Combine the base. In a small saucepan, add the half-and-half, milk, and sweetener. If you’re using a cinnamon stick, add it now.

Warm gently. Place the pan over medium-low heat and cook for 4–6 minutes, stirring often, until steam rises. Do not let it boil; a gentle heat keeps it smooth and prevents curdling.

Flavor it. Remove from heat. Stir in almond extract, vanilla extract, and a pinch of salt. If using amaretto liqueur, add it now.

Taste and adjust. Take a small spoonful, cool it briefly, and taste. Add a little more sweetener or almond extract if needed. Remember, almond extract is potent—add in tiny amounts.

Cool and strain. If you used a cinnamon stick, remove it. Let the creamer cool for 10 minutes, then pour into a clean glass jar or bottle. A small strainer helps catch any milk film.

Chill. Refrigerate for at least 1 hour before using. Shake well before each use.