Homemade Coffee Creamer (3 Ingredients, 8 Flavors)

I used to buy a bottle of flavored coffee creamer every single week, until one day I actually read the ingredient list. Oils, gums, artificial flavors and a lot of things I could not pronounce. So I started making my own, and I honestly cannot believe I waited so long. Homemade coffee creamer takes 5 minutes, uses just 3 basic ingredients, tastes richer and creamier than store bought, and you can flavor it any way you like.

Quick answer: To make homemade coffee creamer, whisk together 1 can (14 oz / 397g) of sweetened condensed milk with 1½ cups (360 ml) of milk or half and half and 1 to 2 tsp of vanilla extract. Pour it into a jar, shake well and keep it in the fridge for up to 10 days. Add 1 to 2 tablespoons to a cup of hot or iced coffee and stir.

The base recipe makes about 2½ cups (600 ml), enough for 20 to 25 cups of coffee, and I have 8 flavor ideas below.

Why Make Your Own Coffee Creamer?

Simple ingredients. Milk, sweetened condensed milk and vanilla. That is the whole base.
It tastes better. It is richer and creamier than most store bought creamers, with real flavor.
You control the sweetness. Make it as sweet or as light as you like.
It saves money. One batch costs about the same as a small bottle of store bought creamer but lasts longer.
Endless flavors. Vanilla, caramel, pumpkin spice, mocha and more, all from the same base.

Base Ingredients

This makes about 2½ cups (600 ml).

1 can (14 oz / 397g) sweetened condensed milk
1½ cups (360 ml) whole milk, half and half, or a mix of milk and heavy cream (double cream)
1 to 2 tsp pure vanilla extract
A tiny pinch of salt (it makes the sweetness taste rounder)

Lighter, less sweet version: Skip the condensed milk. Use 2 cups (480 ml) half and half, 3 to 4 tbsp maple syrup or honey and 2 tsp vanilla.

Homemade coffee creamer ingredients including sweetened condensed milk, whole milk and vanilla extract with a glass bottle

A few notes on the ingredients

Sweetened condensed milk: This is the magic ingredient. It is thick, sweet and creamy, so it gives the creamer body and sweetness at the same time. Do not confuse it with evaporated milk, which is not sweet.

Milk: Whole milk gives a classic creamer. Half and half (or single cream in the UK) makes it richer. Adding some heavy cream makes it extra thick and indulgent.

Vanilla: Use real vanilla extract, not imitation, because you will really taste it here. A scraped vanilla bean makes it extra special.

How to Make Homemade Coffee Creamer (Step by Step)

Add the condensed milk. Pour the sweetened condensed milk into a large jar or bottle (at least 3 cups / 720 ml). Use a spatula to get every bit out of the can.

Add the milk. Pour in the milk or half and half.

Add the flavor. Add the vanilla and a tiny pinch of salt. If you are making a flavored creamer, add those ingredients now (see the flavors below).

Shake or whisk. Put the lid on and shake hard for 30 seconds, or whisk in a bowl and then pour it into the jar. Make sure there is no thick condensed milk sitting at the bottom.

Chill. Keep it in the fridge. It gets a little thicker as it chills.

Use it. Shake before each use. Add 1 to 2 tablespoons to hot coffee, or 2 to 3 tablespoons to iced coffee or cold brew.

How much creamer should I use?

Start with 1 tablespoon per 8 oz (240 ml) cup of coffee and taste. Because this creamer is sweetened, most people do not need any extra sugar. For iced drinks, I use a little more since cold dulls sweetness.

