Cold Creme Brulee Coffee with Caramel

Cold creme brulee coffee with caramel is so good, you’ll want to make triple the amount, so you can have cup after cup. Smooth and creamy, this cold coffee recipe has a hint of scorched caramel flavor and is finished with a cloud whipped cream with crunchy bits on top. It’s cool and so sweet you’ll just fall in love with it. This recipe is really great for an after dinner treat with dessert or perfect with your favorite coffee cake. Put this one in your favorites!

Cold Creme Brulee Coffee with Caramel in a glass mug surrounded by coffee beans on a brown cutting board. The creamy coffee's topped with whipped cream with crunchy caramel bits and a drizzle of caramel sauce. A straw sticks out from the mug

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Instant Pot Pumpkin Spice Latte

Skip the coffee shop and enjoy your pumpkin spice lattes at home this fall with this Instant Pot pumpkin spice latte recipe. With all the cozy Fall flavors you love, you can have these delicious pumpkin spice lattes without ever leaving your house on a brisk Fall day for a fraction of the cost.

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Bailey’s Irish Cream Chocolate Truffles

Making rich chocolate truffles at home is so doable with this Bailey’s Irish Cream chocolate truffle recipe. Decadent Bailey’s Irish Cream chocolate truffles put a fun adult spin on chocolate truffles. This chocolate truffle recipe packs this candy with loads of flavor with notes of coffee and the Irish cream liqueur. 

Bailey's Irish Cream Chocolate Truffles

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Boozy Chocolate Coffee Cupcakes with Oreo Cookie Buttercream

A good cupcake recipe is a must have. Kick the box mix to the curb, and make an adult version of the favorite dessert with these Boozy Chocolate Coffee Cupcakes with Oreo Cookie Buttercream. Chocolate, vanilla liqueur & coffee infused cupcakes are topped with an Oreo cookie and cream butter cream frosting. It’s the perfect adult flavored dessert.

Boozy Chocolate Coffee Cupcakes with Oreo Cookie Buttercream

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Homemade French Vanilla Coffee Creamer

I like coffee. A lot. This is no secret if you follow me on Facebook, where I always feel compelled to share my love for the taste, smell, and (of course) effects of coffee.

I have kind of gone back and forth about my coffee addiction. I mean, adoration. In the past, I occasionally felt too dependent on caffeine and tried hard to whittle myself down to a few-times-a-week drinker v. an every day drinker. When I got pregnant, I pretty much gave up coffee completely. And then I had a newborn and – WHAM! – I was back to my old ways. Hello, caffeine. I love you so hard. I need you in my life.

Homemade coffee creamer had intrigued me for a while. The hubs & I can easily go through two bottles of the stuff in a week (don’t judge us). At $3 a pop, that’s $24 per month on coffee creamer. No bueno. So, it’s no wonder I took a stab at making my own.

If you’re hooked on store-bought creamer, just looking to save a few bucks, or (like me when I was forced to stop contemplating & actually take a stab at it) have run out of coffee creamer and are either unable or too lazy to run to the store…then today’s your day. Here are over 2 dozen recipes using regular ingredients so you can make your own rich and affordable creamer from home.

Homemade French Vanilla Coffee Creamer

4 Sons 'R' Us: Easy French Vanilla Coffee Creamer

recipe (s) originally from Mrs. Happy Homemaker

14 oz sweetened condensed milk
1 3/4 cup milk or cream (whole, lowfat, skim, almond, soy, heavy cream, half & half etc – whatever your preference, however the more fat, the more creaminess)
2 tsp vanilla extract


1. Pour into a large mason jar and shake, shake, shake until combined.

It’s literally THAT easy! Looking for a different flavor? I’ve got you covered. Make the ‘base’ recipe which is the condensed milk with the addition of the regular milk or cream. Then add in any of the following flavor combinations.

Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste
2-3 tablespoons chocolate syrup
(1 tsp vanilla extract, optional)
Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract
Strudel 1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract
Vanilla Caramel
2 tablespoons  caramel ice cream topping
2 teaspoons vanilla extract
Chocolate Raspberry
2 teaspoons cocoa powder 2 tablespoons raspberry syrup
Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract
2 teaspoons coconut extract

Haven’t found your flavor yet? Let’s keep going…

Samoa (like the Girl Scout Cookies)
2 teaspoons coconut extract (or sub coconut milk or cream of coconut, heated & strained, for the milk/cream)
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping
Peppermint Patty
2 tablespoons chocolate syrup
1 teaspoon peppermint extract
Cinnamon Vanilla
2 teaspoons cinnamon
2 teaspoons vanilla extract
Pumpkin Spice
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract
Honey Vanilla
1/4 cup honey
2 teaspoons vanilla extract

And there’s more!

Almond Joy
1-2 teaspoons coconut extract (or sub coconut milk or cream of coconut if you heat it first, strained, in place of the milk & extract)
1 teaspoon almond extract 2 tablespoons chocolate syrup
Sweet Cream
Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract
Chocolate Orange
2 tablespoons chocolate syrup
1-2 teaspoons orange extract
2 teaspoons hazelnut extract
Chocolate Hazelnut
2 tablespoons chocolate syrup
2 teaspoons hazelnut extract
Cinnamon Cake
2 teaspoons cinnamon
2 teaspoons vanilla extract
Salted Caramel
2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt
Eggnog replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg
Toasted Almond
2 teaspoons almond extract

In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. You don’t want grainy creamer! Then, add the rest of the milk/cream along with the sweetened condensed milk.

Your creamer will be good up til the expiration date on the milk or cream you used in your base recipe.