How to make homemade coffee creamer
For the past few years, our family has been working hard to eliminate all processed foods from our diet. I drink coffee creamer every day (with coffee if that wasn’t obvious), so I knew this was a big one to address. My coffee is my refuge and I want to enjoy it, I don’t want to feel like I’m sacrificing in the name of health. And I need a compelling reason to get out of my warm bed in the morning.
So I got to work.
Apparently, homemade coffee creamer is pretty easy and economical. I’m not convinced that it’s easier to go to the store and buy it pre-made. That requires driving. And hauling my children through the store. And remembering ahead of time.
I used a little bit of store-bought coffee creamer at my parents recently and it was too sweet. After I drank it, I could almost feel it settling in my stomach. It’s crazy how your body adapts to what you put in it!
I have been making a version of this creamer for years and it is consistently delicious. And it actually tastes like real honest to goodness stuff, not fake sugary, overly sweet, coat your tongue flavor.
These two recipes are just a good kicking off point for you. There are so many variations possible! Simmer with some canned pumpkin and cinnamon for a pumpkin spice flavor, use different flavored extracts. Use your imagination!
Homemade Vanilla Coffee Creamer
- Combine first 3 ingredients in a medium sauce pan. Bring to a low simmer (NOT boiling!) over medium-low heat (usually takes 5-7 minutes). Whisk once or twice to combine ingredients as they heat through.
- As soon as it starts to simmer, remove from heat and add vanilla extract.
- Let cool for about 30 minutes, as this helps some of the milk solids form on the top so they can be strained out.
- Pour through a fine mesh sieve into container of your choice and immediately refrigerate.
Homemade Chocolate Almond Coffee Creamer
4 cups half and half
4 T. pure maple syrup
4 T. cacao powder (Find on Amazon or your local health food store)
1 T. honey
1-2 T. almond extract (almond can be STRONG, so start with a smaller amount and you can always add more)
Same as above, except start by adding first 4 ingredients before bringing to a low simmer. Once it starts to simmer, remove from heat and add almond extract.
This amount lasts me about a week in the fridge, but any longer than that, I can tell it has hit its shelf life. I work from home so drink a LOT of coffee while in my office. If you are a 1-2 cup per day person, you can easily cut this recipe in half or by a third. I’ve made it so many times, I just eyeball the ingredients and it always turns out delicious.
To make dairy-free: You can absolutely use coconut or almond milk (or other non-dairy milk option) in place of the half and half, whatever your preference! Just note that the creamer will be a bit thinner in consistency.
Ingredient Note: I generally pick up my half and half at Costco for about $2.75/half gallon. They also have great prices on maple syrup and honey, if you’re looking to buy in a larger amount.
Please share with us if you have tried something similar or have a favorite flavor combination!
I found the pitcher I use for my creamer at a vintage crafts and antiques show, but this glass pitcher from Circleware would work great and is inexpensive! Use a cheap plastic funnel (can be found at a hardware or kitchen store) to make pouring easier.
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