Coffee Copycat

This Homemade Ube Creamer is the gorgeous, purple-hued coffee creamer you're going to want to add to absolutely everything — and once you make it at home, you'll never reach for the store-bought stuff again. Made with just 4 simple ingredients, it's sweet, subtly nutty, and ready in just 5 minutes.

Chobani just released their own ube creamer, and while it's a fun option, this homemade version is cheaper, made with real ingredients, and honestly so much more flavorful. Think of this as the Chobani ube creamer copycat you didn't know you needed — same gorgeous purple vibes, way better taste.

The secret is ube extract — just a teaspoon and a half gives this creamer that signature purple-violet color and that sweet, subtly floral ube flavor that makes it taste like dessert melted into your morning coffee. It's unlike any creamer you've ever had, and it's about to become your new obsession.

Ready in just 5 minutes and keeps fresh in the fridge for up to 2 weeks, this ube creamer is the most fun, most beautiful, and most unique coffee creamer you'll ever make. Let's do it!

What Does Ube Creamer Taste Like?

Ube creamer tastes like a sweet, subtly nutty dessert melted into your coffee — think hints of vanilla and coconut with a uniquely floral, slightly earthy sweetness that's completely unlike any other creamer flavor out there. It's indulgent, complex, and absolutely incredible.

The ube extract gives it that stunning purple-violet color that makes every cup of coffee look almost too beautiful to drink. It's rich enough to feel like a real treat but not so overpowering that it drowns out your coffee — it enhances every sip in the most magical way.

Why You'll Love Homemade Ube Creamer

• Only 4 ingredients — Half & half, heavy cream, sugar, and ube extract. Simple ingredients, extraordinary flavor!
• Ready in 5 minutes — Heat, stir, cool, done. This might be the easiest creamer recipe on the site!
• Cheaper and better than Chobani — The Chobani ube creamer is a solid option, but this homemade version is more flavorful, more affordable, and made with real ingredients you can actually pronounce.
• Available year-round — The Chobani ube creamer is a limited Halloween 2026 release, which means it's not around for long. This homemade version means you can enjoy that gorgeous ube flavor any time the craving hits — no seasonal countdown required!
• Naturally dairy-free option available — Swap to coconut milk and coconut cream and this creamer is completely dairy-free without losing any of that gorgeous ube flavor!
• That purple color — The most stunning purple-violet hue that makes your morning coffee look absolutely magical. It's almost too pretty to drink. Almost!

Ingredients Needed

• Half & half and heavy cream — Together they give this creamer its rich, smooth, perfectly pourable base. The combination creates that ideal balance of creaminess and lightness.
• Granulated sugar — Sweetens the creamer and helps give it that smooth, silky texture. It dissolves beautifully into the warm cream base!
• Ube extract — The star of the show! This is what gives the creamer its gorgeous purple color and that signature sweet, floral, subtly nutty ube flavor. A little goes a long way — just 1½ teaspoons transforms the entire batch!

Substitutions & Variations

• Dairy-free: Swap the half & half for light coconut milk and the heavy cream for coconut cream. The creamer will still be beautifully rich, purple, and delicious — and the coconut actually pairs incredibly well with the ube flavor!
• More ube flavor: Add an extra ½ teaspoon of ube extract for a more intense, more vibrantly purple creamer. Perfect if you really want that ube flavor to shine through!
• Less sweet: Reduce the sugar to ¾ cup for a less sweet creamer. It'll be slightly thinner but still gorgeous and delicious.

How to Make Ube Creamer

Two steps, 5 minutes, and one absolutely gorgeous purple creamer — this is genuinely the easiest thing you'll make all week!

• Step 1 — Add the half & half, granulated sugar, and heavy cream to a medium saucepan. Heat over low heat, whisking constantly, until the sugar is fully dissolved and the mixture is warm and smooth. Don't let it boil!
• Step 2 — Remove from heat and stir in the ube extract until fully combined and that gorgeous purple color is evenly distributed. Allow to cool at room temperature for 10 minutes, then transfer to a mason jar or bottle and store in the fridge for up to 2 weeks.

How To Use Ube Coffee Creamer

Once you have a jar of this in your fridge, you'll find yourself reaching for it every single morning. Here are some of my favorite ways to use it!

• Hot coffee — A generous splash of ube creamer transforms any plain cup of coffee into a gorgeous purple treat. The color swirl as it hits the coffee is absolutely stunning!
• Iced coffee — Pour it over iced coffee for a beautiful purple swirl effect that looks incredible and tastes even better.
• Cold brew — The rich, sweet ube flavor pairs beautifully with the bold, smooth taste of cold brew. Such a good combo!
• Ube latte — Froth it up with a milk frother for a gorgeous, creamy ube latte that's almost too pretty to photograph.
• Explore more ube drinks — If you're loving the ube flavor, you'll also want to try my Iced Ube Coconut Cream Shaken Espresso and my Iced Ube Coconut Macchiato for even more incredible ube coffee drinks!

