Homemade Coffee Creamer



For whatever flavor of creamer you want, you start off with the same basic ‘base’ recipe.

14oz sweetened condensed milk
1 3/4 cup milk or cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)

Mix the ingredients together well. Add them to a mason jar and shake it like crazy or you could also opt to use an old (washed) creamer container.

French Vanilla Creamer
2 teaspoons vanilla extract OR vanilla coffee syrup

Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste

2-3 tablespoons chocolate syrup
(1 tsp vanilla extract, optional)

Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract

1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract

Vanilla Caramel
2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract

Chocolate Raspberry
2 teaspoons cocoa powder
2 tablespoons raspberry syrup

Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract

2 teaspoons coconut extract

Samoa (like the Girl Scout Cookies)
2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping

Peppermint Patty
2 tablespoons chocolate syrup
1 teaspoon peppermint extract

Cinnamon Vanilla
2 teaspoons cinnamon
2 teaspoons vanilla extract

Pumpkin Spice
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract

Honey Vanilla
1/4 cup honey
2 teaspoons vanilla extract

Almond Joy
1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
1 teaspoon almond extract
2 tablespoons chocolate syrup

Sweet Cream
Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract

Chocolate Orange
2 tablespoons chocolate syrup
1-2 teaspoons orange extract

2 teaspoons hazelnut extract

Chocolate Hazelnut
2 tablespoons chocolate syrup
2 teaspoons hazelnut extract

Cinnamon Cake
2 teaspoons cinnamon
2 teaspoons vanilla extract

Salted Caramel
2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt

replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg

Toasted Almond
2 teaspoons almond extract

Directions & Tips:
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

You’ll want to stick a piece of tape on they mason jar lid with the expiration date from the milk used. Use this as a guideline as to when the creamer should be used by.

Please feel free to play around with amounts of extracts and other ingredients used if you like stronger or less intense flavors!! And, let your imagination turn, and make up your own combinations. Use this as inspiration to create your very own perfect homemade flavored creamer!




3/4 teaspoon vanilla extract
4 cups whole milk
1/3 cup hot water
Dash salt
1/4 cup good quality Cocoa powder
Miniature marshmallows or sweetened whipped cream, or whipped topping (optional but why not?)
1/2 cup sugar
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg


Stir together sugar, cocoa, salt and spices in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil, stirring constantly for about 2 minutes. Add milk; continue to stir, heat to serving temperature. Avoid Boiling!

Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows or whipped cream, if desired.

Serves 5

Red Velvet Hot Chocolate



4 cups whole milk
1/4 cup granulated sugar
10 ounces semi-sweet baking chocolate, coarsely chopped
2 teaspoons Red Food Color
1 teaspoon Pure Vanilla Extract

Vanilla Whipped Cream:

1/2 cup heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon Pure Vanilla Extract

For the Hot Chocolate, place milk and granulated sugar in medium saucepan. Bring to simmer on medium heat, stirring to dissolve sugar.
Remove from heat. Stir in chocolate with wire whisk until melted. Stir in food color and vanilla. Pour into serving cups. Serve with marshmallows and Vanilla Whipped Cream, if desired.
For the Vanilla Whipped Cream, beat heavy cream, confectioners’ sugar and vanilla in medium bowl with electric mixer on high speed until stiff peaks form.

Peppermint Malted Hot Chocolate



1 cup milk (I used 2%, but half-and-half would be awesome if you’re not worried about calories)

1/3 cup powdered malted milk (like Ovaltine or Carnation)

1 tablespoon Andes peppermint chips

1 generous palmful peppermint marshmallows

1/2 teaspoon peppermint extract

whipped cream, if desired


Combine milk, Ovaltine and peppermint chips in a small saucepan over medium heat, stirring occasionally until peppermint chips are melted. Add in marshmallows and stir constantly until marshmallows are melted.

Remove from heat and stir in peppermint extract. Pour into a mug and top with whipped cream and additional peppermint chips, if desired.




6 cups water

4 cups sugar

46 oz. CAN pineapple juice

46 oz. CAN orange juice I pour the orange juice into the empty pineapple juice can

4 Tbsp. lemon juice

2 liter 7-Up


  1. Pour water and sugar into a LARGE bowl and stir until sugar is completely dissolved.
  2. Add pineapple, orange and lemon juice. Mix well.
  3. Pour into large freezer safe Tupperware. I can get mine into 2 large tupperwares. Freeze until set.
  4. Using an ice cream scoop, scrape mixture to create slush. Once you have created the amount of slush you want to use, mix it with half and half proportions with 7-up.
  5. If I am only making this for my little family, I only scrape out enough for what I want to drink at the time then put the rest back in the freezer to use again later.

Strawberry Pineapple Party Punch



2 liter Cherry 7-up
12 oz. frozen strawberries in syrup
1/2 gallon (2 qts.) pineapple ice cream

Directions: Thaw your strawberries and dump into a large bowl. If you prefer, first pulse them in a blender to make smaller strawberry chunks. Add the softened ice cream to the bowl and pour the 7-up over top. Stir together. Serve!