Best Homemade Coffee Creamer Recipes

COFFEE-MATE STYLE HOMEMADE LIQUID COFFEE CREAMER

Steps:

• Pour into a large jar and shake until combined. Add any of the following flavor combinations to the base mix.
• 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).
• Toasted Almond - 2 teaspoons almond extract.
• Coconut - 2 teaspoons coconut extract.
• Hazelnut - 2 teaspoons hazelnut extract.
• 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 (Nescafe), 1-2 teaspoons vanilla extract, 1 teaspoon almond extract.
• Samoa (like the Girl Scout Cookies) - 2 teaspoons coconut extract, 2 tablespoons chocolate syrup, 2 tablespoons caramel ice cream topping (you can also sub coconut milk or cream of coconut for the regular milk in the base mixture if you don't have coconut extract).
• 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 (see Samoa), 1 teaspoon almond extract, 2 tablespoons chocolate syrup.
• 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.
• 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.

HOMEMADE COFFEE CREAMER (PUMPKIN SPICE)

Steps:

• Whisk 4 ounces cream, maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract together in a microwave-safe bowl. Heat pumpkin mixture in the microwave in 30-second intervals, stirring between intervals, until heated through and completely blended, 1 to 3 minutes.
• Pour sweetened condensed milk, remaining 10 ounces cream, and pumpkin mixture into a container, cover the container with a lid, and shake until completely mixed. Store in the refrigerator.

HOMEMADE CARAMEL COFFEE CREAMER

Steps:

• Melt butter in a saucepan over medium heat. Stir in 1/2 cup half-and-half, brown sugar, and corn syrup; bring to a boil. Boil, without stirring, until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 5 minutes. Stir in remaining half-and-half and vanilla extract.

HOMEMADE AMARETTO COFFEE CREAMER

Steps:

• Combine milk, heavy cream, and sugar in a small pot over low heat. Cook until steam appears, about 10 minutes. Turn off heat and stir in amaretto, vanilla, and cinnamon extracts. Allow to cool before transferring to a sealed container. Refrigerate until ready to use.

HOMEMADE ALMOND MILK COFFEE CREAMER

Steps:

• Place 1 cup of raw almonds in a clean mason jar or other container with an airtight lid. Cover with 2 cups of water. Seal and let sit on the kitchen counter for 48 hours (but no longer)! Change out the water at least every 12 hours.
• Drain off the soaking water and rinse the almonds. Add the soaked almonds to a food processor or blender along with 1 1/2 cups of water. Pulse/puree until the almonds are pulverized and the mixture is white - about 30 seconds.
• Place a nut milk bag inside a bowl and then pour the pureed almond mixture into the bag. With super-clean hands, lift the bag and squeeze to get every last bit of milk out.
• Stir in the maple syrup, vanilla extract, and salt.
• Homemade almond milk coffee creamer keeps refrigerated in an airtight container for up to a week. But it rarely lasts that long around here!

HOMEMADE COFFEE CREAMER (CHOCOLATE-CARAMEL)

Steps:

• Pour sweetened condensed milk, cream, chocolate syrup, caramel syrup, and vanilla extract in a sealable container. Seal the container and shake until mixture is completely combined. Store in the refrigerator.

YOUR OWN LIQUID COFFEE CREAMER - HOMEMADE, COPYCAT, SUBSTITUTE

Steps:

• This comes from the side panel of a Walmart brand coffee whitener (check it out).
• Mix one part hot water with one part powdered non-dairy creaner, stir thoroughly. Add your choice of flavor extract (be creative). Add one part cold water. Store in refrigerator.
• Think about it. Mocha, Vanilla, Almond, Splenda, Stevia. Your choice, low-cal, controlled flavor possibilities.
• Make it your own.

HOMEMADE VANILLA COFFEE CREAMER

Steps:

• Combine half-and-half and condensed milk in a small pot over medium-low heat; warm until steaming. Add cinnamon and vanilla extract. Heat for 5 more minutes, being careful not to boil.
• Remove from heat and let stand for 5 minutes. Pour in a glass container and store in the refrigerator for up to 10 days.

HOMEMADE VANILLA-FLAVORED COFFEE CREAMER

Steps:

• Whisk condensed milk, nonfat milk, and vanilla extract together in a bowl (or use a blender) until well combined.

