9 November 2016

Ten Amazing Homemade Coffee Creamers

When I stopped postin’ recipes, some of y’all got downright mad at me! Well, I thought about it some and… I’m back! I’m gonna come atcha with my easy peasy coffee creamer. I know many of y’all are still using my recipe for pumpkin spice creamer I posted years ago (I included it below with a new ingredient that takes it from delicious to ohmygodyes!), but you can make all manner of creamers using that one simple base recipe. The following are my top ten favorite flavors and how to make them. You’re welcome, friends. You. Are. Welcome. 

Big love from Lil’ Nashvegas, B.


For the base recipe, mix the following in a blender or whisk really well by hand*:

  • 12 ounce can of sweetened, condensed milk
  • 1 & 3/4 cup milk (whatever kind you like- whole, skim, 2%, fat free, half & half, heavy cream, almond, soy, etc- just remember, the thicker the milk, the creamier the creamer)

*I whisk my creamer base by hand with good results. I have other homemade creamer maker friends who swear by using a blender. If we try hard enough, we can make this whole aside delightfully vulgar.


So, now you have the base ready for your additions!

But slow down, hooker. You want to make sure you mark on your container the expiration date of whatever milk you used in the base recipe as a guideline for when your homemade creamer will expire.

But wait. What container are you gonna use to store this goodness?

I keep my own creamer and any I’m giving as gifts in what any gentile Southern woman would- a mason jar. Hell, y’all, I bought the apparatus to make my big, old mason jar a sippy cup for sweet tea. Deep South class, I tell ya.

And one more thing! I err on the side of sweet with my creamers. You can use more of less of these additions to suit your personal taste.

Okay, ya ready for some yummy add-ins for your coffee creamer base?

Here ya go!

Pumpkin Spice 1/4 cup pureed canned pumpkin

1/4 cup maple syrup

1 teaspoon pumpkin pie spice**

1 teaspoon vanilla extract

Hazelnut 2 teaspoons hazelnut extract
Irish Cream 2 tablespoons chocolate syrup

2 teaspoons vanilla extract

1 teaspoon almond extract

1 teaspoon instant coffee**

Thin Mint 3 tablespoons chocolate syrup

1 teaspoon peppermint extract

Sweet Cream substitute heavy cream for milk

1 teaspoon vanilla extract

1 teaspoon almond extract

Eggnog substitute heavy cream for milk

2 teaspoons rum extract

1 teaspoon vanilla extract

1 teaspoon ground nutmeg**

French Vanilla 1 teaspoon vanilla extract

1 teaspoon hazelnut extract

Caramel Macchiato 2 tablespoons caramel syrup**

2 teaspoons vanilla extract

Cinnabon 2 teaspoons vanilla extract

2 teaspoons cinnamon**

Chocolate Raspberry 2 tablespoons raspberry syrup

3 tablespoons cocoa powder**

** Any dry or really thick ingredient, heat up a little of the creamer base and mix it in thataway. The dry ingredient will dissolve better and your creamer won’t be gritty.


A couple of tips:

1. You can make this with fat free or 2% sweetened condensed milk or go for sweetened condensed coconut milk if you’re lactose intolerant.

2. Grab ingredients during the holiday season when they’re BOGO. You’ll save some money in the long run.

3. Watch that expiration date on the milk you use in the base. You don’t want your creamer going bad right after you make it.

4. Ask your friends who are suckers for the high priced, store bought, flavored creamers to save their containers for you if you want to use them to store this liquid gold.

That’s it, y’all. Simple, doesn’t cost a bunch, and is oh, so yummy good.


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Copyright 2017 by Beth Hallman. All rights reserved.

Posted November 9, 2016 by Beth in category "Recipes


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