25 Homemade Coffee Creamers and Syrups (Without the Nasty Additives)
by Daisy Luther
Do you love coffee or know someone who does? How about some fancy coffee creamers to take off the winter chill?
Places like Starbucks have taken flavored coffees to a whole new level. At my local grocery store, there’s an entire refrigerated unit dedicated to decadent flavored creamers. Unfortunately, those creamers are rife with chemicals, including artificial flavors and neurotoxins like aspartame and sucralose. You certainly aren’t giving someone a “treat” by putting that stuff in their coffee. Here’s the list of ingredients for Coffeemate’s Hazelnut Creamer:
WATER, SUGAR, PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL, AND LESS THAN 2% OF SODIUM CASEINATE (A MILK DERIVATIVE)**, MONO- AND DIGLYCERIDES, DIPOTASSIUM PHOSPHATE, COLOR ADDED, CELLULOSE GEL, NATURAL AND ARTIFICIAL FLAVORS, CELLULOSE GUM, CARRAGEENAN, DEXTROSE.
Sooooo….there’s no actual cream involved, nor is there any hazelnut mentioned in that chemistry project. Yum.
Here’s some great news, though: If you possess the ability to heat milk and use measuring spoons and a whisk, the fanciest flavors around can be yours, and at a fraction of the price of the artificial grocery store versions. Be your own barista, and try making some homemade coffee creamers today!
Start with an excellent coffee.
Some studies show measurable health benefits for coffee drinkers. Those who drink more than 4 cups per day have a decreased risk of oral cancer, prostate cancer, and basal cell carcinoma. Moderate coffee consumption can also reduce your risk of developing Type 2 Diabetes. Coffee drinkers are also less susceptible to Alzheimers and dementia.
Some feel that coffee is not exactly health food, but it is incredibly high in antioxidants. Also, you can make far better choices than the usual offerings.
You should start with a good quality organic coffee bean. Green, or unroasted, coffee beans store the longest – if properly stashed away in a cool, dark place in mylar bags with a desiccant and an 02 absorber, it can last for ten years or more. Roasting coffee releases the oils, which means that the bean immediately begins to age. Here’show to roast your raw coffee beans.
I always have a French press on hand, so that in the event of a power outage, fresh coffee can still be mine (for which my children are very thankful).
Your first step to making creamer is making Sweet Cream.
Sweet cream is very basic – it’s simply your dairy or dairy alternative, warmed enough to dissolve your sweetener.
- 3 cups of any combination of the milk of your choice
- 4 tbsp of your favorite sugar or sweetener for unflavored sweet cream
- 3 cups of any combination of the milk of your choice
- 1 of the variations below (all of them include various types of sugar)
- Choose organic or hormone-free milk
- Other options include animal product alternatives like soy milk, rice milk, cashew milk, and almond milk. If you make the milk yourself you are sure to have a wholesome ingredients list.
- You can use basic white sugar.
- I like to use a less processed sugar like organic Turbinado, Sucanat or Muscovado.
- Try stevia, a low-calorie sweetener made from the leaves of the stevia plant. (Some people dislike the licorice-like flavor of stevia)
- Raw honey is always a delicious and healthy option to sweeten anything.
- I’m a big fan of Agave-5, which is an all-natural, super-low-calorie “syrup” that doesn’t have any nasty aftertaste.
Or add some flavor.
Choose an option from the list below. Stir them into a base of 1.5 cups of milk and 1.5 cups of cream, or three cups of your dairy alternative of choice.
If you don’t want to make a full batch of the creamer, stir just a small amount of the flavorings into an individual cup of coffee and add milk.
Bring it to a low simmer.
Mix the sweetener and flavoring into the milk and bring to a simmer on the stove, whisking constantly until it begins to steam slightly. Remove from heat, allow to cool, then store in the refrigerator. Feel free to adjust the amounts for stronger or sweeter flavors. Don’t bring it to a boil, because your creamer will curdle.
