Make your coffee break that much better with Homemade Coffee Creamer! Made with just a handful of simple, whole ingredients, 5 minutes of cooking time, and thirteen different flavor options you'll never go back to buying store-bought creamers again!
Though I am all about making café-style coffee drinks easy to prepare and enjoy in the comfort of your own home, I certainly know the joy and comfort of sipping a cup of cold brew, drip, or my basic morning coffee with just a swirl of your favorite flavored coffee creamer.
Whether you reach for classic vanilla or hazelnut creamer or prefer to get adventurous with new and different flavors, such as cinnamon bun or sugar cookie, making your own coffee creamer is a simple yet so effective way to elevate your cup of joe to new heights. It adds creaminess, richness, and a sweet finish all in one stir.
If you take a look at popular creamer brands at the grocery store, however, what you find can be surprising. Though boasting nearly limitless varieties, many of the store-bought coffee creamer flavors and brands have paragraph-long ingredient lists full of mystery chemicals and hard-to-pronounce ingredients, putting a damper on your java enjoyment.
The solution? Make your own creamer! With only a handful of easy-to-find and natural ingredients, simple steps, and 5 minutes of cooking time, it's a quick, easy, and tasty solution you can feel good about enjoying.
If you're afraid that making your creamer will mean you will be limited to only basic flavors, do not fear. I created thirteen different varieties, banishing boredom and keeping those coffee breaks fresh, flavorful, and in some instances, festive! Let's get into it!
Jump to:
Why You'll Love This Homemade Coffee Creamer Recipe
- Simple and Easy - No complicated techniques or hard-to-find ingredients here! If you can heat a pan on the stove, you can make this DIY flavored coffee creamer.
- Only Natural & Simple Ingredients - With a base of half-and-half, heavy cream, and sugar, there's no guessing about what you're stirring into your coffee. Unlike the store-bought stuff and other creamer recipes, there's no sweetened condensed milk, no oils, no artificial flavors, no artificial ingredients, just basic ingredients. Like the old ice cream commercials used to say, "Only ingredients a kid could read!"
- Customizable - With simple recipe adaptations, it's easy to make this your own. Choose your favorite flavor (or two!) and follow my directions for dairy-free, sugar-free, and more if desired!
- Versatile - Pour your creamer into anything from iced coffee to espresso! For coffee lovers, there's no limit to the ways you can enjoy it.
Ingredients
Though these homemade flavored creamers may taste indulgent, they're made with common ingredients found at nearly any grocery store.
Here's what you'll want to grab:
- Half-and- Half - The star of this coffee creamer show! Made with 1 part whole milk and 1 part heavy cream, this creates the perfect base for our rich and silky concoctions. Find half-and-half in the refrigerated section next to the milk and premade coffee creamers. You can also substitute a 1:1 mixture of whole milk and heavy cream if desired.
- Heavy Cream - Also known as heavy whipping cream, just ½ cup of heavy cream adds the perfect creamy-rich finish.
- Sugar - Classic granulated sugar does the trick, though you can swap in raw or turbinado sugar if desired. Doing so will alter the color of the creamer, however, and add a light caramel color.
How to Make Coffee Creamer
One try at making this easy homemade coffee creamer recipe and you'll never go back to storebought again! Here's how to make your own creamer:
Step 1: Whisk together the half and half, heavy cream, and granulated sugar in a medium saucepan.
Step 2: Add all flavor additions except for the extracts and heat over medium-low heat until the creamer starts to steam, the sugar has dissolved, and everything is well combined.
Step 3: Remove from the heat once the creamer is smooth and the sugar is dissolved. Stir in the extracts.
Step 4: Cool for about 10 minutes at room temperature, then pour into a mason jar or container with a lid and store in the fridge for up to 7 days.
Homemade Flavored Coffee Creamer Variations
The coffee creamer aisle has nothing on this list of thirteen coffee creamer variations! Whether you are in the mood for a homemade vanilla creamer or want to try a new flavor like pumpkin spice or mocha peppermint, there's something for every coffee creamer lover on this list! See the "flavor add-in" section of each variation for a list of the additional ingredients you'll need to make it.