Recipe Success Tips

• Use a good quality ube extract. The color and flavor of ube extract can vary significantly between brands. Look for a vibrant purple color and a strong, authentic ube scent — it makes all the difference in the final creamer!
• Keep the heat low. This is non-negotiable! Medium or high heat can cause the cream to scorch or curdle. Low and slow is the move here.
• Always add the ube extract off the heat. Adding it while the mixture is still on the stove can cook off some of the delicate floral flavor. Remove from heat first, then stir it in!
• Let it cool completely before bottling. Transferring warm creamer directly to a sealed jar can cause condensation and affect the shelf life. Give it the full 10 minutes to cool!
• Shake before every pour. Natural separation will happen in the fridge — totally normal! A quick shake brings everything back together beautifully before each use.

FAQs

Nutritional Info

Each ¼ cup serving of this homemade ube creamer comes in at 151 calories, with 20g of carbs, 20g of sugar, and 8g of fat. It's a treat — but it's made with real, simple ingredients and that stunning purple color makes every single calorie feel worth it!

Total nutritional content per serving is:

• Calories: 151 calories
• Total Fat: 8 grams
• Protein: 1 gram
• Sodium: 25 mg
• Carbohydrates: 20 grams
• Sugar: 20 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.

Other Homemade Creamer Recipes

Print Recipe

5 from 1 vote

Homemade Ube Creamer

This ube coffee creamer is rich, purple, and ready in just 5 minutes! Sweet, subtly nutty ube flavor that's so much better than store-bought!

Prep Time2 minutes mins

Cook Time3 minutes mins

Total Time5 minutes mins

Course: Drinks

Cuisine: American

Keyword: Ube Creamer

Servings: 11 servings

Calories: 151kcal

Author: Megan Byrd

Equipment

• 1 medium saucepan
• 1 mason jar

Ingredients

• 1 ½ cups half & half (or light coconut milk)
• 1 cup granulated sugar
• ½ cup heavy cream (or coconut cream)
• 1 ½ teaspoon ube extract

Instructions

• Add the half & half, sugar, and heavy cream to a medium saucepan and heat over low heat, whisking together the sugar is dissolved.
• Remove from heat and stir in the ube extract. Allow to cool at room temperature for 10 minutes, then transfer to a mason jar or other bottle and store in the fridge for up to 2 weeks.

Video

Notes

This makes about 2.75 cups of ube creamer!

Nutrition

Serving: 0.25cups | Calories: 151kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Sodium: 25mg | Sugar: 20g

xoxo Megan

This Homemade Maple Pecan Creamer is the cozy, fall-inspired coffee creamer you're going to want to keep stocked in your fridge all season long. Made with just 4 simple ingredients, it's rich, nutty, warmly sweet, and ready in just 2 minutes.

If you've ever picked up the Starbucks maple pecan creamer at the grocery store, you already know how good that flavor combination is. But this homemade version? It's cheaper, made with real ingredients, and tastes so much richer and more authentic than anything you'll find in the coffee aisle.

The secret is my homemade pecan syrup — the same pecan syrup that makes my Iced Pecan Crunch Latte so incredible. Pair it with a splash of maple extract and you've got a fall creamer recipe that tastes like pecan pie melted into your morning coffee.

Whether you're drizzling it into your morning cup, using it as a base for a fall iced coffee, or making it alongside my Homemade Banana Bread Creamer for the ultimate fall coffee bar, this Maple Pecan Creamer is about to become your new seasonal obsession. Let's make it!

What Does Maple Pecan Creamer Taste Like?

This creamer tastes like pecan pie and maple syrup melted into your morning coffee — warm, nutty, and deeply sweet with a cozy richness that makes every sip feel like a treat. The pecan syrup gives it that authentic, toasty nut flavor, while the maple extract adds a warm, sweet depth that takes the whole thing to the next level.

It's rich and creamy without being heavy, and it transforms any plain cup of coffee into something that tastes like a proper fall morning. Think Starbucks maple pecan creamer — but richer, more authentic, and made with real ingredients.

