Salted Caramel Coffee Creamer — a little jar of magic that turns your rushed morning cup into a warm, indulgent ritual. If you’re juggling work emails, school drop-offs, or just trying to buy five minutes of calm before the day explodes, this homemade creamer is the sweet shortcut you didn’t know you needed. As someone who loves comforting flavors (hi, I’m Anna), I promise it’s easy, quick, and perfectly suited to cafe-level cravings without the drive-thru line.
If you like salted-caramel everything, you might also enjoy the decadent twist in our salted caramel chocolate chip cheesecake, which pairs beautifully with a mug of your new favorite creamer.
Why You’ll Love This Salted Caramel Coffee Creamer
- It transforms ordinary coffee into a treat—and fast.
- You control the sweetness and salt level; no mystery additives.
- It stores well in the fridge and makes weekday mornings feel special.
- It’s flexible: make a dairy or dairy-free version depending on your needs.
Ingredients (makes about 3 cups)
- 1 cup heavy cream (or full-fat coconut milk for a dairy-free option)
- 1 cup whole milk (or unsweetened almond milk or additional coconut milk)
- 3/4 cup sweetened condensed milk (use sweetened condensed coconut milk for dairy-free)
- 1/2 cup salted caramel sauce (homemade or store-bought)
- 1 tsp vanilla extract
- Pinch of flaky sea salt (optional, to taste)
If you want to make everything from scratch:
For homemade caramel sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter, room temperature
- 1/2 cup heavy cream, warmed
- 1/2 tsp sea salt (or to taste)
Tools
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Airtight jar (a clean 16–24 oz mason jar works great)
Simple Directions
- Make the caramel (if using homemade): In a medium, heavy-bottomed saucepan over medium heat, melt 1 cup sugar, swirling the pan gently (don’t stir with a spoon). When it becomes an amber color, add the butter in pieces and whisk until smooth. Slowly pour in the warmed heavy cream while whisking; be careful, it will bubble. Stir in 1/2 tsp sea salt, remove from heat, and let cool slightly.
- Combine the base: In a bowl or measuring cup, whisk together heavy cream, whole milk, and sweetened condensed milk until smooth.
- Add caramel: Pour the salted caramel sauce into the cream mixture and whisk thoroughly until the caramel is fully incorporated.
- Flavor: Stir in vanilla extract and taste. If you want it sweeter, add a tablespoon of caramel or sweetened condensed milk; if it needs more contrast, add a small pinch of flaky sea salt.
- Chill and store: Transfer to an airtight jar and refrigerate. Shake well before each use. It keeps for up to 10 days in the fridge.
Quick dairy-free swap
- Replace heavy cream and whole milk with equal parts full-fat coconut milk (or 1 cup coconut cream + 1 cup unsweetened almond milk). Use sweetened condensed coconut milk in place of sweetened condensed milk. For a caramel, you can use store-bought dairy-free caramel or make a coconut-sugar caramel.
Step-by-step with a little more detail (for total confidence)
- If making caramel: Watch the sugar closely. It can go from perfect to burnt in seconds. Swirling the pan helps even melting; only stir with a heatproof spatula if pieces remain. Add butter off the flame for easier mixing if you prefer.
- Warm the cream before adding to the caramel to avoid too much sputtering—this keeps things civilized.
- If your caramel gets grainy, a splash of hot water and a short whisk off the heat can smooth it out.
- For busy mornings: make a double batch on Sunday. You’ll feel like a domestic wizard all week.
Cooking Tips and Tricks
- Don’t panic if the caramel seizes when you add the cream—keep whisking and it’ll usually come together. If not, rewarm gently.
- Want it stronger? Use espresso instead of regular coffee and your creamer will still shine—less is more with bold brews.
- If you prefer a lower-sugar version, use a sugar-free caramel syrup and adjust sweetened condensed milk, but expect a slightly different mouthfeel.
- For a frothier coffee at home, warm a small amount of creamer and blend with an immersion blender for a barista-style foam.
- Label your jar with the date. It’s easy to forget how long it’s been in the fridge (trust me—been there).
Personal Anecdote
Patricia and I cooked up this creamer one Sunday after realizing our neighborhood café had closed for remodeling. We had a stack of to-do lists and zero patience for sad drip coffee. The first sip felt like a cozy blanket and a little high-five rolled into one. Now whenever I make it, I remember that slow, funny Sunday—proof that small food rituals can brighten a big week.
