Rustic Roots & Modern Finds

If you peek in our fridge, you’ll almost always find a jar of homemade coffee creamer ready for the next morning.

Once you realize how easy it is to make, it’s hard to go back to store-bought.

No mystery oils. No gums. No ingredients you need Google to pronounce.

Just cream, milk, sugar, and flavor.

And the best part? You can customize it a hundred different ways depending on your mood. Let me show you exactly how we make ours.

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Coconut Sugar vs. White Sugar

I like using coconut sugar because it is less refined than granulated white sugar and still contains tiny amounts of minerals like iron, zinc, calcium, and potassium.

It also has a slightly lower glycemic impact and gives a warmer, caramel-like flavor that works beautifully in coffee.

Is it still sugar? Yes.

But for us, it feels like a better everyday choice.

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The Ritter Table Base Creamer Recipe

Makes about 2 cups.

Ingredients

• 8 oz water (1 cup / 240 g)
• 1/2 cup coconut sugar (90 g)
• 4 oz heavy cream (1/2 cup / 120 g)
• 4 oz whole milk (1/2 cup / 120 g)

Optional (as shown in the video):

• 1 teaspoon vanilla extract (5 g)
• 1/2 of a previously used vanilla bean pod

Instructions

In a small saucepan, combine the water and coconut sugar. Warm over medium heat, stirring until completely dissolved. If using, add the vanilla bean pod and let it steep for a few minutes.

Remove from heat. Stir in the heavy cream and milk.

Add a splash (about 1 teaspoon) of vanilla extract.

Let cool, then pour into a glass jar and refrigerate.

Shake before using.

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How Long Does It Last?

Because this is made with fresh dairy and no preservatives, it’s best within 5–7 days in the refrigerator. With that said I’ve pushed it to over two weeks and it still tasted great! You be the judge.

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Flavor Variations

The base stays the same — you’re simply swapping extracts or adding something special.

Vanilla Bean Creamer

Add extra 1/2–1 teaspoon vanilla extract.

Optional vanilla bean pod for steeping.

Almond Creamer

Swap the vanilla extract for 1 teaspoon almond extract.

Coconut Creamer

Swap for 1 teaspoon coconut extract.

Chocolate Creamer

Add to the warm sugar water:

1–2 tablespoons cocoa powder (7–14 g).

Whisk well until smooth, then continue recipe.

Optional: tiny pinch of salt.

Pumpkin Creamer

Add: 2 tablespoons pumpkin purée (30 g) and 1/2 teaspoon pumpkin pie spice Keep the vanilla extract.

Whisk or blend so it’s silky smooth.

Maple Vanilla Creamer

Replace the sugar with 1/2 cup maple syrup (160 g).

Skip heating too long — just warm enough to combine.

Cinnamon Roll Creamer

Add 1/2 teaspoon cinnamon and an extra splash of vanilla.

Mocha Creamer

Add: 1 tablespoon cocoa powder and 1/2 teaspoon vanilla. Optional pinch of espresso powder.

Make It Your Own

Think of this recipe like your favorite sweater. Cozy. Reliable. Easy to dress up.

Peppermint at Christmas. Lavender in spring. Caramel in the fall.

Once you start making it, you’ll never run out of ideas.

Storage Tip

We store ours in a mason jar with a lid that has a spout for pouring. We give it a quick shake before pouring because natural ingredients can separate.

If you try a new flavor, I want to hear about it! Tell me in the comments what you created.

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