Vanilla Coffee Creamer Recipe
There's a reason why this vanilla coffee creamer is as OG as it is: the warmth and nuttiness of the vanilla combined with the sweet creaminess of the half-and-half mixture makes it simply exceptional. Note: use pure vanilla extract for the best flavor!
Flavor Add-In: Vanilla extract
Italian Sweet Cream Creamer Recipe
Inspired by the Italians who know how to do coffee right, I created this warm and nutty blend. There's nothing not to love about the flavors of vanilla and sweet almond!
Flavor Add-Ins: Vanilla extract and almond extract.
Hazelnut Coffee Creamer Recipe
Another classic creamer for a reason! This hazelnut creamer is nutty and rich, taking nearly any coffee hour to the next level!
Flavor Add-In: Hazelnut extract.
Mocha Coffee Creamer Recipe
Coffee and chocolate complement each other like Sunny & Cher: creating a rich and indulgent experience that is a melody to tired tastebuds.
Flavor Add-In: Cocoa powder.
Peppermint Mocha Coffee Creamer Recipe
Celebrate the holiday season by giving classic mocha creamer a peppermint kick! Perfect for enjoying alongside holiday cookies. 🍪
Flavor Add-Ins: Cocoa powder and peppermint extract.
Caramel Coffee Creamer Recipe
If you like caramel lattes or macchiatos, you will love this caramel creamer recipe! Perfect for when you want that caramelized flavor but don't have the ingredients to make a latte!
Flavor Add-In: Caramel extract.
Chocolate Peanut Butter Coffee Creamer Recipe
Chocolate and peanut butter are the coffee combo you didn't know you needed! Velvety and chocolaty with a big nutty finish, a heaping spoonful of this creamer takes any coffee to dessert territory.
Flavor Add-Ins: Cocoa powder and creamy peanut butter.
Sugar Cookie Coffee Creamer Recipe
Confirmed to make any holiday season that much better! With notes of vanilla, almond, and the perfect buttery finish, a cup of coffee laced with this cookie creamer is sure to be the icing on top of any festivity.
Flavor Add-Ins: Vanilla extract, almond extract, and butter extract.
Coconut Coffee Creamer Recipe
Add a tropical twist to your brew with a coconut creamer to go nuts about! Its dimensional coconut flavor is a dreamy compliment to the creamy-sweet base. Bonus: Sprinkle cocoa powder or shaved chocolate on top of your mug for a chocolate coconut experience!
Flavor Add-In: Coconut extract.
Irish Cream Coffee Creamer Recipe
Love coffee with Bailey's, but need it without the alcohol? I got you! A drizzle of my Irish creamer recipe tastes just like the classic but without any buzz!
Flavor Add-Ins: Vanilla extract, cocoa powder, espresso powder, and almond extract.
Pumpkin Spice Coffee Creamer Recipe
Your go-to for when the days get shorter and the weather turns cooler. It's the perfect way to easily satisfy your pumpkin spice fix without having to whip out the frother or hit the drive-through line!
Flavor Add-Ins: Pure pumpkin puree, maple syrup extract, and pumpkin pie spice.
Cinnamon Roll Coffee Creamer Recipe
Enjoy bakery flavors without having to leave the house or heat up the oven with this cinnamon roll creamer. A taste of pure heaven!
Flavor Add-Ins: Vanilla extract, butter extract, and cinnamon.
Amaretto Coffee Creamer Recipe
Another delicious Italian coffee creamer featuring cinnamon and almond extract. Pour a touch of this amaretto creamer into your mug and instantly be transported to a quaint piazza-side café!
Flavor Add-Ins: Almond extract and cinnamon.
Recipe Success Tips
- Don't boil the cream mixture. You want to heat it over medium-low heat, or enough heat just to let it get warm enough to steam and dissolve the sugar, not to a simmer or boil. Overheating it will risk scalding the milk and giving the homemade creamer an unpleasant taste.
- Add the extracts after removing the pan from the heat. Cooking flavored extracts will cause the alcohol in them to burn off, taking along much of the delicious extract flavor with it.
