Homemade Coffee Creamer…Make Yours At Home!
Around My Family Table
I love coffee for many reasons – besides the necessary dose of caffeine that I can’t function without in the morning, the flavored creamers bring a smile to my face. Chocolate Almond one morning…Hazelnut the next – but who can afford to buy all of those varieties at once? Hmmmm. Why not make them at home!
Start With This Base:
- 14oz Sweetened Condensed Milk
- 1 3/4 Cup Milk or Cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)
…and, here we go!
French Vanilla Creamer
- 2 teaspoons vanilla extract OR vanilla coffee syrup
Vanilla Bean Coffee Creamer
- 2 teaspoons vanilla bean paste
Chocolate
- 2-3 tablespoons chocolate syrup
- (1 tsp vanilla extract, optional)
Coffee Style 10
Chocolate Almond
- 1 tablespoon cocoa powder
- 1 teaspoon almond extract
Strudel
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Vanilla Caramel
- 2 tablespoons caramel ice cream topping
- 2 teaspoons vanilla extract
Chocolate Raspberry
- 2 teaspoons cocoa powder
- 2 tablespoons raspberry syrup
Irish Cream
- 2 tablespoons chocolate syrup
- 1 teaspoon instant coffee
- 1-2 teaspoons vanilla extract
- 1 teaspoon almond extract
2 Eat 2 Drink
Coconut
- 2 teaspoons coconut extract
Samoa (like the Girl Scout Cookies)
- 2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
- 2 tablespoons chocolate syrup
- 2 tablespoons caramel ice cream topping
Peppermint Patty
- 2 tablespoons chocolate syrup
- 1 teaspoon peppermint extract
Cinnamon Vanilla
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
Pumpkin Spice
- 3 tablespoons pureed pumpkin
- 1 teaspoon pumpkin pie spice
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
Honey Vanilla
- 1/4 cup honey
- 2 teaspoons vanilla extract
Almond Joy
- 1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
- 1 teaspoon almond extract
- 2 tablespoons chocolate syrup
Delia Creates
Sweet Cream
- Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
- 2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
- 1 teaspoon almond extract
Chocolate Orange
- 2 tablespoons chocolate syrup
- 1-2 teaspoons orange extract
Hazelnut
- 2 teaspoons hazelnut extract
Chocolate Hazelnut
- 2 tablespoons chocolate syrup
- 2 teaspoons hazelnut extract
Cinnamon Cake
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
Salted Caramel
- 2-3 tablespoons caramel ice cream topping
- 1/2 teaspoon salt
Eggnog
- replace milk in base recipe with equal amount of heavy cream
- 1 teaspoons vanilla extract
- 2 teaspoons rum extract
- 1 teaspoon ground nutmeg
For those of you who want or need a sugar-free option. You can make your own sweetened condensed milk with the sugar substitute of your choice. Now, you can make your own sugar-free flavored creamer!
Directions & Tips:
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.
If you want really creamy creamer, use heavy cream instead of milk in your base recipe.
Stick a piece of tape on your mason jar lid with the expiration date from the milk you used as a guideline to when the creamer should be used by.
RECLAIMING YOUR CASTLE 
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Love these! We are dairy free at our house, would coconut milk work as a base?
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Great idea and think it would make a nice little present when visiting a friend, especially with the winter season coming!! Thanks for sharing!
Reblogged this on Art On A Platter and commented:
These are vital recipes to have in a land where Coffee Mate does not exist!
I was wondering if there is a recipe for white chocolate raspberry instead of chocolate raspberry? I like the International Delights seasonal white chocolate raspberry and after Christmas I am not able to buy it since it is seasonal, and I would love to know how to make white chocolate raspberry.
Hi Marcia – I, too, love the I.D. White Chocolate Raspberry. When I saw the recipe for the “choc. raspberry”, I was thinking that I would substitute the liquid white chocolate that some gourmet coffee houses use. Or, I was even thinking that possibly melting white chocolate in the milk or cream might do the trick too. Not sure how much white chocolate it would take though.
Sorry, I meant substituting the liquid white chocolate for the cocoa powder.
Just use white chocolate and raspberry syrup flavors. I used to make iced and blended coffee with those before it was all mainstream and people thought I was crazy…. Wow I sound like a hipster I swear I’m not a hipster! Lol
If I wanted a spiked coffee creamer can I just add the choice beverage to the recipe (this is for a nightcap gift idea lol)?
