Homemade Powdered Coffee Creamer Recipes: 13 Great Flavors! (2024)

FAQs

What are the ingredients in powdered coffee creamer? ›

SUGAR, HYDROGENATED VEGETABLE OIL (COCONUT AND/OR PALM KERNEL AND/OR SOYBEAN), CORN SYRUP SOLIDS, 2% OR LESS OF SODIUM CASEINATE (A MILK DERIVATIVE)**, NATURAL AND ARTIFICIAL FLAVOR, DIPOTASSIUM PHOSPHATE, MONO- AND DIGLYCERIDES, SODIUM ALUMINOSILICATE, SALT. ** Not a source of lactose.

Take 3 cups of powdered milk and add in 1 1/2 cups of sugar. You can blend these 2 to make the creamer more powdery if desired. Add in 1-2 tbsp of pumpkin spice, apple pie spice, or cinnamon and mix well. I add pumpkin spice because it's the best ever!

Mix one part hot water with one part powdered non-dairy creaner, stir thoroughly. Add your choice of flavor extract (be creative). Add one part cold water. Store in refrigerator.

Cost-Effective: Homemade coffee creamer can save you a pretty penny in the long run. Plus, many homemade creamer recipes use ingredients you likely already have on hand, making it budget-friendly.

It is mainly made of hydrogenated vegetable oil, sugar and casein. , supplemented with emulsifiers, stabilizers, flavors, and pigments. The non-dairy creamer for general coffee use is much lower in nutritional value than milk powder, but there are also non-hydrogenated non-dairy creamer that is rich in flax.

In fact, we find that powdered milk allows more of the coffee's natural qualities to emerge. If you like it sweet, add coconut oil, vanilla extract, cocoa powder or cinnamon to your cup.

Directions. Combine powdered milk, sugar, boiling water, and vanilla extract in a blender and blend until smooth; add milk. Transfer creamer to a container with a tight seal and keep refrigerated.

For a quick thickening, you'll simply add two tablespoons of cornstarch for every cup of liquid that you have in your creamer. You may feel tempted to use flour in place of cornstarch, but that can lead to your creamer having an odd flour taste.

WATER, COCONUT OIL, SUGAR, AND LESS THAN 2% OF SODIUM CASEINATE (A MILK DERIVATIVE)**, DIPOTASSIUM PHOSPHATE, MONO- AND DIGLYCERIDES, ARTIFICIAL FLAVOR, BETA CAROTENE COLOR. ** Not a source of lactose.

Is powdered creamer better for you than liquid? ›

Generic Non-Dairy Creamer (powder)

In the battle of the non-dairy creamers, the liquid version is the clear winner. Trans fats are the worst kind of fat because they increase the risk of heart disease the most. We should avoid all trans fat as much as possible.

A coffee creamer base is easy to make. Simply mix a can of sweetened condensed milk (14 ounces) with 1 ¾ cup milk or cream. This works out to a 1:1 ratio of sweetened condensed milk to cream.

Combine half and half, sweetened condensed milk and vanilla extract to a quart-sized (32 oz) mason jar. Cover and shake – screw the lid on tightly and shake the creamer until well combined (you can also whisk it up). Store – keep the creamer covered and refrigerated for up to 2 weeks.

Powdered creamer is usually all synthetic and full of trans fats. Real cream mixed with milk has far less fat, and no water! More bang for your buck!

What's more, powdered creamers also contain hydrogenated vegetable oil, whose saturated fat content may raise your risk of heart disease. So the next time you pour yourself a cup of coffee, think twice before reaching for the non-dairy creamer.

Powdered milk keeps longer than milk, it is easy to portion, and it is much healthier than most creamers. We live in a world of convenience. We seek efficiency in our busy lives. The coffee machine is a key starting point of our days, and a good example of this modern-life reality.

The ingredients are carefully formulated to hit all the right milky-sweet notes. It's full of chemicals. Creamers also contain a crazy concoction of thickeners and preservatives. Thickeners like carrageenan and cellulose gum help the creamer achieve that thick, luscious texture that we expect from dairy products.