Love coffee creamer, but hate all the chemicals and added sugar? Here’s how to make homemade coffee creamer that’s healthy and free of refined sugar plus how to make flavored coffee creamer with just 5 ingredients. Enjoy a cup of your favorite flavored coffee guilt-free plus I’ll share my top 5 Healthy Flavored Coffee Creamers!
Are you a coffee drinker? A good cup of coffee goes a long way. There’s just something so perfect about a great cup of coffee first thing in the morning, am I right? Not only does coffee help you to wake up and start off your day energized, but drinking coffee actually has a lot of health benefits, too.
I consider myself somewhat of an expert when it comes to coffee (pushes up glasses). So much so that I created my very own clean coffee blend. It’s organic and absolutely delicious. But for a really satisfying cup, I like to add some cream.
If you asked me what food I’ve had the hardest time giving up since choosing a clean eating lifestyle, without a doubt, it would be coffee creamer.
Before giving up sugar, I would indulge daily in a thick, creamy, flavored coffee. And I LOVED it. (More on that here!)
In fact, I loved it so much I didn’t want to give it up. Slowly, but surely, I was able to reduce my dependence on it by learning to enjoy coffee with just a little coconut milk or some pure maple syrup.
But that warm cozy feeling of watching the thick, sweet creamer swirl around gorgeously in my coffee never really goes away – it’s just less of a need.
First off, caffeine increases your energy levels and is also one of the very few natural substances that aids in burning fat. If you still need convincing that enjoying a cup or two is good for you, just know that coffee is full of nutrients and antioxidants so it’s no wonder you feel better after enjoying a cup of coffee. Coffee makes you happier. It’s science.
Although coffee’s great and all, many of us don’t really like plain, black coffee. That’s why there are tons of options, like milk, sugar, coffee creamers, syrups to add into your coffee. Unfortunately, this turns your healthy cup of coffee into a cup full of sugar, partially hydrogenated fats, and all sorts of other chemicals that are not good at all for you.
Now, don’t get me wrong — I still like to enjoy my coffee with some homemade creamer, flavor, and sweetness. Sure, it adds some calories, but I believe you have to indulge yourself a bit. Still, I always try to eat (and drink) as healthy as possible, and the best way to do it is to swap the store bought stuff with homemade. Fewer ingredients, no additives or hidden sugars – sign me up!
So, YES, you can still enjoy your favorite flavored coffee and stick to your healthy ways. Making coffee creamer at home is far easier than it may sound. Let me show you to make coffee creamer for yourself!
Is Coffee Creamer Bad For You?
Unfortunately, most store-bought coffee creamers are very unhealthy for you. They contain high amounts of sugars, fats, and chemicals. Even the sugar-free and/or fat-free options contain bad stuff so they’re no better. Ideally, you want to get yourself into a position where you’re drinking clean coffee and creamer, both.
What’s in (Store-Bought) Coffee Creamer?
Here are the ingredients in what was my favorite brand (Coffee-Mate Hazelnut Creamer):
- Water
- Sugar
- Partially Hydrogenated Soybean and/or Cottonseed Oil
- Sodium Caseinate (a Milk Derivative)
- Phosphate
- Disodium Phosphate
- Mono- and Diglycerides
- Cellulose Gel
- Cellulose Gum
- Color Added
- Natural and Artificial Flavors
- Carrageenan
Overall, not a very pretty picture. First off, there are waaaaay too many ingredients here for a very simple mixture (you can read more about that here). Second, there is partially hydrogenated oil which is very bad for you, along with a slew of very processed ingredients.
Now, here are the ingredients for my healthy homemade creamer recipe:
- Almond milk (or any unsweetened milk of choice)
- Raisins
- Pure maple syrup
- Arrowroot starch (or tapioca starch)
- Pure vanilla extract
All whole ingredients, all waaaaay better for you. All just as tasty as the fake stuff you’ve been used to.
How to Make Homemade Coffee Creamer
You wouldn’t believe how easy it is to make homemade coffee creamer. What once was a magical solution of sweet goodness is really just a few simple ingredients for coffee bliss.
