Warm the dairy base. Add the heavy cream and milk to a small saucepan. Set over medium-low heat and warm until steaming but not boiling. Stir occasionally to prevent a skin from forming.

Add raspberries and sweetener. Stir in the raspberries and your sugar or maple syrup. Keep the heat low and cook for 4–6 minutes, gently smashing berries with a spoon to release their juices.

Melt the white chocolate. Add white chocolate chips to the warm mixture. Stir slowly until completely melted and smooth. If pieces resist melting, reduce heat and keep stirring; avoid boiling.

Season and boost flavor. Stir in vanilla extract and a pinch of salt. Taste and adjust sweetness. If you want a stronger berry note, add a teaspoon or two of raspberry jam and whisk well.

Thicken slightly (optional). For a creamier, café-style body, whisk the cornstarch slurry into the hot mixture. Stir for 1–2 minutes until it lightly thickens. Do not let it boil rapidly.

Strain for a silky finish. Set a fine-mesh strainer over a bowl or large measuring cup. Pour the mixture through to remove seeds and pulp. Press with a spoon to extract every drop of flavor.

Cool and bottle. Let the creamer cool for 10–15 minutes, then transfer to a clean glass jar or bottle. Seal and refrigerate.

Use and enjoy. Shake well before each use. Start with 1–2 tablespoons in hot or iced coffee and adjust to taste. It’s also great in black tea, matcha lattes, and hot cocoa.