French Vanilla Coffee Creamer
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You only need 3 ingredients for this all-natural, chemical free, and 100% homemade French vanilla coffee creamer. You can easily make it dairy-free with your favorite plant based milk.
Ditch Your Store-Bought Vanilla Creamer
Ever since I tried my hand at making my favorite coffee creamer in my own kitchen long ago in 2015, I have been absolutely hooked on making my own creamers at home. In fact, this French vanilla creamer recipe you see here was the first one I ever made, and it led me to making my ever-popular peppermint mocha coffee creamer, followed by pumpkin spice coffee creamer, as well as gingerbread coffee creamer.
I am truly fanatical about making my own coffee creamer, especially as I become more aware of what I put into my body and what is actually in a lot of the commercially-made foods we find in our grocery stores.
The problem with store-bought creamer is that the ingredient list is long and often full of hard-to-pronounce items that make me go “hmmm… Do we actually need that ingredient?”
The answer is probably yes, considering these items are on shelves, needing to stay fresh until they can get home to consumers.
But there is a better way, and that way is this simple, super easy, 3-ingredient homemade French vanilla creamer that has absolutely transformed the way I look at convenience and my favorite coffee beverage.
It is truly the simplest thing to make, it’s more cost-effective than purchasing something from the store, and you’ll find yourself open to a whole array of new flavor ideas once you see how easy it is to make this basic recipe yourself.
FRENCH VANILLA VS VANILLA FLAVOR
While the delineation or exact definition of the difference between “French vanilla” and “vanilla” is often blurry as these flavors are used interchangeably, technically something that is considered “French vanilla” flavored will be creamier and more eggy than something simply stated as “vanilla” or “vanilla bean.”
Since there are no eggs in homemade coffee creamer, at least not this particular recipe, we’re going to use the flavor descriptions interchangeably, especially if you lean into a creamier milk like half-and-half or heavy cream as your base.
This is not to say there is anything wrong with making this creamy French vanilla creamer with lower or no fat milk or a plant-based milk which would be, by nature, lower fat therefore less creamy. I just want to make sure that if you’re on the hunt for specifically “French vanilla” creamer or just a “vanilla” creamer, this homemade coffee creamer recipe will serve you perfectly for either and you’ve come to the right place.
Homemade Coffee Creamer Ingredients
As mentioned, you only need 3 ingredients to make this homemade coffee creamer. See “variations and substitutions” section or the recipe card below for a more comprehensive and complete list of ingredients you can use in place of the ingredients in this list.
For my homemade French vanilla creamer, you will need:
• half-and-half (or any alternative milks)
• vanilla beans
• granulated sugar
How to Make French Vanilla Creamer
All of my homemade creamers start with a milk base mixed with a simple sugar base. I have seen some recipes for coffee creamer use sweetened condensed milk, but this is not my preference as I think it makes the creamer too sweet. Using a simple syrup is the perfect way to sweeten creamer without purchasing another ingredient.
MAKE THE VANILLA INFUSED HALF-AND-HALF
STEP #1
Pour the half-and-half into a small saucepan. Set aside.
STEP #2
Using a sharp knife, split the vanilla pods in half, scrape out the seeds, and put everything into the saucepan with your half-and-half.
STEP #3
Heat over low heat until mixture just starts to steam. Turn off the burner but leave the saucepan on the burner while it cools, and allow the beans to steep for 30 minutes.
STEP #4
After the 30 minutes, remove the pods with a fork or tongs and strain the vanilla infused half-and-half through a fine mesh screen fitted with cheesecloth or a coffee filter, and set it aside.
MAKE THE SIMPLE SYRUP
STEP #5
In a small saucepan over medium heat, combine granulated sugar and water and heat until sugar is just dissolved, about 2-3 minutes.
STEP #6
Remove the saucepan from the heat and combine simple syrup with the vanilla infused half-and-half in a vessel you can easily pour from, and stir, swirl, or shake to combine.
Storing Vanilla Creamer
Store your homemade creamer in the refrigerator for up to 2 weeks. Although the creamer should stay cohesive as it sits, you may want to stir or shake it before using to insure it is a homogenous mixture.
Homemade Coffee Creamer Variations and Substitutions
There are so many different ways to change up this creamer based on your preferences.
MILK: you can use literally any milk you want here, even milk powder. Since there are so many milk products and milk alternatives these days, whether you are making this for lactose-intolerant people, vegans, vegetarians, or simply as a way to reduce your animal product consumption, there is no shortage of substitutions you can use in place of the half-and-half.
