Flavored coffee creamers are delicious, but if you’re an avid coffee drinker, that $3 per bottle can add up fast! Making your own is easy and can potentially save you more than $10-15 a month. Here is a delicious, tried and true recipe collection for homemade dairy & non-dairy coffee creamers in 25 Flavors!
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Before we share the recipe we want to clear something up- if you prefer Store-Bought Creamers- use the recipes as indicated below to match the flavor. If you prefer the Flavored creamer but DON’T like the sweetness that they add to the coffee use EVAPORATED Milk Instead of Sweetened Condensed Milk.
Homemade Dairy & Non-Dairy Coffee Creamers in 25 Flavors
Base Liquid Dairy Creamer:
You’ll Need:
14-ounce can sweetened condensed milk
1 1/2 cups skim milk
flavorings of choice: see below for flavor ideas and options
Base: Non-Dairy Liquid Creamer
1/2 cup of dates, pitted & soaked in 2 tbs warm water
1/2 cup hot water
1 1/2 cups (360 ml) light canned coconut milk*
1/2 Tbsp vanilla extract
Combine dates, hot water, coconut milk, and vanilla extract in a high powered blender and blend until completely smooth. If you’re concerned about any texture remaining, you can strain the mixture to remove the dates.
Add flavorings below as desired (store up to 7 days in the fridge)
Base Keto Dairy Creamer
You’ll need:
1 c. Keto Sweetened Condensed Milk
1 c. Heavy Whipping Cream
Combine the ingredients in a pint mason jar, seal and shake vigorously to combine. Use as is or add additional flavors as listed below. Be aware some items will also need to be ketofied, such as the chocolate syrup.
Coffee Creamer Flavor Ideas:
- Almond Joy: add 1 tsp coconut extract, 1 tsp almond extract, 2 TBS chocolate Syrup
- Black Forest: add 2 tsp almond extract, 1 tsp cherry extract
- Chocolate Almond: use 1 Tablespoon of cocoa, 1 teaspoon of almond extract
- Chocolate: add 2-3 TBS chocolate Syrup
- Chocolate Coconut Mocha: 2 TBS chocolate Syrup, 2 tsp coconut extract
- Chocolate Hazelnut (aka Nutella): 2 TBS chocolate Syrup, 2 tsp hazelnut extract
- Chocolate Orange: 2 TBS chocolate Syrup, 1 tsp orange extract
- Chocolate Raspberry: use 2 tsp cocoa powder, 2 T. raspberry syrup
- Cinnamon Cake: add 2 tsp cinnamon, 2 tsp vanilla extract
- Cinnamon Vanilla– add 2 tsp cinnamon, 2 tsp vanilla extract
- Coconut: Add 2 tsp coconut extract
- Cappuccino: use 1-tsp almond extract, 1/2 tsp orange extract
- Eggnog: instead of skim milk use heavy cream, 1 tsp vanilla extract, 1 tsp rum extract, 1 tsp ground nutmeg
- Frangelico Cream– add 2 TBS chocolate Syrup, 1 tsp hazelnut extract, 1 tsp vanilla extract
- French Vanilla– add 2 tsp vanilla extract or vanilla coffee syrup
- Gingerbread: add 1 Tbs Molasses, 1/2 tsp each of ginger, clove and cinnamon ginger, clove, and cinnamon
- Hazelnut– add 2 tsp hazelnut extract
- Irish Cream: add 2 Tbs Chocolate Syrup, 1 tsp instant coffee, 1 tsp vanilla extract, 1 tsp almond extract
- Maple Java– Omit Sweetened condensed milk, add 6 Tbs. Pure Maple Syrup
- Nutella- 2 TBS chocolate Syrup, 2 tsp hazelnut extract
- Peppermint Patty: add 2 TBS chocolate Syrup, 1 tsp peppermint extract
- Pumpkin Spice: add 2 Tbs Pureed Pumpkin, 1 tsp pumpkin pie spice, 4Tbs Maple Syrup, 1 tsp vanilla extract
- Salted Caramel:2-3 Tbs Caramel Ice cream topping, 1/2 tsp salt
- Samoa (As in Girl Scout Cookie flavored!): add 2 tsp coconut extract, 2 Tbs Chocolate Syrup, 2 Tbs Caramel Ice cream topping
- Strudel: use 1 T. cinnamon, 1 tsp vanilla extract, 1 tsp almond extract.
- Toasted Almond: add 2 tsp almond extract
- Vanilla: use 2-tsp vanilla extract
- Vanilla Bean Creamer: add 2 tsp vanilla bean paste
- Vanilla Caramel: add 2 Tbs Caramel Ice Cream Topping and 2 tsp vanilla extract
- White Chocolate– (powder 1 cup of white chocolate chips in a blender by pulsing)- you’ll need to heat this one with the other ingredients in a saucepan until combined
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Measure all ingredients into blender and whip until well blended. Pour into a container, cover and refrigerate until needed. (Store in fridge up to 2 weeks)