Why You'll Love This Maple Pecan Coffee Creamer

• Only 4 ingredients — Half & half, heavy cream, pecan syrup, and maple extract. That's it!
• Ready in 2 minutes — Add everything to a mason jar, stir, done. This might be the easiest creamer recipe on the site!
• Makes over 3 cups — One batch keeps fresh in the fridge for up to 2 weeks. That's a whole lot of incredible fall mornings!
• Cheaper and better than Starbucks — The Starbucks maple pecan creamer is seasonal and full of additives. This homemade version is cheaper, cleaner, and so much more flavorful!
• Totally customizable — Want more maple? Add a little extra extract. Prefer it less sweet? Dial back the pecan syrup. This recipe is completely flexible!
• A fall creamer recipe you can make year-round — No need to wait for Starbucks to put it back on shelves. This version is yours whenever the craving hits!

Ingredients

You only need 4 simple ingredients for this maple pecan coffee creamer — and there's a good chance you've already got most of them on hand!

• Half & half and heavy cream — Together they give this creamer its rich, smooth, perfectly pourable base. The combination of both gives it that ideal balance of lightness and indulgence.
• Pecan syrup — The star of the show! My homemade pecan syrup is packed with real, toasty pecan flavor and makes all the difference in this creamer. Worth every minute to make from scratch!
• Maple extract — The secret weapon! Just a teaspoon adds that warm, deep maple flavor that makes this creamer taste like a proper fall treat. A little goes a long way!

Substitutions

• No homemade pecan syrup? This storebought pecan syrup is a great alternative that works perfectly in this recipe!
• No maple extract? Swap the pecan syrup for half pecan syrup and half maple syrup instead. You'll still get that gorgeous maple pecan flavor with a slightly different sweetness profile!
• Dairy-Free: Swap the half & half and heavy cream for full-fat oat milk and canned coconut milk. The creamer will still be rich, creamy, and full of that gorgeous maple pecan flavor!

How to Make Maple Pecan Creamer

This is officially the easiest creamer recipe on the site — no cooking, no blending, no stovetop required!

• Step 1 — Add the half & half, heavy cream, pecan syrup, and maple extract to a large mason jar. Stir until everything is fully combined and the maple extract is evenly distributed throughout.
• Step 2 — Pop the lid on the mason jar and store in the fridge for up to 14 days. Give it a shake before each pour since natural separation can occur — totally normal!

How to Use Maple Pecan Coffee Creamer

Once you have a jar of this in your fridge, you'll find yourself reaching for it every single morning. Here are some of my favorite ways to use it!

• Hot coffee — A generous splash transforms any plain cup into a cozy, fall-flavored treat. So good!
• Iced coffee — Pour it over a glass of iced coffee for a sweet, nutty, maple-forward cold drink. Total fall vibes in every sip.
• Cold brew — The rich, sweet flavor pairs beautifully with the bold, smooth taste of cold brew. Absolute perfection.
• Iced Pecan Crunch Latte — Use this creamer as the base for my Iced Pecan Crunch Latte for a next-level fall coffee drink!.

Maple Pecan Creamer vs. Starbucks

Starbucks releases their maple pecan creamer seasonally — and while it's a solid option, it's not always available when you want it most. Flip the bottle around and you'll find a long list of additives, stabilizers, and artificial flavors before you get anywhere near real pecan or maple.

This homemade version is made with real pecan syrup (and real pecans), and the maple extract adds genuine maple flavor — no artificial anything. The result is a richer, more authentic maple pecan creamer that tastes the way the Starbucks version wishes it did.

You can make it any time of year, it costs less per batch, and it's ready in 2 minutes. There's really no competition!

Tips for the Best Homemade Maple Pecan Creamer

• Use a good quality pecan syrup. Since it's the main flavor in this creamer, a rich, well-made pecan syrup makes all the difference. My homemade version is the best!
• Go easy on the maple extract. A teaspoon is the perfect amount — it's potent stuff! Too much and it can overwhelm the pecan flavor, so start with 1 teaspoon and adjust from there.
• Shake before every pour. Natural separation will happen in the fridge — totally normal! A quick shake brings everything back together beautifully.
• Use a container with a pour spout. It makes your morning routine so much easier and less messy. Highly recommend!
• Let it chill before using. Give the creamer at least 30 minutes in the fridge before your first pour — it tastes best when it's cold and all the flavors have had time to meld together.

FAQs

Nutritional Info

Each ¼ cup serving of this homemade maple pecan creamer comes in at 131 calories, with 18g of carbs, 18g of sugar, and 7g of fat. It's definitely a treat — but every single calorie comes from real, recognizable ingredients, which is more than we can say for most store-bought creamers!

If you're looking to cut back on sugar, try reducing the pecan syrup slightly. You'll still get that gorgeous nutty maple flavor with a bit less sweetness.

Total nutritional content per serving is:

• Calories: 131 calories
• Total Fat: 7 grams
• Protein: 1 gram
• Sodium: 21 mg
• Carbohydrates: 18 grams
• Sugar: 18 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.