- Sweeten to taste. If you prefer creamer that isn't as sweet, start with ¾ cups of granulated sugar and stir in more to taste after the sugar has dissolved in the cream mixture.
- Optional: Adjust the batch size. Double the whole batch to make creamer for a crowd or freeze leftovers for later. For a more modest portion, simply halve the ingredients and follow the recipe directions as listed.
- Optional: Make multiple flavors at once. Can't choose which flavor combo to try? Make two! Simply heat the cream, half-and-half, and sugar until the sugar is dissolved, and then divide the creamer between two heat-safe bowls before whisking in the extracts and flavors. If making a creamer with cocoa powder or pumpkin, leave that portion of the creamer in the pot and return to low heat to whisk in the flavoring ingredients. Note: If making two flavors from one batch, be sure to whisk just half of the recommended amount of flavoring ingredients into each bowl of creamer base.
Dietary Adaptations
- Lactose-Free: Enjoy this coffee creamer recipe without any tummy troubles! Just swap in lactose-free heavy cream and lactose-free half-and-half for their traditional counterparts.
- Dairy-Free & Vegan: Make a coffee creamer your friends with allergies and food preferences will love! Simply substitute ½ cup oat milk and 1.5 cups full-fat coconut milk for the half-and-half and heavy cream.
- Sugar-Free: No sugar? No problem! Make this DIY coffee creamer sans sugar by substituting 1 cup monkfruit sweetener for the granulated sugar. You can also substitute 1 teaspoon of Stevia powder or 1 cup of Swerve sweetener if desired.
Serving Suggestions
When it comes to coffee creamer serving suggestions, the sky is the limit! Here are some of my top ways to enjoy it:
- Classic Coffee: Enhance any cup of drip, French press, pour-over, or Moka pot hot coffee with a swirl of homemade creamer.
- Shaken Latte: Try a simple take on iced lattes by shaking up ¼ cup of any flavor of creamer with two shots of espresso and a cup of ice.
- Cold Foam Copycat: Make a quick cold foam by frothing 2 or 3 tablespoons of the creamer for 15-30 seconds, or until light and foamy. Spoon onto cold brew for a delightful caffeine kick!
- Heighten Hot Chocolate: Stir in a tablespoon or two of hazelnut, peanut butter chocolate, or peppermint mocha creamer into cups of hot chocolate for a twist everyone will love!
- Stir into Cocktails: Substitute creamer for heavy cream in any of your favorite sweet creamy cocktails. Perfect for chocolate martinis, white Russians, and more!
- Coffee Smoothie: Boost the creaminess of your coffee smoothie by blending in a touch of creamer! Blend 1 cup of ice, ½ cup of milk, 2 shots of espresso, and ¼ cup of coffee creamer for an energizing drink. Sweeten to taste with additional creamer and add a scoop or two of your favorite protein powder for extra staying power!
Storage Directions
- Refrigeration: Pour the cooled creamer into a mason jar or container with a lid and store it in the fridge for up to 7 days.
- Freezing: This homemade coffee creamer can also be frozen! Pour cooled creamer into a freezer-safe container or bag and freeze for up to 3 months. You can also freeze individual portions of the creamer in ice cube trays. Freeze until frozen before transferring the cubes to a freezer-safe container or bag. Defrost the creamer over low heat on the stovetop until thawed through or defrost individual frozen cubes on low in the microwave.
FAQs
The key ingredient in coffee creamer is half-and-half which is a creamy mixture of 1 part whole milk and 1 part heavy cream. From here, additional heavy cream and flavorings are added to the half-and-half base to give the creamer the desired additional flavor.
Yes, it can be so much more affordable to make homemade coffee creamer. Depending on the flavor variation you choose, it can cost as little as $2.56 per batch to make this homemade coffee creamer recipe, making it cheaper than many storebought brands.
Homemade coffee creamer will last for up to 7 days in an airtight container in the refrigerator or for up to 3 months if frozen in a freezer-safe container.