These sound great and I will be trying a couple later today. Do you have any ideas on how to make the butter pecan flavor? Thx.
I would think using the same base and adding butter extract and pecan extract?? That might work.
These are amazing!!!! I’m trying to cut down how much coffee I drink, given that I work in a coffee shop and get a free drink during my shift as well as half off after that free drink has been used, so I go through at least 2-3 cups during a shift. Do you think these would taste just as great if used in tea?
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it think we need a party to try all of the flavors…yummo!
I made salted Carmel cream today-never buying cream from the store again!!!!
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Do u just mix the base and add the flavor you want or do you heat it to mix it together?
Soooo can’t wait to make the Pumpkin Spice!! It has become my favorite and sadly for purchase it’s only available around Thanksgiving & Christmas.
When it says “cocoa powder” is that Baker’s Cocoa, or like Nestlé or Nesquick to make chocolate milk cocoa powder? Thanks!
Oh my goodness!! this is just awesome!!! I just found you through Pinterest and I immediately Pin it!!! I love the fact that there is a choice of less calories and fat but I will be making the recipe using the cream, sounds absolutely more delicious and decadent. I will just swim, bike and run an extra mile to burn it all!!!!!
I’m off to the store to buy the ingredients.
Thank you so much for sharing.
I can hardly wait to try! Thank you for your site.
Creme Brûlée is my very favorite. Do you have a recipe for that? I hope so!! Thank you for the great (and money saving) creamers.
http://www.shugarysweets.com/2014/08/creme-brulee-coffee-creamer#_a5y_p=2324466
Nancy here’s a link for créme brûlée creamer. Hope this helps!
Yay I can drink coffee again! I only drunk it because of all the yummy creamers out there but they had way too many empty calories. Thank you so much!
This is awesome…tried it just now and I love it…
please make a amaretto creamer please? that’s all my n-law likes 🙂
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I would love to make the Heath Toffee flavor creamer. Any ideas on how I would do this?
Thank you so much!! Since moving to the mountains, I have become very DIY. Even starting a business for mountain folk with homemade stuff. The creamer is one I hadn’t done yet, but live flavored creamers. This will go great with the coffee my husband now roasts!!
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Does the instant coffee in the Irish Cream dissolve on its own with the condensed milk? Thanks!
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I have never made homemade creamer before but I can’t wait to try this one!
But I need NON-DAIRY! WHaaaaaah!
Could u freeze them
Where do you buy vanilla bean paste?
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How long will it last in the fridge once prepared?
In my experience about 7-10 days.
any idea how u might make sugar cookie..that ones hard to find around here and usually only at xmas…love your creamers..ty for posting
I will see what I can find out and create a posting…thanks for reading!
Just made the Irish Cream, oh my! It is delicious, cannot wait to try the others.
Your page has expired please reup it. 🙂
I got promoted at work a few years ago and no longer had the time to do the blog. I miss it so much…trying to get back into it. Thanks for the reminder! 🙂
Please excuse my ignorance but how much do you put in of these flavors into one cup of coffee.
Love the diy creamers💋
Have you come up with a recipe for Carmel Macchiatto creamer yet???
Hi Dee! Try one tablespoon of cocoa powder and 2 tsp of caramel syrup.
Do you heat all of the ingredients together on the stove first?
I’ve made some of these recipes from this page before (you made my pintrest boards!!) I’m wondering about the extracts. After the creamer is in my coffee, the flavor from the extracts taste very “chemically” to me. I’m wondering if there’s any mixing trick I can use?
Thanks!
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I just made your vanilla caramel creamer, it is delicious. Will look forward to more flavors.
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Can U possibly find & share a recipe 4 ‘English Toffee Caramel coffee cream’? Thanx in advance!
Apparently, you’ve either quit doing recipe blogs or just walked away, but I like your ideas, and have reworked some of them, because I’m an extreme diabetic, it was caused by severe pancreatitis that with the other organ shut down it caused came very close to killing me, but I try to a void sugars and artificial sweeteners, which are worse than sugar for your body, but I’d like to see more, perhaps this is the end! Thank you.
Hi! I don’t see any recent posts on here so thought I would write and say that I love making the homemade creamer. Always have it on hand for my daughter and my mom. Though I usually drink my coffee black, I enjoy some flavored creamer once in awhile. I use almond milk and it turns out great. I make the caramel vanilla and add some salt, love it. Also love having an alternative to store bought brands with oils in that are bad for you.
Thanks again.👍
This is the best I’ve ever seen!!