Other Coffee Creamer Recipes

Print Recipe

5 from 1 vote

Homemade Maple Pecan Creamer

This maple pecan coffee creamer is rich, nutty, and ready in just 2 minutes! Made with real pecan syrup and maple extract — better than store-bought!

Prep Time2 minutes mins

Total Time2 minutes mins

Course: Drinks

Cuisine: American

Keyword: Maple Pecan Creamer

Servings: 13 servings

Calories: 131kcal

Author: Megan Byrd

Equipment

• 1 mason jar

Ingredients

• 1 ½ cups half & half
• 1 ¼ cups pecan syrup
• ½ cup heavy cream
• 1 teaspoon maple extract

Instructions

• Add all ingredients to a large mason jar and stir until combined.
• Store in the fridge for up to 14 days.

Video

Notes

This makes 3 ¼ cups of creamer!

Nutrition

Serving: 0.25cup | Calories: 131kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Sodium: 21mg | Sugar: 18g

xoxo Megan

This Homemade Banana Bread Creamer is the coziest, most delicious way to upgrade your morning coffee — and it only takes 2 minutes to make. We're talking warm, sweet, banana bread flavor swirled right into your cup, and it tastes even better than anything you'll find at the grocery store.

Here's the thing — banana bread creamer doesn't exist in stores. Not at Chobani, not in the coffee aisle, nowhere. And honestly? We've been petitioning Chobani to make it for years. Until that day comes, this homemade version is the only way to get your fix — and it's SO good you might not even want the store-bought version anymore.

And honestly, this is officially the easiest homemade creamer recipe on the planet. No stovetop, no blender, no cooking required. Just three ingredients, a mason jar, and a spoon.

Whether you're pouring it into your morning hot coffee, using it to make a banana bread latte, or splashing it into a banana iced coffee, this creamer is about to become your new obsession. We've got all the inspo you need right here — let's get into it!

What Does Banana Bread Creamer Taste Like?

This creamer tastes exactly like a warm, freshly baked loaf of banana bread melted into your morning coffee — sweet, cozy, and loaded with that rich, caramel-y banana flavor you know and love. It's like breakfast and dessert in one sip.

It's rich and creamy without being heavy, and it makes your coffee taste like the most comforting thing you've ever had. Think a cozy Sunday morning in a mug — warm, sweet, and absolutely irresistible.

Why You'll Love This Banana Coffee Creamer

• Only 3 ingredients — Half & half, heavy cream, and banana bread syrup. That's it! This is as simple as homemade creamer gets.
• Ready in 2 minutes — No cooking, no blending, no fuss. Just stir and store. Seriously, it's that easy!
• Makes a full week's worth — One batch makes about 3 cups and keeps fresh in the fridge for up to 7 days. Hello, amazing mornings!
• Better than store-bought — There's no banana flavored coffee creamer in the coffee aisle that comes close to this. Real cream and real banana bread syrup make this so much richer and more flavorful than anything you'll find on a shelf!
• Dairy-free and lactose-free options — This recipe is super easy to adapt for any dietary need. More on that below!
• Totally customizable — This DIY banana bread creamer works as a rich creamer or a lighter banana milk creamer depending on how much heavy cream you use. Totally up to you!

Ingredients

You only need 3 ingredients to make this banana bread coffee creamer — and if you've already got the syrup on hand, this recipe comes together in literally 2 minutes!

• Half & half and heavy cream — The rich, creamy base of this creamer. Together, they give it that perfect balance of lightness and indulgence without being too heavy.
• Banana bread syrup — The star of the show and the only source of flavor in this recipe! A good quality syrup is everything here. We love using our Homemade Banana Bread Syrup — it's packed with real banana flavor and makes this creamer taste absolutely incredible.

Ingredient Substitutions

• Dairy-Free & Vegan: Substitute 1.5 cups full-fat coconut milk and ½ cup oat milk and eliminate the half & half and heavy cream. The creamer will still be rich, creamy, and totally delicious!
• Lactose-Free: Enjoy this banana bread creamer recipe without any tummy troubles! Just swap in lactose-free heavy cream and lactose-free half & half for their traditional counterparts.
• Banana bread syrup: If you don't have store-bought banana bread syrup on hand, make your own! Our Homemade Banana Bread Syrup recipe is easy, delicious, and takes this creamer completely over the top.
• Banana milk: If you have banana milk on hand, use that instead of the half n half, add less syrup and the same amount of heavy cream!

How to Make Banana Bread Creamer

We weren't kidding when we said this is the easiest homemade creamer recipe ever. Two steps, two minutes, done!