The coffee creamer you buy at the store usually is a combination of sugar, water, and oil, giving it a similar texture to a dairy-based creamer. The problem is, most of the oils (high-oleic oils, vegetable oil, etc) they add to store-bought creamer are very inflammatory. And, if you buy the sugar-free versions, they're most likely full of artificial ingredients and artificial sweeteners.
Yes! Simply use equal parts of oat milk and canned coconut milk instead of the cream and half n half!
Nutritional Info
A quarter-cup serving of homemade vanilla coffee creamer comes in at 175 calories, most of it from fat and carbohydrates, but that is what makes the creamer so rich, flavorful, and delicious. It's not too bad considering that it is still so much lighter than many lattes and sweetened coffee drinks you can order out! Also, there's peace of mind knowing that all of the ingredients in the creamer are natural and clean (unlike many storebought creamer brands).
A 2-ounce serving size of this creamer is a pretty generous pour, so if you are concerned about the calorie count, simply stir in just 1 or 2 tablespoons into your morning cup! 1 tablespoon of vanilla creamer lowers the count to just 44 calories and a decent 2 tablespoon pour will adequately cream your coffee for a modest 88 calories.
If this calorie count still feels high for you or if you are watching your carbs, you can also make the recipe sugar-free with my directions above. Doing so will lower the carbohydrates in ¼ cup of the creamer from 22 grams down to only 2 ( a difference of nearly 75 calories)!
This nutritional estimate is based on the vanilla creamer recipe. Additional mix-ins for other flavors, such as peanut butter and cocoa powder, will increase the calories, sugar, and fat content of the recipe.
Total nutritional content per serving is:
- Calories: 175 calories
- Total Fat: 8 grams
- Protein: 2 grams
- Sodium: 26 mg
- Carbohydrates: 22 grams
- Sugar: 22 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
More Homemade Creamer Recipes
Homemade Coffee Creamer (13 Flavors!)
Equipment
Ingredients
Homemade Coffee Creamer Base:
- 1 ½ cups half & half **see notes for dairy-free
- ½ cup heavy cream **see notes for dairy-free
- 1 cup granulated sugar **see notes for sugar-free
Vanilla Creamer:
- 3 tablespoon pure vanilla extract
Italian Sweet Cream Creamer:
- 1 tablespoon pure vanilla extract
- ½ teaspoon almond extract
Hazelnut Creamer:
- 2 tablespoon hazelnut extract
Mocha Creamer:
- 3 tablespoon unsweetened cocoa powder
Peppermint Mocha Creamer:
- 3 tablespoon unsweetened cocoa powder
- 1 teaspoon peppermint extract
Caramel Creamer:
- 2 tablespoon caramel extract
Chocolate Peanut Butter Creamer:
- ¼ cup creamy peanut butter
- 2 tablespoon unsweetened cocoa powder
Sugar Cookie Creamer:
- 1 tablespoon pure vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon butter extract
Coconut Creamer:
- 1 tbsp coconut extract
Irish Cream Creamer:
- 2 tsp pure vanilla extract
- 2 teaspoon unsweetened cocoa powder
- ½ teaspoon espresso powder
- ¼ teaspoon almond extract
Pumpkin Spice Creamer:
- 2 tablespoon canned pumpkin puree
- 1 tablespoon maple extract
- 2 teaspoon pumpkin pie spice
Cinnamon Roll Creamer:
- 3 tbsp pure vanilla extract
- 2 teaspoon ground cinnamon
- 1 teaspoon butter extract
Amaretto Creamer:
- ¾ teaspoon ground cinnamon
- ½ teaspoon almond extract
Instructions
- Whisk together the half and half, heavy cream, and granulated sugar in a medium saucepan.
- Add all flavor additions except for the extracts and heat over medium-low heat until the creamer starts to steam, the sugar has dissolved, and everything is well combined.
- Once your creamer is smooth and everything appears to be combined and dissolved, remove from heat and stir in the extracts.
- Allow to cool for about 10 minutes at room temperature, then pour into a mason jar or container with a lid and store in the fridge for up to 7 days.
Notes
-
- Refrigeration: Pour the cooled creamer into a mason jar or container with a lid and store it in the fridge for up to 7 days.
