Step-by-Step: How To Make Basic Coffee Creamer
This simple homemade coffee creamer recipe comes together in under five minutes and can be customized a dozen different ways. Honestly, once I got the hang of it, I never looked at a store-bought bottle the same again.
Equipment
- Mason jar or any sealable glass container
- Measuring cups and spoons
- Small whisk or spoon (if not shaking)
- Funnel (optional, but helps with no mess)
Ingredients
- 1 can of sweetened condensed milk (or coconut condensed milk for dairy-free)
- 1½ cups milk or cream (can be whole milk, half-and-half, almond, oat, or soy milk)
- 1–2 tbsp of sweetener (maple syrup, honey, stevia, or plain sugar)
- Optional add-ins: 1 tsp vanilla extract, 1 tbsp cocoa powder, a pinch of cinnamon, or flavored syrups
Instructions
- Choose Your Base: Start by combining your condensed milk and your milk or plant-based alternative. For a creamier texture, I personally prefer half-and-half. If you're going dairy-free, coconut condensed milk with oat milk gives a nice richness without being too heavy.
- Flavor It (Optional): This is the fun part. Want classic vanilla? Add a teaspoon of extract. For mocha, stir in cocoa and vanilla. Pumpkin spice? Add the spice blend and vanilla. I once tried cinnamon and cardamom together—kind of like chai creamer—and it was ridiculously good.
- Blend or Shake: Now either whisk everything in a bowl or pour it into your mason jar, seal it, and give it a good shake. You’ll want it smooth and fully combined. Store it in the fridge and use it within 7–10 days. Always shake before using—stuff settles.