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DIY Flavored Coffee: {Creamer, Syrup & Beans}

I was browsing around the net researching something when I came across this interesting tip on Chow.com [1] for making flavored coffee cream:

Not a cocktail, but if you like creamer:

1 cup heavy whipping cream
1 cup milk
1/3 cup maple syrup

Heat in a saucepan stirring constantly until it start to steam. Add 1 vanilla bean and the innards from it (scraped), or 2 tsp vanilla extract. Let it cool, the pour it through a fine mesh sieve.

You now have creamer that will knock your freakin’ socks off. 🙂

So of course I had to try it ;). I made a batch and split it into three equal parts to try different flavorings. Instead of using a vanilla bean, I just used vanilla extract. The other two I tried were Pumpkin Pie Spice and Almond Extract…and they were delicious! You’ll find my test recipes and results below…

Assorted Flavored Syrups & Creamers I Made Using Spices & Extracts


1 cup whipping cream
1 cup milk (I just used 2% and it was fine)
1/3 cup maple syrup

Heat as instructed and stir constantly so the milk doesn’t scorch. Once the mixture is steaming hot, pour evenly into three glass canning jars (250 ml jars were just right, had a decent amount of head space to shake) and then add flavorings.

Stir well then fit lids on jars loosely. Once it cools enough that you are able to hold the jars, tighten the lids and shake well. Let the jars sit at room temperature and shake occasionally. When the cream is no longer warm, shake well again and refrigerate. I left these in the fridge overnight before trying them in my coffee, I don’t know if it matters but I thought I’d give the flavors some time to work their magic. Shake well before using.


While I was whipping up batches of creamer, I decided to try the flavored syrup recipe I bookmarked quite awhile ago and found here: slashfood.com [2]. The idea is to make a simple syrup with sugar and water and then add flavorings. Pour a bit into the mug, add your cream and then top with hot coffee.

The recipe I used:

2 cups sugar (white or brown, I tried both)
2 cups water

Bring to a boil and cook at a slow boil for about 10 minutes or so, stirring often (I wanted the syrup to be a little thicker and less runny). Remove from heat, pour evenly into three 250 ml canning jars and then add flavorings. I tried:

Stir well and top jars loosely with lids. Once the jars have cooled enough to handle, tighten lids and shake. Leave at room temperature and continue shaking jars off and on and once they’ve cooled, refrigerate.

Directions for use: Pour a little syrup into the mug, add regular cream (if desired) and then top off with hot coffee. Stir well and enjoy!


Choosing Between The Two

The syrups were really pronounced in flavor with a little going a long way, and they have a longer shelf life so they’re my pick. Super cheap and easy to make too!

Beans & Grounds:

It’s easy to add flavor to whole coffee beans or grounds. You can do a whole can or bag at a time or in smaller batches of 2 or 3 pots worth instead. This method is less messy and the flavor is lighter and more subtle though the longer it’s stored, the stronger it will be.

For flavoring, try adding: