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Classic Vanilla Sweet Cream Creamer - Simple, Silky, and Better Than Store-Bought

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • Heavy cream: For body and richness. This is what gives that café-style mouthfeel.
  • Milk: Use whole milk for a traditional mix, or 2% for a lighter version. Non-dairy options work too.
  • Sweetener: Granulated sugar is classic, but maple syrup or honey also work. Start with less and add to taste.
  • Vanilla: Pure vanilla extract is easiest. Vanilla bean paste or a scraped vanilla bean will taste even more luxurious.
  • Pinch of salt (optional): Balances sweetness and boosts flavor.

Method
 

  1. Measure your base: Add 1 cup heavy cream and 1 cup milk to a mixing bowl or large measuring cup with a spout.
  2. Sweeten: Whisk in 3–4 tablespoons sugar. If using honey or maple syrup, start with 2–3 tablespoons. You can add more later.
  3. Add vanilla: Stir in 2 teaspoons pure vanilla extract, or 1 tablespoon vanilla bean paste. If using a vanilla bean, split it, scrape the seeds into the mixture, and add the pod to steep.
  4. Season lightly: Add a small pinch of salt. It won’t taste salty—it just rounds out the flavors.
  5. Dissolve completely: Whisk until the sugar is fully dissolved. If using granulated sugar and it’s stubborn, warm the mixture gently on the stove over low heat for 1–2 minutes, stirring constantly, then cool.
  6. Taste and adjust: Add more vanilla or sweetener if you prefer a stronger or sweeter creamer. Keep in mind flavors bloom after chilling.
  7. Chill: Pour into a clean bottle or jar with a tight lid. Refrigerate at least 2 hours for the best flavor and texture.
  8. Serve: Shake well before each use. Start with 1–2 tablespoons per cup of coffee and adjust to taste.