Coffee creamer can enhance even the most boring of coffees. However, store-bought creamers are expensive, packed with preservatives, and filled with sugar.
Making a low-sugar coffee creamer at home without condensed milk is simple. It’s healthier and it can save you some money.
Read on to learn how to make deliciously creamy coffee creamer two ways — one dairy and one vegan.
What You Need to Make Dairy Coffee Creamer (Without Condensed Milk)
Making dairy coffee creamer without condensed milk is relatively simple and only requires a handful of ingredients. You'll likely have the equipment needed and most of the ingredients in your kitchen at home.
Here's what you'll need:
Equipment
- Small Saucepan — Use a small saucepan with a capacity of four to eight cups (one to two liters).
- Measuring Cup — A simple measuring cup is needed to measure equal parts of cream and milk.
- Whisk — A fine whisk is needed to combine the ingredients as they heat.
- Glass Bottle or Jar — Use an air-tight glass jar or bottle to store your creamer.
Ingredients
- Whole Milk — You'll need one cup of whole, full-fat cow's milk.
- Heavy Cream — You’ll need one cup of heavy cream.
- Sweetener (optional) — Use sugar, syrup, or a sugar-free alternative such as stevia to sweeten your creamer if desired.
- Vanilla Extract (optional) — A dash of vanilla extract can enhance the taste of the creamer, though this is optional.
How to Make Dairy Coffee Creamer (Step-by-Step)
This recipe makes two cups of dairy coffee creamer — enough to make 15 to 20 cups of coffee. If stored in the fridge, it will last for three to seven days before spoiling.
Follow this step-by-step guide to make coffee creamer without condensed milk:
1. Combine the Cream & Milk
In a small saucepan, add one cup of whole milk and one cup of cream. Place the pan over a low heat and warm the contents through, stirring occasionally.
2. Add a Sweetener (Optional)
Add two to three tablespoons of syrup, sugar, or your preferred sweetener to the milk and cream. Whisk the liquid thoroughly to ensure everything has dissolved.
3. Add the Vanilla Extract (Optional)
Add one or two drops of vanilla extract to the creamer and stir it in with your whisk.
4. Heat & Stir the Creamer
Continue to heat the creamer on low for about 15 minutes, whisking often. You’re looking for the creamer to develop small, light bubbles on the surface. Once the surface is completely covered with bubbles, turn off the heat.
5. Allow the Creamer to Cool
Remove the saucepan from the heat and allow it to cool to room temperature — this will take 30 to 40 minutes (depending on the size and thickness of your pan).
6. Pour & Store
Once the creamer has cooled to room temperature, gently pour it into a clean, airtight glass jar or bottle. It will stay fresh for three to seven days in your fridge.
To use the creamer, simply add a few tablespoons to your coffee, stir, and enjoy.
What You Need to Make Vegan Coffee Creamer
If you want to avoid condensed milk and dairy entirely, you can use plant-based milk alternatives instead. The concept is similar to making dairy creamer, but we will swap out the cow's milk and cream for oat milk and coconut cream.
Here's what you'll need to make vegan coffee creamer:
Equipment
- Small Saucepan — Use a small saucepan with a four to eight-cup capacity.
- Measuring Cup — Use a measuring cup to accurately portion equal parts cream and milk.
- Whisk — A fine whisk will help combine the ingredients as the creamer heats.
- Glass Bottle or Jar — Use an airtight jar or bottle to store your vegan creamer.
Ingredients
- Oat Milk (or other non-dairy alternative) — You'll need one cup of oat or non-dairy milk.
- Coconut Cream — You'll need one cup of coconut cream (not coconut milk); full-fat will have the most richness and flavor.
- Sweetener (optional) — Sugar, syrup, or a sugar-free alternative can be used to sweeten your vegan creamer.
- Vanilla Extract (optional) — Vanilla extract pairs well with the subtle flavors of coconut and can enhance the overall taste of the creamer.
How to Make Vegan Coffee Creamer (Step-by-Step)
This creamer is as easy to make as its dairy counterpart.
Follow the steps below to make coconut vegan coffee creamer:
1. Measure the Ingredients
Measure out one cup of oat milk and one cup of coconut cream. If you're using sweetener or vanilla extract, have those ready as well.
2. Combine the Ingredients in the Saucepan
Pour the oat milk and coconut cream into your small saucepan. If using, add one to two tablespoons of sweetener (sugar, syrup, or a sugar-free alternative) and one teaspoon of vanilla extract.
3. Heat the Creamer
Place the saucepan on the stove and heat the mixture over medium-low heat. Stir regularly with a whisk to combine the ingredients.
