Name: Homemade Coffee Creamer
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Home-style
Ingredients: 4 cups whole milk (or milk of choice), divided; 1/2 cup dark brown sugar (or sweetener of choice); 2 tsp vanilla extract or substitute with vanilla bean paste

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This homemade coffee creamer is my go-to when I want something rich, creamy, and a little sweet to elevate my daily cup. Made with just three ingredients and minimal effort, it’s a budget-friendly alternative to store-bought creamers—and it tastes even better. I love how I can customize it with different sweeteners and spices depending on my mood.

Homemade Coffee Creamer

Why You’ll Love This Recipe

I make this recipe over and over again because it’s just so practical and versatile. It saves me money, especially since store-bought creamers keep getting pricier. Plus, it skips all the preservatives and additives I try to avoid. I batch it ahead of time, so my fridge is always stocked for those midday pick-me-ups. Best of all, I can tailor the flavor—vanilla today, cinnamon or cardamom tomorrow.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

whole milk, divided (or your milk of choice)
dark brown sugar (or your sweetener of choice)
vanilla extract (or vanilla bean paste)

Directions

Simmer the milk and sugar:
I start by combining 2 cups of milk and the brown sugar in a small, heavy-bottomed saucepan. I keep the heat low and stir gently until the sugar dissolves.
Reduce the mixture:
I let it simmer slowly for about 30 to 35 minutes, without stirring, until it reduces to about 1 1/2 cups. It turns a light golden color as it thickens. If any foam forms on the top, I just skim it off with a spoon.
Cool it down:
Once it’s thickened, I remove it from the heat and let it cool until just warm.
Add milk and vanilla:
I stir in the remaining 2 cups of milk along with the vanilla extract or paste. Then, I pour it into a lidded quart-sized container and store it in the fridge.

Servings and Timing

This recipe yields about 3 3/4 cups of creamer, which gives me roughly 60 servings, depending on how much I use per cup. The total cook time is 35 minutes, with no additional prep required.

Variations

I love switching things up with this base recipe:

Swap brown sugar with maple syrup, honey, or white sugar for a different sweetness.
Use half-and-half for a richer texture or almond/oat milk for a dairy-free option.
For flavored versions, I sometimes simmer the milk with cinnamon sticks, cardamom pods, or even a split vanilla bean.
A dash of hazelnut or almond extract can totally transform the flavor profile.

Storage/Reheating

I store the creamer in a sealed container in the fridge and refer to the milk’s sell-by date to gauge freshness. I usually go through it in a week, but it can sometimes last longer thanks to the sugar and slow simmering process. If it smells off or turns lumpy, I toss it.

I don’t reheat the creamer since I use it cold in iced drinks or pour it straight into hot coffee where it warms up naturally.

FAQs

How long does homemade coffee creamer last?

I follow the expiration date on the milk I used, but generally, it stays fresh for up to a week. I always check for any sour smell or texture changes before using it.

Can I make it dairy-free?

Absolutely. I like using almond milk, oat milk, or coconut milk when I want a non-dairy version. The texture might be slightly thinner, but it still tastes great.

Can I use a different sweetener?

Yes, and I often do. Maple syrup adds a lovely earthy sweetness, while honey brings a floral note. Just keep the ratio similar.

Can I freeze homemade coffee creamer?

I don’t recommend freezing it since dairy can separate when thawed. It’s best to make smaller batches more often.

Can I double the recipe?

Totally. When I want to stock up, I double everything and store it in two separate containers to keep it fresher longer.

Conclusion

This homemade coffee creamer has become a staple in my fridge. It’s easy, adaptable, and gives me that coffeehouse feel without leaving the house—or spending the extra money. I love knowing exactly what’s in it and being able to tweak the flavor to suit my mood. Once I started making it, I couldn’t go back to store-bought.