Have you ever read the ingredients label on store-bought creamer? IKR? There seems to be a lack of affordable coffee creamers out there that aren't filled with mysterious ingredients. The funny thing is creamer is dead simple to make (dairy free or not!), and I'll give you my formula for controlling the creaminess, sweetness, and flavor options!
Speaking of sweetener, that's another beef I have with creamers. They're almost all sweetened. I used Nutpods for a long time since they're unsweetened and happen to be dairy free. (Then I use TJs liquid stevia as a sweetener.) It's not an inexpensive creamer, though, and since I'm pretty good at making homemade hacks & creating dairy free options, I decided to make my own. (Is anyone surprised?)
Why Make Your Own Coffee Creamer?
- No mystery ingredients
- No carrageenan or hydrogenated oils
- Fully customizable sweetness and flavor
- Costs a fraction of store-bought
- Can be dairy free and paleo friendly if you like
- Quick 5 minute prep
Two Base Options -- Pick Your Starting Point
I've got two options for you -- classic and dairy free. Both of these options have the same ratio of ingredients, and you can sweeten/flavor them how you like. More on that below.
Classic Dairy Base (no condensed milk)
- Half-and-half or whole milk
- Heavy cream
Dairy Free Base
- Full-fat canned coconut milk. Full-fat is the key here. Don't use the drinkable coconut milk in the cartons. You'll want the thicker, creamier stuff. Because creaminess is the whole point of creamer, no? Thai Kitchen is my go-to.
- Non-dairy milk, like almond milk
Sweetener Options
You could definitely leave your homemade coffee creamer unsweetened, and then add whatever sweetener to your drink as you're making it.
But, if you tend to use the same sweetener, it would save you some time to sweeten your creamer. Here are some options:
- Regular Granulated Sugar: If you're just trying to avoid all of the nonsense ingredients and aren't concerned about a little sugar in your coffee, then this route might be for you.
- Pure Maple Syrup or honey: If you're wanting a natural sweetener, these are your friends.
- Stevia or monk fruit: You could use liquid or granulated versions of either of these to create a keto-friendly/sugar-free option. Trader Joe's has an excellent liquid stevia that I use in my coffee daily.
- Date Paste: If you're avoiding all sweeteners (like a round of Whole30), then this is for you. I have a recipe for homemade date paste, and I recommend running your creamer through the blender with the date paste to make sure it mixes thoroughly. It'll give it a nice, rich feel, too.
Flavor Variations
Vanilla
This is the most classic coffee cream flavor, and you can use either vanilla extract or vanilla bean paste. I like using the paste since Trader Joe's has a delicious, affordable one and the flavor pops. Plus those little black specs are fancy.
Cinnamon Vanilla
Add a ½ teaspoon of cinnamon to the recipe along with some vanilla and you've got a simple, warm, fall-friendly creamer.
Pumpkin Spice
If you're a basic PSL girl, own it proudly. That stuff is delicious. Add some pumpkin pie spice like you would cinnamon.
Hazelnut
Hazelnut is a popular flavor for coffee creamer. All you need is some hazelnut extract or some hazelnut flavored drink syrup (doubles as a sweetener). A little goes a long way, though, so start with a ¼ teaspoon and increase from there. (Psst.. that extract I linked to comes in lots of flavors!)
Mocha
Add a Tablespoon of cocoa powder with a splash of vanilla. You can never go wrong with this one.
Peanut Butter
Yep, that's what I said. Turns out peanut butter protein powder (like PB Fit) is delicious when added to coffee creamer. Plus you get a little bump of protein which is never a bad thing.
Drink Syrup Possibilities
If you're not concerned about the type of sweetener, using drink syrups is a good option. Torani and Monin are my faves -- neither has corn syrup and both offer sugar free options. There are dozens of flavors! I used s'more syrup in some creamer and it might be my new favorite. (Psst... If you live near a USChef store, go there. They're usually the cheapest place for drink syrups, and you don't have to be a restaurant owner to shop there.)
How to Make Homemade Coffee Creamer
- Add ingredients in a lidded jar and shake well.
- Store refrigerated. Give it a shake before you use it if ingredients have settled.
NOTES:
- If you're using granulated sweetener, I suggest gently warming the mixture on the stove or in the microwave. Just enough to get the sweetener dissolved. Don't boil it.
- Make sure to shake the coconut milk can well before you open it. You don't want to have all cream or all thin coconut milk in your creamer.
