Homemade Butterscotch Coffee Creamer
Your morning coffee is about to get a serious upgrade.
I’ve been making my own coffee creamers for years now, but this butterscotch version? It’s the one I keep coming back to.
There’s something about that deep, caramel-like sweetness mixed with a hint of salt that just hits different on a cold morning.
Plus, you actually know what’s going into your coffee. No weird stabilizers, no artificial flavors, just real ingredients that taste like actual butterscotch.
The whole thing takes about 15 minutes from start to finish, and you’ll have enough creamer to last you the entire week. Maybe longer if you’re not as coffee-obsessed as I am.
What You’ll Need
Butterscotch Base
| Ingredient | Amount | Notes |
|---|---|---|
| Light brown sugar | 1 cup (packed) | Dark brown works too for deeper flavor |
| Unsalted butter | 4 tablespoons | Room temperature is easier to work with |
| Vanilla extract | 1/2 teaspoon | Pure, not imitation |
| Salt | 1/4 teaspoon | Sea salt or kosher |
Creamy Components
| Ingredient | Amount | Why It Matters |
|---|---|---|
| Whole milk | 2 cups | Don’t skimp – 2% won’t give you the same richness |
| Heavy cream | 1 cup | This is what makes it luxurious |
| Vanilla extract | 1/2 teaspoon | Yes, more vanilla! |
Optional Flavor Boosters
- Pinch of cinnamon (for a warmer flavor)
- 1/8 teaspoon nutmeg (if you’re feeling fancy)
- Extra 1/4 teaspoon salt (for salted butterscotch lovers)
Also Read: Low Calorie Banana Bread
Tools You’ll Need
Here’s your kitchen lineup:
✓ Medium saucepan – Nothing fancy needed ✓ Whisk – Or a wooden spoon works too ✓ Fine-mesh strainer – This is non-negotiable ✓ Glass jar or bottle (16 oz minimum) – Mason jars are perfect ✓ Measuring cups and spoons – Accuracy matters here ✓ Funnel – Optional but makes bottling way easier
Pro Tips
1. Don’t Rush the Sugar
When you’re melting that brown sugar and butter together, you need to let it really bubble and get all caramelly.
If you pull it off the heat too soon, your creamer will taste flat. Give it a good 3-4 minutes of cooking time, stirring constantly so it doesn’t burn.
The mixture should smell rich and toasty, kind of like you’re making caramel.
2. Temperature Matters
Let that butterscotch mixture cool down for at least 5 minutes before you add your milk and cream.
I learned this the hard way when I rushed it and ended up with weird lumpy bits floating in my creamer. Not cute.
Quick Tip: Room temperature dairy blends way better than cold dairy straight from the fridge, so plan accordingly.
3. Strain It
Even if you think your creamer looks perfectly smooth, run it through a fine-mesh strainer before you bottle it up.
There are always a few tiny bits of caramelized sugar that didn’t fully dissolve, and you definitely don’t want those in your coffee.
4. Shake Before Each Use
The butterscotch flavor can settle at the bottom of your jar, so give it a good shake every time before you pour.
It’s just like any natural product without all those stabilizers. Takes two seconds and makes a huge difference.
5. Start Small in Your Coffee
This creamer is richer and sweeter than what you might be used to from the store.
Start with just a tablespoon in your coffee and add more as needed. You can always add more, but you can’t take it away once it’s in there.
Substitutions and Variations
Dietary Swaps
| Original | Substitute | What to Expect |
|---|---|---|
| Whole milk | Full-fat coconut milk or oat milk | Less creamy, might separate more |
| Heavy cream | Coconut cream | Works well, slight coconut flavor |
| Brown sugar | Coconut sugar | Less sweet, more caramel notes |
| Butter | Vegan butter | Nearly identical results |
Flavor Variations
Dark Butterscotch 🍂 Use dark brown sugar instead of light. It gives you a deeper, almost molasses-like flavor that’s really good if you like your coffee on the stronger side.
