Homemade Coffee Creamer

Short Description

This homemade coffee creamer is a rich, subtly sweet blend made from whole milk, dark brown sugar, and vanilla. It’s a wholesome and customizable alternative to store-bought versions—perfect for enhancing your daily cup of coffee with smooth, creamy flavor.

Why You’ll Love This Recipe

• Made with just three simple ingredients
• Customizable with your choice of milk and sweetener
• Free from preservatives and artificial flavors
• Velvety smooth texture and deep, caramel-like sweetness
• Easy to store and use throughout the week

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups whole milk, divided (or any milk of your choice)
½ cup dark brown sugar (or sweetener of your choice)
2 teaspoons vanilla extract (or vanilla bean paste)

Directions

Make the Milk Syrup

1. In a small, heavy-bottomed saucepan, combine 2 cups of the milk with the brown sugar.
2. Set the saucepan over low heat and stir gently until the sugar dissolves.
3. Allow the mixture to come to a slow simmer over 30 to 35 minutes, without stirring.
4. As it simmers, it will reduce to about ¾ of its original volume (roughly 1½ cups) and turn a light golden brown.
5. Skim off any foam or film that forms on the surface and discard it.

Finish the Creamer

6. Remove the pan from heat and let the milk syrup cool until warm to the touch.
7. Stir in the remaining 2 cups of milk and the vanilla extract until well combined.

Store

8. Transfer the finished creamer into a quart-sized, lidded container.
9. Refrigerate and use as needed. It will stay fresh up to the sell-by date of the milk used.

Servings And Timing

• Servings: Makes about 3½ cups (approximately 28 servings at 2 tablespoons each)
• Prep time: 5 minutes
• Simmer time: 30–35 minutes
• Total time: 40 minutes

Variations

• Swap brown sugar for maple syrup, honey, agave, or white sugar
• Use almond, oat, coconut, or soy milk for a dairy-free version
• Add cinnamon, nutmeg, or pumpkin spice for seasonal flavor
• Stir in cocoa powder or flavored extracts like hazelnut or caramel
• Use half-and-half or cream for a richer, thicker texture

Storage/Reheating

• Store in the refrigerator in a sealed container for up to 7–10 days or by the milk’s expiration date
• Shake well before each use as natural separation may occur
• No reheating needed—add directly to hot or cold coffee

FAQs

Can I use non-dairy milk?

Yes, almond, oat, coconut, and soy milks all work well. Just adjust sweetener levels based on the milk’s natural flavor.

Is this creamer sweet?

It has a mild sweetness from the brown sugar, but you can adjust the amount to your preference.

Can I use half-and-half instead of milk?

Yes, it will yield a richer and creamier result.

How long does this creamer last?

Store in the fridge and use by the expiration date of your milk, typically 7–10 days.

Can I freeze it?

Freezing is not recommended as it may alter the texture when thawed.

What can I use instead of brown sugar?

Try maple syrup, honey, agave, coconut sugar, or even a sugar-free sweetener for a low-carb option.

Why do I simmer only half the milk?

Simmering reduces and sweetens the base, while adding fresh milk at the end balances flavor and preserves freshness.

Can I double the recipe?

Yes, just ensure your pot is large enough to allow for simmering without boiling over.

Can I make this without vanilla?

Yes, but vanilla enhances the flavor—consider other extracts like almond or hazelnut for variety.

Will it curdle in hot coffee?

If using dairy or stabilized non-dairy milk, it shouldn’t. Ensure your milk is fresh and the coffee isn’t excessively acidic.

Conclusion

This homemade coffee creamer is a smooth, flavorful way to elevate your daily brew with wholesome, customizable ingredients. Whether you prefer it dairy-rich or plant-based, subtly sweet or boldly flavored, it’s a delicious and easy alternative to store-bought creamers—one batch and your mornings just got better!

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