Cinnamon Bun Coffee Creamer
An all natural coffee creamer recipe that tastes just like a breakfast cinnamon bun! Organic cream, whole milk, maple syrup, almond extract and cinnamon make this a better for you coffee creamer.
Over the last ten years, I’ve slowly changed the way I ate. Long gone are the days of processed foods and late night drive through (hello college) and today I do my best to eat a diet that stays clear of the fake stuff and instead focus on homemade foods using minimally processed ingredients. While I’ll admit I’m not always perfect (I do love an Oreo or two), I do try to make much of what we eat from scratch instead of buy from a grocery store. It tastes so much better not to mention I can control what ingredients go into what I’m making!
With that being said, one of the harder processed foods for me to give up has been coffee creamer. I can’t help myself- I like my coffee light and sweet. And all those flavors at the grocery store? I cave once in awhile. But GAH?!?! Have you looked at the ingredient list? I can barely pronounce some of it and the fact that it’s got a 4 month shelf life scares me a little. So processed and SO MUCH sugar, it was long past due that I started making my own coffee creamer from scratch. I don’t know what took me so long!
I’d seen recipes for coffee creamers over the years and just finally got around to making my own last month. The verdict: I’ll never buy creamer again. For reals. This stuff is so much better. And EASY to make. It doesn’t last more than a week or so in the fridge but, trust me, that’s a good thing. I can’t wait to experiment with some other flavors but so far I’ve made this cinnamon bun version twice and it’s The Goods– just like a big ol’ gooey cinnamon roll!
Happy Monday to you all and *cheers* from my cup of coffee to yours! See you tomorrow for T-t-t-t-taco Tuesday! You’re not going to want to miss it- it’s got ice cream and chocolate involved!
Cinnamon Bun Coffee Creamer
- Yield: 2 cups 1x
- 1 cup organic whole cream
- 3/4 cup organic whole milk
- 1/3 cup maple syrup
- 1 cinnamon stick
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- In a small sauce pan, heat cream and milk just to a bare simmer over medium heat.
- Turn heat to low and add maple syrup and cinnamon stick. Stir occasionally over low heat for 5 minutes until syrup is melted through.
- Remove from heat and stir in vanilla and almond extracts. Let creamer sit at room temperature to cool completely. Remove cinnamon stick from creamer before transferring to a glass container with tight fitting lid. Store in fridge for up to a week.
This would be great to serve when we have company- a little something special to serve with a nice brunch!
That is a great idea!
This is a BRILLIANT idea!! We FINALLY found a creamer that had ingredients I could pronounce on it (Darigold), thank goodness – but I am still always a fan of things I can make versus buy! This is going to be on the list as soon as our current creamer runs out!
We don’t get Darigold here, shoot. This is so easy and tasty!
I like mine sweet and white too. Maple syrup is the “goods”, but I have trained myself to use rice or almond or soy milk. Only when I buy a latte or get to put half and half in my coffee do I remember the diff…..
Coffee and tea is one of the few places that I can’t use almond milk. I need my half and half!!
OHMIGOSH. I love me some coffee creamer, and I am in LOVE with this recipe! So simple!
I have been experimenting with making my own creamer… You nailed it! Wish I could sit down to a cup with you!
I would love that too! Big hugs, Kristen! xo
Delicious recipe! Also, where did you get that adorable spoon? I must know!
I got it at a little kitchen store in New Orleans!
In lieu of a cinnamon stick, what would you use? I have high quality cinnamon and tea bags if that would give a similar effect. Thanks:)
I wouldn’t use cinnamon. The stick imparts the flavor without leaving the creamer grainy!
Looks so good! But does it have to be heated up? Is that just to get the syrup to incorporate completely? I feel like a good shake or blend of all the ingredients would do the trick. Maybe then it would also last longer…?
I always heat it up to infuse the cinnamon stick. Not sure how it would turn out if you skipped that step.
It says you can store it in the refrigerator for up to a week. If you used say half and half or almond milk (because it typically has a longer shelf life than milk I have found) would the creamer not have the same shelf life as the “milk” that you used?
Do you allow for organic milk alternatives? Soy or almond?
I don’t…but I’m sure it would work!
i just found this recipe and made it today – YUM! It goes so well with our home cold brewed coffee. Thanks for posting such a great recipe that I will save to use again when we want a special treat. I did want to point out that I was a bit confused at first because the recipe says “1 pint (1 cup) organic whole cream,” and a pint is actually two cups, so I think it should say 1/2 pint. It was easy enough to figure out by looking at the “yield: 2 cups” at the top of the recipe, but just wanted to point that out in case anyone else was confused. Thanks again for an amazing recipe!
Thanks for pointing that out. I’ve corrected it.
Have you tried honey instead of maple syrup?
I haven’t. There are no right or wrong ingredients or measurements here so I think you could use honey easily and it would be delicious!
My sister-in-law is a coffee fanatic. She likes trying new flavors of creamer to mix things up since she drinks it so much. She would probably like the cinnamon bun flavor. The nice this is that this is healthy. Lately she’s been trying to be healthier, so this would be a good alternative.
Is the whole cream like heavy whipping cream?
Yes, same thing!