4. Whisk Until Smooth
As the mixture heats, continue to whisk it gently until the creamer is smooth and the ingredients have fully emulsified. Don’t let it boil — just heat it until warm and well blended (about 10 to 15 minutes).
5. Taste & Adjust
Taste the creamer while it's warm. If you’d like it sweeter or more flavorful, add more sweetener and/or vanilla extract to taste. Stir it once more to combine.
6. Cool & Store
Remove the pan from the heat and allow it to cool down to room temperature — 30 to 40 minutes. Pour it into a clean glass bottle or an airtight jar and refrigerate. Shake well before each use and use three to five tablespoons per eight-ounce (240 mL) cup of coffee.
This vegan creamer will last in the refrigerator for around one week.
Elevating Your Coffee Creamer: Flavor Combinations to Try
The fun doesn’t end once you've made your creamer. You can alter its flavor using a variety of different syrups and spices. Whether you enjoy the seasonal taste of pumpkin spice or the indulgence of crème brûlée, there are ways to enhance the flavor of your coffee creamer.
Try these coffee creamer flavor combinations for a barista-style beverage:
1. Crème Brûlée Coffee Creamer
This creamer gives your coffee a rich, dessert-like flavor with a deep vanilla base and a subtle caramel finish. It's perfect for anyone who enjoys sweet, creamy beverages.
To make crème brûlée creamer, simply add eight to 10 tablespoons of crème brûlée coffee syrup to the milk and cream during heating. Stir well to ensure the syrup dissolves fully. If you don’t have crème brûlée syrup, you can create a similar flavor with a 50:50 mix of creamy caramel and vanilla syrup.
2. Pumpkin Spice Coffee Creamer
Pumpkin spice creamer brings cozy, autumnal warmth to your coffee. With notes of cinnamon, nutmeg, and cloves, it adds a festive and familiar taste that pairs especially well with medium to dark roast coffees.
If you enjoy the pumpkin spice latte from Starbucks, this creamer should be a staple in your refrigerator.
To make pumpkin spice creamer, combine two tablespoons of pumpkin purée, one teaspoon of pumpkin pie spice, and two to three tablespoons of maple syrup or brown sugar (depending on how sweet you like your coffee).
Add the pumpkin spice mixture to your coffee creamer during heating and whisk well to combine.
3. Gingerbread Coffee Creamer
Another seasonal favorite, gingerbread creamer adds a spicy-sweet depth to your cup, giving your coffee the flavor and aroma of the holidays. It’s bold and comforting, ideal for chilly winter mornings or an after-dinner dessert-like drink.
To make gingerbread coffee creamer, whisk in two tablespoons of molasses, two tablespoons of maple syrup, one teaspoon of ground ginger, one teaspoon of cinnamon, and one-quarter teaspoon of nutmeg. Heat and stir the creamer until thoroughly combined.
4. Hazelnut Coffee Creamer
Hazelnut creamer delivers a nutty, aromatic profile that softens the bitterness of strong, robusta coffee and enhances its roasted flavors. It’s perfect for combining with Vietnamese coffee in place of condensed milk.
To make hazelnut coffee creamer, simply whisk in four to eight tablespoons of hazelnut coffee syrup into the milk and cream. Heat and stir until thoroughly combined.
5. Pistachio Coffee Creamer
If you enjoy the flavors of Dubai chocolate or baklava, you’ll love the taste of pistachio coffee creamer. It creates a subtly sweet, creamy, and slightly savory addition to your coffee. It’s delicate and sophisticated, with a flavor that’s especially good with smooth, bold arabica coffee.
To make pistachio creamer, combine one-quarter cup of unsweetened pistachio paste (or pistachio butter), two tablespoons of agave syrup, and half a teaspoon of almond extract. Whisk the mixture into your creamer as it heats to combine.
Coffee Recommendations to Use With Coffee Creamer
Regardless of how good your home-made coffee creamer tastes, if you combine it with poor-quality coffee, you're going to produce a disappointing beverage. Selecting high-quality, whole-bean coffee and grinding it fresh before brewing is essential.
So, how do you know which is the right coffee?
You have three main options — arabica, robusta, and a blend of both beans. Each coffee type is unique and has its own character.
Below, we have three coffee recommendations that work well with creamer (an arabica, a robusta, and a blend) and the characteristics of each:
1. 100% Arabica
A 100% arabica coffee, such as our Cafely DaLat, is roasted dark and perfect for use with dairy creamers and flavor combinations such as vanilla, pistachio, and hazelnut. It’s smooth, slightly fruity, naturally sweet, and low in bitterness. Expect undertones of caramel, blackberry, and stone fruit and a smooth, refined mouthfeel.
