Pouring homemade coffee creamer into iced coffee.

Easy Homemade Coffee Creamer Recipes to Save You Money

/44 Comments/in , /by Mary Hunt
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Creamer and coffee—some might call it a love story. But when the price of those store-bought bottles starts climbing faster than your morning caffeine buzz, it’s time to take matters (and milk) into your own hands. Making your own homemade coffee creamer is easier than you might think, and the savings? Just as satisfying as your first sip of the day. You get to customize the flavors, adjust the sweetness, and know exactly what’s going into your cup—no mystery ingredients or hidden costs.

Pouring homemade coffee creamer into iced coffee.

Cream really is coffee’s perfect partner. And when it comes in a flavored, ready-to-pour bottle from the grocery store dairy case? Even better. Well, until you check the price tag. These days, it just makes sense to DIY something you love and use daily. It’s cheaper, better, and yes—faster than you’d expect. Once you try it, you may never go back.

Why Make Homemade Coffee Creamer?

Name-brand creamers like Coffeemate, International Delight, Dunkin’ Extra Extra, and Natural Bliss often run around 20 cents an ounce. That adds up fast—especially if coffee is a daily (or hourly) ritual in your house. Making your own at home can slash that cost dramatically, and it only takes a few pantry staples.

The best part? You’re in full control. Sweetness, flavor, creaminess—you call the shots. And if you’re someone who reads labels with a magnifying glass, homemade creamer gives you peace of mind. No mystery additives, no artificial thickeners—just real ingredients and delicious results.

Coffee Creamer Base Recipes (2 Easy Options)

Homemade coffee creamer starts with a simple base—just two ingredients mixed together to create that creamy, pourable magic. From there, you can add sweeteners, flavorings, spices, extracts—whatever suits your morning mood.

In this post, I’m sharing two easy creamer base recipes to get you started:

  • Base Recipe #1 begins sweet and rich, using sweetened condensed milk for that thick, luscious texture right out of the gate. It’s ideal if you like your coffee sweet and want to keep things super simple.
  • Base Recipe #2 starts unsweetened, giving you more control over both sweetness and the type of sweetener you use—great for anyone looking to cut sugar, use alternatives like stevia or maple syrup, or just dial in that perfect balance.

Choose the one that fits your taste and dietary needs best—or try both and see what wins your cup over.

Creamer Base Recipe #1 (Sweet Start)

diy coffee creamer with sweetened condensed and whole milk

This base starts out sweet and creamy thanks to a pantry staple you might already have on hand: sweetened condensed milk. The most popular national brand is Eagle Brand, but there’s no need to pay top dollar. I use Kroger’s store brand, which is nearly identical in quality—same ingredients, same taste—but typically half the price (about $3.29 for a 14-ounce can, and often less when it’s on sale). You might also see La Lechera, another excellent option.

Here’s the deal: no matter the brand, sweetened condensed milk contains just two ingredients—milk and sugar. That’s it.

Ingredients:

  • 14-ounce can sweetened condensed milk
  • 1¾ cups whole milk

Directions:

Pour both ingredients into a one-quart canning jar (or any container with a tight-fitting lid). Shake until everything’s well combined. That’s your sweet base! From here, add any flavorings you like (see options below) to customize your homemade coffee creamer.

Want it richer? You can swap the whole milk for half-and-half or even heavy cream, but keep in mind it’ll bump up the fat content.

Want it sweeter? Add a little more sugar, blue agave, maple syrup, or your preferred sweetener to taste.

A Quick Note on Add-Ins: If your chosen flavor includes a dry ingredient (like cocoa powder or ground cinnamon) or something thick (like honey or pumpkin purée), warm a small amount of the base in a saucepan with the add-ins. This helps them dissolve smoothly and blend evenly. Once combined, pour the creamer through a fine-mesh sieve to catch any tiny bits that didn’t dissolve completely. That way, you won’t end up with floaters in your morning brew.

