Homemade Cookie Butter Creamer
Skip the store-bought creamer and make this easy Homemade Cookie Butter Creamer at home in just minutes. It’s perfectly spiced, ultra creamy, and pairs perfectly with any iced or hot coffee or tea.
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Servings: 28 ounces
Calories: 66kcal
Ingredients
- 14 ounces half & half
- 1 14-ounce can sweetened condensed milk
- 1 tablespoon cookie butter extract
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Instructions
- Add all ingredients to a blender.
- Blend until completely smooth and fully combined.
- Pour the creamer into a mason jar or airtight container.
- Seal and store in the refrigerator for up to two weeks (or until the best by date of your half & half).
- Shake well before each use.
Notes
Dairy-Free Option:
- Replace half & half with dairy-free half & half (such as Nutpods or Silk)
- Use dairy-free sweetened condensed milk (like oat or coconut condensed milk)
- Keep the cookie butter extract, vanilla, and spices the same
Lower Sugar Option:
- Replace sweetened condensed milk with sugar-free sweetened condensed milk
- Or use an allulose-based homemade condensed milk alternative
- Add cookie butter extract, vanilla, and spices as written
Storage:
- Store sealed in an airtight container in the refrigerator for up to 2 weeks (or until the best by date of your half & half)
Nutrition
Serving: 1ounce | Calories: 66kcal | Sugar: 4g