But first, coffee! This homemade coffee creamer brings brown sugar, cinnamon and vanilla bean paste to your morning cup, with heavy whipping cream for a rich, creamy finish.
It’s a simple little recipe for busy mornings: dissolve the sugar on the stove, let the syrup cool completely, then whisk in the cream. Keep a jar in the fridge, give it a shake, and your next cup is just a pour away.
The best part? You choose how sweet to make it. Start with 1/2 cup brown sugar for a less-sweet batch, or use up to 1 cup if you like a sweeter creamer.
Why You’ll Love This Homemade Coffee Creamer
- Simple ingredients: Just water, brown sugar, salt, cinnamon, vanilla bean paste and cream.
- Adjustable sweetness: Use the amount of brown sugar that suits your coffee.
- Cozy flavor: Brown sugar, cinnamon and vanilla all in one jar.
- Easy to make ahead: A few minutes at the stove, then hands-off cooling.
- Works hot or iced: Stir it into your usual coffee and adjust the amount to taste.
Homemade Coffee Creamer Ingredient Notes
- 1 cup water: Dissolves the brown sugar and creates the syrup base.
- 1/2 to 1 cup brown sugar: Choose your sweetness within this range. Light or dark brown sugar works; dark brown sugar gives a deeper molasses flavor.
- 1/2 teaspoon salt: Balances the sweetness. Measure it rather than pouring straight from the container.
- 1 teaspoon cinnamon: Gives the creamer its warm flavor. Ground cinnamon won’t dissolve completely, so some settling is normal.
- 1 tablespoon vanilla bean paste: Adds vanilla flavor and those little vanilla specks. Stir it in after taking the syrup off the heat.
- 1 cup heavy whipping cream: Makes the finished creamer rich and smooth. Add it only after the syrup has cooled completely.
How to Make Homemade Coffee Creamer
- Make the syrup. Add the water, brown sugar, salt and cinnamon to a small saucepan. Bring to a gentle simmer, stirring for a few minutes until the sugar dissolves. You don’t need to boil it down into a thick syrup.
- Add the vanilla. Remove the pan from the heat and stir in the vanilla bean paste.
- Cool completely. Let the syrup cool completely before adding any cream. For faster cooling, set the saucepan in a bowl of ice water, keeping water out of the pan, and stir occasionally.
- Whisk in the cream. Once the syrup is cool, whisk in the heavy whipping cream until evenly combined.
- Refrigerate. Pour into a clean jar, seal and refrigerate promptly. Shake before each use, then stir into coffee to taste.
The recipe makes about 2 to 2 1/2 cups, depending on how much sugar you use and how long the syrup simmers. Start with a tablespoon in your cup and add more if you’d like.
Tips for the Best Brown Sugar Cinnamon Creamer
- Keep the simmer gentle. You’re dissolving the sugar, not making candy. A long boil reduces the water and changes the finished consistency.
- Don’t rush the cooling. Let the syrup cool completely before whisking in the cream.
- Taste it in coffee. A spoonful of creamer on its own tastes different from a splash in a full mug.
- Shake every time. Cinnamon and vanilla specks can settle at the bottom of the jar. That doesn’t mean you did anything wrong.
- Use a roomy jar. A quart-size jar gives you plenty of space to shake without spilling.
Optional Flavor Swaps for Another Batch
The brown sugar cinnamon vanilla recipe above is the main recipe. These are optional swaps for a separate batch, not extra ingredients you need to make it.
- Vanilla brown sugar: Omit the cinnamon and keep everything else the same for a version without the warm spice.
- Pumpkin spice: Replace the 1 teaspoon cinnamon with 1 teaspoon pumpkin pie spice. Use a plain spice blend without added sugar; no pumpkin puree is needed.
For the original flavor, follow the ingredient list exactly as written.
Storage and Make-Ahead Tips
Keep the creamer in a clean, sealed jar in the refrigerator at 40°F or below. Use within about 1 week, or sooner if the cream’s label or after-opening storage guidance requires it. Starting with cream that’s already been open doesn’t give it a fresh week.
Label the jar with the day you made it and shake before every use. Return it to the fridge after pouring rather than leaving it beside the coffee maker.
This recipe needs refrigeration.
Frequently Asked Questions
How much brown sugar should I use?
Use 1/2 cup for a less-sweet creamer or up to 1 cup for a sweeter version. If you’re unsure, start with 1/2 cup for your first batch and see how you like it in coffee.
Can I use dark brown sugar?
Yes. Light and dark brown sugar both work in the same amount. Dark brown sugar has a more pronounced molasses flavor.
Why does the cinnamon settle?
Ground cinnamon doesn’t dissolve like sugar. Some settling is expected. Shake the sealed jar before pouring, then stir your coffee well.
Can I add the cream while the syrup is warm?
For this recipe, let the syrup cool completely first. Then whisk in the heavy whipping cream and refrigerate promptly.
Can I use this in iced coffee?
Yes! Shake the jar, pour a little into your iced coffee and stir well. Add more to suit your taste.
How long does homemade coffee creamer last?
Plan on about 1 week in a sealed jar in the refrigerator, or the cream’s shorter storage window. Make only what you’ll use during that time.
Save this recipe for your next coffee morning, and follow Eten en Voeden on Pinterest for more simple homemade recipes.
Other Sweet Treats
Lime Dunked Shortbread Cookies
Mallow & Cornflake Crunch Cookie
Chocolate & Cherry Granola
Leave a rating!
Try this Coffee Creamer and leave a rating below. Simply click on the stars just below the recipe title.
The Best Coffee Creamer
Ingredients
- 1 cup water
- 1/2 cup to 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 tablespoon vanilla paste
- 1 cup heavy whipping cream
Instructions
- Bring water and brown sugar to a low boil until brown sugar is dissolved.
- Whisk in cinnamon, salt and vanilla paste.
- Let cool slightly and transfer to a glass mason jar.
- Add whipping cream.
- Give a good stir/ shake. Let cool for roughly 30 minutes. Then enjoy!
