Homemade Coffee Creamer + 10 Coffee Creamer Flavor Variations

Once you try Homemade Coffee Creamer you won't go back to store-bought again. 
Flavored coffee creamers are delicious, but they're also expensive, contain added sugar, and several other unhealthy ingredients. I'm guilty of purchasing my share of store-bought creamers as well, but I wanted a healthier and more delicious alternative, so I started making my own and I haven't looked back since.  

This homemade coffee creamer recipe is easy to make and is a great starting point for so many different flavor variations. The best part about this recipe is that it only takes 5 ingredients, and it doesn't contain sweetened condensed milk. So many online recipes call for sweetened condensed milk, but I feel that it gives the creamer an odd taste. 

What I love most about this recipe is that it uses ingredients that I already have on hand and there are no additives or preservatives like in store-bought. I love adapting the base recipe to come up with new flavor variations. Currently Cinnamon Roll, Italian Sweet Cream and Coconut Cream are at the top of my favorites list.  Are you ready to ditch store-bought coffee creamer and try a more delicious and healthier version? If so, I hope you'll give this recipe a try. 

Here are the easy steps for how to make homemade coffee creamer. In usual fashion the full recipe card is at the end of this post.  

To start, in a small sauce pan over medium heat, combine the sugar and water (you will be making a simple syrup).

Bring mixture to a light boil, then reduce to a low simmer. Stir until all the sugar is dissolved, about 2 minutes. Remove from heat.

Let the syrup cool for about 5 minutes (to avoid flavor burn off) then add the extracts. Stir to combine.

In a 16 ounce or larger jar, combine the cooled simple syrup and half & half.

Mix to combine. Store creamer in the refrigerator and use within 7-10 days. I store mine in a mason jar with a flip top lid.


Homemade Coffee Creamer Flavor Variations: 

For the recipes below, I use a homemade base coffee creamer recipe and share 10 additional flavor variations. If you don't see your favorite just follow the base recipe and experiment with different milks and extracts to come up with your own. The base recipe is 1/3 cup sugar + 1/3 cup water, warm over the stove until the sugar is dissolved (your making a simple syrup). Cool for about 5 minutes (to avoid flavor burn off) and then add the extracts. Pour the flavored syrup into a pint size or larger jar and fill with 1 1/2 cups half & half.   

  • VANILLA CREAMER:  1 tablespoon real vanilla extract (use the good stuff)
  • VANILLA - CARAMEL CREAMER: 1 teaspoon vanilla extract + 2 teaspoon caramel syrup
  • BROWN SUGAR CREAMER:  substitute 1/2 cup brown sugar + 2 teaspoons vanilla extract + 1/4 teaspoon ground cinnamon
  • MAPLE CREAMER  - 1/2 teaspoon vanilla extract + 2 tablespoons pure maple syrup
  • SALTED CARAMEL CREAMER: - substitute 1/3 cup brown sugar + 1 teaspoon vanilla + 1/4 teaspoon fine sea salt
  • PUMPKIN SPICE CREAMER: 2 - tablespoons pumpkin puree + 1 - teaspoon vanilla extract + 1 tablespoon maple syrup + 1/2 - 1 teaspoon pumpkin pie spice (start with 1/2 teaspoon). 
  • COCONUT CREAM CREAMER: 6 ounces coconut milk + 6 ounces half & half + 1 - teaspoon vanilla extract + 1 teaspoon coconut extract. (for dairy free use all coconut milk). 
  • CINNAMON VANILLA CREAMER: 1 - teaspoon cinnamon + 1 - teaspoon vanilla extract
Homemade coffee creamers can last up to 7 -10 days stored in the refrigerator in an air tight container. I store mine in a pint and half size mason jar with a wide mouth pour spout lid. Make sure to give the creamers a good shake before using to mix up the flavors and then add them to your cup of coffee. 






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4 comments

Anonymous said…
can you use fat free half and half
Tina Butler said…
Yes you can substitute with fat free half & half. You can also use almond, oat or soy milk.
Y. Brown said…
I am lactose intolerant, can you substitute oak milk in the vanilla or other flavors or all coconut milk in the coconut?
Tina Butler said…
Yes you can. I have included Dairy Free substitutes in the notes section of the recipe card.