Warm the dairy gently. In a small saucepan, add the milk and heavy cream. Heat over low to medium-low until steam rises and small bubbles form at the edges. Do not boil.

Add the white chocolate. Remove the pan from heat and stir in the finely chopped white chocolate. Let it sit for 30 seconds, then whisk until completely smooth.

Sweeten to taste. If you want a thicker, sweeter creamer, whisk in 2–3 tablespoons of sweetened condensed milk. Start small—you can always add more.

Flavor with mocha and vanilla. Whisk in the espresso powder (or concentrated coffee), vanilla extract, and a tiny pinch of salt. Taste and adjust the espresso or sweetness to your preference.

Cool and strain (optional). If any tiny bits of chocolate remain, pour the mixture through a fine-mesh strainer into a heat-safe bowl or measuring cup.

Bottle and chill. Transfer the creamer to a clean glass jar or bottle with a tight lid. Let it cool at room temperature for 15–20 minutes, then refrigerate.

Shake before using. The creamer can separate slightly in the fridge. Give it a good shake before pouring into coffee.