Homemade French Vanilla Coffee Creamer

I like coffee. A lot. This is no secret if you follow me on Facebook, where I always feel compelled to share my love for the taste, smell, and (of course) effects of coffee.

I have kind of gone back and forth about my coffee addiction. I mean, adoration. In the past, I occasionally felt too dependent on caffeine and tried hard to whittle myself down to a few-times-a-week drinker v. an every day drinker. When I got pregnant, I pretty much gave up coffee completely. And then I had a newborn and – WHAM! – I was back to my old ways. Hello, caffeine. I love you so hard. I need you in my life.

Homemade coffee creamer had intrigued me for a while. The hubs & I can easily go through two bottles of the stuff in a week (don’t judge us). At $3 a pop, that’s $24 per month on coffee creamer. No bueno. So, it’s no wonder I took a stab at making my own.

If you’re hooked on store-bought creamer, just looking to save a few bucks, or (like me when I was forced to stop contemplating & actually take a stab at it) have run out of coffee creamer and are either unable or too lazy to run to the store…then today’s your day. Here are over 2 dozen recipes using regular ingredients so you can make your own rich and affordable creamer from home.

Homemade French Vanilla Coffee Creamer

recipe (s) originally from Mrs. Happy Homemaker

14 oz sweetened condensed milk
1 3/4 cup milk or cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)
2 tsp vanilla extract

Directions

1. Pour into a large mason jar and shake, shake, shake until combined.

It’s literally THAT easy! Looking for a different flavor? I’ve got you covered. Make the ‘base’ recipe which is the condensed milk with the addition of the regular milk or cream. Then add in any of the following flavor combinations.

Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste
Chocolate
2-3 tablespoons chocolate syrup
(1 tsp vanilla extract, optional)
Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract
Strudel 1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract
Vanilla Caramel
2 tablespoons  caramel ice cream topping
2 teaspoons vanilla extract
Chocolate Raspberry
2 teaspoons cocoa powder 2 tablespoons raspberry syrup
Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract
Coconut
2 teaspoons coconut extract

Haven’t found your flavor yet? Let’s keep going…

Samoa (like the Girl Scout Cookies)
2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping
Peppermint Patty
2 tablespoons chocolate syrup
1 teaspoon peppermint extract
Cinnamon Vanilla
2 teaspoons cinnamon
2 teaspoons vanilla extract
Pumpkin Spice
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract
Honey Vanilla
1/4 cup honey
2 teaspoons vanilla extract

And there’s more!

Almond Joy
1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
1 teaspoon almond extract 2 tablespoons chocolate syrup
Sweet Cream
Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract
Chocolate Orange
2 tablespoons chocolate syrup
1-2 teaspoons orange extract
Hazelnut
2 teaspoons hazelnut extract
Chocolate Hazelnut
2 tablespoons chocolate syrup
2 teaspoons hazelnut extract
Cinnamon Cake
2 teaspoons cinnamon
2 teaspoons vanilla extract
Salted Caramel
2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt
Eggnog replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg
Toasted Almond
2 teaspoons almond extract

In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.

Your creamer will be good up til the expiration date on the milk or cream you used in your base recipe.

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