Here are the easy steps for how to make homemade coffee creamer:
- Prepare homemade condensed milk using raisins and milk
- Combine condensed milk with more whole milk, pure maple syrup, arrowroot starch, and vanilla extract
- Refrigerate
- Enjoy!
That’s seriously it. Have it ready for your morning coffee or an afternoon iced coffee. So easy and so simple.
How to Make Different Flavors of Coffee Creamer
In this post, I share a base homemade coffee creamer and 5 other variations for homemade coffee creamers. If you wanted to make your own homemade coffee creamer with your fave flavors, you could replace the vanilla extract with any of the following for more flavor options:
- Hazelnut extract
- Chocolate extract
- Peppermint extract
- Maple extract
- Coconut extract
- Almond extract
I think you get the idea – add any flavor you like or even combine flavors, like almond and chocolate or chocolate and peppermint. You can also not add any extract for a plain flavor, if you’d prefer. Check out below for some great options to get you started!
HOW LONG DOES HOMEMADE CREAMER LAST?
Homemade coffee creamers can last up to a week in the fridge if stored in an airtight container. I store mine in reusable milk bottles and mason jars and always make sure they’re properly tightened. Then, I just grab them, give them a shake to mix all the flavors together, and then pour a little into my coffee. Perfect, right?
So, let’s get to the homemade coffee creamer recipes, shall we?
Homemade Coffee Creamer Recipes
1. FRENCH VANILLA CREAMER
Nothing goes better together than coffee and vanilla. It’s a good thing that making Healthy Homemade French Vanilla Creamer is super easy! (See recipe below!)
2. PEPPERMINT MOCHA CREAMER
Once you try this Homemade Peppermint Mocha Creamer, you’ll never put another store-bought creamer in your coffee again! (See recipe below!)
3. HAZELNUT CREAMER
The rich flavor of hazelnut will make any cup of coffee taste like a treat. Good thing making Homemade Hazelnut Creamer is crazy simple! (See recipe below!). I love LOVE this recipe with my Better Than Yesterday coffee blend, which strikes a balance between bright, sparkling fruit and deep, roasted flavor.
4. CHOCOLATE CREAMER
How is it possible that your favorite chocolate flavored coffee drink tastes amazing and is also actually good for you? This healthy Homemade Chocolate Creamer is so rich and chocolately! (See recipe below!)
5. CINNAMON CREAMER
Spice up your coffee by adding some Homemade Cinnamon Coffee Creamer to your coffee. Yum! (See recipe below!)
How to Make Coffee Creamer + 5 Easy Flavors | Recipe Video
- 2 cups milk of choice (I prefer almond milk, whole milk or coconut milk)
- 1 cup raisins
- 1 1/2 cups condensed milk (see recipe above)
- 1 cup milk of choice
- 1 tbsp pure maple syrup
- 1 tsp arrowroot starch
- 1 tbsp pure vanilla extract
- 1 tbsp pure vanilla extract
- 1 1/2 tbsp unsweetened dark cocoa powder
- 1/8 tsp espresso powder
- 1 tsp peppermint extract
- 2 tsp hazelnut extract (can also use almond extract)
- 2 tsp unsweetened dark cocoa powder
- 1/2 tsp pure vanilla extract
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon (or 1/2 tsp cinnamon extract)
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In a sealable container or mixing bowl, combine the milk and raisins, and then place in the refrigerator overnight, or for at least 4-5 hours. (You can also cook over medium-low heat on the stove-top, stirring frequently, for 30 minutes). Note: this process will work to naturally thicken and sweeten the milk. You can use soaked raisins as a topping for oatmeal or to sweeten smoothies so as not to waste, if you'd like).
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Strain the raisins from the milk using a fine mesh strainer; discard the raisins.
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In a saucepan over medium heat, combine 1 1/2 cups of the homemade condensed milk, additional milk, pure maple syrup, and arrowroot starch.
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Cook the mixture for 6-8 minutes, or until the mixture stars to thicken and almost begins to bubble.
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Remove from heat and add in the pure vanilla extract, and stir to combine.
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You can transfer this base creamer recipe to a sealable container and store in the fridge until ready to use. As is, it keeps for up to 5 days in the refrigerator.
