 This homemade french vanilla coffee creamer only takes 5 minutes to make and is such a kitchen staple! Made with 3 simple ingredients, it’s so much healthier than storebought creamer.
While I was on vacay last week, you can bet I spent a few nights staying up a little later than I’m used to.Â
And of course, with less sleep, I always woke up late and still felt groggy. So every morning, coffee was a necessity. But the thing is, there was a big bottle of french vanilla coffee creamer sitting in that fridge just waiting to be used (spoiler alert: I used it). I hadn’t ever realized that coffee creamer is such a convenience.Â
I mean, you don’t have to add sugar (or what ever sweetener you fancy) into your coffee until it tastes just right, or risk adding too much sweetener and then the whole thing is just a sugar bomb.
It’s not CRAZY convenient, like canned ravioli or something, but it’s convenient enough to the point where I realized I needed it in my life. Just without all the corn syrup, hydrogenated oils, and artificial flavors.
This coffee creamer isn’t by any means hard to make. But in my 2015 Reader Survey, you guys told me you wanted MORE tutorials. So that’s what I’m doing!
Let’s get {this party} started!
Start by pouring 2 cups of half and half into a large jar. If you don’t have any half and half, simply substitute 1 cup heavy cream + 1 cup whole milk. You can also make it creamier if you want by using 1 1/2 cups heavy cream + 1/2 cup milk.
Next we’re going to pour in 1/4 cup of maple syrup. I chose maple syrup because I feel like it has a lot easier of a time staying suspended in the cream, whereas honey might separate and sink to the bottom. So, maple syrup is recommended, but you can choose whichever liquid sweetener you’d like!Â
And now for the most important part—the part that makes it *french vanilla* flavored. Add in 1 to 2 teaspoons of {high-quality, pure} vanilla extract. You could go through the effort of simmering a vanilla bean in the half and half for 30 minutes, but this is supposed to be quick and easy.
Aaaaand, that’s pretty much it. Give the jar a swirl, shake, or stir, then place it in the fridge to chill. Then use it whenever you want fabulous tasting coffee.
I’m not even kidding when I say that this will turn boring ol’ coffee into a heavenly beverage you aren’t going to want to go a morning without.
I don’t know about you, but I’m excited that I have that jar of liquid gold sitting in my fridge right now. Because it only took me 5 minutes to make AND there aren’t any fishy ingredients in it.Â
I feel like today’s recipe was a major win. Fist bump!
NOTE: The homemade french vanilla coffee creamer will only last for 10 days after you make it, but if you’re a big coffee drinker like me, that won’t be a problem. 
People take monthly coffee subscription services, as it is one of the best ways to get coffee.Â
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Here’s the recipe:
- 2 cups half and half (or 1 cup heavy cream + 1 cup whole milk)
- ¼ cup maple syrup
- 1 - 2 teaspoons pure vanilla extract
- In a quart jar, combine the half and half, maple syrup, and vanilla extract and stir. Place the jar in the fridge to chill. Creamer will stay fresh for about 10 days after you make it.
If you liked this recipe, you’ll love this Homemade Hazelnut Coffee Creamer or this Homemade Pumpkin Spice Coffee Creamer!Â
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Yum! I am definitely going to try this!! I actually was just thinking the other day about making some sort of homemade coffee creamer; I usually just buy the vanilla one at the store, but I was thinking it would be a healthier option to try and make my own (since I am not a fan of drinking coffee with no creamer or anything!) Can’t wait to try it! Thanks for sharing!
Thanks Brittny. I’m so glad I was able to help! Let me know know how you like it!
This looks and sounds like a perfect coffee creamer! Pinning it to try it later!
What fun photos you have in this post
I love the animated one. Beautiful. I love making my own creamers– but I am lactose intolerant, so I use coconut milk. The store bought ones always do have terrible ingredients!
So simple! Thank you. Definitely going to try this.
Where did you get your cup & saucer? The saucer is beautiful!
Thanks so much Susan! I got the plate at Pier 1, but I don’t remember where I got the mug from.
This recipe sounds delicious thanks for sharing!! Also, I am in love with your all white cup and lacy saucer, where did you get it?!? Thanks!!
Hi Jenn! I don’t remember where I got the mug from, but I got the plate from Pier 1! I love it!
That’s what I would like to know too! That is such a beauty to have coffee in. Your creamer sounds super delish and going to make it right away, even though I don’t have the pretties to serve it in! Thanks for sharing, Kären in Germany ~
I just need some vanilla extract and this will be made! Thanks, Margaret.
Wondering, has anyone tried this recipe with a non-lactose substitute, such as almond or soy milk?
I just made some with canned coconut milk. I use that because it’s thicker like real creamer. I also added a shake or two of cinnamon and it is fabulous.
I made this today and it was delicious! I can’t wait to try it with coconut milk!
Have you made a hazelnut one? I like that flavor as well. I am most definitely gonna try the vanilla. It’s my favorite. I seem to go through it pretty quick. Lol. If you make a hazelnut let me know
Does it end up just sweet, or do you end up with a maple syrup taste to it?
Hi Irene! The maple syrup usually doesn’t affect the flavor of the coffee creamer much. Hope this helps!
Looks like the perfect creamer!!! We love all things maple here in New England. Liquid gold is right!!!!
Has anyone tried any other flavors with this basic recipe?
I just made the regular French Vanilla today and it was pretty good! I love that there are no additives
THANKS!
Do you use real maple syrup, or the cheap kind, like Aunt Jemima or Log Cabin? Thanks!
Hi Rhonda! I always use pure maple syrup in all of my recipes.
Finally a creamer recipe that doesn’t use sweetened condensed milk as the sweetener. I love the maple syrup, it came out creamy and lightly sweetened. Thank you for such a simple & tasty recipe. I’ll be trying your hazelnut recipe next.