Your morning coffee deserves more than just a splash of plain milk. With these 21 homemade creamer recipes, you can add flavor, sweetness, and a little bit of fun to every cup — all without leaving your kitchen.
Classic Vanilla Creamer
This one’s a go-to if you want a hint of vanilla and just enough sweetness in your cup. It’s quick to put together, and you’ll have enough for several days—just stash it in the fridge.
Ingredients
- 1 cup whole milk or your favorite milk alternative
- 1 cup heavy cream
- 3 tablespoons pure maple syrup or sugar
- 2 teaspoons vanilla extract
Instructions:
- Pour the milk, cream, and maple syrup (or sugar) into a small saucepan.
- Warm gently over medium heat, stirring now and then, until the sweetener dissolves. Don’t let it boil.
- Take it off the heat and add the vanilla extract.
- Let it cool down, transfer to a bottle or jar, and refrigerate.
Mixes in nicely with hot or iced coffee. If you want it sweeter or more vanilla-forward, just tweak the amounts. You can also swap in a different milk or sweetener—why not?
French Vanilla Creamer
For that classic, sweet, and creamy French vanilla vibe, you don’t need to cook anything—just shake it up and you’re done.
Ingredients:
- 1 can (14 oz) sweetened condensed milk
- 1 3/4 cups milk (whole, low fat, or skim)
- 2 teaspoons vanilla extract
Instructions:
- Combine the sweetened condensed milk and regular milk in a large jar or bottle.
- Add vanilla extract.
- Close it up and shake until it’s smooth.
- Keep it in the fridge and shake before pouring.
Dairy-free? Almond or oat milk works, too. Want it more vanilla-y? Just add a little extra extract.
Serving suggestion:
Start with 1-2 tablespoons in your coffee and adjust to taste. It’ll keep for up to a week in the fridge—just give it a sniff before using.
Hazelnut Creamer
If you like a nutty, sweet twist in your coffee, hazelnut creamer is a fun one to make at home. It’s quick, and you can play with the flavor strength.
Ingredients:
- 1 cup whole milk
- 1 cup heavy cream
- 4 tablespoons hazelnut syrup (store-bought or homemade)
- 1 tablespoon sweetened condensed milk (optional, for extra richness)
Instructions:
- Combine milk and cream in a jar or container with a tight lid.
- Add hazelnut syrup and, if you want, the condensed milk.
- Shake or stir until it’s all blended.
- Store in the fridge for up to a week.
Easy to tweak—add more or less syrup depending on how bold you want it. If you’re dairy-free, almond or coconut milk works. A tiny pinch of salt can help balance the sweetness, and a dash of vanilla gives it some extra depth if you’re into that.
Caramel Creamer
For a sweet, rich addition to your coffee, caramel creamer is a classic. You don’t need much time or effort to pull this off.
Ingredients:
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup caramel sauce (store-bought or homemade)
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
Instructions:
- Warm the milk, cream, and brown sugar in a small saucepan over medium heat, stirring until the sugar dissolves.
- Take off the heat and whisk in the caramel sauce and vanilla.
- Let it cool, then pour into a jar with a good lid.
- Keep it chilled for up to a week.
Add more caramel if you want it sweeter, or dial it back if you don’t. About 1-2 tablespoons per cup usually does the trick.
Pumpkin Spice Creamer
Here’s the one for fall lovers: pumpkin, spices, and a little sweetness. It takes about 15 minutes and really does taste like autumn in a cup.
Ingredients:
- 1 cup whole milk
- 1 cup heavy cream
- 3 tablespoons pumpkin puree
- 2–3 tablespoons maple syrup or brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
How to make it:
- Put milk, cream, pumpkin puree, and sweetener in a saucepan.
- Whisk in the pumpkin pie spice.
- Heat gently over medium-low, stirring often—don’t let it boil.
- When it’s hot and smooth, remove from heat and stir in vanilla.
- Let it cool, then store in a sealed container in the fridge.
Shake or stir before using—about 2 tablespoons per cup is a good starting point. It’s great in hot, iced, or cold brew coffee. Keeps for a week, but always check before using. Adjust the spice or sweetness till it’s just right for you. Swirl it in and get those cozy vibes.
Mocha Creamer
If you’re after a chocolatey kick, mocha creamer is hard to beat. You get a bit of cocoa and smooth sweetness, and you can decide how chocolatey you want it.
Ingredients:
- 1 cup whole milk
- 1 cup heavy cream
- 3 tablespoons cocoa powder
- 2-3 tablespoons sugar (adjust to taste)
- 1 teaspoon pure vanilla extract
Instructions:
- Whisk milk, cream, cocoa, and sugar in a saucepan.