Salted Butterscotch 🧂 Double the salt to 1/2 teaspoon. Some people are obsessed with this version.
Lighter Version Replace the heavy cream with more whole milk. Your creamer will be thinner and less indulgent, but it’ll also have fewer calories if that’s what you’re after.
Spiced Butterscotch ☕ Add 1/4 teaspoon of cinnamon and a tiny pinch of nutmeg to the butterscotch mixture while it’s cooking. Perfect for fall mornings.
How to Make It
Step 1: Make the Butterscotch Base
Put your butter and brown sugar in a medium saucepan over medium heat.
Stir constantly with a whisk or wooden spoon.
The mixture will start to bubble after about a minute. Keep stirring.
You want it to cook for about 3-4 minutes total until it smells rich and toasty. The color will deepen slightly and it’ll look glossy.
Watch for this: The mixture should be actively bubbling and smell like caramel. If it’s just barely melted, keep going.
Also Read: Gordon Ramsay Cauliflower Puree Recipe
Step 2: Add the First Vanilla and Salt
Remove the pan from heat.
Stir in your first 1/2 teaspoon of vanilla extract and the salt.
Be careful here because it might bubble up a bit when you add the vanilla.
Let this mixture cool for 5 minutes. Set a timer. Don’t skip this step.
Step 3: Combine with Dairy
While your butterscotch mixture is cooling, measure out your milk and heavy cream.
If they’re super cold from the fridge, let them sit out for a few minutes.
After the 5-minute cooling time is up, slowly whisk the milk into your butterscotch mixture. Add it gradually, whisking the whole time to prevent lumps.
Once the milk is fully incorporated, whisk in the heavy cream and that second 1/2 teaspoon of vanilla extract.
Step 4: Strain and Store
Set your fine-mesh strainer over a large measuring cup or bowl.
Pour your creamer through the strainer to catch any bits of caramelized sugar that didn’t dissolve.
Use a funnel to pour the creamer into your glass jar or bottle. Seal it tight.
Let it cool to room temperature before you put it in the fridge.
Quick Reference Guide
| Step | Time | Key Action |
|---|---|---|
| Cook butterscotch | 3-4 min | Stir constantly, watch for bubbling |
| Cool mixture | 5 min | Don’t rush this! |
| Add dairy | 2 min | Whisk slowly to prevent lumps |
| Strain & bottle | 2 min | Get every bit of caramel |
| Total Time | 15 min | Plus cooling time |
Make Ahead Tips
Meal Prep Sunday?
Make a double batch and you’ll have creamer for two weeks. Just make sure you have enough storage containers.
Coffee Bar Setup
If you’re hosting brunch, make this the night before. It actually tastes better after sitting in the fridge overnight because the flavors meld together.
Gift Idea 💝
This makes an amazing homemade gift. Pour it into pretty glass bottles, add a cute label, and you’ve got something way better than a candle.
Nutrition Breakdown
Per 2 tablespoon serving:
| Nutrient | Amount |
|---|---|
| Calories | 85 |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Carbohydrates | 9g |
| Sugar | 8g |
| Protein | 1g |
Makes: About 24 servings (3 cups total)
Also Read: Gordon Ramsay Coleslaw Recipe
Pairing Suggestions
Best Coffee Matches
Light Roast ☕ The butterscotch doesn’t overpower lighter, more delicate coffee flavors.
Medium Roast Perfect balance. This is my go-to combo.
Cold Brew The sweetness cuts through the boldness beautifully.
Beyond Coffee
- Hot chocolate – Makes it taste like liquid candy
- Chai tea – The spices play really well together
- Oatmeal – Stir in a tablespoon instead of regular milk
- Pancake batter – Replace some of the milk for butterscotch pancakes
Leftovers and Storage
Storage Guidelines
| Method | Duration | Best For |
|---|---|---|
| Refrigerator | 7-10 days | Daily use |
| Freezer (ice cube trays) | 3 months | Hot coffee only |
| Freezer (small containers) | 3 months | Thawing as needed |
Signs Your Creamer Has Gone Bad:
- Sour smell
- Weird texture or separation that won’t mix
- Any mold (obviously)
- Tastes off
The creamer might thicken up a bit in the fridge. That’s totally normal. Just give it a good shake and it’ll loosen right up.
