How to make your own flavored coffee creamer

Written by joanie reeder
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How to make your own flavored coffee creamer
Making your own flavoured coffee creamers can save money. (Jupiterimages/Comstock/Getty Images)

Coffee creamers are a popular additive to morning coffee to add flavour and to help make coffee creamier. These creamers can be expensive to buy, especially if you purchase creamers weekly or use them liberally. There are two different types of creamers -- powdered and liquid. Powdered creamers can be stored in an airtight container at room temperature, but liquid creamers should be stored covered in the refrigerator.

Skill level:
Easy

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Things you need

  • 1 bag confectioner's sugar
  • 454gr. package non-dairy (powdered) creamer or powdered milk
  • Ground cinnamon
  • Almond extract
  • Cocoa powder
  • Vanilla Extract
  • 3 tbsp pumpkin purée
  • Pumpkin spice
  • Maple syrup
  • 1 gallon whole milk
  • 1 pint heavy whipping cream
  • Blender
  • Mesh sieve
  • Sauce pan
  • 4 storage jars with lids
  • Measuring utensils

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Instructions

  1. 1

    Blend 3/4 cup of confectioner's sugar and 3/4 cup non-dairy creamer or powdered milk.

  2. 2

    Add 1 teaspoon ground cinnamon.

  3. 3

    Mix in 1 teaspoon almond extract. Blend well.

  4. 4

    Store in an airtight container for up to 6 months.

  1. 1

    Blend together 3/4 cup powdered creamer or milk with 3/4 cup confectioner's sugar.

  2. 2

    Add 2 tbsp cocoa powder.

  3. 3

    Mix in 1 teaspoon almond extract and blend well.

  4. 4

    Store in an airtight container for up to 6 months.

  1. 1

    Mix together 1 cup milk and 1 cup of cream in a saucepan over medium heat.

  2. 2

    Add 4 tbsp maple syrup and 1.5 tsp of ground cinnamon and stir until steam rises from the liquid.

  3. 3

    Remove from heat and stir in 1 tsp vanilla extract and 1 tsp almond extract.

  4. 4

    Strain through the mesh sieve and store in an airtight container in the refrigerator for up to two weeks.

  1. 1

    Mix together 1 cup milk, 1 cup of cream and 3 tbsp of puréed pumpkin in a saucepan over medium heat.

  2. 2

    Add 1 tsp pumpkin spice and 4 tbsp maple syrup and stir over medium heat.

  3. 3

    Remove from heat when steam rises from the liquid and stir in 1 tsp vanilla extract.

  4. 4

    Strain through mesh sieve and store in an airtight container for up to 2 weeks.

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