Flavor Ideas for Base Recipe #1

  • French Vanilla
    • 2 tsp pure vanilla extract
  • Vanilla Bean
  • Mocha
    • 2–3 tbsp chocolate syrup
    • 1 tsp pure vanilla extract
  • Chocolate Almond
    • 1 tbsp cocoa powder
    • 1 tsp almond extract
  • Strudel
    • 1 tbsp cinnamon
    • 1 tsp vanilla extract
    • 1 tsp almond extract
  • Vanilla Caramel
    • 2 tbsp caramel ice cream topping
    • 2 tsp vanilla extract
  • Chocolate Raspberry
    • 2 tsp cocoa powder
    • 2 tbsp raspberry syrup
  • Irish Cream
    • 2 tbsp chocolate syrup
    • 1 tsp instant coffee
    • 1–2 tsp vanilla extract
    • 1 tsp almond extract
  • Coconut
    • 2 tsp coconut extract
  • Samoa
    • 2 tsp coconut extract (or use coconut milk or cream of coconut—heat and strain first)
    • 2 tbsp chocolate syrup
    • 2 tbsp caramel ice cream topping
  • Peppermint Patty
    • 2 tbsp chocolate syrup
    • 1 tsp peppermint extract
  • Cinnamon Vanilla
    • 2 tsp cinnamon
    • 2 tsp pure vanilla extract
  • Pumpkin Spice
    • 3 tbsp pureed pumpkin
    • 1 tsp pumpkin pie spice
    • 4 tbsp maple syrup
    • 1 tsp vanilla extract
  • Honey Vanilla
    • ¼ cup honey
    • 2 tsp pure vanilla extract
  • Almond Joy
    • 1–2 tsp coconut extract
    • 1 tsp almond extract
    • 2 tbsp chocolate syrup
  • Sweet Cream
    • Swap 1¾ cups heavy cream for the milk in the base
    • 2 tsp vanilla extract or seeds from 1 vanilla bean
    • 1 tsp almond extract
  • Chocolate Orange
    • 2 tbsp chocolate syrup
    • 1–2 tsp orange extract
  • Hazelnut
    • 2 tsp hazelnut extract
  • Chocolate Hazelnut
    • 2 tbsp chocolate syrup
    • 2 tsp hazelnut extract
  • Cinnamon Cake
    • 2 tsp cinnamon
    • 2 tsp vanilla extract
  • Salted Caramel
    • 2–3 tbsp caramel ice cream topping
    • ½ tsp salt (or to taste)
  • Eggnog
    • Swap the milk in the base for heavy cream
    • 1 tsp vanilla extract
    • 2 tsp rum extract
    • 1 tsp ground nutmeg
  • Toasted Almond
    • 2 tsp almond extract

Creamer Base Recipe #2 (Unsweetened + Customizable)

diy coffee creamer with whole milk and heavy whipping cream

This version starts with zero sweetness, giving you full control over just how sweet to go—and what kind of sweetener to use. Whether it’s classic granulated sugar, stevia, blue agave, maple syrup, or monk fruit, the power is in your hands.

Ingredients:

  • 1 cup heavy whipping cream
  • 1 cup whole milk

Directions:

Whisk together until well blended or pour into a Mason jar, screw on the lid tightly, and shake it like you mean it. Store in the fridge and give it a quick shake before each use. From here, you can add any of the flavor combos listed below to create your own signature creamer. This base is easy to double—or even triple—depending on how much coffee joy you sip each week.

You might be thinking: isn’t this just a roundabout way of making half-and-half? Kind of. But starting with heavy whipping cream gives you a richer, silkier texture—and honestly, it just feels a little more indulgent. In the best way.

Note: If your flavor calls for a dry ingredient (like cocoa powder or cinnamon) or something sticky or thick (hello, honey), warm a small portion of the base in a saucepan with those ingredients. Heat gently over medium heat, whisking until everything’s dissolved and smooth. Then strain through a fine-mesh sieve to catch any stubborn bits before mixing it back into the rest of your base. That way, your creamer stays smooth—and your coffee stays free of floaties.

