Homemade Salted Caramel Coffee Creamer

I used to spend too much money on coffee creamers from the store. They never tasted quite right, and I couldn’t even read half the ingredients on the label. Then I tried making this salted caramel coffee creamer at home, and wow, it changed everything!

The first time I made it, my whole kitchen smelled amazing. When I added it to my morning coffee, it tasted better than the fancy drinks from coffee shops. The caramel is rich and smooth with just a tiny bit of salt that makes it tasty.

Don’t worry if you’ve never made caramel before. I was nervous at first, too! But I’ve made this recipe many times now, and I’ll show you exactly how to do it. You probably have most of the ingredients in your kitchen already. Plus, it’s way cheaper than buying creamer from the store.

Want to make your coffee taste amazing? Let’s make this creamer together. It’s easier than you think.

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Quick Facts

This homemade salted caramel coffee creamer combines rich homemade caramel, heavy cream, and a hint of sea salt for a luxurious coffee addition that rivals premium store-bought versions. Made with just six core ingredients, it delivers a perfect balance of sweet and salty notes while staying free of artificial preservatives. The recipe yields three cups of creamer that keeps for two weeks, transforming ordinary coffee into a coffee-shop worthy drink at a fraction of the cost.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 3 cups of creamer
• Storage: Up to 2 weeks in refrigerator

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Equipment Needed

• Medium Saucepan: For making the caramel safely (at least 2-quart capacity to prevent overflow)
• Whisk: Essential for smooth caramel and preventing sugar crystallization
• Measuring Cups and Spoons: For precise ingredient measurements
• Quart-Sized Mason Jar: For storing and mixing the creamer
• Immersion Blender: For perfectly combining ingredients (a regular whisk works too)
• Heat-Resistant Spatula: For scraping sides of the pan while making caramel
• Candy Thermometer: Optional but helpful for perfect caramel consistency

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Ingredients

For the Salted Caramel:

• 1 cup brown sugar (200g)
• 6 tablespoons unsalted butter, room temperature
• ½ cup heavy cream
• 1 teaspoon sea salt

For the Coffee Creamer:

• 1 cup of the homemade salted caramel
• 1 cup heavy cream
• 1 cup milk (whole, almond, oat, etc.)
• ¼ teaspoon cinnamon
• ½ teaspoon pure vanilla extract

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How To Make

1. Get all your ingredients and tools ready before you start. You’ll need a medium saucepan, whisk, measuring cups, and a jar to store your creamer. Put 1 cup of brown sugar in your saucepan. Turn the heat to medium. Keep stirring the sugar until it melts completely into a liquid. Don’t stop stirring or it might burn.

2. Once the sugar is melted, add 6 tablespoons of room temperature butter. Stir until the butter melts and mixes with the sugar. Let this mixture sit for 1 minute without stirring – this makes the flavor better.

3. Now comes the tricky part. Very slowly pour in ½ cup of heavy cream. Be careful because the mixture will bubble up. Keep whisking until everything is smooth. Add 1 teaspoon of salt and stir it in. Take the pan off the heat and let your caramel cool down completely.

4. While you wait for the caramel to cool, get your storage jar ready. Once the caramel has cooled, pour 1 cup of it into your jar. Add 1 cup of heavy cream, 1 cup of milk, ¼ teaspoon of cinnamon, and ½ teaspoon of vanilla extract. Mix everything together really well using an immersion blender or whisk until it’s smooth. If you’re using a whisk, make sure to mix for a few extra minutes to get rid of any lumps.

5. Taste your creamer. If you want it sweeter, add a bit more of the caramel you made. Keep mixing until you’re happy with the taste. Pour your finished creamer into a clean jar with a tight lid. It will stay good in the fridge for up to 2 weeks. Remember to shake it well before each use since the ingredients might separate.

To use your creamer, add 2-3 tablespoons to your coffee. You can add more or less depending on how creamy you like your coffee.

