(Psst: The FTC wants me to remind you that this website contains affiliate links. That means if you make a purchase from a link you click on, I might receive a small commission. This does not increase the price you’ll pay for that item nor does it decrease the awesomeness of the item. ~ Daisy)
Author of The Blackout Book and the online course Bloom Where You’re Planted
I have a confession to make. I don’t just like coffee…I have a deep, abiding passion for it. If you see me without a mug in my hand in the morning, I’m probably near death’s door. The first thing I do in the morning is stagger into the kitchen for java. My well-trained children rarely attempt conversation before my first cup.
My name is Daisy, and I am a coffeeholic…
Coffee with cream and sugar… Iced coffee… Flavored lattes… Espresso. The list goes on and on.
It’s not just me – the nation is coffee-obsessed. Starbucks, Dunkin Donuts, and a host of other shops compete on every street corner, at the malls, and any place else they can plug in an espresso machine. There are entire aisles at the grocery store dedicated to nothing but coffee from the far corners of the earth and flavored creamers to please the palate.
I really love coffee.
Some studies show measurable health benefits for coffee drinkers. Those who drink more than 4 cups per day have a decreased risk of oral cancer, prostate cancer, and basal cell carcinoma. Moderate coffee consumption can also reduce your risk of developing Type 2 Diabetes. Coffee drinkers are also less susceptible to Alzheimer and dementia.
Be your own Barista
What if you want to drink fancy coffee drinks like the cafe serves but your budget won’t let you? You can still have your flavored coffee and drink it too while saving money. The key is to be your own Barista and concoct some yummy taste sensations from wholesome ingredients in your kitchen. Always start with a good organic coffee or espresso.
- Choose a good quality dairy product that contains the fat content you desire.
- Other options include animal product alternatives like soy milk, rice milk, and almond milk. If you make the milk yourself you are sure to have a wholesome ingredients list.
- There’s always sugar.
- Try stevia, a low-calorie sweetener made from the leaves of the stevia plant. (Some people dislike the licorice-like flavor of stevia)
- Raw honey is always a delicious and healthy option to sweeten anything.
Try adding any of the following and you’ll be ready to open your own coffee bar. (Many of these combinations were created by my daughter, Rosie Luther). Stir them into a base of 1.5 cups of milk and 1.5 cups of cream. I have only used cow’s milk products to make these but a friend tells me that the alternatives work well too.
If you don’t want to make a full batch of the creamer, stir just a small amount of the flavorings into an individual cup of coffee and add milk.
Mix the flavoring into the milk and bring to a simmer on the stove, whisking constantly until it begins to steam slightly. Remove from heat, allow to cool, then store in the refrigerator. Feel free to adjust the amounts for stronger or sweeter flavors. Don’t bring it to a boil, because your creamer will curdle.
- Mocha Java: 2 tbsp of cocoa powder, 4 tbsp of brown sugar
- Mexican Mocha Java: 2 tbsp of cocoa powder, 4 tbsp of brown sugar, 1 tsp of cinnamon
- Nutella aka Chocolate Hazelnut: (we make our own “Nutella” from scratch with a food processor) 4 tbsp of Nutella or an organic chocolate hazelnut spread – no other sweetener needed
- Gingerbread: 2 tsp molasses, 2 tbsp of brown sugar, 1/2 tsp each of ginger, clove, and cinnamon
- Almond Toffee: 4 tbsp of sugar of choice, 1 tsp of almond extract
- Vanilla Latte: 2 teaspoons of pure vanilla extract, 4 tbsp of white sugar
- Great White North Maple Java: 6 tbsp of pure maple syrup
- Mocha Mint: 2 tbsp of cocoa powder, 1/2 tsp of pure peppermint extract, 4 tbsp of sugar
- Cinnamon Roll: 2 tsp of cinnamon, 1 tsp of vanilla extract, 4 tbsp of brown sugar, and a dash of salt (yep, salt)
- Caramel “Mockiatto”: 6 tbsp of brown sugar, a dash of salt, 1 tbsp of cocoa, and 1/2 tsp of pure vanilla extract
- Amaretto: 1 tbsp of almond extract, 4 tbsp of sugar
- Cherry Amaretto: 1 tbsp of almond extract, 4 tbsp of sugar, 1/2 tsp of cherry extract
- White chocolate mocha: 1 cup of white chocolate chips, 1 tsp of cocoa (melt the chips into the milk, whisking constantly)
- Mint white chocolate: 1 cup of white chocolate chips, 1 tsp of pure peppermint extract
- Black Forest: 2 tbsp of cocoa, 4 tbsp of brown sugar, 1 tsp of cherry extract
- Chocolate coconut mocha: 2 tbsp of cocoa, 4 tbsp of sugar, 2 tsp of coconut extract (or replace half of the milk with coconut milk)