HOMEMADE PEPPERMINT COFFEE CREAMER

Steps:

• Combine half-and-half and milk in a saucepan over medium heat. Heat until steaming, about 10 minutes; do not bring to a boil.
• Stir in sugar. Heat until sugar has dissolved, about 2 more minutes. Remove from the heat and stir in vanilla and peppermint extracts.

CAFE CUBANO LATTE (HOMEMADE LIQUID COFFEE CREAMER)

Steps:

• Thoroughly combine two cans of milk, use water to rinse out the cans and add vanilla extract. Serve with your preferred brew. Refrigerate if you drink a lot of coffee in your house or if you have company. Or freeze in ice cube containers for individual use.

HOMEMADE CHOCOLATE CARAMEL COFFEE CREAMER

Steps:

• 1. In a medium saucepan, combine condensed milk, cocoa powder, brown sugar and a pinch of salt until cocoa is well incorporated.
• 2. Gradually stir in whole milk until well combined.
• 3. Cook over medium heat, stirring constantly, until mixture is hot and just reaches a slight simmer; remove from heat immediately. Add 1/4 teaspoon vanilla extract; stir.
• 4. Stir the mixture several times as it begins to cool. To hasten cooling, carefully place pan in a bowl of cold water and stir several times until lukewarm.
• 5. Use a funnel to pour cooled mixture into a clean, used creamer container or a glass jar with lid.
• 6. Store in refrigerator.

HOMEMADE COFFEE CREAMER

Steps:

• Combine sweetened condensed milk, skim milk, and vanilla extract in an airtight container and shake well to blend. Label the container with the expiration date of the milk used.

HOMEMADE FRENCH VANILLA COFFEE CREAMER

Steps:

• Grab a large bowl and I double this to make a full container of creamer.
• Now fill the can up twice with your milk and put in bowl and add 1 heaping T. of pure vanilla extract .Now use your electric mixer and beat at low speed till mixed and then turn it up to medium and beat till it becomes very foamy.
• Pour into a glass container and this will store in frig. up to eight days maybe more.

HEALTHFUL HOMEMADE COFFEE CREAMER WITH FLAVOR OPTIONS!

Steps:

• In a medium saucepan over medium heat whisk together the condensed milk, milk of your choice and sweetener (if using).
• Add in optional thickener at this time if needed.
• When the mixture begins to steam, remove from heat and add in any of the optional flavor ingredients.
• Stir well and transfer to a sealed glass bottle and store in the fridge until ready to use.
• *****Flavor Options*****.
• Pumpkin Pie Spice - 1/4 tsp pumpkin pie spice and 3 tbsp pumpkin puree (not pumpkin pie puree).
• French Vanilla - 1 tbsp vanilla extract.
• Chocolate - 1 tbsp vanilla and 3 tbsp cocoa powder.
• Amaretto - 1/2 tsp cinnamon and 1 tsp almond extract.
• Cappuccino - 1 tsp almond extract and 1/2 tsp orange extract.
• Cinnamon Strudel - 1/2 tsp vanilla, 1 1/2 tsp cinnamon and 1 tsp almond extract.
• Peppermint - 1/2 tsp peppermint or mint extract.
• Hazelnut - 1/2 tsp hazelnut extract.

HOMEMADE CINNAMON COFFEE CREAMER

Steps:

• Mix condensed milk, almond milk, cinnamon, vanilla extract, and almond extract together until well blended.

HOMEMADE COCONUT COFFEE CREAMER

Steps:

• In a small saucepan over low heat, combine the heavy whipping cream, 2% milk, granulate sugar (or 8 packets of Sweet 'N Low), until steam appears.
• Remove pan from heat, and stir in the coconut extract, and the vanilla extracts.
• Allow to cool completely, then store in a sealed container in the refrigerator.

HOMEMADE EGGNOG COFFEE CREAMER - OH MY! SUGAR HIGH

Steps:

• In a bowl, combine the sweetened milk and half and half. Blend well.
• Add the rum and vanilla extract and blend well again.
• Sprinkle the nutmeg and whisk to incorporate well.
• Store in a container and shake well before each use.