…I love coffee creamer of all kinds. I like a little coffee with my cream.

Just saw this on Pinterest and re-pinned it :)

Susan Thompson November 3, 2011 at 5:39 am

I am so glad I found your site! But I do have a question…can I keep the homemade creamer in a plastic bottle. I figure when I finish the store bought creamer I could recycle the bottle for homemade.

Thank you

DavetteB November 10, 2011 at 2:15 am

Love these ideas – dairy and non-dairy! Not much of a coffee drinker, but would use on hot cereal or in my tea.

LisaS November 10, 2011 at 1:57 pm

Does it have to be stored in glass and if so does it need to be covered on top? Is it normal for the creamer to get a film on top?

Deliciously Organic November 12, 2011 at 9:51 pm

It can be stored in any kind of container (I prefer glass because then none of the flavors from plastic can leach in). My creamer doesn’t get a film on top, but if yours does, you can skim it off.

Shanno November 12, 2011 at 11:58 am

I would love to try this, and better yet, would like to make a great big batch…..do you think I could freeze this for making bulk batches??

Deliciously Organic November 12, 2011 at 9:47 pm

I don’t think freezing would work well, because the milk and cream could curdle up after thawing, but you can give it a try!

Donna Frasca November 14, 2011 at 3:46 am

Best part it’s chemical free! Great idea – thanks for this :-)

Lindsey November 16, 2011 at 6:03 am

Do you think if you make this in bulk and package in different containers you can freeze it as defrost one as needed?

Lindsey November 16, 2011 at 6:04 am

Nevermind–just saw you answered someone’s same question!! Thanks!

Amy November 27, 2011 at 2:57 pm

I am so excited about this! Great job. Unfortunately I live in a country where I can’t get pure maple syrup…only the flavored stuff. BUT pure palm sugar is in abundance. Pretty sure this’ll work dandy. What do you think?

Deliciously Organic November 28, 2011 at 9:59 am

I think palm sugar would be a great substitute!

mcoffee December 2, 2011 at 9:43 pm

I am not a fan of maple syrup what would you suggest I substitiue?

mcoffee December 2, 2011 at 9:44 pm

Just say the suggestion of palm sugar…. I will check into that!

Deliciously Organic December 5, 2011 at 7:41 am

You could try coconut sugar, organic whole cane sugar (sucanat), or any other sweetener you enjoy. If it’s a dry sugar, whisk well until it’s fully incorporated.

susan December 4, 2011 at 10:08 am

vanilla caramel creamer i can’t live without. wonder what you’d use to get the caramel flavor?

Deliciously Organic December 5, 2011 at 7:40 am

You can check out my recipe for caramel coffee creamer. I’d make that and add some vanilla. Viola! :)

Vicki December 4, 2011 at 5:05 pm

I’ve made the Peppermint Mocha and the Pumpkin Spice and was disappointed in the lack of flavor for both creamers. I substituted agave for the maple syrup, but kept the measurements the same. Can that be the problem with the flavors? I’m going to make these for Christmas gifts and would appreciate any help. Thank you.

Vicki December 4, 2011 at 5:12 pm

One other thing, the creamers taste great by themselves, but lost flavor when I added them to coffee. Thanks again.

Deliciously Organic December 5, 2011 at 7:48 am

The agave could have had something to do with it. Feel free to add more sweetener, pumpkin, cocoa, etc. Just add a little and taste and see if it’s where you like it. Also, if you want a much stronger creamer, you can use all cream instead of 1/2 milk 1/2 cream. The options are endless!

Vicki December 9, 2011 at 11:16 am

I’m having a great time “playing” with your recipes – thank you. Another question, you said to use only the cream for a stronger flavor…does heavy cream hold flavors better than the combo of cream and milk? I’ve tried Half n Half, which still gives me a weak flavor when added to coffee. Thanks for your help.

