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How To Make Your Own Coffee Creamer

make coffee creamerMaking creamers at home can be easy, and healthier too! Here’s a guide on how to make your own coffee creamer.

Making the Base for Coffee Creamer by Mixing Condensed Milk with Milk or Cream

A coffee creamer base is easy to make. Simply mix a can of sweetened condensed milk (14 ounces) with 1 ¾ cup milk or cream. This works out to a 1:1 ratio of sweetened condensed milk to cream. So, if you have a partial can of sweetened condensed milk left over from another recipe, just add an equal amount of milk or cream to it.

You’ll need to stir these ingredients vigorously, as sweetened condensed milk is a viscous liquid. If you’re having trouble getting them to mix together, try putting them in a jar you can shake or a blender.

A Healthy Alternative is To Make Your Own Cream or Condensed Milk

Making your own cream lets you cater it to your specific tastes and health requirements. You can vary the type of milk or cream that you use, and you can even make a homemade, sugar-free sweetened condensed milk.

Any of these options work for the milk or cream:

  • For a rich creamer, use half-and-half (or even heavy cream)
  • For a healthier option, opt for whole, 2 percent or skim milk
  • To reduce the dairy content, try almond or soy milk

If you want to use sugar-free sweetened condensed milk, just blend these ingredients together:

  • ¾ cup boiling water
  • 6 tablespoons butter
  • 2 ⅔ cups nonfat dry milk powder
  • 1 cup artificial sweetener of your choice

 

Add Your Favorite Flavor To The Base To Create Your Favorite Taste

To this base, you can add any number of flavor options:

  • French Vanilla: 1 teaspoon vanilla extract and 1 teaspoon hazelnut extract
  • Dark Chocolate: 3 tablespoons chocolate syrup
  • Milk Chocolate: 2 tablespoons chocolate syrup and 1 teaspoon vanilla extract
  • Caramel Macchiato: 2 tablespoons caramel syrup and 2 teaspoons vanilla extract
  • Cinnamon Coffee Cake: 2 teaspoons cinnamon and 2 teaspoons vanilla extract
  • Almond: 2 teaspoons almond extract

When adding thick syrups, warm up a little of your base (but don’t scald the milk), so that it can dissolve completely. This will help prevent all of your chocolate or caramel syrup from settling on the bottom, although you should still shake the creamer just before pouring.

Try making one of these coffee creamers, and let us know what you think in the comments below!

Author Scott

Scott is a professional writer for Driftaway Coffee. He worked as a barista for eight years, but today prefers to enjoy his beverages from the other side of the counter. When not drinking Driftaway Coffee, Scott usually has a mug of his own roasted coffee nearby.

More posts by Scott
  • https://plus.google.com/u/0/106360864062878150997/posts Garry

    Great articles recently! Keep up the good work!

  • http://residualincomer.com/ Yaro

    Regardless if you use store-bought or homemade sweetened condensed milk, these creamer choices are endless, and easily customisable! You can create your own favorite concoctions and package them in a variety of ways – http://coffeelounge.net/flavored-coffee-creamers/

  • Maxwell Ziesler

    powdered Malted Milk makes great creamer! A bit different from the same old flavors and perfect for traveling, easy to pack and dispense. No sugar, lo fat and calories. dissolves completely in the coffee.

  • Kevin Burk

    can i use water instead of regular milk?

  • Mary Sisson

    I want to stay away from store bought syrups so can you use cocoa powder instead?

    • Grust

      You can make homemade chocolate syrup with cocoa powder. It’s actually one of the easiest stove top recipes there is.
      Here’s the recipe I use and it comes from the Youtube chef Todd’s Kitchen.

      1 1/2 cups granulated sugar
      3/4 cups cocoa powder (unsweeted is prefered so use natural or dutch cocoa powder)
      a pinch of salt (I like to use Kosher)
      1 cup of water
      1 teaspoon vanilla extract

      With the exception of the extract, combine all ingredients into a saucepan (little tip, mix the dry stuff together before adding water to soften and remove the lumps from the cocoa powder). Stir the ingredients with a spoon until well mixed, switch to a whisk. Keep whisking until the syrup reaches a boil. Allow it to boil for at least 1 minute. Kill the heat and add vanilla extract. Vanilla extract is mostly alcohol so adding it at the end should keep that vanilla flavor in the syrup. Put it in a container of your choice, jars or bottles. Leave open for 1 hour before storing in a refrigerator. After a few hours, you’ll have nice thick syrup.

      I make this so much I often clean jelly or pickle jars often so I can make this and give away as gifts. Since I use jars often, I usually leave open for half an hour before sealing and refrigerating. This can often create a nice vaccuum seal if done right. Even without preservatives, this syrup should last a nice 4 months in your fridge.

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