Best 20 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.

VANILLA COFFEE CREAMER

Steps:

• Combine half-and-half, sweetened condensed milk, and vanilla extract together in a container with a lid; cover container and shake vigorously until creamer is smooth.

FRENCH VANILLA COFFEE CREAMER

Steps:

• Combine condensed milk, milk, and vanilla extract in a blender; blend until smooth.

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.

AMARETTO COFFEE CREAMER

Steps:

• Mix sweetened condensed milk, nonfat milk, almond extract, and cinnamon together in a glass Mason jar. Shake before pouring, as the condensed milk will settle to the bottom.

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.

VANILLA COFFEE CREAMER

Steps:

• Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into a small saucepan; add bean., Add remaining ingredients to pan; cook and stir over medium heat until heated through, 5-7 minutes. Remove from heat; let stand, covered, 15 minutes to allow flavors to blend., Discard vanilla bean. Store in an airtight container in the refrigerator up to 4 days. Stir before using.

FAT-FREE VANILLA COFFEE CREAMER

Steps:

• Pour evaporated milk into a small saucepan; add vanilla extract. Stir in sweetener. Bring to a boil, stirring constantly, to allow alcohol in extract to cook off, 1 to 2 minutes. Remove from the burner and let cool before using, or place in an airtight container and refrigerate.

DAIRY-FREE COFFEE CREAMER

Steps:

• Combine almond milk, maple syrup, and cornstarch in a small saucepan. Whisk until all the cornstarch is dissolved. Continue to stir frequently over medium heat until the mixture comes to a slow boil. Remove from heat and whisk in vanilla.
• Store in an airtight jar in the refrigerator for up to 5 days. Shake before serving.

COCONUT MILK COFFEE CREAMER

Steps:

• Put coconut milk, syrup, and vanilla extract in a glass jar with a lid. Shake to mix.

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!

SUGAR-FREE PUMPKIN SPICE COFFEE CREAMER

Steps:

• Combine half-and-half, pumpkin, brown sugar substitute, syrup, and pumpkin spice in a saucepan. Stir to combine and heat over medium heat, stirring constantly, until thoroughly warmed, 6 to 7 minutes. Do not boil.

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.

COFFEE CREAMER

Steps:

• Combine powdered milk, sugar, boiling water, and vanilla extract in a blender and blend until smooth; add milk. Transfer creamer to a container with a tight seal and keep refrigerated.

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.

CHOCOLATE-PEPPERMINT COFFEE CREAMER

Steps:

• Combine coffee creamer, confectioners' sugar, and cocoa powder in the bowl of a food processor; pulse until blended. Pour peppermint extract in slowly, with the processor running, until evenly distributed.
• Transfer into small jars and seal with lids. Attach instructions that say "Add 2 tablespoons to a cup of hot coffee, hot chocolate, or steamed milk."

ALMOND COFFEE CREAMER

Steps:

• In a bowl, combine all the ingredients; mix well. Store in an airtight container. To use, add to coffee in place of nondairy creamer and sugar.

PUMPKIN PIE COFFEE CREAMER

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container.

PEPPERMINT MOCHA LIQUID COFFEE CREAMER

Steps:

• pour the half and half into a medium saucepan.
• stir chocolate chips into the pan.
• turn the heat onto medium-low and melt the chocolate into the half and half.
• DO NOT LET THIS BOIL.
• Once the chocolate is melted turn the heat off.
• give it a good stir and mix in the peppermint syrup.
• Store in a container in the fridge for up to 2 weeks :) (but it never lasts that long, lol).