VANILLA: I like to use real authentic vanilla beans, but if you are looking to keep costs low and/or use what you have available to you, you can use vanilla extract or vanilla bean paste in their place. I have made this coffee creamer with all 3 options and each has its own distinct flavor profile. While they all work really nicely, I do prefer the richness of the one made with actual vanilla beans. Rest assured, the ones I have made with extract or paste have been equally delicious and there is no problem with defaulting to them for affordability or availability.
Vanilla Creamer FAQs
Coffee lover like me? Try all of these coffee, coffee creamer, or coffee-inspired recipes next: cappuccino cookies, how to cold brew coffee, coffee rolls, coffee brownies, gingerbread coffee creamer, pumpkin spice coffee creamer, and peppermint mocha coffee creamer.
Vanilla Coffee Creamer
Ingredients
- 1 cup (240mL) half-and-half1
- 2 whole vanilla beans2,3 split and de-seeded
- ¼ cup + 2 Tablespoons (75g) granulated sugar
- ¼ cup + 2 Tablespoons (90mL) water
Instructions
- Pour the half-and-half (or whatever you are using) into a small saucepan. Set aside.1 cup (240mL) half-and-half1
- Using a sharp knife, split the vanilla beans3 in half, scrape out the seeds, and put everything into the saucepan with your half-and-half. If you are using a vanilla bean alternative, simply pour it into the half-and-half.2 whole vanilla beans2,3
- Heat the mixture over low heat until it just starts to steam. Turn off the burner but leave the saucepan on the burner while it cools. Allow beans to steep for 30 minutes.
- After the 30 minutes, remove the pods with a fork or tongs. Strain the vanilla infused half-and-half through a fine mesh screen fitted with cheesecloth or a coffee filter (you do not need to do this step if you have used vanilla extract or vanilla paste). Set aside.
- In a small saucepan over medium heat, combine granulated sugar and water and heat until sugar is just dissolved, about 2-3 minutes.¼ cup + 2 Tablespoons (75g) granulated sugar, ¼ cup + 2 Tablespoons (90mL) water
- Remove from heat and combine with vanilla infused half-and-half in a vessel you can easily pour from. Stir until combined. Store in a covered container in the refrigerator and use within 2 weeks, shaking well before using. Creamer freezes well, up to 3 months. Thaw in the refrigerator.
Notes
- Half-and-half: you can actually use any kind of milk, cream, or plant-based milk here. My preference is half-and-half or whole milk, but you can use your preference. Just be sure it is unsweetened.
- Vanilla beans: be sure you’re finding a good deal on vanilla beans (the grocery store is not the place to do that). My favorite places are Beanilla or Amazon.
- Vanilla alternatives: in order to keep the cost lower or in order to make this with ingredients you already have on hand, you can also use vanilla extract or vanilla paste. Use 1 Tablespoon of either in place of the beans, and proceed with steeping the half-and-half as directed.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
We are huge vanilla lovers in my family! I can’t wait to make this one Lynn 🙂 My Dad brews a big pot of coffee when he knows I’m coming over and the two of us enjoy a cup or two while we are catching up (Mum and my sister are strictly tea ladies). He loves his fancy coffees so I know he will love this creamer to add a little touch of something extra special to our morning tea catch ups 🙂
Ahh, sounds like your dad and I would get along great, Amy! 😉
I would like to know how to make hazelnut creamer
Hi, Kathy! That would be as simple as this recipe, without the vanilla beans, and with 1-2 teaspoons of hazelnut extract.
How to make Irish creme flavor
How about a caramel/caramel Machiatto inspired creamer?
Ohhh, this is smart!
Question, instead of using half and half if dairy issues, can you use almond cream/coconut cream?
Absolutely!
Is there any alternative to the vanilla beans? Looking for a more affordable option than big brand, but the beans aren’t it, lol. Thanks for sharing all that you do!
Hey, Bobbi– a Tablespoon of vanilla paste will do the trick!
I’m trying to lessen my sugar intake. Is there another option for the sugar? Thank you.
Hi, Anita– if you want to use a liquid sweetener, I would omit the water completely and just use a few drops to sweeten the vanilla infused cream to your liking. Enjoy!
This is a dumb question but, why heat up the milk?
Hi, Nicole– good question! Steeping things in warm liquid accelerates the process, just like it does with tea (cold or hot) and coffee (cold brew takes 24+ hours and drop can happen instantaneously).