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Add additional vanilla extract to base creamer recipe and stir to combine.
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Transfer this to a sealable container and store in the fridge until ready to use.
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Add cocoa powder, espresso powder, and peppermint extract to base creamer recipe and stir to combine.
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Transfer this to a sealable container and store in the fridge until ready to use.
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Add hazelnut extract to base creamer recipe and stir to combine.
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Transfer this to a sealable container and store in the fridge until ready to use.
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Add vanilla extract and cocoa powder to base creamer recipe and stir to combine.
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Transfer this to a sealable container and store in the fridge until ready to use.
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Add vanilla extract and cinnamon to base creamer recipe and stir to combine.
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Transfer this to a sealable container and store in the fridge until ready to use.
Recipe Video
If you do the cooking method, do you still add the starch and syrup?
Hi there!
Are these creamers foamable in a frother?
I made the french vanilla recipe and I tasted it by itself. It was so delicious. However, when I put it in my coffee it didn’t thicken in the coffee to sweeten it. The coffee barely turned lighter.
I really wish people would read the comments & replies from the beginning of the post! To NOT have to repeat the SAME answers over and over again.
ty for heads up! chemical in creamers!
Can I replace the tapioca starch with cornstarch?
I tried making the condensed milk with the raisins and arrowroot and it never thickened sorry to say. I was bummed bc I love flavoring my coffee but I don’t love all the added sugar and oils. Flavor is good. Wished it worked. 🙁
Will cornstarch work better?
I made the Vanilla flavor, soaking raisins over night. Followed directions to cook in saucepan with arrowroot powder. It did not seem to thicken and when refrigerated gel like clumps formed? Suggestions?
Arrowroot starch does not hold up well in a prolonged heating process. It may have broken down. I haven’t made this yet, but I will substitute tapioca starch (which does not) or ?cornstarch (which has not been mentioned.
Love the recipe – cant wait to make it!!!
My Nestle Coffee Mate creamer is only 20 calories per serving, yours is over twice as much!
But store-bought contain carrageenan and other harmful things. I’m trying to find a good homemade recipe that will be very creamy but having a tough time. Bought date syrup, pure vanilla extract, Ceylon cinnamon but the recipe used oat milk and there was nothing creamy about it at all. Rather than making your own condensed milk, can you just use a can of it? What about using canned coconut milk and adding flavors, i.e. date syrup, pure vanilla extract, cinnamon. Thanks!
I paid a lot of money for the arrow root starch and tapioca starch off of Amazon because my local store didn’t have the items, well the arrowroot starch leaves the creamer very slimy and gritty the next day,the tapioca starch also leaves the creamer gritty the next day just not as bad,am i doing something wrong, I’d like to know because the two starches were expensive.
Hi, so the first time I made this it was wonderful fantastic (I used regular milk). The second time there were little clumps, I think the mill was overheated the second time and the clumps are the milk separating. Which is a costly mistake to be sure.
Hi Lacey. Thank you for sharing this simple recipe. I try not to buy food if it has ingredients I cannot pronounce 🙂. So buying a creamer though I love the taste is rare. Now I don’t have too! I had some macadamia milk on hand so I’ve used that. Used the stove top on low to speed up the condensed milk process. (Now I’m letting the raisins soak a bit longer) **removed from heat**. Clear concise and easy to follow directions. Thanks very much
Question- what is it in the recipe that makes the refrigerator life less than a week? The almond milk, extract, and vanilla should last a couple weeks – is it the starch?
It keeps longer than that. I am assuming Lacey gave the week expiration date as a safe estimate. I’ve had mine close to 2 weeks.
Store bought has lots of preservatives which extends it.
I love to eat coffee! I got a lot of information about coffee creamer, but chocolate creamer coffee is my best choice. I want to know that what about chocolate creamer? Can you please explain that?
Thanks for sharing such an informative article.
Hopefully, waiting for your more article in the future.
I’m wondering why you ask for 2 cups of milk for the soaking, but, only ask for 1 1/2 cups to make the creamer? Thank you!
about half of the milk ist soaked up by the raisins – so it’ll come out 🙂
Thank you very much. This looks very promising even for someone with my limited skill set. I have a few questions to help me:
What are the quantities?
