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Homemade Coffee Creamer In 3 Flavors (Bailey’s, French Vanilla, Pumpkin Spice)

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Whether you’re adding them to your morning coffee, or making that post-dinner cup extra special, my Homemade Coffee Creamer in 3 Flavors will do the trick.


Hi Bold Bakers!

Who out there just can’t start their day with out the perfect cup of coffee?

My husband, Kevin, and I NEED our coffee each day, and we need it to taste every bit as good as it makes us feel. My recipe for Homemade Coffee Creamer In 3 Flavors has been highly requested, and for good reason — it seems we all love coffee!

While I have respect for all you black coffee drinkers out there, there is something so special about having that extra hit of richness. My Bailey’s, French Vanilla, and Pumpkin Spice creamer recipes have something for everyone. Whether you’re adding them to your morning coffee, or making that post-dinner cup extra special, you’ll be glad you know how to make your own creamer right at home.

What is coffee creamer?

Believe it or not, coffee creamer is not just cream with added flavor.

Coffee creamer is a combination of flavoring and spices, sweetened condensed milk, and milk OR cream. The sweetened condensed milk and milk combine to give the creamer its richness, and this is what makes it so extra special once it gets mixed into your favorite coffee. If you can’t find sweetened condensed milk, you’re still in luck — because I have you covered with my Bold Baking Basic recipe for sweetened condensed milk.

I even have a dairy-free condensed milk recipe for those who are looking to cut back on dairy!

How to Make Coffee Creamer

I’m excited to tell you that this really could not be easier, because to make all 3 of these coffee creamer flavors you simply whisk together the ingredients.

For the Vanilla (and the Pumpkin Spice) creamer, I like to simmer everything together over low heat to really infuse the milk. I do the same for the Bailey’s flavor, but for a slightly different reason, as this will gently cook off the alcohol content, but leave that rich flavor. The result for all 3 is the perfect thick rich coffee creamer dressed up with loads of flavor — so no matter your mood, you can have a coffee flavor to match!

When do you add creamer? Before the coffee hits the mug or after?

I add my coffee creamer after my coffee is brewed, this way I can stir it in and know the heat of the coffee will warm it through allowing it to fully favor the coffee. That said I don’t really think there’s a right or wrong to this. In other words, once you make these coffee creamers, feel free to use as much or as little as you want to make coffee taste the way you like.

Does coffee creamer last longer than half and half?

Since this coffee creamer is homemade and has no artificial ingredients or preservatives, it lasts the same amount of time as cream would in your fridge. I suggest keeping your homemade coffee creamer in an airtight jar or container in the fridge for up to 6-7 days. BUT, I can almost bet you it wont last that long!

Homemade Bailey’s Coffee Creamer

Get my Homemade Bailey’s Coffee Creamer recipe!

Homemade French Vanilla Coffee Creamer

Get my French Vanilla Coffee Creamer recipe!

Homemade Pumpkin Spice Coffee Creamer

Get my Pumpkin Spice Coffee Creamer recipe!

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5 from 7 votes
3 Homemade Coffee Creamers (Bailey's, French Vanilla and Pumpkin Spice)
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Whether you're adding them to your morning coffee, or making that post-dinner cup extra special, my Homemade Coffee Creamer in 3 Flavors will do the trick.

Course: Ingredient
Cuisine: American
Servings: 12 servings (3 cups)
Author: Gemma Stafford
Ingredients
  • 1 3/4 cups (14floz/395ml) milk, of your choice
  • 1 can (14oz/395g) sweetened condensed milk
Instructions
  1. In a medium saucepan over medium low heat, whisk together the condensed milk and milk. 

  2. Once heated through, remove from the heat and add in the flavorings or your choice. 

  3. Cool then cover and store in an airtight container or jar in the fridge for up 6-7 days.

Watch the Recipe Video!

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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54 Comments

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  1. Harvey on December 13, 2018 at 5:18 am

    Good Morning, Emma!
    Once I discovered you and what you offer I am so thankful. You are so detailed in your presentation in an easily digestible manner. I am thrilled to be able to make the things that are commonly consumed without thought for making them myself. To be able to make the coffee creamers and see how you do it is such a gift to me because I get to make and share with others. I sincerely appreciate your work.
    Merry Christmas!

