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.
Servings: 32 servings
Calories: 30kcal
Cost: $2.50 – $3.50
Equipment
- Mixing bowl and whisk or Mason jar with lid
- Small saucepan (for warming flavorings if needed)
- Fine-mesh sieve (to strain spices or powders)
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