- Irish Cream: 2 tbsp cocoa, 1 tsp pure vanilla extract, 1/2 tsp almond extract, 2 tbsp of instant coffee, 4 tbsp of sugar
- Eggnog: 1 tsp of pure vanilla extract, 2 tsp of rum extract, 1 tsp of nutmeg
- Pumpkin Pie Latte: 3 tbsp of pumpkin puree, 1 tsp of pumpkin pie spice, 1 tsp of cinnamon, 4 tbsp of brown sugar, 1 teaspoon vanilla extract
- Hazelnut: 1 tsp of hazelnut extract, 1 tsp of pure vanilla extract, 4 sugar
- Frangelico Cream: 1 tbsp of cocoa, 1 tsp of hazelnut extract, 1 tsp of pure vanilla extract, and 4 tbsp of brown sugar
- Chai Latte: Simmer 3 Chai tea bags in the creamer mixture with 4 tbsp of brown sugar
- Chocolate Raspberry: 4 tbsp of seedless raspberry jelly, 2 tbsp of cocoa
- Almond Joy: 2 tbsp of cocoa, 4 tbsp of sugar, 1 tsp of almond extract, and 2 tsp of coconut extract (or replace half of the milk with coconut milk)
- Salted Caramel: 6 tbsp of brown sugar, a dash of salt
Make your own syrups
Syrups, like the kind at the fancy coffee places can be easily homemade. You need to make a syrup base with 1/2 cup of sugar and 1 cup of water, then add 1-2 tsp of any kind of extract you want – you are only limited by the extracts available to you: vanilla, rum, coconut, cherry, almond, etc. Look for pure extracts without artificial ingredients.
Coffee is essential. Make it well.
Do you have any homemade versions of “fancy” coffees that you’d like to contribute? Please add them in the comments section below.
Daisy Luther is a coffee-swigging, adventure-seeking, globe-trotting blogger. She is the founder and publisher of three websites. 1) The Organic Prepper, which is about current events, preparedness, self-reliance, and the pursuit of liberty; 2) The Frugalite, a website with thrifty tips and solutions to help people get a handle on their personal finances without feeling deprived; and 3) PreppersDailyNews.com, an aggregate site where you can find links to all the most important news for those who wish to be prepared. Her work is widely republished across alternative media and she has appeared in many interviews.
Daisy is the best-selling author of 5 traditionally published books, 12 self-published books, and runs a small digital publishing company with PDF guides, printables, and courses at SelfRelianceand Survival.com You can find her on Facebook, Pinterest, Gab, MeWe, Parler, Instagram, and Twitter.
8 thoughts on “25 Frugal Coffee Creamer Recipes for Broke Coffeeholics”
Some of these sound amazing. Much fancier than mine! I cannot drink coffee black (although I do not normally add sweetener, just milk, which I prefer to creamer). When I am out of milk, I generally add some hot chocolate powder, or ice cream if I have it. Before Christmas, I make a cross border trip to the US and get my Christmas bottle of Aldi’s fake Irish cream (which was $8.95 in the before times, but is $10.95 now. Still much cheaper than the $40 or so price tag here in Canada.) I always have some in my coffee on Christmas morning and Boxing Day.
I just did an expensive Walmart shopping. Good for three to four months at least of pantry Staples. I got the ingredients for many of these coffee drinks. I just usually do plain coffee and haven’t hit up a coffee shop in so very long but some of the Starbucks coffee drinks are looking so tempting. This Frugalite will happily make her own. Sometimes, treats are important. Thankyou, Daisy. Between your blogs and books, you have helped me more than you will ever know.
My grandmother consumed a lot of coffee but could not escape Alzheimer’s. Likely due to food insecurity of her young years but perhaps delayed it by a number of years.
I’ve used powdered vanilla in various drinks instead of vanilla extract. I usually order it online these days (used to mail order lol).
Ah, I’m so sorry about your grandmother. My father suffered from dementia before he passed away and it’s devastating to watch the person you love disappear.
Do you add the “sweetener” to the milk and cream on the stove? And about how much? And that’s in addition to the sugar/sweetener in the “flavoring”?
This is all to taste – you can add the sweetener or leave it out, depending how you want your creamer to be. This is an incredibly flexible “recipe” – more of a guideline really. 🙂 Some folks don’t like any sweetener and the creamer will be fine that way too.
Have you ever tried using Splenda or one of the sugar replacements to make the coffee syrup? Just wondering if it would work, because I LOVE Torani sugar free syrups, but they are sometimes difficult to find flavors besides basic vanilla, caramel, etc.
I haven’t personally tried it but I can’t think of any reason at all that it wouldn’t work. If you decide to give it a try, please let us know how it went!