Homemade Coffee Creamer – Over 2 Dozen Flavor Varieties!

Back in 2011, I posted a recipe for Homemade French Vanilla Coffee Creamer.  I had no idea it would become as popular as it has!  Millions of views & pins later, and it is still the #1 most popular recipe on the Mrs.  So many people have written in to me with compliments of how much they love it, and I have received so many requests for all sorts of flavors.  Not to mention, all the wonderful suggestions that my wonderful readers have taken the time to leave behind on the comment forms.  So, this extended post with different flavor combinations has been a very long time coming.

Ok, so for whatever flavor of creamer you want, you start off with the same basic ‘base’ recipe.

• 14oz sweetened condensed milk
• 1 3/4 cup milk or cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)

Mix the ingredients together well.  I like to add them to a mason jar and shake it like crazy. You could also opt to use an old (washed) creamer container.  Refer to the directions & tips at the very end of the post as well.

For those of you who want or need a sugar free option.  You can make your own sweetened condensed milk with the sugar substitute of your choice. Now, you can make your own sugar free flavored creamer

Starting off with the original french vanilla recipe, here’s a list of the different flavor combinations you can add to the base recipe for your own homemade custom creamer!

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)

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
• 1-2 teaspoons vanilla extract
• 1 teaspoon almond extract

Coconut

• 2 teaspoons coconut extract

Samoa (like the Girl Scout Cookies)

• 2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
• 2 tablespoons chocolate syrup
• 2 tablespoons caramel ice cream topping

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 (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
• 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

Hazelnut

• 2 teaspoons hazelnut 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

Toasted Almond

• 2 teaspoons almond extract

 

Directions & Tips:

In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly.  You don’t want grainy creamer!  Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

I stick a piece of tape on my mason jar lid with the expiration date from the milk I used.  I use this as a guideline as to when the creamer should be used by.

Please feel free to play around with amounts of extracts and other ingredients used if you like stronger or less intense flavors!!  And, let your imagination turn, and make up your own combinations. Use this as inspiration to create your very own perfect homemade flavored creamer!

 

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