Drinks, Homemade Ingredients

Homemade French Vanilla Coffee Creamer

4.58 from 88 votes
Rich and creamy with that hint of aromatic sweetness, my Homemade French Vanilla Coffee Creamer is so easy to make you'll wonder how you ever went with out it.

Hi Bold Bakers!

Is there anything more classic than french vanilla? Vanilla flavor is something I think the whole world can agree on, and this Homemade French Vanilla Coffee Creamer is here to prove it.

Whether you’re an everyday coffee drinker or not, you will love adding this rich french vanilla flavored creamer to your cup of joe. Rich and creamy with that hint of aromatic sweetness, this is so easy to make you’ll wonder how you ever went with out it.

What is “French Vanilla?”

French vanilla refers to where the vanilla came from, so it is most literally vanilla pods that were grown in France.

[ Out of condensed milk? Make your own! ]

However, in the baking world, french vanilla speaks to the strong and sweet flavor of vanilla. In order to make french vanilla coffee creamer, you do not need to order vanilla beans all the way from France, but you will need good quality vanilla extract and a vanilla pod. If you can’t find vanilla extract I suggest you check out my Bold Baking Basic recipe for How To Make Homemade Extracts, as they are easy to make and will save you money down the line!

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How to make French Vanilla Coffee Creamer

French vanilla coffee creamer is not something you’re limited to buying at the store. I much prefer to make my own coffee creamer at home, as then I know there are no artificial ingredients or preservatives.

Making my homemade french vanilla coffee creamer is simply a matter of whisking together sweetened condensed milk, milk or cream, vanilla extract and a french vanilla pod. Once the milk is infused with the vanilla, the flavor is unmatched to the store bought stuff. I love to add this to more than coffee, it does wonders for “adult” hot chocolates and lattes, milk shakes, and more!

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Homemade French Vanilla Coffee Creamer

4.58 from 88 votes
Rich and creamy with that hint of aromatic sweetness, this is so easy to make, and once you do you'll wonder how you ever went with out it.
Author: Gemma Stafford
Servings: 12 servings
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Rich and creamy with that hint of aromatic sweetness, this is so easy to make, and once you do you'll wonder how you ever went with out it.
Author: Gemma Stafford
Servings: 12 servings

Ingredients

  • 1 3/4 cup (14floz/395ml) milk, of your choice
  • 1 can (14oz/395g) sweetened condensed milk
  • 1 vanilla pod, sliced in half and seeds scraped out
  • 1 tablespoon vanilla extract

Instructions

  • In a medium sauce pan over medium low heat, whisk together the condensed milk, milk, vanilla pod and seeds. 
  • Once this mixture starts to come to a simmer,  remove from the heat and add in the vanilla extract. 
  • Cool, then cover and store in an airtight container or jar in the fridge for 6-7 days.

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Comments & Reviews

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Yvonne Martinez
Guest
Yvonne Martinez
1 year ago

Hi Gemma
I made the vanilla creamer without the vanilla beans, as I couldn’t find them locally, it’s really yummy just with vanilla extract!! Thank you!

Rhonda
Guest
Rhonda
1 year ago

Do you have a recipe for homemade Italian sweet cream flavor coffee creamer??

John M Crenshaw
Guest
John M Crenshaw
2 months ago

Excuse me but French vanilla does not refer to where the bean is grown, Vanilla beans are tropically grown ie Mexico, Madagascar, Tahitian, or West Indian. It’s called French Vanilla because the base of the ice cream contains egg yolks, while the base of regular vanilla ice cream does not.

Carolyn
Guest
Carolyn
5 months ago

Can you substitute the milk for heavy cream or half & half? Or would that be too thick? I love a thick creamer with a dense flavor.

Member
Darla Rousch
8 months ago

Gemma, could I use sweetened coconut condensed milk with cream and a little milk instead of just straight milk? Do you think the coconut condensed milk would affect the flavor to much?

Andrew Soames
Guest
Andrew Soames
26 days ago

This is a good really simple recipe, what I’d love to work out is how to make it and have a batch last about a month as I don’t want to cook this every week. The only thing I can think of is ice cube trays and freezing it. The product may degrade, haven’t tried it yet. That’s also a bit of a pain. Anyone else thought of a way?

Jacqueline Murphy
Guest
Jacqueline Murphy
1 month ago

Hi Gemma, I’m just curious how long this stays good in the fridge

Crystal
Guest
1 month ago

I made your condensed milk recipe and used it to make this creamer just with the extract. It was great! TBH I just used all the condensed milk from the recipe and then added a couple glugs of extract and filled up the rest of my pint mason jar with everyday milk (2%) and it was fantastic! A great way to use up an overbuy of milk!

Denise
Guest
Denise
1 month ago

I’m a diabetic. I use stevia as s substitute for sugar and other sweet ingredients. I would like some guidance as to the ratio of stevia vs sweetened condensed milk.

Colleen
Guest
Colleen
2 months ago

Would it be ok to use half and half as your “milk of choice “?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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