Homemade Coffee Creamer…Make Yours At Home!

Around My Family Table

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!

via Mrs Happy Homemaker

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

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

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

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.

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129 thoughts on “Homemade Coffee Creamer…Make Yours At Home!

  1. I just made the peppermint patty creamer today. Yum! But I was wondering, do you think the creamer would freeze well? I’m the only one who uses the creamer, and I don’t want it to go bad before I can use it all.

  2. I have a formula to add to the list. I always make double batches (we have 7 kids and need to stay energized). Make the usual base x2 then add. 2 tsp peanut butter extract and 6-9 Tbsp chocolate syrup = peanut butter cup creamer. Tastes wonderful.

  3. I just made the Peppermint Patty one and I can’t wait to taste it, but it doesn’t fit in a mason jar. You would have to put it in a quart jar. I learned the hard way! 🙂

    • It seems just great ! Thank you to share your recipes !

      But I have the same question as Freya : what is the ratio of creamer base to flavouring ?

      • The base is 14 oz. of sweetened condensed milk and 1 3/4 cups of cream or milk. Each recipe lists the amount of flavoring, extract or syrup to be added to that amount of the base.

      • I think you misunderstand my question : I would to know which amount of flavoured coffee creamer I need to flavour one coffe ?

  4. These are awesome! I just made one with vanilla and cinnamon.. yum!! Cannot wait to try some of the others! 🙂 I also added a little of the “creamer” to my daughters milk and poured it over ice (she is almost 4 yrs old) and she loved it! 🙂

  5. If you want flavored syrup for your coffee:
    1 cup sugar, splenda, or I like the raw sugar myself
    1 cup water
    1 capful of vanilla extract

    Put sugar and water in saucepan and simmer on med-low heat till it thickens a little. Take off heat and add vanilla. (you can substitute any flavoring that you like.) Put in a bottle after cooled and enjoy.

  6. I once made a gingerbread creamer and it tasted great except the spices rose to the top and every time I drank I had a mouthful of cloves and cinnamon. Not the most pleasant experience! Is there anyway to change that?

    • heat the ingredients with a little of the milk like it states above to disolve as much as possible and extract the flavor then use a coffee filter to strain it out so you dont get floating ingredients 🙂

  7. I don’t even drink coffee but all of these sound so delicious I want to make them for my friends for Christmas and for their birthdays. I’m also going to make me some for my hot chocolate!!!!!!

  8. How long can I keep it in the fridge once I make it? They all sound so delicious and I would make more then one at the time. Thank you for posting this.

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  10. I can’t wait to try these. Creamers are getting so expensive and making my own will probably taste better and save a bit of money. Thanks for sharing!

  11. Sara did not leave out any directions or instructions or amounts. If you read the whole thing carefully, all your questions will be answered.
    P.S. Sara, have you tried the Chocolate Raspberry yourself. Coffee Mate used to make it and it was THE Best. They no longer make it and most that I have tried are awful.

    • I have and I love it! Raspberry syrup can be overpowering in combination with the cocoa so try starting with one tablespoon of the syrup in your base…if you’re looking for more Raspberry flavor add a half tablespoon to a tablespoon more until you reach the right balance for your taste!

  12. Just wanted to add: I made the Sweet Cream creamer and used 2 large vanilla bean pods ( scraped out the insides) mixed this with 2 cans of sweetened condensed milk and heated over low heat. Let this cool and added 1 qt half and half and 1 qt heavy cream. It came out fantastic. This mad about 3 qts of creamer, which sounds like a lot, but we are huge coffee drinkers in my home. Thank you so much for these recipes!!!

  13. OMG! It never even occurred to me to make my own creamer. My boys drink decaf coffee and we go through a ton of creamers as a family. This sounds like a great rainy day project! Thanks for the idea!

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  15. Made the vanilla. It’s very yummy! Would probably add a little more vanilla next time, but that’s just me. And you need a quart size container for sure!

  16. Hi Sara, I was wondering if you could recommend a recipe for Coffee Mate’s Belgian Chocolate Toffee. It is my favorite and they recently discontinued it. Thanks!

  17. could you freeze these in ice cube trays and just take out 1ya when ya need? i dont drink coffee but i love flavored cream when i have cocoa and i wouldnt want 2 waste it!

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  19. My solution was to put the spices on top of the coffee grounds when I was brewing my coffee, so only the tiniest flakes made it through, but the flavors still infused in the coffee not in the creamer! It all made it in the tummy in the end.

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  21. I made the Irish cream variety. Yum! However, to clarify, should the entire base recipe be used for one flavor? Looking forward to trying some of the other flavors.

  22. I think that I will mix the flavoring so into the condensed milk and then add my milk per cup so mine will be good longer than the milk expiration date. Thanks for these posts!

  23. For those that want to freeze this recipe, I wonder if substituting the milk for canned evaporated milk would be more stable to freeze-just a thought. I personally mix 12 oz can evaporated milk with 14 oz can sweetened condensed milk.

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  25. I like this idea, except that if the additive is for one base. I would like to make the base and add my flavor per cup so that if I want Irish Cream today and vanilla tomorrow I can. Otherwise, because I am the only one who would use it, I would be stuck drinking Irish Cream until I finished or it got thrown out. Thank you.

  26. My pumpkin spice creamer with this recipe ended up being gritty and I’ve made a large batch of it before I read the tip above about heating the dry ingredients with the milk. Is there a way to fix it now or is it too late? Can I still heat the entire thing up to fix it? Or should I try a cheese cloth? Help!

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