Flavor Ideas for Creamer Base #2

Here’s where the fun begins! Start with 2 cups of Creamer Base #2, then mix in the ingredients below for your favorite flavor. If a recipe includes thicker or dry ingredients, follow the quick heating and straining method to keep things smooth and sippable.

  • Strudel
    • 4 Tbsp maple syrup
    • 1½ tsp ground cinnamon
    • 2 tsp vanilla extract
    • 1 tsp almond extract
  • Chocolate Almond:Warm gently to dissolve cocoa. Strain if needed.
    • 2 Tbsp cocoa powder
    • 4 Tbsp blue agave, sugar, or maple syrup
    • 1 tsp almond extract
  • Pumpkin Spice: Whisk creamer base, pumpkin, spice, and syrup in a saucepan over medium heat until steaming. Remove from heat, stir in vanilla, then strain and refrigerate.
    • 3 Tbsp pureed pumpkin
    • 1 tsp pumpkin pie spice
    • 4 Tbsp maple syrup
    • 1 tsp vanilla extract
  • French Vanilla: Whisk base and sweetener in a saucepan. Slice and scrape vanilla bean, add seeds and pod. Heat, cover, and steep 30 minutes. Strain before bottling.
    • 4 Tbsp blue agave (or maple syrup)
    • 1 whole vanilla bean
  • Peppermint Mocha: Warm base with cocoa to dissolve fully. Stir in peppermint, strain, and enjoy.
    • 4 Tbsp sugar, blue agave, or maple syrup
    • 3 Tbsp cocoa powder
    • 1 tsp peppermint extract

Consider all of these flavoring ideas to be just the tip of the delicious coffee iceberg. The possibilities are endless. As you come up with new flavor pairing and delicious options, please share!

How to Store Homemade Coffee Creamer

Keep your homemade creamer in a glass bottle or jar with a tight-fitting lid and store it in the refrigerator. It’ll stay fresh for about 10 to 14 days—plenty of time to sip your way through.

For best results, give the bottle a quick shake before each use, especially if your flavorings tend to settle. A little painter’s tape and a marker make an easy label so you’ll know when you made it (and which flavor is inside, if you’re experimenting!).

Enjoy every creamy, customized drop!

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Homemade Coffee Creamer (Sweetened Condensed Milk Base)

Creamy, dreamy, and ready in minutes—this homemade coffee creamer uses sweetened condensed milk for that perfect just-right sweetness. Customize with your favorite flavors (think French Vanilla, Mocha, or Pumpkin Spice) and skip the pricey bottles at the store. Quick to make and even quicker to disappear.
Prep Time5 minutes
Optional heating to dissolve dry or thick ingredients5 minutes
Total Time10 minutes
Course: Beverages
Cuisine: American
Servings: 28 servings
Calories: 55kcal

Ingredients

  • 1 14-ounce can sweetened condensed milk
  • 1 ¾ cups whole milk or sub half & half or heavy cream for a richer creamer

Instructions

  • Pour both ingredients into a one-quart Mason jar (or similar container with a lid).
  • Apply the lid tightly and shake well until fully combined.
  • From here, add your preferred flavor mix-ins (see flavor variations below) to make it your own.