    • Gemma Stafford on December 14, 2018 at 3:15 am

      Hi Harvey,
      Well!! thank you, that is so kind, I really appreciate your comments.
      It is my objective to make things as easy as possible, so that we can get on with living, and in your case giving too 🙂 We have many bold bakers here, from all over the world, and we love to hear from all of you, to get the benefit of your experience too.
      Thank you for being in touch, happy Christmas to you and yours,
      Gemma 🙂

  2. SeanandSherry Tibbetts on December 11, 2018 at 6:37 am

    Hi , my favorite coffee creamer is mocha truffle toffee, any ideas on making this?
    Thank you

    • Gemma Stafford on December 11, 2018 at 10:41 am

      YUM you could use 1 /2 teaspoon instant espresso powder and a bit of caramel to create a similar flavor 😀 Enjoy!

  3. Patricia Gwen Tague on December 3, 2018 at 10:42 am

    Gemma, what would you use to Amaretto coffee creamer?

    • Gemma Stafford on December 3, 2018 at 4:33 pm

      Hi there, i would use almond extract and amaretto liquor 😀

  4. Ambabe90210 on November 30, 2018 at 11:13 am

    Hi, I absolutely love a coffee with Bailey’s added, but I can no longer handle alcohol because of my meds 🙁 You mention that adding the alcohol whilst it’s still on the heat it burns off the alcohol. Would this work to remove the alcohol from the creamer and retain at least some flavour? Or even better, is there a non-alcoholic recipe for Bailey’s 😉

    • Gemma Stafford on November 30, 2018 at 3:31 pm

      Great question, sadly I dont think there is an alcohol free version of bailey’s.

      • Ambabe90210 on December 1, 2018 at 6:37 am

        I shall just have to make do with the vanilla creamer instead then 😁

        • Gemma Stafford on December 2, 2018 at 2:25 am

          <3

  5. Tabinda Rasool on November 30, 2018 at 1:01 am

    Hi gemma,
    loved your recipes. can you also show how to make powder flavor coffee. i am student and have classes till late night and cafe in our campus closed early so i was wondering how nice it would be if i have coffee in powder form with me of different flavours so that i just add water and get fresh coffee.

    • Gemma Stafford on November 30, 2018 at 9:49 am

      I’ve never made that before but that’s a great idea, ill have to work on that!

  6. Andrea on November 29, 2018 at 10:16 am

    Gallopping gargoyles, this ist delicious! I tried it with cinnamon and it tastes heavenly!

    • Gemma Stafford on November 30, 2018 at 4:29 pm

      Ah what a lovely flavor, im delighted to hear that!

  7. Mila on November 26, 2018 at 11:12 am

    Gemma can we use vanilla bean paste?

    • Gemma Stafford on November 26, 2018 at 4:42 pm

      Yes, you can!

  8. Pieella on November 26, 2018 at 8:15 am

    Gemma, my favorite coffee creamer is cinnamon hazelnut. I haven’t been able to find it for years. It also made a fabulous white Russian. Any idea how I could get this

    • Gemma Stafford on November 26, 2018 at 4:44 pm

      Hmm you could add ground cinnamon and hazelnut extract 🙂

  9. elizabeth Abt on November 25, 2018 at 12:19 pm

    I love you website and the receips but i forgot my password and when i put the temperary one in i get kicked out everytime.Is there some way I can get a new password one that will let me in the site?

    • Gemma Stafford on November 26, 2018 at 3:03 am

      Hi Elizabeth,
      I am not too sure how the tech guys deal with this. I will pass your details on to Kevin, he will sort it out for you.
      Thank you for letting me know,
      Gemma 🙂

  10. Maria Kaneshige on November 24, 2018 at 7:41 pm

    I’d love to make the vanilla extract from scratch. You mentioned a link. Would love to purchase the beans. Please post the link. Thank you! I love your videos and easy instructions.

    • Gemma Stafford on November 25, 2018 at 4:07 am

      Hi Maria,
      I have been buying these beans (https://amzn.to/2To0f9a).
      These are good enough value, though we are still seeking out better, will keep you informed about this. I find these ones good quality.
      I hope this is of help,
      Gemma 🙂

  11. Joy on November 24, 2018 at 7:08 am

    Gemma,
    Love your website and ideas! Question: For a sugar free version, would you use evaporated milk instead of sweetened condensed?

    • Gemma Stafford on November 24, 2018 at 6:20 pm

      Hi Joy,

      Yes you absolutely could use evaporated milk. That is a great idea. Also a sugar free syrup could be added if you wanted to.

      Best,
      Gemma.