-
- Freezing: This homemade coffee creamer can also be frozen! Pour cooled creamer into a freezer-safe container or bag and freeze for up to 3 months. You can also freeze individual portions of the creamer in ice cube trays. Freeze until frozen before transferring the cubes to a freezer-safe container or bag. Defrost the creamer over low heat on the stovetop until thawed through or defrost individual creamer cubes on low in the microwave.
- Dairy-Free & Vegan: Substitute 1.5 cups full-fat coconut milk and ½ cup oat milk and eliminate the half-and-half and heavy cream.
- Sugar-Free: Substitute 1 cup monkfruit sweetener and eliminate the granulated sugar.
- Lactose-Free: Enjoy this coffee creamer recipe without any tummy troubles! Just swap in lactose-free heavy cream and lactose-free half-and-half for their traditional counterparts.
Nutrition
xoxo Megan
Sonja says
Great creamer recipe but kinda sweet for me with a cup of sugar, I'm not a fan of monkfruit but can you just cut the sugar amount in half or use Swerve?
Megan Byrd says
Yes you can totally decrease the amount of sugar you use! Swerve is also a good option for sugar-free.
Sonja says
I just tried adding organic maple syrup 2 TBS. to the pumpkin spice recipe and it's great. It's organic and natural sweetener. I have also not added any sweetener to the recipe and just added honey to my cup of coffee as I drink it. Thanks for the great recipe.
Megan Byrd says
Love that idea, I'm so glad it worked so well! 🙂
Faye says
Hello, can you substitute almond extract with coconut extract or something else?
Megan Byrd says
Sure! I'm not sure what flavor you're referring to as there are 13 different variations but if it calls for almond extract and you use something else, it'll definitely change the flavor a little bit. But I'm sure it'll still be delicious!
Shelby says
Also wondering this about substituting almond extract. I am allergic and wondering what else we could use (as it is one of the ingredients in a few). Specifically the Irish cream and sugar cookie variations.
Megan Byrd says
Hi there! You can leave it out altogether or you can sub in vanilla extract. It will be slightly different taste but still super good!
Jonnie Lenz says
I was wondering if you could use condensed milk or evaportated milk instead of half and half not a fan of it and how much
Megan Byrd says
You probably can. If you use sweetened milk though, make sure to decrease the sugar you add to the creamer.
Sonja says
What happens if you accidentally add extract before you let it steam? How does it affect it?
Thanks,
Sonja
Megan Byrd says
It's fine if you do, but I've found that some extracts can cause the milk to separate when boiling and also be less flavorful so I also add it after removing the creamer from heat.
Sonja says
Thank you so much for your quick replies.
Blessings,
Sonja
Megan Byrd says
Of course!
Sam says
I've been making this for a few months. the basis is good but so far I've tried the vanilla, cinnamon roll & sugar cookie. The sugar cookie doesn't taste like the flavor at all. The cinnamon roll is the best but no matter how it's heated you end up straining the cinnamon trying not to get the texture in your mouth.
Megan Byrd says
That's too bad! I love the sugar cookie one so I'm surprised it's flavorless for you.
Dorrie says
I haven't tried the recipes yet, but in regards to the ground cinnamon leaving an unsavory texture I wonder if you could use a cinnamon stick to add flavor without the texture? Just a suggestion 🤷🏻♀️
Megan Byrd says
I bet you totally can!
Tammy says
Make your own cinnamon extract. I use a 1/2 pint jar, fill it with at least 80 proof vodka (leave about 1"), add in a couple cinnamon sticks. Place the jar in a cool dark spot, shake every couple days. You can use in about a month - but it's ready in 3 months. Remove the cinnamon sticks after 3 months. You can add this to any recipe that calls for cinnamon for extra flavor!
Susan Evans says
I really appreciate your coffee creamer recipes. I use Chobani sugar free caramel but I'd been wanting a pumpkin spice creamer and didn't want to pay an arm and a leg for pumpkin flavoring online. All the other ingredients are easy to find locally.
Megan Byrd says
I'm so glad I could help! 🙂
Cookie says
Can we use almond milk, instead of half and half?