Notes

Want it creamier? Swap the whole milk for half & half or heavy cream. Just note it’ll bump up the fat and richness.
Make it sweeter: Add more sugar, blue agave, honey, or maple syrup to taste.
Mix-in tip: If your flavoring includes a dry or thick ingredient (like cocoa powder or honey), gently heat a small portion of the base with it in a saucepan, whisk until smooth, then combine it with the rest of the creamer.
Strain to finish: For best texture, pour finished creamer through a fine sieve to catch any bits that didn’t fully dissolve.
Storage: Keep refrigerated in a sealed container for 10–14 days.
Flavor Ideas:
  • French Vanilla
    • 2 tsp pure vanilla extract
  • Vanilla Bean
    • 2 tsp vanilla bean paste
  • Mocha
    • 2–3 tbsp chocolate syrup
    • 1 tsp pure vanilla extract
  • Chocolate Almond
    • 1 tbsp cocoa powder
    • 1 tsp almond extract
  • Strudel
    • 1 tbsp cinnamon
    • 1 tsp vanilla extract
    • 1 tsp almond extract
  • Vanilla Caramel
    • 2 tbsp caramel ice cream topping
    • 2 tsp vanilla extract
  • Chocolate Raspberry
    • 2 tsp cocoa powder
    • 2 tbsp raspberry syrup
  • Irish Cream
    • 2 tbsp chocolate syrup
    • 1 tsp instant coffee
    • 1–2 tsp vanilla extract
    • 1 tsp almond extract
  • Coconut
    • 2 tsp coconut extract
  • Samoa
    • 2 tsp coconut extract (or use coconut milk or cream of coconut—heat and strain first)
    • 2 tbsp chocolate syrup
    • 2 tbsp caramel ice cream topping
  • Peppermint Patty
    • 2 tbsp chocolate syrup
    • 1 tsp peppermint extract
  • Cinnamon Vanilla
    • 2 tsp cinnamon
    • 2 tsp pure vanilla extract
  • Pumpkin Spice
    • 3 tbsp pureed pumpkin
    • 1 tsp pumpkin pie spice
    • 4 tbsp maple syrup
    • 1 tsp vanilla extract
  • Honey Vanilla
    • ¼ cup honey
    • 2 tsp pure vanilla extract
  • Almond Joy
    • 1–2 tsp coconut extract
    • 1 tsp almond extract
    • 2 tbsp chocolate syrup
  • Sweet Cream
    • Swap 1¾ cups heavy cream for the milk in the base
    • 2 tsp vanilla extract or seeds from 1 vanilla bean
    • 1 tsp almond extract
  • Chocolate Orange
    • 2 tbsp chocolate syrup
    • 1–2 tsp orange extract
  • Hazelnut
    • 2 tsp hazelnut extract
  • Chocolate Hazelnut
    • 2 tbsp chocolate syrup
    • 2 tsp hazelnut extract
  • Cinnamon Cake
    • 2 tsp cinnamon
    • 2 tsp vanilla extract
  • Salted Caramel
    • 2–3 tbsp caramel ice cream topping
    • ½ tsp salt (or to taste)
  • Eggnog
    • Swap the milk in the base for heavy cream
    • 1 tsp vanilla extract
    • 2 tsp rum extract
    • 1 tsp ground nutmeg
  • Toasted Almond
    • 2 tsp almond extract

Nutrition

Calories: 55kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 7mg | Sodium: 24mg | Potassium: 75mg | Sugar: 8g | Vitamin A: 63IU | Vitamin C: 0.4mg | Calcium: 59mg | Iron: 0.03mg
unsweetened homemade cofffe creamer on wood table
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Homemade Coffee Creamer (Unsweetened Custom Base)

Start with a blank canvas: this unsweetened coffee creamer base lets you decide exactly how sweet and flavorful you want your coffee companion to be. Using heavy whipping cream for a rich, silky texture, this base is perfect for experimenting with your favorite sweeteners and flavors—from classic vanilla to seasonal pumpkin spice. Easy to whip up, easy to customize, and totally delicious.
Prep Time5 minutes
Optional warming and dissolving dry or thick ingredients5 minutes
Total Time10 minutes
Course: Beverages
Cuisine: American
Servings: 32 servings
Calories: 30kcal

Ingredients

  • 1 cup heavy whipping cream
  • 1 cup whole milk

Instructions

  • Whisk the heavy cream and whole milk together in a bowl until fully combined, or pour into a Mason jar, seal the lid tightly, and shake vigorously until blended.
  • Store the creamer base in the refrigerator. Shake well before each use.
  • Add your choice of sweeteners and flavorings to create your favorite coffee creamer (see flavor ideas below).