8 Homemade Coffee Creamer Flavors

Add these to the base recipe before shaking:

French vanilla. Use 2 tsp vanilla extract plus the seeds of half a vanilla bean. Rich and classic.
Caramel. Add ¼ cup (60 ml) caramel sauce and an extra pinch of salt for salted caramel.
Brown sugar cinnamon. Warm the milk with 2 tbsp brown sugar and 1 tsp cinnamon until dissolved, cool, then mix.
Pumpkin spice. Add 3 tbsp pumpkin purée and 1½ tsp pumpkin pie spice. Strain through a fine sieve for a silky creamer.
Mocha. Whisk in 2 tbsp unsweetened cocoa powder dissolved in 2 tbsp hot water.
Hazelnut. Add 1 tsp hazelnut extract, or blend in 2 tbsp chocolate hazelnut spread for a Nutella style creamer.
Coconut. Use coconut milk instead of dairy milk and add ½ tsp coconut extract.
Peppermint mocha. Make the mocha version and add ½ tsp peppermint extract. A holiday favorite.

Three bottles of homemade coffee creamer in vanilla, caramel and mocha flavors with creamer being poured into coffee

Dairy Free Coffee Creamer

Use 1 can (11 oz / 320g) of sweetened condensed coconut milk and 1½ cups (360 ml) of oat milk or almond milk. Add vanilla and shake well. Oat milk gives the creamiest result. Plant based creamers can separate a little, so always shake before using.

How to Use Your Creamer?

Hot coffee. Stir 1 to 2 tablespoons into a mug of drip coffee or an americano coffee.
Iced coffee. Use it instead of milk and syrup in my easy iced coffee recipe.
Cold brew. It is amazing stirred into cold brew made with my cold brew coffee recipe.
Tea and matcha. A splash of vanilla creamer is lovely in chai or a matcha latte.
Overnight oats. Use a few tablespoons in place of some milk for sweet, flavored oats.
Hot chocolate. Stir the mocha or peppermint creamer into warm milk.

My Tips for the Best Homemade Creamer

Shake well every time. Natural creamers separate, which is normal.
Use a clean jar. Wash and dry the jar well so the creamer lasts longer.
Label the date. Write the date on the jar so you know when it was made.
Start with less flavoring. You can always add more extract, but you cannot take it out.
Make small batches. Fresh creamer tastes best, so I make a new batch every week.

Common Mistakes

Using evaporated milk. It is not sweet, so the creamer will taste bland. Use sweetened condensed milk.
Adding spices without dissolving. Ground spices sit on top of cold creamer. Warm them in a little milk first.
Keeping it too long. Homemade creamer has no preservatives. Use it within the time below.
Not shaking before using. The condensed milk settles at the bottom.

How to Store Homemade Coffee Creamer?

Keep it in a sealed glass jar or bottle in the fridge. It lasts up to 10 days with whole milk, or 7 days with half and half or plant milk. Always check the use by date on your milk, because the creamer will not last longer than the milk you used. If it smells sour or looks lumpy, throw it out.

You can also freeze it in ice cube trays for up to 2 months. Drop a cube straight into iced coffee.

Homemade Coffee Creamer FAQs

How long does homemade coffee creamer last?

About 7 to 10 days in the fridge, depending on the milk you use. Do not use it past the date on your milk carton.

Can I make sugar free coffee creamer?

Yes. Mix 2 cups (480 ml) half and half with vanilla and a sugar free sweetener or sugar free syrup to taste.

Why did my creamer separate?

Separation is normal for creamers without stabilizers. Just shake the jar well before each use.

Can I use this creamer in iced coffee?

Yes, it is perfect for iced coffee and cold brew. Use a little more than you would in hot coffee.

Is homemade creamer healthier than store bought?

It contains simple ingredients and no oils, gums or artificial flavors. It still has sugar from the condensed milk, so use it in moderation or try the lighter version.

Can I use powdered milk?

Yes. For a shelf stable powder creamer, mix 1 cup (120g) dry milk powder with ½ cup (60g) powdered sugar and flavorings like cocoa or cinnamon. Store in an airtight jar.

Final Thoughts

Once you make your own coffee creamer, the store bought bottles will start to taste a little fake. It is quick, cheap and so easy to flavor exactly how you like. Make the French vanilla this week, then try a new flavor every time you run out.