Megan Byrd says
You definitely can! It won't be nearly as creamy though! If you're wanting to make a dairy-free creamer, I suggest using oat milk and coconut milk instead!
Tori says
I made the chocolate peanut butter creamer. I switch a few things up.... I used 1 cup almond milk and 1 cup oat milk also I used monkfruit to sweeten, but half the amount.
Came out delicious and creamy! I will definitely be making more!!
Thanks for an amazing recipe!!
Megan Byrd says
I'm so glad you were able to customize it for your needs, thank you so much for sharing 🙂
Laurie Waller says
can whipping cream or heavy cream be used instead of half and half.?
Megan Byrd says
Yes it can but it will be creamier and have more calories. But it'll be delicious I guarantee it!
Jolene says
Love this recipe!
The first few coffee creamer recipes I found called for sweetened condensed milk. I was happy to find your recipe because I already had everything I needed to make it! Well, with one exception – I had 2% milk instead of whole, so I made my "half-and-half" with half 2% milk and half heavy whipping cream.
I also made a half batch, only because I didn't have enough ingredients on hand to make a full batch.
The recipe was easy to follow, and I LOVE the flavor of the finished product – I went with the vanilla option, and I was excited to discover that it tastes better than my favorite store-bought creamer that I am always scared to venture away from! And I feel better knowing exactly what's in it.
Thank you very much for posting this recipe! Can't wait to try the other flavor options. 😊
Megan Byrd says
I am SO GLAD you found my recipe, too! I also love how great they taste with no sweetened condensed milk! Thank you for sharing!
Jamie says
This is fine and well, but I'm a Diabetic Type 2. These recipes are not diabetic friendly. I'm new to all this "Diabetic friendly" business. It's an absolute headache. I can go for the whole milk, but I can't do the sugar. Splenda is o.k. but it's not my favorite. Could you help me out? Thank you in advance.
Jamie L.
Megan Byrd says
Hi there! I would start with about 1/2 cup monkfruit sweetener instead of the sugar. If you taste it and it's not sweet enough, add another 1/4 cup and try it again! Hope that helps!
Laura says
I am also diabetic and I use artificial sweeteners to taste
Annika says
Thank you for sharing these. You have Vanilla but what would make "French" Vanilla?
Megan Byrd says
I don't but the typical difference between vanilla and French vanilla is that French vanilla is creamier, so I would increase the amount of heavy cream and decrease the half n half to make it a little creamier. I think 1 cup of each would be great!
Elizabeth says
does the 1 1/2 c of cream plus the 1/2 c of cream plus 1 c of sugar plus 1 table of flavoring make 1 batch of coffee creamer
Megan Byrd says
Yes it does!
Denise says
Thank you for this recipe and the substitution suggestions! I am not a heavy milk cream lover but do love the flavored stuff from the grocery store. I know it isn’t good for me but I just am not crazy about actual cream.
I used coconut milk and almond milk. Perfect! I have had the Almond Joy creamer from the store before so I combined your mocha recipe and coconut. I put 3 T cocoa and 1 T coconut extract and it is soooooooo good!!! Thank you for the inspiration and a healthy alternative to my non-dairy flavored “creamer”.
Megan Byrd says
OMG Almond Joy! I may have to add this one to my list to recreate! It sounds SO GOOD!
Debbra Hiatt says
Do you have a favorite brand of extracts? I was determined to make my own creamers last year and get away from store bought. I bought special bottles and several extracts, they were all so “mild” you could barely taste them in the coffee. Needless to say I went back to store bought. Thanks.
Megan Byrd says
I really like LorAnn and OliveNation, they both have great strong flavors that don't taste crazy artificial.
Jennifer says
I tried the peppermint mocha and pumpkin spice! They were both SO delicious and better than store bought. Thank you so much!
As some one else mentioned, I did lower the sugar to 3/4 cup and thought it was great. I lowered the peppermint extract to 1/2 tsp and that was enough for me, too.
Megan Byrd says
I'm glad they turned out so well!!! I love how easy they are to modify and customize 🙂 Thank you for sharing!