Notes

Why heavy cream? It gives this base a richer, silkier texture than half-and-half, making your coffee feel a bit more indulgent without being overly thick.
Sweetener options: Granulated sugar, blue agave, maple syrup, stevia, monk fruit—you pick! Adjust sweetness to your taste.
Mixing tip: If adding dry ingredients like cocoa or cinnamon, or thick ones like honey, warm a small portion of the base in a saucepan with these additions over medium heat, whisk until smooth, then strain and mix back into the main batch. This keeps your creamer silky and free of clumps.
Storage: Keep refrigerated and consume within 10–14 days for best freshness.
Flavor Ideas:
  • Strudel
    • 4 Tbsp maple syrup
    • 1½ tsp ground cinnamon
    • 2 tsp vanilla extract
    • 1 tsp almond extract
  • Chocolate Almond: Warm gently to dissolve cocoa. Strain if needed.
    • 2 Tbsp cocoa powder
    • 4 Tbsp blue agave, sugar, or maple syrup
    • 1 tsp almond extract
  • Pumpkin Spice: Whisk creamer base, pumpkin, spice, and syrup in a saucepan over medium heat until steaming. Remove from heat, stir in vanilla, then strain and refrigerate.
    • 3 Tbsp pureed pumpkin
    • 1 tsp pumpkin pie spice
    • 4 Tbsp maple syrup
    • 1 tsp vanilla extract
  • French Vanilla: Whisk base and sweetener in a saucepan. Slice and scrape vanilla bean, add seeds and pod. Heat, cover, and steep 30 minutes. Strain before bottling.
    • 4 Tbsp blue agave (or maple syrup)
    • 1 whole vanilla bean
  • Peppermint Mocha: Warm base with cocoa to dissolve fully. Stir in peppermint, strain, and enjoy.
    • 4 Tbsp sugar, blue agave, or maple syrup
    • 3 Tbsp cocoa powder
    • 1 tsp peppermint extract

Nutrition

Calories: 30kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 5mg | Potassium: 19mg | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 0.04mg | Calcium: 14mg | Iron: 0.01mg

Question: What’s your go-to coffee creamer flavor—and have you ever tried making it from scratch? Tell me your dream combo in the comments below.

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44 replies
  3. Mrs. Meredith says:

    I love your vanilla extract recipes. (I haven’t tried it in the Instant Pot, yet.) Can the Instant Pot technique be used to make hazelnut extract for these recipes?
    The prices for hazelnut extract right now are high, and I can’t find it locally.

    Reply
  4. OttoZilch says:

    I was very excited to read these – thanks for re-posting! However neither method is dairy-free, which is why I buy the commercial creamers. I saw the suggestion for plant-based milks but wonder which would have the least impact on changing the flavor. I’m guessing rice milk or soy milk..??

    Reply
  6. Sheri B says:

    HI,
    I am one of those who use International Delight. It’s lactose Free. I am lactose intolerant.
    Is there a way I can use my lactose free, fat free milk with these recipe?

    Reply
  7. Barbara says:

    Mary,
    These are Great Ideas, but a tablespoon of half and half, maybe with some left over chocolate pieces is all I need. My husband drinks his coffee Black!
    Cheers,
    Barbara

    Reply
    • Mary Hunt says:

      I’ve not tried that Linda, but I’m quite certain you could make that fat-free heavy cream switch (rather than the powdered option you mention). Give it a try and then let us know!

      Reply
  11. Cally Ross says:

    I’m thinking I’ll make base #2 and then flavor each cup of coffee with a reduced version of the flavors, something new as the mood strikes!

    Reply
  12. george says:

    Hello Ms. Mary: I’ve truly enjoyed the ideas you have shared over the years. My sweetheart (wife of 52 years) always tells me NO because she does NOT want to try ANYTHING but what she regularly uses. However, this time she said IF I would use it for myself, then I could give it a try. Well, this is a GREAT recipe and I am now using this “home made” recipe (recipe #1) all the time. Even have my own glass jar in the ‘fridge with my creamer. I’ll check back for the variations in the future – but TWO THUMBS UP for the coffee creamer idea.

    Reply
  13. kdonat says:

    My husband just discovered Peppermint Mocha creamer over the holiday season. Thanks. I no longer have to search in the stores to find the “last two bottles”. I may even get him to try some of the others. I don’t know how I missed them two years ago.

