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Cookies and Cream Creamer - A Smooth, Nostalgic Coffee Treat

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • 1 cup heavy cream (or half-and-half for a lighter option)
  • 1 cup whole milk (or 2% milk for lighter, or unsweetened almond/oat milk for dairy-free)
  • 1/3 cup sweetened condensed milk (adjust to taste) or 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional, for a cookies-and-cream bakery note)
  • 6–8 chocolate sandwich cookies (like Oreos), crushed
  • Pinch of fine sea salt (to balance sweetness)

Method
 

  1. Crush the cookies: Place the cookies in a zip-top bag and crush with a rolling pin until you have fine crumbs with a few small bits. Aim for a mix, not dust.
  2. Warm the base: In a small saucepan, add the heavy cream, milk, and sweetened condensed milk. Warm over low heat, stirring, until everything is smooth and just steaming. Do not boil.
  3. Add flavor: Stir in the vanilla, almond extract (if using), and a pinch of salt. Taste and adjust sweetness with a little more condensed milk or sugar if you prefer.
  4. Fold in cookies: Remove from heat. Stir in the crushed cookies. Let the mixture sit 5–10 minutes to infuse that classic cookies-and-cream flavor.
  5. Strain or not—your call: For a smooth creamer, pour through a fine-mesh strainer into a jar. For a rustic version with cookie flecks, skip the strainer.
  6. Chill: Transfer to an airtight bottle or jar and refrigerate at least 2 hours. It thickens slightly as it cools.
  7. Serve: Shake well before each use. Start with 1–2 tablespoons in hot or iced coffee and adjust to taste.