Deliciously Organic December 10, 2011 at 2:52 pm

The reason I don’t use 1/2 and 1/2 is because it’s been processed and does have a weak flavor when added to the coffee. So, for this recipe I chose 1/2 milk and 1/2 cream. But, if you use all cream in these recipes, the consistency will be even thicker and more rich (it’s what I prefer). :)

Rav January 14, 2012 at 3:43 am

How much creamer should I add to a cup of coffee for optimum flavour?

Rachel Higgins December 5, 2011 at 8:54 am

Can’t wait to try these… I am coffee creamer NUT!!! ~R

ruth njagi December 7, 2011 at 4:02 am

Why waste your money buying those small sachets of coffee creamers yet you can make one for yourself.

Stephanie December 12, 2011 at 12:06 pm

I’ve made several of these recipes over the last few weeks and they’re so tasty! Coffee creamer was one of the last things I just couldn’t leave behind after changing our diet for the better even though I was well aware how terrible the stuff is for you! No more! It takes minutes to make these and I already have most of the things needed to make the different varieties. Every Sunday afternoon or evening I just throw the ingredients in a saucepan and minutes later my homemade creamer is chilling in the fridge ready for my morning coffee the rest of the week. I’ve tried the Chocolate Almond (which I added a little Coconut flavor to, to make an Almond Joy-type creamer as someone else mentioned!), Vanilla, and Pumpkin Spice and the Pumpkin Spice is my favorite so far! Next week I think I’m going to try the Peppermint Mocha in honor of Christmas! So much fun! Thank you so much for sharing these recipes!

Tasha December 14, 2011 at 11:58 am

I have been wanting to make this myself but it looks like you’ve done all the hard work for me! Do you mind if I share a picture and the link on my blog this week?

Deliciously Organic December 15, 2011 at 9:58 am

I really appreciate you taking out the time to ask. :) Yes, you can use the photo and share the link.

Tasha December 15, 2011 at 7:08 pm

Thanks so much! I’ll be posting it tomorrow!

Sarah December 17, 2011 at 9:16 pm

Thank you! What a great idea! I’m thinking of making these for Christmas gifts. About how long do they last in the fridge? I usually use up a small bottle of Coffeemate a week, so I have no idea how long they stay fresh. If you have any ideas for containers that would be gift appropriate, I’d love to hear about it.

Also, I went to my local store to find heavy cream and all I found was whipping cream and half and half. Is whipping cream the same thing as heavy cream? It worked in the dessert I was making.

Deliciously Organic December 18, 2011 at 7:39 am

If you can’t find heavy cream, then whipping cream is a great substitute. They last for about 10 days in the fridge. I like to use these bottles (they come in all different sizes) when giving them as gifts. http://www.crateandbarrel.com/kitchen-and-food/food-containers-storage/airtight-glass-bottle/s216669

Karen December 26, 2011 at 1:51 pm

What do you mean by “heavy cream”? I can only find half and half or whipping cream in my local grocery stores.

Karen December 26, 2011 at 1:53 pm

Sorry just saw your comment already on my question. No need to answer me. Just made up the vanilla creamer with whipped cream so we’ll see how it turns out. Thanks for this site.

squeaker87 December 31, 2011 at 9:11 am

I love you for this. This is honestly the one thing I was having trouble deciding to give up!

Gina Rogers December 31, 2011 at 9:25 pm

Do you have a Hazelnut organic reciepe?

Deliciously Organic January 1, 2012 at 6:30 am

You can replace the vanilla bean in the recipe for french vanilla creamer with a tablespoon of hazelnut extract.

John Valenty January 5, 2012 at 10:44 am

love these recipes! great alternative to that fake crap in stores. reminds me of mixology.

janice January 13, 2012 at 7:32 pm

these are awesome! I hate all the artificial crap in grocery store creamers. Can’t wait to try some of these!

Gary Blackerby January 16, 2012 at 9:19 pm

I’m am sooooo excited and appreciative to have found this information. Carnation thinks that Gingerbread Season is over when the holidays are over…..just when they get me completely HOOKED!!…lolol…. Any ideas on Gingerbread…..????