Any leftover caramel sauce can be stored in a separate jar in the fridge. You can use it for ice cream, hot chocolate, or to make another batch of creamer later.

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Pro Tips for Success

• Sugar Melting: Keep heat at medium to prevent burning
• Prevent Crystallization: Avoid scraping sides of pan while making caramel
• Temperature Control: Remove from heat immediately if you smell even slight burning
• Cooling Period: Allow caramel to cool completely before making creamer
• Storage Container: Use glass rather than plastic for better preservation
• Quality Ingredients: Use fresh heavy cream and pure vanilla extract for best results

Troubleshooting Common Issues

• Grainy Caramel: Heat was too high or sugar crystallized. Start over with medium heat
• Separated Creamer: Normal after storage – shake well before each use
• Too Thick: Add a splash of warm milk to thin
• Too Sweet: Balance with additional heavy cream
• Not Sweet Enough: Add more caramel sauce

Ingredient Alternatives

• Dairy-Free Options:
  • Replace heavy cream with coconut cream
  • Use almond, oat, or coconut milk
  • Substitute vegan butter for regular butter
• Sugar Alternatives:
  • Coconut sugar (1:1 ratio)
  • Maple syrup (reduce by ¼ cup)
  • Date syrup (1:1 ratio)
• Salt Options:
  • Himalayan pink salt
  • Fleur de sel
  • Regular kosher salt

Storage Guidelines

• Refrigeration: Store in airtight container up to 2 weeks
• Temperature: Keep at 40°F (4°C) or below
• Container: Glass mason jars work best
• Signs of Spoilage: Check for unusual smell, separation that won’t remix, or thickening
• Freezing: Not recommended (affects texture)

Serving Suggestions

• Hot Coffee: Add 2-3 tablespoons per cup
• Iced Coffee: Use 3-4 tablespoons for stronger flavor
• Cold Brew: Perfect for smooth, less acidic taste
• Specialty Drinks:
  • Salted Caramel Latte
  • Mocha with caramel drizzle
  • Frappe base

Creative Variations

1. Spiced Caramel:
   • Add ½ teaspoon pumpkin pie spice
   • Include star anise while cooking caramel
2. Chocolate Caramel:
   • Add 2 tablespoons cocoa powder
   • Include chocolate extract
3. Coconut Caramel:
   • Use coconut cream
   • Add coconut extract
   • Top with toasted coconut
4. Holiday Special:
   • Add peppermint extract
   • Include crushed candy canes

Bonus Tips

• Make caramel sauce in bulk and freeze portions
• Label container with date and ingredients
• Gift in decorative bottles with usage instructions
• Create flavor combinations based on seasons
• Use as ice cream topping or dessert sauce

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Frequently Asked Questions

Q: Can I double the recipe? A: Yes, but use a larger pan and increase cooking time slightly.

Q: Why did my caramel crystallize? A: Usually due to sugar crystals on pan sides. Avoid stirring sides and use a wet brush to remove crystals.

Q: Is this keto-friendly? A: No, but you can modify using sugar alternatives and heavy cream only.

Q: Can I make this sugar-free? A: Yes, but texture will differ. Use monk fruit sweetener or erythritol with additional thickeners.

Q: How do I know if it’s gone bad? A: Check for unusual smell, thickness, or separation that won’t remix.

There you have it, your very own homemade salted caramel coffee creamer. Making this recipe has saved me so much money. The best part is knowing exactly what goes into it, and being able to adjust the sweetness just how I like it.

Don’t worry if your first batch isn’t perfect, caramel-making gets easier with practice. I love seeing how everyone makes this recipe their own. Some of my friends add extra cinnamon for a spicier kick, while others prefer it with a touch more salt.

Remember to shake your creamer well before each use, and store it in the fridge. If you make this recipe, I’d love to hear how it turned out for you! Tag me in your coffee photos or leave a comment below to share your experience.

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