Homemade Coffee Creamer Recipe
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Homemade Coffee Creamer makes a quick, easy, and delicious treat for your coffee! Made with just four ingredients and ready in minutes!
I love a cup of rich, delicious coffee in the mornings! There’s just nothing like it. And being able to make my own homemade coffee creamer is just about the best thing ever!
You see, when I was a little girl, my grandmother would let me have a little cup of coffee in the mornings with her for breakfast. She enjoyed her coffee on the lighter side, with plenty of cream and sugar. For my cup, she’d start it like her own, but then add even more cream so that I had we jokingly call a little coffee with my cream!
A few years ago, I decided enough was enough. I cut out my beloved creamer with my morning coffee to have more control over what I was drinking. I went cold turkey and did great for months. Right up until I tasted a cup of coffee at my sister’s house. She’d added just a dash of creamer to my cup and with one sip I knew I’d been missing that rich, creamy flavor for too long.
Yes, I can still have a cup of coffee without adding creamer to it from time to time – especially iced – but truth be told, there’s still too much of that little girl that sat at my grandmother’s kitchen table sipping on coffee so light you’d swear it just barely even had a splash of coffee in it!
But that day at my sister’s, I decided right then and there that I would start making my own flavored creamers. I tried so many combinations, but finally settled on this homemade coffee creamer recipe that I make most often.
Here’s my homemade coffee creamer recipe. I hope you love it as much as I do!
Homemade Coffee Creamer Recipe
Ingredients
- 1 cup milk
- 1 cup heavy cream
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Add milk, cream, maple syrup, and vanilla to a quart glass jar with a tight fitting lid. Shake until well combined. Homemade coffee creamer keeps well in the refrigerator for up to 1 week.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Been making this since I first found it hubby loves daughter made it make it all the just love it
I’m so glad you all are enjoying it!!! xo
very nice recipe. Thanks for sharing it.
What if we don’t like vanilla flavor would you be able to put like caramel to make a Caramel version
THANKS ROBYN, I USE COFFE CREAMERS AND THIS WILL BE A NICE REPLACEMENT.
Thanks, Liz! xo
Will this taste anything like the liquid French Vanilla creamer I love so much, but need to stop using?
Hi Frances,
I think it does! That is the flavor that I always bought and this has replaced it at my house! 🙂
Thanks so much! I can’t wait to try it! Do you use whole milk, or can it be 2% or 1%?
I use whole milk or whatever I have on hand at the moment. The whole milk definitely makes it creamier than 2% or 1%. I hope you enjoy it!
How would sweetened condensed milk work in recipe for coffee creamer? Would you use the heavy cream or milk?
Hi Peggy,
Great question! I love my homemade sweetened condensed milk in coffee creamer, too! It works fabulously and is my sister’s favorite way for my homemade coffee creamer! Just use it in place of the maple syrup called for in this recipe (or to your desired level of sweetness). I don’t reduce the amount of milk or cream in the recipe. Of course, you could also just use the sweetened condensed milk right by itself if you like!
Does this have a strong maple flavor? I’ve been making creamer for my husband for about a year and he loves anything maple.
Hi Christina,
I love anything maple as well and don’t think that it is too strongly maple flavored. I hope you and your husband both enjoy it!
Can the maple syrup but substituted with honey? Can I use both?0
Hi Stacey,
It can! I would recommend heating it if you use honey as it is a bit thicker than the maple syrup. To heat, add the milk, cream, and honey to a small saucepan over medium heat. Stirring constantly until the honey has “melted” and is well combined with the liquid ingredients. Then, remove from heat and stir in the vanilla extract. I also noticed that the weight of the honey would cause it to settle to the bottom in the refrigerator throughout the week. A good vigorous shake of the bottle takes care of it, but did find that with using the maple syrup I didn’t have to do that as much. I hope that helps!
Thanks for the quick response! I’ll grab some “real” maple syrup because you are right honey will settle as it chills. Thanks again! Love your recipes!
You are most welcome! I hope you enjoy it!
This sounds really good, but I’m lactose intolerant. I can use lactose-free milk, but what can I do about the cream? I’m not familiar with a cream that comes lactose-free. I also like the fact that you can control the sweetness of this. I usually use regular Coffee-Mate as opposed to the flavored ones because they are too sweet.
Thanks for all your recipes.
Hi Joanna,
I have a couple of options for you that I think would work well. First, you can use all milk (lactose-free) in place of the milk and the cream. The consistency won’t be as thick as if using cream, but it works well. Also, I actually also make a dairy-free version from time to time! To make it, I use almond milk and the thick, creamy portion from a can of coconut milk. You’ll save the liquid, watery portion from the can for other uses. I add these to a small saucepan over medium heat, along with the maple syrup. Stir until well combined and creamy. Then, remove from heat and stir in the vanilla. Pour into a glass jar with a tight fitting lid and store in the refrigerator for up to a week! I hope you these work for you! xo
OMGosh! I LOVE this simple recipe. I can’t wait to try it! And its also super easy to make this NON-GMO, by buying organic milk and heavy cream. Thank you so much for sharing this. I’m definitely going to try it! I already KNOW this will be five stars, so I’m rating it now. 🙂
Absolutely! I sure hope you enjoy it, Beth! xo