- Heat on medium, stirring, until it starts steaming (don’t boil).
- Remove from heat and add vanilla.
- Cool, then pour into a jar or bottle and refrigerate.
- Shake before using.
Works for hot or iced coffee. Want it richer? Add more cocoa. For a lighter option, use just milk. Pairs nicely with a dark roast.
Cinnamon Roll Creamer
This one’s like dessert for breakfast—cinnamon, vanilla, and brown sugar in your coffee. Takes just a few minutes and really does remind you of a cinnamon roll.
Ingredients:
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions:
- Add milk, cream, and brown sugar to a saucepan.
- Warm over medium until the sugar dissolves, but don’t let it boil.
- Whisk in cinnamon and vanilla.
- Take it off the heat, let it cool, and store in the fridge. Shake before using.
Sweet, spiced, and super cozy. Adjust the cinnamon or sugar if you want it punchier or milder.
Peppermint Mocha Creamer
If you want that cool mint-chocolate combo, this one’s perfect—not just for the holidays, either. It’s quick to make and feels a little festive any time.
Ingredients:
- 1 cup milk (dairy or non-dairy)
- 1 cup heavy cream or coconut cream
- 4 tablespoons unsweetened cocoa powder
- 5 tablespoons sugar or your favorite sweetener
- 1 teaspoon pure peppermint extract
- 1 teaspoon vanilla extract
Instructions:
- Whisk the cocoa and sugar into the milk in a saucepan over medium heat. Stir until dissolved.
- Add the cream, peppermint, and vanilla. Stir well.
- Heat gently—don’t boil. Once warm, remove from heat.
- Let it cool, then transfer to a jar or bottle and refrigerate.
Works in hot or iced coffee. Use almond milk and coconut cream for a dairy-free version. Stays fresh about a week—just shake before pouring.
Tip: Give it a good shake each time so everything’s mixed up.
Almond Joy Creamer
Craving chocolate, coconut, and almond all at once? This creamer’s for you. It’s easy to make, and you can use it with hot or iced coffee.
Just a handful of ingredients and you’re in control of the flavor and sweetness.
Ingredients:
- 1 cup sweetened condensed milk
- 1 cup whole milk or half-and-half
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon coconut extract
- 1 teaspoon almond extract
Instructions:
- Whisk together the condensed milk and whole milk in a medium bowl.
- Add cocoa powder, coconut, and almond extracts.
- Whisk until smooth.
- Keep in a sealed container in the fridge for up to a week.
- Shake well before using. Start with 1–2 tablespoons in your coffee, or more if you’re feeling bold.
You’ll get chocolate, coconut, and almond flavors in every sip. It goes great with black coffee or espresso. Want it stronger? Add more coconut or almond extract—totally up to you.
Maple Pecan Creamer
This one’s all about cozy vibes. Maple Pecan Creamer brings a sweet, nutty kick to your morning coffee—rich, buttery, and honestly, it’s almost too easy to make at home. The maple syrup adds that classic warmth, while pecans give it a subtle, toasty depth.
It works in both hot and iced coffee, and you can stash it in your fridge for about a week. Not bad for something homemade, right?
Ingredients:
- 1 cup half-and-half
- 2 tablespoons pure maple syrup
- 1/4 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions:
- Pour half-and-half and chopped pecans into a small saucepan.
- Warm gently over low heat until it just starts to simmer—don’t let it boil.
- Take it off the heat, then stir in the maple syrup and vanilla.
- Let it steep for about 10 minutes.
- Strain out the pecans (a fine mesh strainer works best).
- Let it cool, then transfer to a clean bottle or jar.
Give it a good shake before using. If you like things a bit sweeter, just add a splash more maple syrup.
Coconut Creamer
If you’re after something dairy-free (or just love coconut), this creamer is a solid pick. It comes together fast, with just a few ingredients you probably already have. The flavor is gentle—coconutty, but not overpowering—and it plays nicely with both hot and iced coffee.
Vegan and paleo folks, you’re covered here. Plus, you can tweak the sweetness to match your mood.
Ingredients:
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons maple syrup or honey (your call)
- 1 teaspoon vanilla extract
- Optional: pinch of salt
Instructions:
- Shake the coconut milk can (seriously, don’t skip this step).
- Pour it into a jar or blender.
- Add your sweetener, vanilla, and a pinch of salt if you like.
- Whisk or blend until smooth.
- Stash it in a sealed container in the fridge for up to a week.
- It might separate, so shake before each use.
No dairy, no weird additives, just creamy goodness. Adjust the sweetness whenever you want.