• Step 1 — Add the half & half, heavy cream, and banana bread syrup to a large mason jar. Stir until everything is fully combined and the syrup is evenly mixed throughout.
• Step 2 — Pop the lid on the mason jar and store in the fridge for up to 7 days. Give it a shake before each use and enjoy!

How to Use Banana Bread Coffee Creamer

The obvious move is a generous pour into your morning coffee — but there are so many fun ways to use this creamer. Here are some of our favorites!

• Hot coffee — A splash of this banana bread creamer transforms any plain cup into the coziest morning treat. So good!
• Banana iced coffee — Pour it over a glass of iced coffee for a sweet, creamy, banana-forward cold drink. Total summer vibes.
• Cold brew — The rich, sweet flavor of this creamer pairs beautifully with the bold, smooth taste of cold brew. Absolute perfection.
• Cold foam — Froth it up for a sweet, creamy banana bread cold foam to spoon over your cold brew. Game. Changer.

Tips for the Best Homemade Banana Bread Creamer

• Use a good quality banana bread syrup. Since it's the only flavoring in this recipe, the syrup does all the heavy lifting. The better the syrup, the better the creamer — it's that simple! We highly recommend our Homemade Banana Bread Syrup for the best results.
• Shake before every pour. Some natural separation can happen in the fridge — totally normal! A quick shake before pouring brings everything back together beautifully.
• Let it chill before using. Give the creamer at least 30 minutes in the fridge before your first pour. It tastes best when it's nice and cold!
• Adjust the syrup to taste. Love it extra sweet and banana-forward? Add a little more syrup. Prefer a subtler flavor? Scale back slightly. This recipe is totally flexible!

FAQs

Nutritional Info

Each ¼ cup serving of this homemade banana bread creamer comes in at 132 calories, with 17g of carbs, 16g of sugar, 7g of fat, and 1g of protein. It's one of the lighter homemade creamer options out there — and every single calorie comes from a real, recognizable ingredient!

If you're looking to cut back even further, try reducing the amount of banana bread syrup slightly. You'll still get all that gorgeous banana bread flavor with a bit less sugar.

Total nutritional content per ¼ cup is:

• Calories: 132 calories
• Total Fat: 7 grams
• Protein: 1 gram
• Sodium: 56 mg
• Carbohydrates: 17 grams
• Sugar: 16 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.

Other Homemade Creamer Recipes

Print Recipe

5 from 1 vote

Homemade Banana Bread Creamer

This banana bread coffee creamer is rich, creamy, and ready in just 2 minutes! Made with real banana bread syrup and stored in the fridge for up to 7 days.

Prep Time2 minutes mins

Total Time2 minutes mins

Course: Drinks

Cuisine: American

Keyword: Banana Bread Creamer

Servings: 12 servings

Calories: 132kcal

Author: Megan Byrd

Equipment

• 1 mason jar

Ingredients

• 1 ½ cup half & half
• 1 cup banana bread syrup
• ½ cup heavy cream

Instructions

• Add all ingredients to a large mason jar and stir until combined.
• Store in the fridge for up to 7 days.

Video

Notes

• 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.
• 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

Serving: 0.25cup | Calories: 132kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Sodium: 56mg | Sugar: 16g

xoxo Megan

This Homemade Cookie Dough Coffee Creamer is the ultimate copycat Chobani cookie dough creamer — the easiest homemade flavored coffee creamer you'll ever make, made with real cream, brown sugar, and a hint of cocoa. Spoiler: it tastes SO much better than anything you'll find in the coffee aisle.

If you've ever wished you could eat cookie dough for breakfast and have it be totally acceptable, this creamer is your answer. That sweet, buttery, doughy flavor? Straight in your morning cup. You're welcome.

It makes about 2.5 cups and keeps in the fridge for up to 2 weeks — which means one quick batch on Sunday and your coffee is sorted all week long!

Whether you're chasing that Chobani flavor at home or just want an easy homemade creamer recipe that tastes like dessert, this recipe is about to be your new go-to. Trust us — once you try it, the store-bought stuff just won't cut it anymore.

What Does Cookie Dough Creamer Taste Like?

This creamer tastes exactly like raw cookie dough melted into your morning coffee — sweet, rich, and loaded with that warm brown sugar flavor you know and love. A hint of cocoa and vanilla weaves through every sip, giving it that classic unbaked dough taste.

It's indulgent without being over-the-top, and it makes your coffee taste like a total treat. Think cookie dough ice cream, but make it coffee.