2. 100% Robusta
Robust coffee is incredibly strong — with around twice the amount of caffeine as arabica coffee. It’s roasted dark and produces an intense, bold, slightly bitter cup of coffee.
This is perfect for use with sweet dairy and vegan creamers. Robusta beans, such as our Cafely HaNoi, pair well with coconut and creamers with caramel, vanilla, or hazelnut flavors. Expect notes of dark caramel, roasted walnut, and dried dates.
Looking for something even stronger?
Try Cafely BanMe — a 100% peaberry robusta coffee that’s dark, bold, and extremely intense.
3. Arabica & Robusta Blend
Our Saigon OG is the perfect example of what happens when you combine robusta, arabica, and peaberry robusta, creating a balanced, medium roast blend. These beans are butter-roasted, creating a surprisingly smooth coffee with a high caffeine content. The taste is buttery, smooth, and slightly sweet yet bitter with notes of roasted nuts, caramel, and cocoa. It pairs well with most creamers — dairy and vegan.
Blends work especially well in dessert-like beverages (crème brûlée, gingerbread, and pumpkin spice) but also pair wonderfully with nut-forward creamers — hazelnut, pistachio, and almond.
FAQs: How to Make Coffee Creamer (Without Condensed Milk)
Want to learn more about coffee creamer and making it at home?
Read through the answers to the frequently asked questions below…
1. How Long Does Homemade Coffee Creamer Last?
Homemade coffee Creamer typically lasts for three to seven days when stored in an airtight container in the fridge. The exact shelf life varies depending on the ingredients used and whether it's dairy or plant-based. Always label your coffee creamer containers with the date they were made, and give it a sniff and a small taste before using to make sure it's still fresh.
2. What’s the Best Way to Flavor Homemade Coffee Creamer?
The easiest way to flavor homemade coffee creamer is by adding natural extracts (like vanilla, almond, or peppermint) or spices (like cinnamon or nutmeg). You can also add coffee syrups such as vanilla, hazelnut, or caramel to flavor and sweeten the creamer.
3. Can You Make a Dairy-Free Coffee Creamer at Home?
Yes. You can make dairy-free coffee creamer at home by using plant-based alternatives like almond milk, oat milk, coconut milk, or cashew milk as the base. Thicken with oat cream or coconut cream if desired and blend with a little maple syrup or date paste for sweetness.
4. Can You Use Sweetened Condensed Milk in Coffee Creamer?
Yes. Sweetened condensed milk adds creaminess and sweetness to coffee creamer. It also adds a velvety, smooth texture. However, condensed milk is high in sugar, and it's not necessary for making coffee creamer.
5. How Do You Make Vanilla Coffee Creamer?
Making vanilla coffee creamer is simple. Just combine whole milk and heavy cream at a 50:50 ratio. Then, stir in maple syrup and vanilla extract (or just add vanilla syrup), leave it on a low heat for 15 minutes, cool, and store.
6. How Do You Make a Pumpkin Spice Coffee Creamer?
Making pumpkin spice coffee creamer is easy, and it can be used to make seasonal latte-like beverages in a snap. To make it, mix one cup of whole milk, one cup of heavy cream, two tablespoons pumpkin purée, one teaspoon pumpkin pie spice, two tablespoons maple syrup, and one teaspoon vanilla extract. Heat gently for 15 minutes to blend, then chill before storing.
7. Is It Cheaper to Make Your Own Coffee Creamer?
Yes. Making coffee creamer yourself is cheaper than buying premade creamer from the store — especially if you make it in large batches. However, it doesn't have as long a shelf life.
8. Can You Freeze Coffee Creamer?
Yes. You can freeze coffee creamer to extend its shelf life. Frozen coffee creamer lasts for one to two months. The best way to store coffee creamer is in ice cube trays — this allows you to portion out the creamer, so you can thaw out small amounts as needed.
Frozen coffee creamer can split after thawing — to prevent this, thaw it slowly at room temperature and stir before adding to your coffee.
9. How Can I Make My Coffee Creamer Froth Better?
Use a higher-fat milk (like whole milk and/or heavy cream) and warm it slightly before frothing. Non-dairy options like oat milk also froth well due to their creamy texture. A milk frother or electric whisk can also help create a frothier texture.
10. What Coffee Tastes Best With a Creamer?
Coffee creamer pairs well with most types of coffee. However, medium and dark roast beans that are brewed with pour-over, drip coffee maker , or French press pair particularly well. We recommend a 100% robusta or a well-balanced blend. The strong, dark, robust notes of these coffees work well with the creamy sweetness of coffee creamer.
