If you’re a fan of cookies and cream, you’ll love this coffee twist. This article shows you how to create it yourself, plus a whole range of other fun creamer ideas.
The Creamer
There’s something about the taste of cookies in your coffee that just feels cozy. This creamer combines classic flavors with a creamy dairy base, and it’s surprisingly easy to throw together.
Equipment
You really don’t need anything fancy to whip up cookies and cream creamer at home—most of the tools are probably already in your kitchen. Just the basics, honestly.
Grab a medium saucepan for heating and blending. You’ll want a whisk to keep things smooth, and a fine mesh strainer if you prefer a cleaner texture (those cookie crumbs can get everywhere). If you’re chasing that ultra-smooth finish, a blender could help, but it’s not a must. For storage, any glass bottle or jar with a tight lid works. Don’t forget measuring cups and spoons—guesswork is fine for some things, but creamer isn’t one of them.
Ingredients
Here’s what you’ll need for a homemade batch that actually tastes like the real thing:
- 1 cup heavy cream
- 1 cup whole milk
- 4 tablespoons cane sugar
- 1 teaspoon vanilla extract
- 3 tablespoons crushed chocolate sandwich cookies (Oreos are classic, but whatever you like)
- Pinch of salt
Stick with real milk and cream for that rich, authentic taste. The crushed cookies are what make it—those little flecks and bursts of chocolatey flavor are what set this apart from the usual stuff.
Instructions
Here’s how to pull it all together:
- Combine cream, milk, sugar, and salt in a saucepan over medium heat.
- Whisk gently until the sugar’s dissolved—no need to let it boil.
- Take it off the heat and stir in the vanilla.
- Mix in the crushed cookies.
- Let it steep for about 5 minutes so the cookie flavor really comes through.
- Strain through a fine mesh sieve to catch most of the cookie bits (unless you’re into that texture—totally your call).
- Pour into a bottle or jar and stash it in the fridge.
- Give it a good shake before using each time.
Tasting Notes
This creamer turns your coffee creamy with a gentle chocolate cookie twist. It’s sweet, but not in a way that drowns out your coffee. You’ll probably notice those little cookie crumbs floating around—kind of fun, honestly.
Each sip brings out vanilla and cocoa notes, and the texture is smooth, almost silky. Works best with light or medium roast coffee if you ask me, since it lets the dessert flavors come through without taking over. Some folks say it’s reminiscent of cookies and cream ice cream, and I’d have to agree. It’s sweet, creamy, and just the right amount of nostalgic.
Quick Pro Tips
Pick chocolate sandwich cookies you actually enjoy—quality matters here. If you’re not big on sweet, cut back on the sugar. Want it thicker? Just bump up the cream to 1 ½ cups and dial back the milk a bit.
Don’t skip straining; it keeps things smooth. Give the creamer a good shake before you pour—cookie bits tend to settle. Pop it in the fridge and aim to use it up within a week for best flavor.
Smash the cookies by hand for chunkier bits, or blitz them in a food processor if you like it smoother. Feeling extra? Toss in a pinch of cocoa powder for a deeper chocolate kick.