Why You'll Love This Cookie Dough Coffee Creamer

• Better than store-bought — We're talking real cream, real brown sugar, and real vanilla. The flavor is richer and more authentic than anything you'll find on a shelf!
• Only 6 ingredients — Half & half, heavy cream, two sugars, cocoa powder, and vanilla extract. Simple, real, and delicious.
• Lasts up to 2 weeks — One batch makes about 2.5 cups and stays fresh in the fridge for two whole weeks. That's a lot of amazing mornings!
• More affordable than store-bought — Skip the $5-6 bottle and make a bigger batch at home for less. Your wallet will thank you!
• Totally customizable — This DIY cookie dough creamer can easily be made dairy-free or adjusted to your sweetness preference. More on that below!

Ingredients

You only need 6 simple ingredients for this Chobani cookie dough creamer recipe — and there's a good chance most of them are already in your kitchen right now!

• Half & half and heavy cream — The creamy, pourable base of this creamer. Together they give us that perfect balance of richness without being too heavy.
• Granulated sugar and brown sugar — The dynamic duo! Granulated sugar adds straightforward sweetness while brown sugar brings that warm, caramel-y, cookie dough flavor we're after.
• Unsweetened cocoa powder — Just enough to mimic that hint of chocolate you get in classic chocolate chip cookie dough. It's subtle but essential!
• Vanilla extract — Rounds everything out with that warm, sweet vanilla flavor that makes cookie dough taste like cookie dough.

Substitutions

• Dairy-Free: Swap the half & half for full-fat oat milk and the heavy cream for canned coconut cream for a rich, non-dairy version.
• Brown Sugar Swap: Out of brown sugar? Mix ½ cup granulated sugar with 1 tablespoon of molasses for a quick DIY substitute!
• Cocoa Powder: This recipe uses unsweetened cocoa powder — not Dutch process, not hot cocoa mix. Regular unsweetened is the move here!

How to Make Cookie Dough Creamer

Step 1 — Add the half & half, heavy cream, granulated sugar, brown sugar, and cocoa powder to a medium saucepan. Heat over medium-low heat, whisking frequently. Don't rush it — low and slow is the move here!

Step 2 — Continue whisking until everything is fully dissolved and well combined. Once the mixture is smooth and there are no lumps of cocoa powder or sugar remaining, remove the saucepan from the heat and stir in the vanilla extract.

Step 3 — Allow the creamer to cool at room temperature for 15 minutes, then transfer to a mason jar, pop a lid on, and store in the fridge for up to 2 weeks.

How to Use Cookie Dough Coffee Creamer

The obvious move is to splash it straight into your morning coffee — but there are so many fun ways to enjoy this creamer beyond your basic cup!

• Hot coffee — A generous pour transforms any plain cup into a cookie dough latte situation. Dreamy!
• Iced coffee — This creamer swirls beautifully into a glass of iced coffee and makes every sip taste like dessert.
• Cold brew — The sweet, rich flavor pairs perfectly with the bold, smooth taste of cold brew. Absolute game changer.
• Cold foam — Froth it up and spoon it over your cold brew for a cookie dough cold foam moment you won't forget.
• Blended drinks — Toss it in the blender with ice and cold brew for a homemade cookie dough frappuccino. Yes, really!

Tips for the Best DIY Cookie Dough Creamer

• Whisk constantly while heating. The cocoa powder and sugars can settle or scorch if left alone. Keep that whisk moving the whole time!
• Medium-low heat is key. Don't crank up the heat to speed things up — low and slow ensures everything dissolves evenly without scalding the cream.
• Always stir in the vanilla off the heat. Adding vanilla to a hot pan can cook off the flavor. Pull the saucepan off the burner first, then stir it in!
• Let it cool before refrigerating. Give the creamer a full 15 minutes at room temperature before transferring to the fridge. This keeps the texture smooth and prevents condensation.
• Shake before every pour. Some natural separation can happen in the fridge — totally normal! A quick shake before you pour brings everything right back together.
• Use a mason jar or bottle with a pour spout. This is the one I use and it'll make your morning routine so much easier and way less messy!

FAQs

Nutritional Info

Each ¼ cup serving of this homemade cookie dough coffee creamer comes in at around 171 calories, with 23g of carbs, 23g of sugar, 9g of fat, and 2g of protein. It's absolutely a treat — but every single calorie comes from a real, recognizable ingredient!

If you're looking to cut back on sugar, try reducing the granulated sugar by a few tablespoons. You'll still get all that amazing cookie dough flavor from the brown sugar and vanilla.

Total nutritional content per ¼ cup serving is:

• Calories: 171 calories
• Total Fat: 9 grams
• Protein: 2 grams
• Sodium: 28 mg
• Carbohydrates: 23 grams
• Sugar: 23 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.