Then make your own fancy flavored coffee creamer
- Mocha Java: 2 tbsp of cocoa powder, 4 tbsp of muscovado (or brown) sugar
- Mexican Mocha Java: 2 tbsp of cocoa powder, 4 tbsp of muscovado (or brown) sugar, 1 tsp of cinnamon
- Nutella aka Chocolate Hazelnut: (we make our own “Nutella” from scratch with a food processor) 4 tbsp of Nutella or an organic chocolate hazelnut spread – no other sweetener needed
- Gingerbread: 2 tsp molasses, 2 tbsp of muscovado (or brown) sugar, 1/2 tsp each of ginger, clove, and cinnamon
- Almond Toffee: 4 tbsp of sugar of choice, 1 tsp of almond extract
- Vanilla Latte: 2 teaspoons of pure vanilla extract, 4 tbsp of turbinado (or white) sugar
- Great White North Maple Java: 6 tbsp of pure maple syrup
- Mocha Mint: 2 tbsp of cocoa powder, 1/2 tsp of pure peppermint extract, 4 tbsp of turbinado (or white) sugar
- Cinnamon Roll: 2 tsp of cinnamon, 1 tsp of vanilla extract, 4 tbsp of muscovado (or brown) sugar, and a dash of salt (yep, salt)
- Caramel “Mockiatto”: 6 tbsp of muscovado (or brown) sugar, a dash of salt, 1 tbsp of cocoa, and 1/2 tsp of pure vanilla extract
- Amaretto: 1 tbsp of almond extract, 4 tbsp of turbinado (or white) sugar
- Cherry Amaretto: 1 tbsp of almond extract, 4 tbsp of turbinado (or white) sugar, 1/2 tsp of cherry extract
- White chocolate mocha: 1 cup of white chocolate chips, 1 tsp of cocoa (melt the chips into the milk, whisking constantly)
- Mint white chocolate: 1 cup of white chocolate chips, 1 tsp of pure peppermint extract
- Black Forest: 2 tbsp of cocoa, 4 tbsp of muscovado (or brown) sugar, 1 tsp of cherry extract
- Chocolate coconut mocha: 2 tbsp of cocoa, 4 tbsp of turbinado (or white) sugar, 2 tsp of coconut extract (or replace half of the milk with coconut milk)
- Irish Cream: 2 tbsp cocoa, 1 tsp pure vanilla extract, 1/2 tsp almond extract, 2 tbsp of instant coffee, 4 tbsp of turbinado (or white) sugar
- Eggnog: 1 tsp of pure vanilla extract, 2 tsp of rum extract, 1 tsp of nutmeg
- Pumpkin Pie Latte: 3 tbsp of pumpkin puree, 1 tsp of pumpkin pie spice, 1 tsp of cinnamon, 4 tbsp of muscovado (or brown) sugar, 1 teaspoon vanilla extract
- Hazelnut: 1 tsp of hazelnut extract, 1 tsp of pure vanilla extract, 4 tbsp of turbinado (or white) sugar
- Frangelico Cream: 1 tbsp of cocoa, 1 tsp of hazelnut extract, 1 tsp of pure vanilla extract, and 4 tbsp of muscovado (or brown) sugar
- Chai Latte: Simmer 3 Chai tea bags in creamer mixture with 4 tbsp of muscovado (or brown) sugar
- Chocolate Raspberry: 4 tbsp of seedless raspberry jelly, 2 tbsp of cocoa
- Almond Joy: 2 tbsp of cocoa, 4 tbsp of turbinado (or white) sugar, 1 tsp of almond extract, and 2 tsp of coconut extract (or replace half of the milk with coconut milk)
- Salted Caramel: 6 tbsp of muscovado (or brown) sugar, a dash of salt
Top it off with a dollop of whipped cream and a drizzle or sprinkle of something, if you really want to channel your inner barista.
Make shelf-stable flavored syrups.
Syrups, like the kind at the fancy coffee places can be easily homemade. You need to make a syrup base: with 1/2 cup of turbinado (or white) sugar and 1 cup of water, then add 1-2 tsp of any kind of extract you want – you are only limited by the extracts available to you: vanilla, rum, coconut, cherry, almond, etc.
You need to make a syrup base: with 1/2 cup of turbinado (or white) sugar and 1 cup of water, then add 1-2 tsp of any kind of extract you want – you are only limited by the extracts available to you: vanilla, rum, coconut, cherry, almond, etc.
- 1/2 cup of turbinado (or white) sugar
- 1 cup of water
Simmer the ingredients above to dissolve the sugar, then add 1-2 tsp of any kind of extract you want – you are only limited by the extracts available to you. You can mix them based on the recipes above, or you can try single flavors.
Look for pure extracts without artificial ingredients.
What are your favorite flavors of coffee creamers?
Do you like flavored coffees? If so, what is your favorite and how do you make it at home?
About the Author
Daisy Luther is a coffee-swigging, gun-toting blogger who writes about current events, preparedness, frugality, voluntaryism, and the pursuit of liberty on her website, The Organic Prepper. She is widely republished across alternative media and she curates all the most important news links on her aggregate site, PreppersDailyNews.com. Daisy is the best-selling author of 4 books and lives in the mountains of Virginia with her two daughters and an ever-growing menagerie. You can find her on Facebook, Pinterest, and Twitter.