Homemade Coffee Creamer: 5 Ways

For most of us, coffee makes the short list of things we need to get through the day.  Some days (ok, most) it is indeed the best part of waking up and plays the role of our three o’clock savior.  A warm mug comforts us like an old friend, steadies our nerves, and picks us up.  

For those who drink their coffee black, I tip my hat to you, though I fear I will never be among your rank.  I don’t think I will ever try to resist the call of sweet creaminess stirred into that black gold.  I’ve come to understand that how we take our coffee is a bit of a trademark, so this post is for the light and sweet group.

Now, I have been buying commercial coffee creamers for a long time.  I’d stand there in front of the dairy case like a kid in a candy store: “Hmm, Italian Sweet Creme, Snickers, Funfetti...Dark Chocolate Almond!”  Let’s face it.  They are delicious and fun.  But if their names reflected their ingredient lists, we’d be choosing from among Dipotassium Phosphate, Diglycerides, and Cellulose Gum.  Not as fun.

In an effort to eat more wholesomely (especially something I consume every day), I started making my own coffee creamer.  And seriously.  It is not difficult.  It is not complicated.  The flavors are still fun.  And they are all natural.

I make my creamer on the weekend and store in the fridge in a mason jar with a pourable spout (you can also repurpose one of your old plastic creamer containers).  Stick a piece of tape on the container with the date to make sure you consume within 2 weeks.  

These recipes are totally customizable, of course.  If you like more light than sweet, go easier on the sugar.  Experiment with different combinations once you get the basic formula down.  I haven’t tried swapping out the milk for dairy alternatives, but if you do, please let me know!  Enjoy crafting that perfect cup and know that you are controlling the quality of your ingredients (go with organic dairy and sugar if you can), cutting down on plastic waste, and incorporating a wholesome choice into your daily routine.  

Basic Vanilla Creamer

1 cup sugar

Pinch of salt

1 tsp vanilla extract

2 cups half and half

*Note: You may substitute 1 cup of heavy cream and 1 cup of whole milk for the half and half in each recipe.

Combine the sugar with ½ cup water in a small pot over medium heat.  Bring to a bubble, add a pinch of salt, and simmer for about 5 minutes (watch for boil-over).  Remove from heat and stir in the vanilla extract and half-and-half (or whole milk and heavy cream).  

Almond Maple Creamer

1 cup pure maple syrup (alternatively, to cut cost, you can use ½ cup sugar and ½ cup maple syrup)

Pinch of salt

1 tsp pure almond extract

2 cups half-and-half

Combine the syrup (or syrup and sugar) with ½ cup water in a small pot over medium heat.  Bring to a bubble, add a pinch of salt, and simmer for about 5 minutes (watch for boil-over).  Remove from heat and stir in the almond extract and half-and-half (or whole milk and heavy cream).  

Mexican Chocolate Creamer

1 cup sugar

Pinch of salt

4 tbsp unsweetened cocoa powder

½ tsp cinnamon (if you don’t want little flecks of cinnamon in your creamer, use a cinnamon stick instead)

2 cups half-and-half

Combine the sugar with ½ cup water in a small pot over medium heat.  Bring to a bubble, add a pinch of salt, the cocoa powder, and the cinnamon.  Simmer for about 5 minutes (watch for boil-over).  Remove from heat and stir in the half-and-half (or whole milk and heavy cream).  

Salted Caramel Creamer

1 cup packed brown sugar 

1 tsp salt

1 tsp pure vanilla extract

2 cups half-and-half

Combine the brown sugar with ½ cup water in a small pot over medium heat.  Bring to a bubble, add the salt, and simmer for about 5 minutes (watch for boil-over).  Remove from heat and stir in the vanilla extract and half-and-half (or whole milk and heavy cream).  

Peppermint Mocha Creamer

1 cup sugar

Pinch of salt

4 tbsp unsweetened cocoa powder

½ tsp pure peppermint extract (or food-grade essential oil)

2 cups half-and-half

Combine the sugar with ½ cup water in a small pot over medium heat.  Bring to a bubble, add the salt and cocoa powder, and simmer for about 5 minutes (watch for boil-over).  Remove from heat and stir in the peppermint extract or oil and half-and-half (or whole milk and heavy cream).  

I like my coffee with cream and my literature with optimism.

-Abigail Reynolds, Pemberley by the Sea