Other DIY Coffee Creamer Recipes

Print Recipe

5 from 1 vote

Homemade Cookie Dough Coffee Creamer

This copycat Chobani cookie dough creamer is made from scratch with real cream and brown sugar. Ready in 10 minutes and keeps in the fridge for 2 weeks!

Prep Time5 minutes mins

Cook Time5 minutes mins

Total Time10 minutes mins

Course: Drinks

Cuisine: American

Keyword: Cookie Dough Creamer

Servings: 10 servings

Calories: 171kcal

Author: Megan Byrd

Equipment

• 1 medium saucepan
• 1 mason jar

Ingredients

• 1 ½ cups half & half
• ½ cup heavy cream
• ½ cup granulated sugar
• ½ cup brown sugar
• 4 teaspoon unsweetened cocoa powder
• 1 teaspoon vanilla extract

Instructions

• Add the half & half, heavy cream, sugars, and cocoa powder to a medium saucepan and heat over medium-low heat, whisking frequently.
• Continue to whisk until everything is dissolved and well combined, then remove from the heat and stir in the vanilla extract.
• Allow to cool at room temperature for 15 minutes, then transfer to a mason jar and store in the fridge for up to 2 weeks.

Video

Notes

This makes about 2.5 cups of cookie dough creamer! 

Nutrition

Serving: 0.25cup | Calories: 171kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Sodium: 28mg | Sugar: 23g

xoxo Megan

This Homemade Cookies & Cream Creamer is the ultimate copycat Chobani creamer — a coffee creamer recipe from scratch made with real ingredients like whole milk, Hershey's Cookies and Creme bars, and actual Oreos.

If your morning coffee could taste like a cookies and cream candy bar, would you make it happen? Obviously yes — and guess what? It only takes 10 minutes!

Whether you're a busy mom who needs her coffee to feel like a treat, or just someone who thinks dessert-for-breakfast is a completely valid life choice (same), this creamer is about to become your new obsession. It makes about 4 cups — enough to keep your coffee dreamy all week long — and the only hard part is not drinking it straight from the jar.

What does it taste like?

This creamer tastes exactly like an Oreo melted into your morning coffee — and yes, it's just as dreamy as it sounds. You get that sweet, creamy base with little pops of chocolate cookie flavor woven all the way through.

It's rich and indulgent without being overwhelming, and it makes every sip feel like dessert. Think cookies and cream ice cream, but make it coffee. It's the most indulgent chocolate cookie coffee creamer you'll ever taste.

Why You'll Love Cookies & Cream Coffee Creamer

• Better than store-bought — We're talking real milk, real Oreos, and real Hershey's chocolate. The flavor is richer, creamier, and more indulgent than anything you'll find in the coffee aisle!
• Only 4 ingredients — Hershey's Cookies and Creme bar, whole milk, sugar, and Oreos. That's literally it.
• Makes a full week's worth — One batch yields about 4 cups of Oreo creamer, so your coffee is sorted for days.
• Make it any time of year — The Chobani cookies and cream creamer is a seasonal release, which means it's not always on shelves when you're craving it. This homemade version means cookies and cream coffee is on the menu 365 days a year!
• Totally customizable — This DIY flavored coffee creamer can easily be made dairy-free or gluten-free!

Ingredients

You only need four simple ingredients for this recipe — and if you're anything like me, there's a good chance you've already got Oreos in the pantry. (No judgment if they're half eaten. Mine always are.)

• 7 oz Hershey's Cookies and Creme Bar — This is the star of the show! It's about 4½ of the standard 1.55 oz bars. The white chocolate base with chocolate cookie pieces gives this creamer its signature cookies and cream flavor.
• 3 cups whole milk — Whole milk gives us a rich, creamy base without making it overly heavy. It also blends beautifully with the chocolate.
• ½ cup granulated sugar — Just enough sweetness to make this creamer feel indulgent without being over-the-top.
• 4 Oreo cookies — Because one source of cookies and cream flavor just isn't enough! The Oreos deepen that classic chocolate cookie taste and blend right into the creamer.

Substitutions

• Dairy-Free: Swap the whole milk for full-fat oat milk or coconut milk for a creamy, non-dairy version.
• Gluten-Free: Use 5 oz of white chocolate and 5 gluten-free Oreos in place of the Hershey's bar and regular Oreos.
• Can't find Hershey's Cookies and Creme? Use 5 oz of white chocolate and an extra Oreo cookie instead!

How to Make Cookies and Cream Creamer

Here's exactly how to make Oreo creamer at home! If you can stir a pot and press a blender button, you've totally got this!