FAQs (short and helpful)
Q: Can I use skim milk or non-dairy milks?
A: Yes—skim milk will make the creamer lighter but less rich. Unsweetened almond, oat, or coconut milk work as dairy-free options; use coconut cream to keep the silky texture.
Q: How long does it last?
A: Stored in an airtight jar in the fridge, it keeps up to 10 days. Give it a sniff before use—if it smells off, toss it.
Q: Can I freeze the creamer?
A: I don’t recommend freezing because dairy often separates when thawed. If you must freeze, use a freezer-safe container and expect some texture change.
Q: Can I make a thicker creamer?
A: Add more sweetened condensed milk (about 2–3 tbsp more) or reduce the milk slightly. For a truly thick "half-and-half" feel, increase heavy cream.
Q: Is there a keto version?
A: Use heavy cream and a sugar-free caramel syrup and sweetener of choice. The texture will be slightly different but still delicious.
Pairings and Serving Ideas
- Drizzle a little extra caramel over the top of your mug and add a pinch of flaky salt.
- A splash is perfect in iced coffee; mix with cold-brew for a summer treat.
- Use as a sweetener in lattes, chai, or even pouring over pancakes for an indulgent breakfast.
- Try it next to our crowd-pleasing salted caramel apple fritter bread for a weekend brunch that feels like a bakery—without the small talk.
Why homemade beats store-bought (most days)
Store-bought creamers can be convenient, but homemade gives you control—less mystery, more flavor. You can dial back the sweetness, choose natural ingredients, and avoid preservatives if that’s your priority. Plus, it’s cheaper per serving and makes your kitchen smell amazing. Win-win.
Short troubleshooting guide
- Too thin? Stir in a bit more sweetened condensed milk or reduce the milk next time.
- Too sweet? Add a splash more milk or a pinch more sea salt.
- Grainy caramel? Rewarm gently and whisk; if that fails, strain and start fresh (it happens).
A note on safety with caramel
Caramel is hot—seriously hot. Use an oven mitt, keep curious kids at a safe distance, and pour slowly when adding cream. You’ll thank me if you avoid a kitchen scream.
Ingredient swaps you might appreciate
- Butter-free: Use coconut oil in caramel for dairy-free butter flavor.
- Lower-sugar: Replace sweetened condensed milk with unsweetened condensed milk alternatives and add a sugar substitute syrup to taste.
- Flavor variations: Stir in a pinch of cinnamon, a dash of espresso powder, or a splash of bourbon for grown-up mornings.
Bringing the chef’s voice in
If you’ve cooked with me before, you know I love cozy flavors that don’t ask for much time. This creamer is one of those recipes: thoughtful, forgiving, and excellent at making ordinary moments feel special. Patricia insists we make a caramel batch every few weeks—both for the creamer and for licking the spoon. (Who am I to argue?)
Conclusion
Salted Caramel Coffee Creamer is a little jar of joy that turns hectic mornings into something you actually look forward to. If you want another small-batch idea for making caramel creamer at home, try this helpful guide from Salted Caramel Coffee Creamer – Alaska from Scratch, or compare a different take with the Homemade Salted Caramel Coffee Creamer Recipe for more tips and flavor tweaks.
Meta description (150 characters):
Salted Caramel Coffee Creamer is the perfect pick-me-up for busy mornings — quick, creamy, and easy to make for a café-worthy cup at home.
Salted Caramel Coffee Creamer
Ingredients
Method
- In a medium, heavy-bottomed saucepan over medium heat, melt 1 cup sugar, swirling the pan gently (don’t stir with a spoon). When it becomes an amber color, add the butter in pieces and whisk until smooth.
- Slowly pour in the warmed heavy cream while whisking; be careful, it will bubble. Stir in 1/2 tsp sea salt, remove from heat, and let cool slightly.
- In a bowl or measuring cup, whisk together heavy cream, whole milk, and sweetened condensed milk until smooth.
- Pour the salted caramel sauce into the cream mixture and whisk thoroughly until the caramel is fully incorporated.
- Stir in vanilla extract and taste. If you want it sweeter, add a tablespoon of caramel or sweetened condensed milk; if it needs more contrast, add a small pinch of flaky sea salt.
- Transfer to an airtight jar and refrigerate. Shake well before each use. It keeps for up to 10 days in the fridge.