    Reply
      • Mary Hunt says:

        No to both. Sweetened Condensed Milk comes in a 14 oz can. The most well-known is Eagle Brand Sweetened Condensed Milk. And you can find a no-sugar version, but it will loaded with artificial sweetener. Somewhere in my vast archive of things I’ve written, I do know I have a DIY version to make your own Sweetened Condensed Milk from scratch. If you and other readers are interested in that, I’ll dig it out! Let me know of your interest here.

  16. mgibbs says:

    Thank you, Mary, for ALL your amazing hints. I am Type 1 diabetic for over 57 years and a coffee drinker almost that long. I will use your first recipe with sweetened condensed milk but will make my own. Here’s the recipe for the sugar-free version(and it works amazingly with any recipe that calls for sweetened condensed milk):
    1 cup non-fat dry milk
    2/3 cup boiling water
    3 tablespoons melted butter
    1 cup granulated Splenda, Stevia, or sweetener of choice
    Blend all ingredients (in blender, Ninja, etc) and use or pour in jar and refrigerate until needed.

    Reply
  19. Beck says:

    I just made the Pumpkin Spice recipe with base #1 it is very, very good!!! The only alteration I made was using non-fat milk rather than whole milk.

    Thank you

    Reply
  20. Rainy1_Seattle says:

    Dairy free ideas would be awesome. Some of us cannot tolerate the dairy, but would love to implement the recipes.

    Reply
  21. Jill says:

    I have one quick moment, I hope this is not a repeat question. Do you happen to have a dairy free version of a homemade creamer? Your recipes are so good and well thought out, I thought I would ask here first,

    Reply
    • Sheila Wood says:

      Try with coconut milk? Not the low fat, then it will have the coconut cream in it so will be a little thicker. You could do it with any nut milk, as well, I would think, but you might have to pour a whole lot in to make your coffee white. 🙂

      Reply
  22. Linda Fassiotto Votaw says:

    Love all these ideas, but oh, Mary, you must have been excited to start celebrating Memorial Day weekend because you have so many errors in your text! I was never an English teacher but I wanted to get out my red pencil and start circling, lol. I love your columns, but I just have to chuckle now and then. Have a great weekend!

    Reply
  23. Cat Nap says:

    I rarely drink coffee and never buy fancy flavored creamers. But I skimmed through the post out of curiosity and found myself wishing I did drink coffee with creamer. What a list! I saved it anyway thinking there must be another use for all these flavor combos. Any ideas? Smoothies?
    Regarding sugar-free drinks, I have read that stevia is the one artificial sweetener that does not seem to have any bad side effects.

    Reply
    • Sheri B. says:

      “Stevia is a natural sweetener and sugar substitute derived from the leaves of the plant species Stevia rebaudiana,
      native to Brazil and Paraguay.”
      I use Stevia. No bad taste.

      Reply
      • Denise H. says:

        I have to disagree. I have been using sugar free sweeteners for a very long time. I tried stevia when it became available in grocery stores, the aftertaste was similar to black licorice. All of the sugar free sweeteners seem to have a strange aftertaste. Even my go to sucralose.

  24. Eleanore M says:

    This sounds very good but……I really like the Coffeemate Powder Creamer for my coffee. Any way we can make something similar to this up?

    Reply
  26. Laurie M says:

    How long will these last in the fridge? We generally buy International Delights which last a month or so in our house.

    Reply
    • Mary Hunt says:

      I don’t know for sure, but given the ingredients and the way that half ‘n half and cream do last much longer than milk, I would guess the same amount of time. Experiment and let us know!

      Reply
  27. Betty Thomas says:

    I don’t drink coffee and my husband drinks his black but a lot of my friends use creamer. I think these should make the list of great homemade gifts. Thanks Mary!

    Reply
    • Pat Duvall says:

      Homemade gifts are a GREAT IDEA! Unfortunately, we will probably DRINK the gift long before it gets to the recipient.

      Reply

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