Step 1: Break up the Hershey's Cookies and Creme bars into individual pieces and add them to a medium saucepan. Pour in the whole milk, granulated sugar, and drop in the 4 Oreo cookies. It looks a little chaotic at this point — that's perfectly normal, promise!

Step 2: Heat the mixture over medium heat, whisking frequently. Keep stirring until the chocolate is fully dissolved and the Oreo cookies have completely disintegrated into the mixture. You'll notice the little dark chocolate cookie pieces from the Hershey's bar floating to the top — that's totally expected and exactly what should happen!

Step 3: Remove the saucepan from the heat and carefully pour the mixture into a high-speed blender.

Step 4: Blend until completely smooth. Let the creamer cool at room temperature for about 15 minutes, then pour it into a mason jar, pop a lid on it, and store it in the fridge for up to 7 days.

Serving Suggestions

The obvious answer is: pour it in your coffee and never look back. But there are so many fun ways to use this creamer beyond your standard morning cup!

• Hot coffee or cold brew — A generous splash transforms any plain cup into a cookies and cream latte situation.
• Iced coffee — This creamer is incredible poured over a glass of iced coffee. It swirls in beautifully and makes every sip feel like a treat.
• Blended drinks — Toss it in the blender with some ice and cold brew for a homemade frappuccino moment.
• Cold foam — Froth it up for a creamy, chocolatey cold foam topping for your cold brew. Game. Changer.

Recipe Success Tips

• Whisk constantly while heating. The chocolate can scorch if left alone on the heat, so keep that whisk moving! Medium heat and frequent stirring is the move.
• Let it cool before refrigerating. Give the creamer a full 15 minutes at room temperature before transferring to the fridge. This prevents condensation and keeps the texture smooth and dreamy.
• Shake it before every pour. Since we're not using any artificial emulsifiers (yay!), some natural separation can happen in the fridge. A quick shake before you pour brings everything right back together.
• Use a mason jar or bottle with a pour spout. Trust me — it makes the morning routine so much easier and way less messy!
• Don't skip the blender step! It's what transforms this from a chunky chocolate milk situation into a silky-smooth, pourable creamer. Trust the process!

FAQs

Nutritional Info

Each ¼ cup serving of this homemade Oreo creamer comes in at around 175 calories, with 26g of carbs, 21g of sugar, 7g of fat, and 3g of protein. It's definitely a treat — not a health food — but that's kind of the whole point, right?

The good news is that every single one of those calories comes from a real, recognizable ingredient, which is more than we can say for most store-bought creamers! If you're looking to lighten things up, try the sugar-free swap mentioned above. You'll keep all that dreamy cookies and cream flavor with a lot fewer carbs.

Total nutritional content per serving is:

• Calories: 175 calories
• Total Fat: 7 grams
• Protein: 3 grams
• Sodium: 83 grams
• Carbohydrates: 26 grams
• Sugar: 21 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.

Other Coffee Creamer Recipes

Print Recipe

5 from 2 votes

Homemade Cookies and Cream Creamer

Make cookies and cream coffee creamer at home with just 4 ingredients! This copycat Chobani creamer is creamier, more chocolatey, and available year-round!

Prep Time5 minutes mins

Cook Time5 minutes mins

Total Time10 minutes mins

Course: Drinks

Cuisine: American

Keyword: Cookies and Cream Creamer

Servings: 12 servings

Calories: 175kcal

Author: Megan Byrd

Equipment

• 1 medium saucepan
• 1 high-speed blender

Ingredients

• 7 oz Hershey's Cookies and Creme Bar (about 4 ½ of the 1.55 oz bars)
• 3 cups whole milk
• ½ cup granulated sugar
• 4 Oreo cookies

Instructions

• Break up the cookies and creme chocolate bars into their individual pieces and place a medium saucepan. Add the milk, sugar, and Oreo cookies.
• Heat over medium heat, whisking frequently until the chocolate is dissolved and the Oreo cookies are disintegrated. The little chocolate cookie pieces from the chocolate bar will float to the top.
• Remove from heat and carefully pour into a blender and blend the creamer until smooth. Allow to cool for 15 minutes at room temperature, then pour into a mason jar and store in the fridge for 7 days.

Video

Notes

This makes about 4 cups of Oreo creamer! 

• Dairy-Free: Swap the whole milk for full-fat oat milk or coconut milk for a creamy, non-dairy version.
• Gluten-Free: Use 5 oz of white chocolate and 5 gluten-free Oreos in place of the Hershey's bar and regular Oreos.
• Can't find Hershey's Cookies and Creme? Use 5 oz of white chocolate and an extra Oreo cookie instead!

Nutrition

Serving: 0.25cup | Calories: 175kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Sodium: 83mg | Sugar: 21g

xoxo Megan