How much of each ingredient?
Would hazelnut milk replace the hazelnut extract?
When you say base creamer, you are referring the one to which you added the vanilla extract, right?
Can this creamer be frozen for use beyond the first week?
Again, many thanks.
Will definitely give these a try!
Have you considered making a pumpkin spice version?…I wonder if adding nutmeg, ginger, and cloves to the cinnamon recipe would do it…
Can you use lactose free milk?
Wondering if this freezes well? If I like it, if like to double it, and freeze half for the next week. Hoping to make it today.
I would love to know if freezing worked for you!
Giving this a try by heating the milk & raisins on low heat for 30 minutes. I had to throw it out, it was so curdled and neither the raisins nor the milk was salvageable. During a pandemic, that is a huge disappointment. I was very careful to keep the heat low and keep stirring, but apparently not careful enough. I won’t try the shortcut again, but will give the sweetened condensed milk in the fridge overnight one more try.
I used a crockpot took alittle longer but worked
can you make without the raisins
Thank you !!! Life changer . I used nonfat milk (due to dietary restrictions) I also added 1 more tsp of tapioca starch , 1 more tsp of dark cocoa powder , 2 tsp instant coffee powder and a pinch of salt!!! It’s the best creamer!!! No more Starbucks for me !!!
The finished product of the French vanilla flavor turned out to look very clumpy after refrigerated about 1 hour. Also, not specified, but I used the whole base recipe to make one specific flavor, the French vanilla.
How can you make it sugar free…
Can I use honey instead of pure maple syrup?
I did and it turned out good
I used pure Date Syrup.
What milk is the nutritional values based on? 48 calories is more than I can afford to spend with as much coffee as I drink. Thanks!
I the arrowroot starch a necessity? What will happen if you leave it out?
Thank you for the recipes, I needed this! The flavors are great and the recipes look pretty easy – even better. Out of curiosity, in terms of ‘clean,’ how do you feel about Coffeemate’s Natural Bliss brand?
These sound great and pretty easy to make. Out of curiosity, how do you feel about Coffemate’s Natural Bliss brand?
That’s what I use! The ingredients are simple and it tastes way better than the regular coffee mate flavored varieties.
Is it coconut milk from a can or coconut milk like almond milk?
Like almond milk. Whenever I am referring to the can, I will call it full fat coconut milk, if that helps 🙂
What are the raisins for ? Please tell……
They add substance and sweetness to the milk – it’s weird, but it works! 🙂
They will naturally sweeten the milk.
What does the arrowroot starch do and can something else be used in its place?
It helps to thicken the liquid. You could use tapioca starch as well – it behaves the same as corn starch, but is less refined.
Could you use dates instead of raisins?
Yes, but I’d recommend using less dates, since they’re bigger and even sweeter.
Why the raisin step?
It naturally sweetens the almond milk and gives it more substance. 🙂
I’m in process of trying to make your creamer. It’s the first recipe I’ve found that really makes sense to me. But did you do anything with the soaked raisins? Seems like such a waste. But I don’t know if I can make a nut and fruit bar with them because of the coconut milk. Any ideas? Thanks for sharing your awesome recipes.
That’s a great question! We usually just top them on oatmeal so we don’t waste them. You could also add them to smoothies for sweetness, as you would dates.
Hey Lacey,
How about a coffee creamer that does not taste sweet?
Just a typical Half and Half type without all of the extras added.
Have one?
That is easy. To achieve one cup of half-and-half substitute:
Mix 1/2 cup whole milk + 1/2 cup light cream. …or
Mix 3/4 cup whole milk + 1/4 cup heavy cream. … or
Mix 2/3 cup skim or low-fat milk + 1/3 cup heavy cream. …or
Place 4 teaspoons melted unsalted butter in a measuring cup, then add enough whole milk to equal 1 cup.
Thanks for the assist, John!
Can we re-use the raising to make more creamer?
Hey Susie! Great question. You could use an organic half and half (my fave is Horizon) or straight full-fat coconut milk. OR you could make this recipe without the added pure maple syrup and flavoring. I hope that helps!