Homemade coffee creamer is super easy to make and is a great way to avoid the preservatives and additives in the store-bought options.
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.
Next time you have friends over for a gathering, make a few batches of homemade coffee creamer, put them in cute glass 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.
Homemade Coffee Creamer
You can switch out the milk or cream for whatever kind of dairy or non-dairy milk or cream you prefer. You can also sub the maple syrup for honey, organic sugar, etc. These recipes are almost foolproof, so you can switch things out or add ingredients and it will turn out great!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Ingredients
For Cinnamon Strudel:
- 1 cup whole milk
- 1 cup heavy cream
- 4 tablespoons maple syrup
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
For Chocolate Almond:
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons cocoa powder
- 4 tablespoons maple syrup
- 1 teaspoon almond extract
For Pumpkin Spice:
- 1 cup whole milk
- 1 cup heavy cream
- 3 tablespoons pureed pumpkin
- 1 teaspoon pumpkin spice
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
For French Vanilla:
- 1 cup whole milk
- 1 cup heavy cream
- 4 tablespoons maple syrup
- 1 vanilla bean
For Peppermint Mocha:
- 1 cup whole milk
- 1 cup heavy cream
- 4 tablespoons maple syrup
- 3 tablespoons cocoa powder
- 1 teaspoon peppermint extract or 5 drops peppermint essential oil
For Honey Vanilla:
- 1 cup heavy cream
- 1 cup whole milk
- 1/4 cup raw honey
- 2 teaspoons vanilla
Instructions
- Cinnamon Strudel: Whisk together milk, cream, maple syrup and cinnamon in a medium saucepan over medium heat. When the mixture begins to steam, remove from the heat. Stir in extracts. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.
- Chocolate Almond: Whisk together milk, cream, cocoa powder, and maple syrup in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in almond extract. Pour in a glass container and store in the refrigerator.
- Pumpkin Spice: Whisk together milk, cream, pumpkin, pumpkin spice, and maple syrup in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the vanilla extract. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.
- French Vanilla: Whisk together milk, cream and maple syrup in a medium saucepan over medium heat. Cut vanilla bean in half, and scrape out seeds. Add seeds and vanilla bean to milk mixture. Turn off heat, cover the pot and steep for 30 minutes. After mixture has steeped, strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator. (If you don’t have a vanilla bean on hand, simply replace it with 1 tablespoon of vanilla extract)
- Peppermint Mocha: Whisk together milk, cream, maple syrup, and cocoa in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the peppermint extract. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.
- Honey Vanilla: Whisk together cream, milk and honey in a medium saucepan over medium heat. When the mixture begins to steam, remove from the heat. Whisk in vanilla. Pour into a glass bottle and store in the refrigerator.
Nutrition
- Serving Size: 1
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