Brown Sugar Coffee Creamer (Homemade Coffee Creamer Recipe)

This Brown Sugar Coffee Creamer comes together on the stovetop in one small saucepan and keeps in a mason jar in the fridge. It’s a homemade coffee creamer with the perfect amount of sweetness and no corn syrups anywhere in sight… and it’s the best way I know to stop buying store-bought coffee creamer.

Brown Sugar Maple Coffee Creamer

I’ll be honest with you right up front… I’m not a coffee drinker. Never have been!

But I live with people who are, and I started out years ago as a coupon blogger who was absolutely crazy about saving money. (That frugal girl never really left me.) So the price of those bottles of flavored creamer annoys me.

This homemade version costs pennies by comparison, takes about ten minutes, and makes right at three cups. Pour it into mason jars, keep it in the fridge, and say goodbye to the creamer aisle.

Why You’ll Love This Recipe

It’s made with simple ingredients. There are no corn syrups and nothing you need a chemistry degree to pronounce. Even the “natural bliss” style creamers sold as organic natural flavor have more going on in them than this one does.

It’s ready in about ten minutes. You boil, you whisk, you pour, and you can do the whole thing while your first pot of coffee is brewing.

You can make it taste like whatever you want. Swap the milk, change the extract, add a cinnamon stick… this recipe is a starting point, not a rule. I love, love, LOVE a recipe that lets you play around with new flavors without ruining anything.

Tools Needed

• A small saucepan or a larger pot
• A whisk
• Mason jars with lids

Ingredients

Here’s what you’ll need to make this delicious homemade coffee creamer:

• Brown sugar (light or dark, whichever you have on hand)
• Water
• Heavy cream, for that rich, creamy texture
• Whole milk, or use oat milk, almond milk, or coconut milk for a dairy-free version
• Vanilla extract
• Maple extract

Find the full recipe with ingredient measurements in the recipe card below.

How to Make Brown Sugar Maple Coffee Creamer

This one moves quickly, so go ahead and measure everything out before you turn on the stove.

1. Add your brown sugar and water to a large pot and bring it to a boil. Stir it along the way so the sugar doesn’t scorch on the bottom.
2. Once all your sugar is dissolved, turn it down to a simmer and add the heavy cream, milk, and extracts.
3. Whisk everything together and let it simmer for 2 to 3 minutes. Don’t let it come back up to a hard boil after the dairy goes in… low and slow keeps it smooth.
4. Pour it into a mason jar, allow it to cool, seal it with a lid, and store it in the fridge.

Pro Tips

• Let the creamer cool a few minutes before you seal the jar so you don’t get a lid full of condensation.
• Give it a good shake before every pour. Nothing in here holds it together the way store-bought creamer does, so separating is normal.
• Start with a smaller pour than you’re used to. This one is rich, and a little goes a long way in a delicious cup.

Variations

• Cinnamon coffee creamer: drop a cinnamon stick in while it simmers and fish it out before you pour.
• Dairy-free: coconut milk is the creamiest, oat milk is close behind, and almond milk makes a thinner creamer that still tastes wonderful.
• Maple syrup instead of extract: real maple syrup works, but the flavor is milder. Start with a couple of tablespoons and taste as you go.

Storage Instructions

Store your creamer in mason jars in the fridge and use it within a week or two. The easiest rule is to go by the earliest date on the milk and cream you started with, since that’s what determines how long it keeps. Shake well before every pour.

FAQ

Will it separate in the fridge?

Yes, and that’s exactly what it should do. A good shake brings it right back together.

Can I use it in cold brew or iced coffee?

Absolutely. It stirs into cold brews and over an espresso shot just as nicely as it does into hot coffee.

Can I double the recipe?

Yes! Just use a bigger pot and give the sugar a little longer to dissolve.

Brown Sugar Coffee Creamer Recipe

There’s something so satisfying about pouring your own creamer out of a mason jar instead of a plastic bottle. Make it once the way it’s written, then start tinkering… a different flavor extract, a splash of coconut milk, more or less sweetness until it’s exactly the coffee experience you want.

⭐⭐⭐⭐⭐ Tried this recipe? Please take a moment to leave a comment and a star rating. It helps me grow my blog, and I’d be so grateful!