Homemade Vanilla Coffee Creamer Recipe | Easy Sweet Cream
Make a rich, silky vanilla coffee creamer in minutes with simple ingredients and customizable sweetness. It blends smoothly into hot or iced coffee for a cozy café-style treat.
Ingredients
Ingredients
- Sweetened condensed milk
- Half-and-half
- Milk (whole or 2%)
- Vanilla extract or vanilla bean paste
- Pinch of fine sea salt
- Maple syrup, sugar, or honey (optional, to taste)
Instructions
Instructions
- Sanitize a storage jar or bottle with hot soapy water, then rinse and dry well.
- Add sweetened condensed milk, half-and-half, and milk to a small saucepan and whisk to blend.
- Warm over medium-low heat until steaming but not boiling, whisking occasionally, about 3–5 minutes.
- Remove from heat and whisk in vanilla and a pinch of salt, then taste and add 1–2 teaspoons sweetener if desired.
- Let the mixture cool for 15–20 minutes, whisking once more to keep it uniform.
- Pour into a clean jar or bottle, seal, and refrigerate for at least 2 hours to chill fully.
- Shake before each use and start with 1–2 tablespoons per cup of coffee, adjusting to taste.
Notes
Do not boil; high heat can split dairy and mute vanilla. Measure vanilla carefully to avoid bitterness. For iced coffee, make it slightly sweeter to account for dilution. Refrigerate in a sealed glass container and use within 7–10 days; shake before using. Do not freeze. Variations: add almond extract for French vanilla, use a split vanilla bean, add cinnamon, use maple syrup, stir in caramel, or make sugar-free or dairy-free versions.