Homemade white chocolate coffee creamer is an easy way to give your coffee that sweet, creamy white chocolate mocha flavor without reaching for a bottle of store-bought creamer.
When I discovered how many bottled coffee creamers contain various oils and not a drop of actual cream, I knew I could do better. Coffee creamer is really just a convenient, all-in-one way to add cream, sweetness, and a little flavor to your coffee. Why not make it yourself?
This recipe takes just a handful of ingredients and only a few minutes to make. And because I use real heavy cream, whole milk, and a white chocolate bar, I know exactly what is going into my coffee.
I also like that I can keep a bottle in the refrigerator for hot coffee, iced coffee, or even steam it up for a homemade latte.
Why You’ll Love This White Chocolate Coffee Creamer
- It uses real dairy. Heavy cream and whole milk give this creamer its creamy texture without relying on oil-based ingredients.
- It has real white chocolate. A white chocolate bar gives the creamer that sweet, mellow white chocolate flavor I want in a white mocha.
- It’s easy to make your own. You only need a handful of ingredients, and you can splash it into hot or iced coffee or steam it up for a homemade latte.
If you like making your own coffee add-ins, my Vanilla Sweet Cream Coffee Creamer is another simple homemade option.
Ingredients Needed
- Heavy cream
- Whole milk
- White chocolate baking bar
- Granulated sugar
- Water
Ingredient Notes & Substitutions
Granulated Sugar and Water
This makes a quick simple syrup. Regular white granulated sugar works well here because it adds sweetness without bringing another flavor into the creamer.
White Chocolate Bar
I use a good-quality baking white chocolate bar, such as Ghirardelli. Look for one made with cocoa butter.
I find that a bar made with cocoa butter melts more smoothly and fluidly than white chocolate chips or melting wafers, which often contain other fats and stabilizers.
Heavy Cream and Whole Milk
I like using a 2:1 combination of heavy cream to whole milk. It gives the creamer the thickness and richness I prefer.
I tend to use this combo since whole milk is cheaper than half and half, and I usually have a gallon in the refrigerator anyway for when my grandsons are over.
You can customize the dairy if you prefer a lighter or richer creamer.
Dairy Options for White Chocolate Coffee Creamer
The recipe uses 1½ cups of heavy cream and whole milk combined, but you have a few options depending on how rich and creamy you like your coffee.
- 1 cup half and half + ½ cup heavy cream: This keeps the same overall balance as the original recipe. Since half and half is made with equal parts heavy cream and whole milk, this gives you the same 2:1 cream-to-milk ratio I use in the recipe.
- 1½ cups half and half: This is the simplest substitution. The creamer will be a little thinner and less rich than the original recipe.
- 1 (14-ounce) can sweetened condensed milk + ½ cup whole milk: This makes a very rich, sweet creamer. This option changes the sweetness and consistency of the creamer, so I consider it more of a variation than a direct substitution.
What I Discovered Testing This Recipe
White chocolate is the part of this recipe that deserves a little extra attention.
The biggest thing I found was that chopping the chocolate evenly and keeping the heat low really matters. Larger pieces take longer to melt while the smaller pieces are already getting hot, so chopping everything to about the same size helps keep the chocolate from overheating.
I also found that adding the cold dairy a little at a time makes a big difference. It can be tempting to pour it all in and whisk, but adding it gradually keeps the melted chocolate smooth and helps prevent it from seizing.
💡 White Chocolate Tip: Chop the chocolate into evenly sized pieces and keep the heat low. Once it’s melted, add the cold dairy in small amounts while whisking constantly.
How to Make White Chocolate Coffee Creamer
Detailed recipe and instructions are in recipe card at bottom of post.
- Prep the white chocolate. Chop the white chocolate into small, evenly sized pieces. This helps it melt evenly without overheating some pieces while others are still solid.
- Make the simple syrup. Add the sugar and water to a small saucepan and bring to a low boil. Stir until the sugar has completely dissolved, about 1–2 minutes.
- Melt the white chocolate. Reduce the heat to low and whisk the chopped white chocolate into the warm syrup. Keep whisking until the chocolate is completely melted and smooth.
- Add the cream and milk slowly. Combine the heavy cream and whole milk in a measuring cup. Slowly drizzle small amounts into the melted chocolate while whisking constantly. Let each addition warm up before adding more.
- Cool and refrigerate. Remove the creamer from the heat and let it cool. Transfer it to an airtight bottle or container and refrigerate.
- Add it to your coffee. Give the creamer a good shake, then add about ¼ cup to 1 cup of coffee, or adjust to taste. The recipe makes 2 cups of creamer, which is about eight ¼-cup servings. You can also pour it into iced coffee or cold brew, or steam it for a homemade white chocolate latte.
Recipe Notes & Tips
- Take the chill off the dairy. Measure the heavy cream and milk before you begin and let them sit out while you’re making the sugar syrup and melting the chocolate. They don’t have to be warm, but taking some of the refrigerator chill off can make the process easier.
- Shake before using. Give the bottle a good shake before adding the creamer to your coffee.
- Keep it refrigerated. Store the creamer in an airtight bottle or container and use it by the earliest expiration date of the cream or milk used.
Frequently Asked Questions
Can I use white chocolate chips instead of a white chocolate bar?
You can, but I recommend using a white chocolate baking bar rather than chips or candy-style white chocolate squares. A good baking bar contains a higher percentage of cocoa butter, and I find that it melts more smoothly than white chocolate chips, which contain stabilizers to help them hold their shape.
How long does homemade white chocolate coffee creamer last?
Keep the creamer refrigerated in an airtight container and use it by the earliest expiration date of the cream or milk used to make it.
Can I use this creamer in iced coffee?
Yes. Let the creamer cool completely, then refrigerate it, and pour it into cold drinks like iced coffee, iced chai, and cold brew.
More Homemade Coffee Creamers
If you’re getting into homemade coffee creamers, I have a whole collection of flavors to try, from everyday favorites to seasonal creamers.
- Peppermint White Chocolate Mocha Creamer
- Vanilla Sweet Cream Creamer
- Cinnamon Roll Coffee Creamer
- Salted Caramel Coffee Creamer
- Cookie Butter Coffee Creamer
- Pumpkin Spice Coffee Creamer
- Peppermint Mocha Coffee Creamer
- Sugar Cookie Coffee Creamer
- Gingerbread Coffee Creamer
- Eggnog Coffee Creamer
- Candy Cane Coffee Creamer
White Chocolate Coffee Creamer
Make homemade white chocolate coffee creamer with real heavy cream, whole milk, and white chocolate for a creamy white chocolate mocha flavor.
Ingredients
- 1 cup heavy cream
- ½ cup whole milk
- 3 ounces white chocolate baking bar, evenly chopped (about 1/2 cup)
- ⅓ cup granulated sugar
- ⅓ cup water
Instructions
- Chop the white chocolate into small, evenly sized pieces.
- Add the sugar and water to a small saucepan over medium heat. Bring to a low boil and stir until the sugar has completely dissolved, about 1–2 minutes.
- Reduce the heat to low. Add the chopped white chocolate and whisk until melted and smooth.
- Combine the heavy cream and whole milk in a measuring cup. Slowly whisk small amounts into the melted white chocolate, letting each addition warm up before adding more.
- Remove from the heat and let the creamer cool.
- Transfer to an airtight bottle or container and refrigerate.
Notes
Nutrition Information:
Yield: 16 Serving Size: 2 tablespoonsAmount Per Serving: Calories: 105Total Fat: 7.3gSodium: 16mgCarbohydrates: 9.3gSugar: 8.9gProtein: 1.1g