Homemade coffee creamer sounds like a fancy undertaking, but making your own creamer couldn’t be any easier. The same two basic ingredients are used to make any flavor creamer desired: milk and cream. That’s it!
Pour the ingredients into a tall bowl. Using an immersion blender, blend the ingredients together for 20-30 seconds. It's important to keep the blending time short since the cream will thicken the longer you blend (AKA: whipped cream!). If you don't have an immersion blender, vigorously whisk the ingredients until combined.
Pour the coffee creamer into a storage bottle (like a mason jar). Store the creamer for up to 7 days, depending on the expiration date on your milk and cream. Gently shake the coffee creamer if separation occurs.
Notes
I recommend using cream and milk made from grass-fed cows. Natural By Nature brand sells a great store-bought whole milk and heavy cream that aren't ultra-pasteurized. Organic Valley sells a "Grass Milk" that's not ultra-pasteurized; however, their heavy cream contains carrageenan. If you can't find a decent heavy cream, and don't mind a coconut flavor, go with canned coconut milk and skim the cream from the top. Always read ingredient labels!I use milk and cream from a local raw milk farm most of the time. When milk and cream aren't available, I purchase Natural By Nature.