Sweet and fruity, white chocolate raspberry creamer is a fun way to change up your coffee. You’ll learn how to make it with ingredients you probably already have. Keep reading—this article is full of creative creamer ideas.
The Creamer
With white chocolate raspberry creamer, you get a sweet, creamy layer that really changes your coffee. Let’s get into what you’ll need and how to pull it off at home.
Equipment
No need for anything fancy here. Just grab a small saucepan for heating things gently, and a whisk to keep everything smooth. You’ll want a measuring cup and spoons so you don’t go overboard (or skimp) on any ingredient.
Once you’re done, pour it into an airtight container—something that holds 1 to 2 cups is about right. If you’re picky about texture, a fine mesh strainer helps get rid of any bits, but it’s not a must. Just make sure everything’s clean before you start.
Ingredients
The ingredient list is refreshingly simple, and using good stuff really does make a difference. Here’s what you’ll want:
- 1 cup whole milk
- 1 cup heavy cream
- 4 oz white chocolate, chopped
- 3 tablespoons raspberry jam or preserve (seedless if possible)
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- Pinch of salt
Go for quality white chocolate—it actually matters. And pick a raspberry jam that tastes like real fruit, nothing too artificial or neon-bright.
Instructions
Here’s how to make it happen:
- Combine the milk and cream in your saucepan. Warm over medium-low until it’s just steaming—don’t let it boil.
- Toss in the chopped white chocolate and whisk until it melts and the mix is smooth.
- Add the raspberry jam and sugar, whisking until the jam is fully dissolved.
- Take it off the heat, then stir in the vanilla and a pinch of salt.
- If you want it super smooth, strain through a fine mesh sieve to catch any bits.
- Let it cool to room temp, then pour into your container and pop it in the fridge.
Give it a good shake before you use it. It’ll keep for about a week in the refrigerator.
Tasting Notes
This creamer is honestly smooth and rich—right away, you get the creamy white chocolate, and then the raspberry sneaks in with a little tartness that keeps things from getting too sweet.
It gives coffee a velvety, dessert-like vibe without being heavy-handed. The berry finish is subtle, not syrupy. Works great in both hot and iced coffee, and it’s surprisingly good in espresso drinks too.
Quick Pro Tips
Go for real white chocolate—skip those “white baking chips”—if you want better flavor and a smooth melt. Seedless raspberry jam just works better; you won’t get those little seeds messing up the texture. Careful not to overcook, or you’ll risk curdling the whole thing.
Dial up or down the sugar, depending on how sweet you like it. If you crave a thicker creamer, just add a bit more heavy cream—no need to overthink it.
Keep your creamer in something airtight, and give it a shake before pouring since things tend to settle. If it looks separated, a quick whisk usually fixes it right up.
