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–+ servings
Cookie Butter Coffee Creamer

Cozy Up with Homemade Cookie Butter Coffee Creamer

This Cookie Butter Coffee Creamer transforms your morning brew with sweet, spiced flavors, perfect for autumn.
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Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 10 minutes
Total Time 25 minutes
Servings: 8 cups
Course: Drinks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1.5 cups half-and-half Substitute with oat milk or coconut milk for a dairy-free option.
  • 1/4 cup sweetened condensed milk Can use dairy-free condensed milk or maple syrup.
Flavor Ingredients
  • 1/2 cup creamy cookie butter Can substitute any creamy nut or cookie butter.
  • 2 tsp ground cinnamon Optional: use pumpkin spice for a seasonal twist.
  • 1 tsp vanilla extract Vanilla bean paste can be used for a richer flavor.
  • 3 tbsp honey or maple syrup Adjust sweetness to your preference.
  • 1 pinch salt Sea salt is recommended.

Equipment

  • blender
  • Saucepan
  • Whisk
  • Airtight Jar

Method
 

Instructions
  1. Blend the base ingredients: Add 1.5 cups of half-and-half and 1/2 cup of creamy cookie butter to your blender and blend on high for about 30 seconds until smooth.
  2. Heat and whisk: Pour the blended mixture into a saucepan over medium heat. Add 2 teaspoons of ground cinnamon and 1/4 cup of sweetened condensed milk, whisk continuously for 5 minutes.
  3. Add the finishing touches: Remove from heat and stir in 1 teaspoon of vanilla extract and 3 tablespoons of honey or maple syrup.
  4. Cool and transfer: Allow to cool for about 10 minutes, then transfer to a glass jar.
  5. Store and shake: Seal the jar tightly and store in the refrigerator for up to one week, shaking before each use.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 100mgSugar: 18gVitamin A: 200IUCalcium: 60mgIron: 0.3mg

Notes

Store the creamer in an airtight jar in the refrigerator for up to one week. For longer storage, freeze in an ice cube tray for up to 3 months. Thaw before use.

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