How Long Does Homemade Coffee Creamer Last?
Homemade coffee creamer (both dairy and non-dairy) should last 1-2 weeks in the refrigerator. It depends on the expiration date of the cream and milk that you're using as well. The fresher your ingredients are, the longer your creamer will last. Also, don't freeze it. You'll end up with a curdled mess when it thaws.
Is Homemade Coffee Creamer Whole30 Compliant?
Yes. If you make my dairy free version and it's not sweetened (except with date paste, if you'd prefer) then it's Whole30 compliant.
Tips for the Best Homemade Coffee Creamer
- Always shake or whisk before using. Separation is normal -- remember how we wanted to avoid certain ingredients? Those things keep it from separating.
- Use full-fat coconut milk, not light. You'll want that extra creaminess.
- Start with less sweetener than you think you'll need. You can always add more if you need it.
- If you're using granulated sweetener, gently warm (not boil) the mixture so everything dissolves well.
Frequently Asked Questions
I prefer using a mixture of full-fat coconut milk and almond milk. Both for creaminess and flavor. The coconut doesn't come through as much as you'd expect -- coffee is strong.
Yes. Absolutely. You can use whatever sweetener you prefer. Condensed milk gives it a richer feel, too, and you can accomplish this with a little extra heavy cream or full-fat coconut milk.
Just use one of my formulas (either dairy or non dairy) and simply omit the sweetener. Adding vanilla to it will "trick" your brain into thinking it's a little sweetened when it's not.
First, this is common and it's totally harmless to drink. If it bothers you, it's possible to fix it. Separation is probably due to acid shock and/or thermal shock. Lighter roast coffees are more acidic than medium/dark roast coffees and that reacts with the cream in the creamer. Thermal shock is when hot coffee hits super chilled creamer. To fix this, pour your creamer into the mug first while you're making the coffee to give it a chance to warm up a little. Or let the creamer sit on the counter for 10-15 minutes before using.
Nope. It'll be a separated, curdled mess when it thaws. Don't do this.
Keto-friendly depends on the sweetener you use instead of whether you use coconut milk or dairy milk. You can use either type of milk and make it keto-friendly by using stevia, monk fruit, or another low-carb sweetener.
The most popular brands contain water or corn syrup, sugar, and vegetable oil, combined with milk derivatives and stabilizing additives. It's those stabilizing additives that keep it from separating. I think we can do better than this list, no?
More Homemade Pantry Staples
I'm low-key obsessed with making pantry staples from scratch. If you start with homemade coffee creamer you'll be itching to make more. It's so fun (until you run out of multiple things at once, heh)
Here are a few of my favorite pantry staples to make from scratch:
Sriracha Mayo: Drizzle it on Asian rice bowls, homemade sushi, and inside sandwiches!
Chicken Bone Broth in Instant Pot: I love using the bones from leftover roast chickens and stashing nourishing bone broth in the freezer for sick days and soup making in the winter.
In N out Burger Sauce Recipe: A staple for every burger night! Your burgers and fries will thank you.
Homemade Taco Seasoning Mix: One of my oldest and most beloved recipes. You won't go back to the grocery store packets after this.
Want to learn to make your own cold brew? Check out my YouTube video! How to Make Homemade Cold Brew.
If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Homemade Coffee Creamer
Whether you're dairy-free, paleo, or just trying to avoid a paragraph of ingredients you can't pronounce — this is your coffee creamer. A simple base recipe with a classic dairy version and a coconut milk dairy-free version, plus flavor variations that'll make you break up with store bought.
Ingredients
- ⅔ cup whole milk or half-and-half
- ⅓ cup heavy cream
- 3-4 Tablespoons preferred sweetener
- 2-3 teaspoons vanilla extract (optional)
Instructions
- Add all ingredients to a lidded jar (like a mason jar). Shake well.
- Store refrigerated for 1-2 weeks.
Notes
DAIRY FREE VARIATION: Use non-dairy milk in place of the whole milk/half-and-half and full-fat coconut milk in place of the heavy cream.
- If you're using granulated sweetener, you may want to warm this gently on the stove (don't boil) so the sweetener can fully dissolve.
- Shake well before using as the mixture may separate over time.
Nutrition Information
Yield 6 Serving Size 2 TablespoonsAmount Per Serving Calories 131Total Fat 12gSaturated Fat 7gUnsaturated Fat 5gCholesterol 36mgSodium 31mgCarbohydrates 3gSugar 4gProtein 3g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
