**Teeccino contains barley, so if you need to avoid gluten an organic decaf would be a better option.

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Homemade Cinnamon Strudel Coffee Creamer

I prefer to strain each of the creamers through a fine mesh sieve to prevent any spices floating in my coffee. If this doesn’t matter to you, then simply skip this step. Also, if you prefer a sweeter creamer, than simply add extra maple syrup. Prefer it a bit more creamy? Substitute some of the milk with heavy cream. The creamers keep for about 10 days in the refrigerator.

Makes about 2 cups

1 cup whole milk

1 cup heavy cream

4 tablespoons maple syrup

1 1/2 teaspoons ground cinnamon

2 teaspoons vanilla extract

1 teaspoon almond extract

Instructions

Whisk together milk, cream, maple syrup and cinnamon in a medium saucepan over medium heat. When the mixture begins to steam, remove from the heat. Stir in extracts. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.

Homemade Chocolate Almond Coffee Creamer

If you prefer a sweeter creamer, than simply add extra maple syrup. Prefer it a bit more creamy? Substitute some of the milk with heavy cream. The creamers keep for about 10 days in the refrigerator.

1 cup whole milk

1 cup heavy cream

2 tablespoons cocoa powder

4 tablespoons maple syrup

1 teaspoon almond extract

Whisk together milk, cream, cocoa powder, and maple syrup in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in almond extract. Pour in a glass container and store in the refrigerator.

Homemade Pumpkin Spice Coffee Creamer

If you prefer a sweeter creamer, than simply add extra maple syrup. Prefer it a bit more creamy? Substitute some of the milk with heavy cream. The creamers keep for about 10 days in the refrigerator. Makes about 2 cups.

1 cup whole milk

1 cup heavy cream

3 tablespoons pureed pumpkin

1 teaspoon pumpkin spice

4 tablespoons maple syrup

1 teaspoon vanilla extract

Whisk together milk, cream, pumpkin, pumpkin spice, and maple syrup in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the vanilla extract. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.

Homemade French Vanilla Coffee Creamer

If you prefer a sweeter creamer, than simply add extra maple syrup. Prefer it a bit more creamy? Substitute some of the milk with heavy cream. The creamers keep for about 10 days in the refrigerator. Makes about 2 cups.

1 cup whole milk

1 cup heavy cream

4 tablespoons maple syrup

1 vanilla bean

Whisk together milk, cream and maple syrup in a medium saucepan over medium heat. Cut vanilla bean in half, and scrape out seeds. Add seeds and vanilla bean to milk mixture. Turn off heat, cover the pot and steep for 30 minutes. After mixture has steeped, strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator. (If you don’t have a vanilla bean on hand, simply replace it with 1 tablespoon of vanilla extract)

Homemade Peppermint Mocha Coffee Creamer

If you prefer a sweeter creamer, than simply add extra maple syrup. Prefer it a bit more creamy? Substitute some of the milk with heavy cream. The creamers keep for about 10 days in the refrigerator.

1 cup whole milk

1 cup heavy cream

4 tablespoons maple syrup

3 tablespoons cocoa powder

1 teaspoon peppermint extract

Whisk together milk, cream, maple syrup, and cocoa in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the peppermint extract. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.