  12. Gina Dicker on November 23, 2018 at 8:52 pm

    Hi Gemma 🙂
    I’m a fan of Hazelnut coffee creamers. Following your base recipe would I add 1 teaspoon of Hazelnut extract to create that flavour?

    Really enjoy all your creative recipes! x

    • Gemma Stafford on November 24, 2018 at 2:05 am

      Hi Gina,
      Yes, and that should work well for you. You could also make your own hazelnut milk, but that may be a bridge too far for you. (https://www.biggerbolderbaking.com/make-non-dairy-milk/) here for that idea. You can condense this too, or make evaporated milk, such a lot of things to do to get what you want.
      Lastly, you can make your own extract! (https://www.biggerbolderbaking.com/make-non-dairy-milk/). for hazelnut extract you would roast the hazelnuts in a dry pan, or in the oven at 180C/350F for about 10 minutes, WATCH them, they burn easily because of their oil. When they are fragrant they are ready. If they have skins they will now rub off if you massage them in a clean cloth. Chop, when still warm pack them into a jar, reuse a jam/mayo jar, 1/2 full, add a split vanilla pod and cover with vodka, about one inch over the level of the nuts, then proceed as per my extract instructions. you can strain the extract after about 6 weeks, cover again with vodka and go again.
      I hope this is not too much information! haha, got carried away!
      Gemma 🙂

      • Gina Dicker on November 24, 2018 at 8:14 am

        LOL Never too much information. Thanks for the speedy reply and suggestions, Gemma 🙂

  13. Esther M. McGough on November 23, 2018 at 6:58 pm

    Cinnamon Vanilla is my favorite creamer I would love to learn to make it if you ever come up with a recipe I would be very interested

    • Gemma Stafford on November 24, 2018 at 3:25 am

      Hi Esther,
      What about a cinnamon extract! (https://www.biggerbolderbaking.com/homemade-extracts/) you can use this technique to make a cinnamon and vanilla extract. Cinnamon sticks and a split vanilla pod, a sterilized jam jar/mayo jar, pack it about 1/2 full, cover with vodka and wait. You can strain it in 6 weeks, top it up again and get a second batch!
      For a creamer, just add the cinnamon stick and vanilla pod to the milk, bring to a simmer, set aside to cool and infuse, strain and there you go! Easy peasy.
      You can reuse the vanilla pod, I poke them into a jar of granulated sugar to make a vanilla sugar for my baking.
      I hope this is of help, get to it now, you are ready!
      Gemma 🙂

  14. SHARYN on November 23, 2018 at 5:23 pm

    I just want to say I love your website , utube and hour accent. I love all your recipes too.. How do I make cinnamon vanilla coffee creamer. Happy Holidays to you and your family

    • Gemma Stafford on November 24, 2018 at 3:48 am

      Hi Sharyn,
      Thank you for your kind words.
      This is easy peasy! You can make an extract with both the coffee and cinnamon, to add a kick! (https://www.biggerbolderbaking.com/homemade-extracts/).
      1. For the extract you can make a combined one, or two distinct ones. Crush coffee beans, you can toast the slightly on a pan, add to a large jar when warn, cover with vodka to about one inch above the level of the beans.
      For the cinnamon, just break the sticks, pack into a large jar, cover with vodka in the same way, and leave for about 6 weeks as per the recipe.
      You can get a few batches of extract from one batch of each of these, just strain into little bottles and start it again.
      2. You can bring the milk to a simmer, with a cinnamon stick, and a few crushed coffee beans, or do then individually and combine later. When it is just simmering, take it off the heat and set aside to cool to allow the cinnamon/coffee to infuse, and there you go!
      I hope this is of help,
      Gemma 🙂

  15. Christine Pfister on November 23, 2018 at 8:01 am

    Hi Gemma,
    I’m replying to my comment that you replied but I don’t see here. Anyhow I’m Christine and I asked a question about the Twix Salted Caramel cheesecake. I live in Waxhaw, NC, USA. Thanks for your comments about using gelatin. But I probably won’t make it again. It was really too much trouble. When I watch you, it seems so easy and I love watching you on the videos. But for me who doesn’t bake much anymore, it was one done and no more.

    Thanks for replying.

    • Gemma Stafford on November 24, 2018 at 6:19 pm

      Hi Christine,

      I’m sorry to hear that but I hope you are not discouraged. Even if you don’t bake often I want you to succeed. Let me know if you need any help in the future.

      Best,
      Gemma.