Janell Stillions says
Can I pressure can these ?
Megan Byrd says
I actually have no idea. I would assume not because you risk scorching the cream and half n half, it might not taste very good.
April says
Great recipe, thank you!! I am curious, why can it only be used for up to 7 days refrigerated? I don't use all of it by the time my week is up, so I was wondering what the reasoning was. Thank you!
Megan Byrd says
I was just being conservative and going by FDA recommendations. My experience is 2 weeks maximum as long as my dairy products are expiring soon and are fresher.
April says
Ok perfect, thank you! I had seen another recipe that had said creamer was as good as the dairy best buy date, so I just thought I'd ask. Appreciate the response and really do love this recipe!!
Megan Byrd says
Of course, I'm glad to help 🙂
Becky says
I would follow the use by date on the containers.
Donna Zivny says
I just made the peppermint mocha.
I don't know why I was skeptical about this...It is ABSOLUTELY delicious. way better than store bought
Megan Byrd says
I made it this morning too for my husband! I'm so glad you loved it more than storebought!
Jalna says
Love the healthier option for creamer. I’ve used monk fruit (I’ve made 4 batches) and only heat until it steams. After a few days I find it’s crystallizing. Do you know why that is happening?
Megan Byrd says
It's probably the monkfruit sweetener itself. There is a good article about this here with some tips on keeping it from doing this.
Craig says
if the sugar is crystalizing try stevia or the other powdered sugar in the big bag it should be the yellow or orange bag and don't heat it unless you want to
Stephanie says
I can't wait to try this creamer!! I am making a modified version of your coconut and mocha creamer (Almond Joy). I used 1 c extra creamy oat milk, 1 cup of coconut milk, 1/2 cup of coconut sugar and 1 T of organic cane sugar, 3/4 T of pure vanilla and 1/4 T coconut extract. Fingers crossed its delicious!
Megan Byrd says
Let me know how it turned out!
Lynn says
I finally have a very good cup of coffee!! Thanks!!
Cookie says
Can Almond milk be used?
Megan Byrd says
Yes! It just won't be quite as creamy!
Craig says
I've made all variations of this recipe and made them all sugar free without having to heat anything and it tastes better than the store bought. I've made alot of different recipes for creamer and this one is the best one of them all, the sugar I used was stevia in the big bag at Walmart.
Megan Byrd says
Stevia is a great choice! I love this, thank you so much for sharing!! 🙂
MaryLinda says
Looking forward to trying some of these when we travel. Several years ago we quit using store bought creamers and switched to using sugar free coffee syrups with regular half n half since my husband is diabetic and the regular doesn’t have high fructose corn syrup like the low fat versions do. Recently we’ve switched to 2/3 extra creamy oat milk and 1/3 half n half instead of all half n half which I think would be a great ratio for making your creamers. It’s just too cumbersome to take all of that when we travel and yours would be one jar in a cooler. Thanks for sharing your recipe!
Megan Byrd says
I love this, thank you so much for sharing! I'm glad you've found a way to bring during travel! Such a good idea 🙂
Erica says
I’ve tried to make creamer at home and always go back to my Coffee Mate Snickers because it’s never good enough. This was delicious! I did Vanilla and loved it. I’m making another batch now. I did 3/4 c sugar last time but I’m going to try the 1 c. I do like mine a little sweeter.
Megan Byrd says
oh yay I'm so glad you love it! Thank you for sharing! And a snickers flavor is such a good idea!
Dorene says
Can I use my Torani syrups instead of extracts?
Megan Byrd says
Yes! I would recommend 1 cup of syrup instead of the sugar and extracts!
Doene says
Thank you
Megan Byrd says
Of course! What flavor are you thinking of making?
Sue S says
So simple, so delicious, and no unwanted additives. I love mocha creamer, and this recipe was easier than driving to the store to buy it. Thank you!
Megan Byrd says
Yay I love to hear this!
Janelle Hood says
This is amazing! I love the sugar cookie one! I add a little hazelnut extract to it just because I LOVE hazelnut! Thank you so much!
