Vanilla Bean Coffee Creamer

Vanilla Bean Coffee Creamer

Hazelnut… The first coffee creamer from a bottle that I ever tasted was Hazelnut. I was hooked. It added sweetness and cream all in one pour. Then I read the ingredients, uh, oh… artificial everything. Really?? Eventually I quit drinking the creamers because I became especially cautious about purchasing/using the store-bought creamers when my girls (14 & 12) discovered that they liked coffee flavored with them. *Every once in a while, when we have an extra early morning, I allow them drink a small cup of coffee w/creamer. My grandma let me drink International Delight Coffee when I was younger and it was always a special treat. My will power was especially weakened every time the “holiday/seasonal” and “limited edition” creamer flavors hit the stores and was weakened even more when they were on sale.

*Update: My girls are now 20 & almost 18. I gave them Keurig coffee makers last Christmas. We all enjoy coffee – the bean doesn’t fall far from the tree I suppose.

Since I was no longer purchasing the creamers, one morning I added cream, vanilla & sugar to my cup of coffee & it turned out pretty good; ie, my girls approved of “mom’s homemade version of vanilla flavored creamer”.  I was hoping to avoid using sugar if possible and searched out recipes for homemade creamers made with alternative, non-artificial sweeteners. Well, I’m happy to announce that my chemical infused coffee drinking days are few & far between because now I’m making my own flavored coffee creamers and you can, too!

If you are looking for more options to flavor your coffee, but don’t want to make your own creamer – check out my “coffee bar” post. (coming October 2017)

If you want more homemade creamer flavor options visit Deliciously Organic – The recipe below was slightly adapted from this blog.

Vanilla Bean Coffee Creamer
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Avoid the chemicals and make your own naturally flavored coffee creamer.

Course: Breakfast, Drinks
Cuisine: American
Servings: 6 Dianne
  • 2 cups Half and Half or 1 cup each whole milk and heavy cream
  • 4-6 TBL 100% pure Maple Syrup OR any sweetener of choice, to taste
  • 1 vanilla bean or substitute: 1 TBL vanilla – tastes great either way
  1. In a saucepan over medium-low heat, stir together the milk, cream, and syrup. Scrape the seeds into the mixture and the add the bean pod, too.   

  2. Turn off the heat, cover and allow to steep for 30 minutes so that the vanilla flavor infuses into the mixture.

  3. Strain and store in the refrigerator.

    Note: I note the expiration date on the carton of milk/cream/half&half and go by that date.

Shake gently before serving.
Recipe Notes

If you don't have Maple Syrup, use a sweetener that you have available. Also, have fun experimenting with different flavors - by using extracts or flavored syrups.


  • Irish Coffee Cup from Crate and Barrel circa 1994
  • The bottle – The Dollar Tree
  • Vanilla Beans – Vanilla Saffron Imports

I have a quart sized bottle of Maple Syrup which I purchased to make Maple Leaf Candies. I chose this recipe since it uses Maple Syrup for the sweetener.


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