  16. Christine Pfister on November 22, 2018 at 6:43 pm

    I have a question. I made the Twix Salted Caramel Cheesecake for Thanksgiving and it was a flop. I made it two days in advance and it never actually set up. The only thing I can think of is that I used heavy cream instead of whipping cream. Would that have made a difference? I was very disappointed and it took me half a day to make the thing. The filling was very soupy and almost like ice cream. It had a good flavor and tasted good but disappointing to say the least. I did everything the recipe said. The salted caramel sauce took me three tries to make it too. But I only wasted 2 cups of sugar and water, thankfully.

    • Gemma Stafford on November 23, 2018 at 7:24 am

      Hi Christine,
      I am wondering where you live!
      Fresh dairy heavy whipping cream here is the US, and in the UK and Ireland among other places, will be 35% fat content or so. This will whip up well and be perfect in this type of recipe.
      Here in the US we get a block of cream cheese, which is designed for baking. In other places the cream cheese comes in tubs, designed for spreading, and very soft.
      You can correct this with gelatin if you wish. Take two sheets of gelatin, or two teaspoons of gelatin. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.You can do this over a pan of hot water too.Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *You can use agar, carrigeen moss, china grass too, these are plant based gelling agents, but you need to follow the directions on the packs for these, they come in different forms.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      This is easy when you try it!
      I hope this helps, I am sorry you were disappointed in this, if you tell me where you live I may be able to help further,
      Gemma 🙂

  17. Suzanne on November 22, 2018 at 12:21 pm

    Hi, Gemma. How are you today? I was wondering, how could you make a salted caramel or mocha one? I’m not a big Bailey’s or Pumpkin Spice fan. I just wanted to let you know, I love your videos and recipes. I love how personable you are and welcoming. Makes me feel like I’m welcomed as a friend, not like you’re talking down to me. Thank you.

    • Gemma Stafford on November 23, 2018 at 4:11 am

      Hi Suzanne,
      Thank you, that is so kind. My mum used to tell us as we were growing up ‘your were born knowing nothing’ when we got a bit uppity! lol right back down to earth, the best place to be.
      I think you can do with this idea what you like! A dulce de leche, in place of the condensed milk would be divine! (https://www.biggerbolderbaking.com/dulce-de-leche/). I have a number of caramel recipes here on the website, just put the word caramel into the search bar and it will pop up.
      Chocolate syrup (https://www.biggerbolderbaking.com/chocolate-syrup-homemade/) is a handy thing to have in your fridge, for all sorts of uses, and for this too. Go for it, you will be inventing your own creamers for your own needs, the best thing of all,
      Gemma 🙂

  18. Sherry on November 22, 2018 at 10:31 am

    Not sure about the other 2 but the French Vanilla comes up “page not found” 🙁

  19. Mary on November 22, 2018 at 10:19 am

    French Vanilla recipe not coming up?

  20. Shikha on November 22, 2018 at 9:20 am

    It can be used only for hot coffees or is it ok to use in cold coffee??? How to make a creamy cold coffee?

    • Gemma Stafford on November 22, 2018 at 3:19 pm

      Absolutely it can be used in cold coffee. I never thought of using it in cold brew but that would be great.

      Best,
      Gemma.

  21. Gina L Green on November 22, 2018 at 9:12 am

    Well it would be great if the vanilla creamer link existed

  22. Kathleen on November 22, 2018 at 9:11 am

    You are my absolute favorite blogger! I haven’t made this yet but I wanted to let you know that the link is broken to the vanilla creamer recipe.

  23. Parisha Singh on November 22, 2018 at 9:02 am

    Hi Gemma!

    I think there’s some problem with French Vanilla Coffee Creamer. The mentioned page states that it ‘doesn’t exist’. Please check 🙁.

    Regards

  24. Benita on November 22, 2018 at 8:54 am

    How about sugar free?

    • Gemma Stafford on November 22, 2018 at 2:41 pm

      Hi,

      You could absolutely use Lakanto sugar to make these. That will work.

      Best,
      Gemma.

  25. Diane on November 22, 2018 at 8:47 am

    Where did you get the small bottles for the creamers?
    Thanks in advance.

    • Gemma Stafford on November 22, 2018 at 2:42 pm

      Oh Gosh Diane, I got those at a Micheal’s craft store. They say milk on the front. They were really cheap.

      Gemma.

      • Diane on November 23, 2018 at 5:57 am

        Thanks Gemma ! I will have to go there soon !
        ~Diane

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