Make Unbeatable Coffee Creamer At Home With Just 3 Ingredients

Monday mornings can be tough, and one way to help you get through the day is by sipping on a trusty cup of Joe. While there are java purists out there who prefer their drink no-frills, others might love their morning brew with all the fixings. If you're one of the latter, consider this easy way to add flavor and balance out the bitterness of your coffee: not only adding in creamer, but making that creamer in your kitchen so you can perfectly customize it to your tastes. The best part? It takes as little as three ingredients, even for flavored creamer.

That's right, you only need a scant few ingredients you can find in your pantry or kitchen — namely a few cups of your chosen milk, a half cup of sugar or a sugar alternative, and two teaspoons of flavored extract. The result is equally as rich as the creamer you'd buy at the store, sans the extra expense or preservatives. Even better? You can make it in bulk, so it's ready to go for as many cups of coffee as you might drink in a week (or, let's be honest, a day).

According to Simply Recipes writer Molly Adams, the trick to making creamer at home is to place the sweetener and half of the milk into a saucepan. You'll want to let the sweetener dissolve into the liquid and bring the whole thing to a simmer. As it warms, some of the liquid should start to cook off and remove any film or foam that forms on the top — if you don't, this can wind up in your creamer and lead to an icky texture. Cook time should only take about half an hour, per Adams. Once it's lost about a quarter of its volume, remove it from the heat, let it cool, and then add the rest of your ingredients. After that, let it chill in the fridge and voila! Your creamer is ready for your next cup of coffee.

So how long will your homemade creamer be good for? As a rule of thumb, let the expiration date for the milk you used be your guide; if you keep it any longer than your dairy's sell-by date, you should immediately chuck it. While your creamer may technically last past this date, it's best to check the texture and smell don't seem off before pouring it into your coffee. (As the U.S. Department of Agriculture notes on its website, a general rule of thumb with milk is to throw it out after a week.)

Another benefit of homemade coffee creamer is that it's highly versatile, allowing you to play around with taste and texture in several ways. For instance, if your diet is dairy-free, you can substitute plant-based milk for cow milk. What about if you want to amp up the cream factor? Ditch the sweetener component and go for pre-sweetened condensed canned milk, or use half-and-half for your cow milk base instead of whole. And if your diet is mainly sugar-free, alternatives like agave and stevia should do the trick.

Aside from milk, you can also experiment with different extracts. Vanilla creamer is always a popular choice and a pretty common extract flavor, but with homemade creamer, it's easy to think outside the box (or bean pod). Consider almond extract for a nuttier taste, though adjust your measurements accordingly, as it tends to be strong. Peppermint extracts are a great choice, especially during the holiday season. As for other common extracts like coconut, hazel and maple? Try 'em out — the sky's the limit.