Salted Caramel Creamer
Looking for something a little more decadent? Salted caramel creamer is all about that sweet-and-salty combo. It’s buttery, smooth, and honestly, it makes your coffee feel like a treat. You only need a handful of ingredients to pull this off.
Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- 4 tablespoons caramel sauce (homemade or store-bought, no judgment)
- 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Instructions:
- Warm the cream and milk together in a saucepan over medium heat—just until steaming.
- Whisk in the caramel until it’s all melted in.
- Take it off the heat, then stir in the salt and vanilla.
- Let it cool, then pour into a bottle or jar.
- Keep it in the fridge for up to a week.
Shake before using. Works in coffee, tea, or even hot chocolate if you’re feeling fancy.
Honey Lavender Creamer
This one’s a little different—floral, sweet, and kind of special. Honey Lavender Creamer brings a gentle aroma and a touch of natural sweetness. It’s simple, but feels a bit luxurious.
Ingredients:
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons dried culinary lavender buds
- 3 tablespoons honey
- 1 teaspoon vanilla extract
Instructions:
- Combine the milk, cream, and lavender in a small saucepan.
- Heat on low until it’s steaming (don’t let it boil).
- Remove from heat and let it steep for 10 minutes.
- Strain out the lavender with a fine mesh strainer.
- Stir in honey and vanilla while it’s still warm.
Cool it down, pour into a jar, and refrigerate. Shake before you pour. It’s great in coffee or tea, hot or iced. If you want it sweeter, just add more honey to taste.
Irish Cream–Inspired Creamer (Non-Alcoholic)
For those who want a little Irish cream flavor without the booze, this homemade version is surprisingly close to the real thing. It’s creamy, chocolatey, and has that hint of almond and vanilla you’d expect. Plus, you probably have everything you need already.
Ingredients:
- 1 cup whole milk
- 1 cup sweetened condensed milk
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions:
- Whisk the cocoa powder into the milk until it’s smooth.
- Add the condensed milk, vanilla, and almond extract.
- Whisk until everything’s well mixed and there are no lumps.
- Pour into a sealed container and refrigerate for up to a week.
- Shake before you use it.
Works in hot or iced coffee, and you can play around with the extracts to get it just right for you. Want it dairy-free? Swap in your favorite plant milk.
Brown Sugar Cinnamon Creamer
Ever wish your coffee had that cozy, bakery-style kick? Making a batch of brown sugar cinnamon creamer at home is surprisingly easy, and honestly, it beats most store-bought versions. You get to pick how sweet or spicy you want it—plus, you’ll actually know what’s swirling around in your mug.
Chances are, you’ve already got everything you need in your kitchen. It comes together fast, and you don’t have to fuss with anything fancy. Just a few basics and you’re set.
Ingredients:
- 1 cup whole milk
- 1 cup heavy cream
- 1/3 cup packed light brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions:
- Combine the milk, cream, brown sugar, and cinnamon in a saucepan.
- Whisk over medium heat until the sugar’s dissolved—don’t let it boil.
- Take it off the heat.
- Stir in the vanilla.
- Let it cool a bit, then pour into a clean bottle or jar.
- Stash it in the fridge and give it a shake before using.
This creamer should keep about a week in the fridge. If you’re feeling adventurous, tweak the cinnamon or sugar to taste, or swap in a non-dairy milk if that’s your thing. Why not experiment a little?
White Chocolate Raspberry Creamer
White chocolate raspberry creamer brings a smooth, sweet twist to your coffee—creamy with just enough fruitiness to keep things interesting.
It comes together fast, with ingredients you’ll find at almost any grocery store. You’ll spend maybe 15 minutes making it, and it keeps for several days in the fridge.
Ingredients
- 1 cup half-and-half
- 1 cup whole milk
- 1/3 cup white chocolate chips
- 1/4 cup raspberry preserves
- 1 tsp vanilla extract
Instructions
- Gently heat the milk and half-and-half in a saucepan.
- Stir in the white chocolate chips until they’re melted.
- Whisk in the raspberry preserves until smooth.
- Take it off the heat, add vanilla, and let it cool down.
- Pour into a jar with a lid and store in the fridge.
Give it a good shake before each use—things separate naturally. About 2–3 tablespoons per cup is usually perfect, but hey, taste and see what you like. Makes around 2 cups; double up if you’re a big fan.
Gingerbread Creamer
This one’s like having a gingerbread cookie in your mug. Warm spice, a little sweetness, and all the cozy vibes you want in the morning.
Just grab a few pantry spices and some dairy, and you’re set. Quick to make, and it’ll keep in the fridge for days.