…….and seriously, Thank you so much for this information and ideas<3

Deliciously Organic January 17, 2012 at 8:15 am

Thanks for the positive feedback! Hmm…my first suggestion for a gingerbread creamer is to follow the recipe for the cinnamon strudel creamer and substitute a bit of the maple syrup for a light molasses (maybe 2 teaspoons), omit the almond extract, and add 1/2 teaspoon of ground ginger. I think that would work nicely! Also, the beauty of these recipes is that you can add some ingredients, stir, taste, and adjust the measurements to your liking! :) If you try it, let me know how it turns out!

Rebecca January 17, 2012 at 10:42 pm

Do you think there is a way to do a low fat version? I was thinking of trying half and half instead of the heavy cream and whole milk. What do you think?

Deliciously Organic January 18, 2012 at 6:22 am

Half and Half instead of milk and cream will most likely contain about the same amount of fat. The reason I don’t use half and half is because it’s a processed food and usually contains preservatives. If you’d like, you could use skim milk, but the creamer won’t be very creamy.

Mimzy Wimzy January 19, 2012 at 6:14 am

I made your french vanilla last night for my Hubby. This morning I put it in his coffee & he was very pleased with it!
I am a little sad that I can’t pin it to Pinterest.

CeeJayRose - Little Bits of Everything January 21, 2012 at 7:28 pm

I’m going to have to try these! All other creamer recipes always use sweetened condensed milk and that stuff is expensive (at least where I am) so I’m kind of wanting to not have to use it so I’ll be trying these instead. :)

Wendy January 22, 2012 at 11:26 am

Thanks for the above recipes. I have been looking for a while and most recipes recommend using sweetened condensed milk…I know that you can make your own sweetened condensed milk but isn’t that still more sugar and processing? What are your “real food” thoughts on that? Thank you for your time.

Deliciously Organic January 23, 2012 at 9:01 am

As long as you’re using unprocessed ingredients, I don’t see anything wrong with making your own sweetened condensed milk. I tried making the homemade version of sweetened condensed milk and didn’t like the flavor or texture too much so that’s why I used a different method in my coffee creamer recipes.

Jen January 22, 2012 at 6:41 pm

I had just about given up on coffee because I don’t like it black but I could not bring myself to drink the processed creamers anymore. Thank you so much for these recipes. Just a quick question on the making. Do you let the mixture cool before you pour into the fridge and refrigerate?

Deliciously Organic January 23, 2012 at 8:59 am

Yes, let it cool for about 30 minutes before putting it in the refrigerator.

Tiffany January 26, 2012 at 10:40 am

This looks delicious! I will share it on my blog and link back to you

Christy January 27, 2012 at 8:11 am

I’m so excited to find this site!!!!! what a great idea for the creamers!!!! I LOVE my coffee and creamers, but I do dislike all the soy in the creamers!!! I will be trying these soon!!! Thanks!

Escort Padova January 30, 2012 at 5:58 am

These look Delicious !Thank You!

Marge January 31, 2012 at 7:45 am

Love the sound of your recipes. I’m just getting into some better eating habits and was pleased to find your site.I’m going to be trying some of these. Another thing I might try is chia seed gel to make it creamier. What do you think?

Deliciously Organic February 1, 2012 at 5:46 am

I’ve never tried that, but it sounds interesting!

Monica January 31, 2012 at 9:54 pm

Any non dairy creamer suggestions??

Deliciously Organic February 1, 2012 at 5:46 am

If you look within the post, I have highlighted links to the recipes for non-dairy creamers.

home made cheif February 10, 2012 at 12:39 pm

i just want to say these creamers are so good. i made the chocolate one but i tweaked it by adding orange extract instead of almond and i also added some sugar to it, that made the chocolate pop. your a genius for making these creamers. ^_^

Deliciously Organic February 10, 2012 at 1:27 pm

Yum! I love the idea of orange extract!

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