Pro Move: Label your jar with the date you made it. Future you will thank you.
Frequently Asked Questions
Can I use salted butter instead of unsalted?
You can, but skip the added salt in the recipe or your creamer will taste too salty.
Unsalted butter gives you way more control over the final flavor.
Why is my creamer grainy?
Either you didn’t let the butterscotch base cool enough before adding the dairy, or you didn’t strain it.
The straining step really does matter. If your creamer is already grainy, you can try warming it up gently and straining it again.
Can I use 2% milk or skim milk?
You can, but your creamer won’t be as rich and creamy.
Whole milk really does make a difference here. The fat content is what gives you that luxurious texture.
Does this work in iced coffee?
Absolutely. It might separate a little bit in cold coffee, but a quick stir fixes that.
Some people actually prefer it in iced coffee because the butterscotch flavor really shines through.
How much should I use per cup of coffee?
| Coffee Size | Creamer Amount | Notes |
|---|---|---|
| 8 oz | 1-2 tablespoons | Start here |
| 12 oz | 2-3 tablespoons | Most common |
| 16 oz | 3-4 tablespoons | Adjust to taste |
Can I heat this up before adding it to my coffee?
You can, but you don’t need to.
It mixes into hot coffee perfectly well straight from the fridge. If you do want to warm it up, just do it gently on the stove or in the microwave.
Also Read: Neiman Marcus Chocolate Chip Cookies
What if I don’t have heavy cream?
Half-and-half works in a pinch, though your creamer will be a bit thinner.
You could also use all whole milk, but again, less creamy.
Why does my creamer separate in my coffee?
This can happen if your coffee is super acidic or if the temperature difference is too extreme.
Try letting your creamer come to room temp for a few minutes before adding it to piping hot coffee.
Can I make a bigger batch?
Definitely. Just double or triple the recipe.
You might need a bigger saucepan and storage container, but the process is exactly the same.
What’s the best way to store it?
A glass jar with a tight-fitting lid is your best bet.
Glass doesn’t absorb flavors or odors like plastic can. Mason jars work great.
Cost Breakdown
Here’s why homemade wins:
| Item | Cost |
|---|---|
| Brown sugar (1 cup) | $0.50 |
| Butter (4 tbsp) | $0.40 |
| Milk (2 cups) | $0.60 |
| Heavy cream (1 cup) | $1.20 |
| Vanilla extract | $0.30 |
| Total Cost | $3.00 |
| Cost per serving | $0.12 |
Compare that to:
- Store-bought butterscotch creamer: $4.99 for 32 oz ($0.20 per serving)
- Coffee shop add-in: $0.75-$1.00 per drink
You’re saving money AND getting better quality. Win-win.
Troubleshooting Common Issues
| Problem | Cause | Fix |
|---|---|---|
| Lumpy texture | Added dairy too hot | Let it cool longer next time; strain thoroughly |
| Too thin | Not enough fat content | Use whole milk + heavy cream as written |
| Too thick | Over-reduced mixture | Add a splash more milk |
| Grainy bits | Sugar didn’t dissolve fully | Strain twice if needed |
| Tastes burnt | Cooked butterscotch too long | Watch carefully; don’t go past 4 minutes |
| Separates in coffee | Temperature shock | Let creamer warm up a bit before adding |
Wrapping Up
Once you’ve made your own butterscotch creamer, it’s hard to go back to store-bought.
You get that rich, buttery sweetness without any of the weird aftertaste or mystery ingredients.
Plus, it’s way cheaper when you break down the cost per cup.
Give it a try this week and see what you think. And if you end up making it, I’d love to hear how it turned out for you.
Drop a comment below and let me know if you tried any of the variations or if you have your own tweaks to share.
Your morning coffee routine is about to get so much better. ☕
