Homemade Coffee Creamer

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.

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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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  1. 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 :).

  2. 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!

  3. 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!

  4. 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.

  5. 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.

  6. 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!

  7. Emily

    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!

  8. 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!

  9. 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!

  10. 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

      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!!!!!

  11. 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?

  12. 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

  13. 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]

  14. 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.

  15. 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.

  16. 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! :)

  17. 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!

  18. 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.

  19. 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!

  20. 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!

  21. 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…

  22. 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.

  23. 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

  24. 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.

    • Jordan

      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

  25. 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!

  26. 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.

  27. 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!

  28. 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.

  29. Lisa

    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

      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!

      • 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

          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.

  30. JoeysNana

    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


  31. 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!

  32. Kinara

    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!

    • 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.

  33. Bev

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

  34. Darcie

    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!

  35. Mindy

    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!

    • 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). :)

  36. Meg

    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

  37. Rob

    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?

    • 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!

      • 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.

  38. Lisa

    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.

  39. HLD

    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!

    • 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

        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.

  40. Kari

    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!

  41. Sarah

    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?

    • 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!

    • 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.

  42. tay

    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. :)

  43. Lisa h

    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 😉

  44. David

    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

  45. 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! :)

  46. 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!

  47. Grace

    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!!!!

  48. Grace

    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!!!!

      • FairShar

        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.

  49. 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!

  50. Jodie Ann

    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

      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.

  51. -leese

    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

      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.

  52. aj

    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.

  53. Sarah H

    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!

  54. Cathy

    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.

  55. Ericka

    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.

  56. 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?

  57. Gretchen

    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!

  58. Christina

    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

      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. :)

  59. Sabrina

    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

      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.

    • Deliciously Organic

      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! :)

    • Deliciously Organic

      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.

  60. Sarah

    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!

  61. FAWN

    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.

  62. Sara

    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!!!

  63. Kaylin

    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.

  64. Shelly

    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

      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.

  65. Sabrina

    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!

  66. 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!!

  67. KimA

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

  68. Aya


    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

      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.

  69. 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!

  70. 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.

  71. Jill Robinson

    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

      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

        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!! :)

  72. 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.


  73. Rene`

    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!! =]

  74. Heidi

    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

      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

        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

          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

            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?

  75. Lisa

    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!!

  76. Heather B.

    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!

  77. 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!

  78. edgar

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

  79. Andrea

    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

      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). :)

  80. 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!

  81. Laura

    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.

  82. Kiley Couillard

    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.

  83. 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!

  84. 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! :)

  85. Haley

    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 :)

  86. Joy

    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!

  87. Crystal

    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

      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.

  88. Megan

    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!

  89. Christina

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

  90. Cheryl

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

  91. Susan Thompson

    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

  92. 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

      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.

  93. Shanno

    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

      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!

  94. Lindsey

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

  95. Amy

    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

      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.

    • Deliciously Organic

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

  96. Vicki

    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

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

    • Deliciously Organic

      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

        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

          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). :)

  97. 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!

  98. 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?

  99. Sarah

    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.

  100. Karen

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

  101. Karen

    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.

    • Deliciously Organic

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

  102. janice

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

  103. Gary Blackerby

    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

      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!

  104. Rebecca

    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

      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.

  105. 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.

  106. Wendy

    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

      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.

  107. Jen

    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?

  108. 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!

  109. Marge

    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

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

  110. home made cheif

    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. ^_^


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