Homemade Coffee Creamer

Homemade Coffee Creamer is a quick and easy way to elevate your morning brew with creamy, customizable flavor—without the additives found in store-bought versions. With just a few ingredients, you can whip up a batch of smooth, sweet creamer that matches your taste and dietary preferences perfectly.

Why You’ll Love This Recipe

• Made with simple pantry staples
• Easy to customize with your favorite flavors
• Free from artificial additives and preservatives
• Cost-effective compared to store-bought options
• Can be made dairy-free or sugar-free to suit dietary needs

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• sweetened condensed milk
• milk (whole, 2%, skim, almond, oat, or any preferred variety)
• vanilla extract

Optional flavor additions:

• cocoa powder for mocha
• maple syrup or honey for sweetness
• cinnamon or nutmeg
• almond or peppermint extract

Directions

this recipe

1. Combine Ingredients: In a medium mixing bowl or large mason jar, whisk together sweetened condensed milk and milk until fully combined.
2. Add Flavoring: Stir in vanilla extract (or other desired extracts/flavors).
3. Store: Transfer to an airtight container and refrigerate. Shake well before each use.
4. Use: Add to hot or iced coffee to taste.

Servings and Timing

• Servings: about 14 (1-tablespoon servings)
• Prep Time: 5 minutes
• Total Time: 5 minutes

Variations

• Mocha Creamer: Add 2 tablespoons of cocoa powder and a dash of cinnamon.
• Caramel Creamer: Stir in 2 tablespoons of caramel sauce and ½ teaspoon sea salt.
• Pumpkin Spice: Mix in 2 tablespoons pumpkin puree, ½ teaspoon pumpkin pie spice, and 1 tablespoon maple syrup.
• Coconut Creamer: Use coconut milk and add ½ teaspoon coconut extract.
• Sugar-Free: Use unsweetened condensed milk or make your own with low-carb sweetener.

Storage/Reheating

• Refrigeration: Store in the refrigerator in a sealed jar or bottle for up to 7–10 days.
• Shake Before Use: Ingredients may naturally separate—give it a good shake before each use.
• Freezing: Not recommended due to separation issues when thawed.
• Reheating: If adding to hot coffee, no reheating is necessary. For warming separately, microwave in small bursts until warm.

FAQs

What milk works best for coffee creamer?

Whole milk gives the creamiest texture, but you can use any milk, including almond, oat, or coconut milk.

Can I use non-dairy milk?

Yes, almond, soy, oat, and coconut milk all work well in this recipe.

How long does homemade creamer last?

It will last 7–10 days in the refrigerator in a sealed container.

Is this creamer sweet?

Yes, the sweetened condensed milk provides a rich sweetness. You can reduce the amount or use a sugar-free version if desired.

Can I make this sugar-free?

Yes, use sugar-free condensed milk or make your own with a sugar substitute.

Do I need to heat the mixture?

No, just mix everything together well. However, gently warming the mixture can help blend thicker ingredients like cocoa or syrups.

Can I make it in a blender?

Absolutely. A blender can help create a smooth, emulsified texture, especially with flavor additions.

How much creamer should I use per cup of coffee?

Start with 1–2 tablespoons and adjust to taste.

Can I add this to iced coffee?

Yes, it’s perfect in iced coffee and cold brew.

Can I make a large batch?

Yes, just scale up the ingredients and store in the refrigerator.

Conclusion

Homemade Coffee Creamer is a simple, customizable way to enhance your daily coffee routine. With endless flavor options and natural ingredients, it’s a healthier and more personal alternative to commercial creamers. Whether you enjoy a rich vanilla blend or a seasonal spiced mix, this easy recipe puts you in control of your cup.

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