Homemade Cinnamon Vanilla Coffee Creamer
Bring the coffee house flavor home with my Homemade Cinnamon Vanilla Coffee Creamer. It’s so simple, will save you money and make ahead (and freezable) too!
Why This Recipe Works
I didn’t start drinking coffee until I was in my mid-thirties at a girls weekend but from that point on I was hooked. However, I didn’t like the price tag of coffee house beverages, so I started experimenting making my creamers at home.
I can make this creamer for pennies compared to that coffee house version which saves me money to spend elsewhere. Plus, it’s made with all natural ingredients.
This this coffee creamer with hints of vanilla and cinnamon was one of the first I made at home and is still an all-time favorite to this day.
I always joke that I like my creamer with a dash of coffee. That may be a bit of an exaggeration but what I love about this homemade creamer is that it is so simple but full of flavor! Use as little or as much as you like but truth be told, it doesn’t take much.
How Easy Is It To Make Homemade Coffee Creamer?
Since there are only four ingredients in this creamer, it’s super simple to mix up. I like that I can find all the ingredients at the grocery store. I’ll often choose store brand ingredients so I can save even more money.
One of the easiest ways to make it is to use a large mason jar (affiliate link) with an airtight plastic storage cap (affiliate link). I just pour all the ingredients into the jar and shake it up until everything is blended.
To measure out just the right amount, I use the mini-measuring cup (affiliate link) that I just love! I use it far more than I ever thought I would. I like two ounces of creamer to 12 ounces of black coffee.
The great thing about storing it in a mason jar (3) is that you can pour out just what you want into your coffee and keep the remaining mixture in the refrigerator. I always label (affiliate link) and date it so that my family knows what it is too. Store it for up to a week, if it lasts that long!
Oftentimes, I’ll make the homemade creamer in the blender instead (1). I add all the ingredients to the blender jar (2), then blend it for just a minute or two. The mixture will have more bubbles but that’s ok as they will disappear when you mix the creamer into your coffee.
Since the ingredients can settle over time, you’ll want to remix it each time you use some. I like to use a mini-whisk (affiliate link) because it is the perfect size to fit into the jar and blend there.
Make Ahead and Freezer Friendly Coffee Creamer
This recipe is naturally make-ahead and will store in the refrigerator for up to a week. Sometimes I’ll make a double batch and freeze the extra.
How to Freeze Coffee Creamer
I like to use reusable silicone baking cups (affiliate link) to freeze the extra creamer (4) because I can measure out just the amount I want into each cup. I’ll freeze the cups of creamer and when they’re solid, I pop them out into a reusable storage bag (affiliate link) and label (affiliate link).
Note that when you’re popping the creamer out of the silicone cups, it will start to melt pretty fast. So work quickly! Have your labeled bag ready to go and then move it to the freezer as soon as you can.
When my cup of coffee is ready, I pull out one creamer cup and plop it into my coffee, stir and I’m good to go.
More Homemade Beverage Ideas
I love a good warm beverage and am always looking for ways to make my favorite coffee house versions at home. From Warm Oatmeal Cookie Hot Cocoa to Chai Latte to Pumpkin Spice Hot Cocoa, I’ve got you covered.
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If you’ve tried this recipe, let me know how much you enjoyed it by coming back and leaving a comment below and a rating. I love hearing from you!
Homemade Cinnamon Vanilla Coffee Creamer
- 14 ounces sweetened condensed milk I used the fat-free variety
- 1 1/2 cups milk I use 1% but feel free to substitute almond, oat, soy milks, etc.
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
In large jar or blender jar, add all ingredients.
Whisk together or add lid and vigorously shake together until well blended.
If using a blender, cover and blend on medium high for about one minute, until well blended.
Store in glass storage container in refrigerator for up to a week. Or freeze for longer storage (seen notes for details).
This post was originally published in May 2012 then updated in November 2015 with new photos. Updated again in April 2020 with new photos, updated post text and a video.