Megan Byrd says
OMG YUMMM!!! Thanks for sharing Janelle!
Stephanie says
Too sweet. I wish I had tried less sugar and added some if needed.
Megan Byrd says
Sorry to hear that!
Loralee says
I noticed that you didn't mention using these flavored creamers in hot chocolate, but I love to do that! It's a big treat, IMHO.
Thanks for sharing these recipes!
Megan Byrd says
What a great idea!
Brenna says
Great recipe! I did half the sugar to 1/2C and it was plenty sweet for me 🙂
Megan Byrd says
I'm glad to hear that!
Melissa says
So good! I used banana and coconut extracts together. Cannot wait to try more flavors.
Tracy says
Can you use butter instead of butter extract?
Megan Byrd says
Great question! You can but it might solidify on the top of the creamer after it cools! I'm not sure how it'll turn out!
Frank says
It's a bummer that most stores only carry cream containing carrageenan, the most controversial ingredient in creamer. Maybe you can use only whole milk if you're not concerned with the creamy flavor? Or a cream powder.
Susan Evans says
Even the heavy creams that don't have carageenan have at least one kind of gum. The closest places I know of that might have it is Earth Fare, which is almost 50 miles away and Whole Foods which is 60.
Trish says
I love your recipes! I’m working through the list. I made the vanilla for my husband and he mentioned it had a bit of a chocolate aftertaste. I thought it was the coffee we used but he said it on two different brands but with the same creamer. Any reason that may be? Or maybe his taster is off 😂
Megan Byrd says
That's interesting! Maybe it's the vanilla extract you used? I'm just not sure haha
Kelly P says
I have made quite a few of your recipe variations so far and really enjoy them. I do find that when I make the ones that include spices or cocoa, the solids don't dissolve all the way and tend to separate out. I do shake it before I pour it into my coffee, but a lot still settles out in the bottom of the mug and I don't feel like I'm getting the full flavor. Any suggestions? Thanks!
Megan Byrd says
Because it's homemade, there aren't any emulsifiers so yes this does tend to happen. It's best to just shake and enjoy!
Tammy Ahern says
I’m having issues with the cocoa powder not dissolving completely so there are tiny chunks in it. Any tips or tricks to fix this issue?
Megan Byrd says
I would sift it before you add it, that should remove any chunks that aren't dissolving.
Joy Brown says
First time making this creamer. I really like it. I definitely will make this again.
Megan Byrd says
What flavor did you make?!
Kristofer J Embly says
I really enjoy making these creamers.
I made the chocolate peanut butter
also made a mocha peppermint
Kristie says
This is very concise and very easy with all the different flavors and the dairy free option. I am a vegan and I enjoy coffee and I love creamer, but it’s just hard sometimes to find flavors that make it tasty. When I tend to find one that I like, sometimes the store doesn’t have it or they get rid of it and it’s a When I tend to find one that I like, sometimes the store doesn’t have it or they get rid of it and it’s a letdown. And some of it is seasonal. So I thought about making my own and it’s nice to find recipe recipes that make it easy. So I really appreciate this. Thank you so much for sharing.
Thank you.
Megan Byrd says
Of course I'm so glad to help!
Lori says
The last instruction is to put it I. The fridge for 7 days. Is that for the flavor to meld or can you use it right away?
Megan Byrd says
You can use it right away, or as soon as it cools a little bit!
Susan Chapman says
Is there a difference between Italian Sweet Cream and just Sweet Cream creamer? We love the Silk Almond milk Sweet Cream creamer. Saw this and would like to make it.
Thank you,
Susan
Megan Byrd says
sweet cream is just sugar and cream, the Italian sweet cream has almond flavor as well!
Jennifer M says
Thank you so much for this! I'd like to make a chocolate banana creamer. I have chocolate extract and banan flavoring (both from Cook's Vanilla), what amounts do you suggest I use of each? I haven't used banana flavoring before.
Megan Byrd says
I need to create a banana creamer! My guess would be to use banana syrup, not extract. And I've never used chocolate extract before so I'm not sure. Cocoa powder works pretty well in creamer though!