Ingredients:
- 1 cup whole milk
- 1 cup heavy cream
- 3 tbsp maple syrup or molasses
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
Instructions:
- Warm the milk and cream in a small saucepan—don’t let it boil.
- Mix in the maple syrup or molasses.
- Add all the spices and whisk until it’s smooth.
- Take it off the heat and stir in the vanilla.
- Let it cool, then stash it in a container in the fridge. Good for about a week.
Spices can be tweaked to taste—if you like it spicier, bump up the ginger or cloves. Shake before using, since the spices tend to settle. Two tablespoons per cup is a solid starting point.
Butter Pecan Creamer
If you’ve ever wanted your coffee to taste like butter pecan ice cream, well, here you go. The combo of real pecans, butter, and cream is rich but not too much, and you skip all the weird store-bought stuff.
The texture’s smooth, and you get a nice balance of sweet and nutty. It’s a little indulgent, but that’s kind of the point, isn’t it?
Ingredients
- 1 cup half-and-half
- 1 cup whole milk
- 2 tbsp unsalted butter
- 1/3 cup brown sugar
- 1/2 cup chopped pecans
- 1 tsp vanilla extract
Instructions
- Toast the pecans in a skillet until they smell amazing.
- Add butter to the pan, then toss the pecans back in.
- Stir in brown sugar until it melts.
- Pour in milk and half-and-half. Warm gently—don’t let it boil.
- Remove from heat, add vanilla, and strain out the pecan bits.
- Store in a jar in the fridge for up to a week.
Want it sweeter? Add a touch more sugar. You can swap in almond milk if you want it lighter, but whole milk keeps it creamy. This one’s great in hot or iced coffee—especially with a dark roast.
Cookies And Cream Creamer
This one’s basically dessert in your coffee. Cookies and cream creamer is super easy to make and gives your cup a sweet, nostalgic flavor. If you like those chocolate sandwich cookies, you’ll probably want to try this.
Just a few pantry staples, a couple minutes of effort, and you’re set. It keeps in the fridge, so you can make it ahead.
Ingredients
- 1 cup half-and-half
- 1 cup milk
- 4 crushed chocolate sandwich cookies
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
- Gently heat milk and half-and-half in a saucepan.
- Stir in sugar until it dissolves.
- Add the crushed cookies and let it simmer for about 5 minutes.
- Take it off the heat, add vanilla, and strain out the cookie bits.
- Pour into a jar and refrigerate (good for about a week).
Adjust the sugar if you want it sweeter or lighter, and if you’re watching dairy, low-fat milk works too. Give it a shake before pouring—things settle. Tastes great in hot or iced coffee.
Almond Vanilla Creamer
If you’re after a lighter, non-dairy creamer, almond vanilla is a solid pick. It’s smooth, not too sweet, and you skip the artificial flavors. Plus, you get to tweak it just how you like.
Almond milk is the base, and with vanilla, it’s mellow and gentle. You only need a few ingredients and the process is honestly as easy as it gets.
Ingredients
- 2 cups unsweetened almond milk
- 2 tablespoons pure maple syrup or honey
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract (optional)
Instructions
- Pour almond milk into a small saucepan and warm over medium heat (don’t boil).
- Stir in maple syrup, vanilla, and almond extract if you’re using it.
- Whisk until everything’s mixed.
- Take it off the heat and let it cool down.
- Store in a glass jar in the fridge—use within 5 days.
You can add more or less syrup for sweetness. If you want it richer, swap in a little coconut milk. Shake before using, since separation’s normal. Works in coffee or even tea if you’re feeling adventurous.
Cardamom Rose Creamer
Cardamom Rose Creamer brings a gentle, floral twist and a bit of spice to your coffee—smooth, not too much, just right. It comes together fast with easy-to-find ingredients.
The mix of warm cardamom and a splash of rose water makes this creamer feel special without being too much. You get to decide how sweet or strong you want it, which is honestly the best part.
Ingredients
- 1 cup whole milk
- 1 cup heavy cream
- 3 tbsp sugar or honey
- 1 tsp ground cardamom
- 1 tsp rose water
Instructions
- Warm up the milk and cream together in a small saucepan over low heat—just enough to heat through, don’t let it boil.
- Stir in the sugar until it’s dissolved.
- Mix in the cardamom.
- Take it off the heat and add the rose water.
- Cool it down, then keep it in a sealed container in the fridge. It’ll last a week, if it doesn’t disappear before then.
If you like things less sweet, just use less sugar. Go easy on the rose water—a little goes a long way.
Try it in hot coffee or even cold brew. The floral note really shines with a medium or dark roast. It’s a small upgrade, but honestly, it makes mornings feel a bit fancier.