Celebrate the cozy and nostalgic flavors of the season with these easy and delicious Christmas edition homemade coffee creamer recipes.

Since I have the reputation of the Creamer Queen to upkeep, I decided to whip up a few fun flavored coffee creamer recipes just for the Christmas season!

Each of these recipes are Fuel Pulls on Trim Healthy Mama and they work for keto and a variety of other diets. Plus, they’re sugar free and gluten free!

Coffee Creamer Base

This is the same base I use in my other homemade flavored coffee creamer post!

What You Need

• 3 cups unsweetened almond milk or cashew milk
• 1 cup heavy cream or coconut cream
• 1/4 teaspoon (8 doonks) pure stevia powder (I recommend the THM brand), more or less to taste
• Christmassy flavor(s) of choice (see below)

What You Do

1. Mix together all of the ingredients.
2. Store in an airtight container in the fridge. Expires whenever the cream or milk therein does.

THM NOTE: Each tablespoon of this creamer (when made with unsweetened almond milk and heavy cream) contains about 1.25 grams of fat and negligible carbs (flavoring options listed are neutral). Therefore, on THM, you can enjoy up to 4 tablespoons (1/4 cup) in an E or FP setting and a whole lot more in an S setting!

Christmas Edition Coffee Creamer Flavors

Add one of the following flavor combos (more or less to taste) to one full recipe of the coffee creamer base shared above and in the printable below. Most of these are inspired by popular Coffee Mate or International Delight creamer flavors! Feel free to freestyle and create your own unique flavors, too! And if you can think of another Christmassy flavor I should, please leave that idea in a comment below.

Eggnog

• 1 tablespoon ground nutmeg*
• 2 teaspoons rum flavor

French Toast

• 1 tablespoon pure vanilla extract
• 2 teaspoons cinnamon flavor OR 1 teaspoon ground cinnamon*
• 2 teaspoons butter flavor
• 1 teaspoon maple flavor, optional

Gingerbread

• 3 tablespoon unsulphured blackstrap molasses OR 2 teaspoon maple flavor
• 4 teaspoons cinnamon flavor OR 1 teaspoon ground cinnamon*
• 2 teaspoons pure vanilla extract
• 2 teaspoons ground ginger*
• 1/2 teaspoon ground cloves*
• 1/4 teaspoon ground nutmeg*

Hot Cocoa

• 2 tablespoons chocolate extract OR cocoa powder*
• 2 teaspoons pure vanilla extract
• 2 teaspoons marshmallow flavor, optional

Peppermint

• 2 teaspoons peppermint extract

Peppermint Mocha

• 1 tablespoon  chocolate extract OR cocoa powder*
• 2 teaspoons peppermint extract
• 1 teaspoon coffee flavor OR 2 teaspoons instant coffee granules

Pumpkin Spice

• 1 tablespoon pumpkin spice extract OR 1-1/2 teaspoons pumpkin pie spice*

Sugar Cookie

• 1 tablespoon pure vanilla extract
• 2 teaspoons butter flavor
• 1/4 teaspoon (8 doonks) extra THM stevia extract

* NOTE 1: For creamers with cocoa powder or ground spices (cinnamon, pumpkin pie spice, etc.), you will need to either mix the ingredients in a blender or heat up the milk first then stir in the powdery ingredient while it’s hot. This is because some powdery ingredients do not initially stir well in cold or room temperature liquid.

NOTE 2: Some readers have been asking about using essential oils. Yes, you can use them in this creamer (just add one drop at a time to taste). However, you will need to stir or shake the creamer before using it because the oils will float to the top. You’ll also want to use a high quality essential oil and consult an aromatherapist or other trusted healthy professional before ingesting essential oils.

NOTE 3: A couple of you asked about adding collagen or protein powder to the creamer. Yes, that can be done as well! Just figure about how much you use of this creamer per serving then add that many servings of collagen or protein powder. You will also probably want to either run the creamer through a blender or heat the milk before adding the collagen or protein powder to keep it from clumping.

For example, I use the recommended serving size of 2 tablespoons (you can have up to 4 tablespoons which is 1/4 cup in an FP or E setting and more in an S setting) which makes this recipe yield 32 servings. So I would add 32 scoops of either collagen or protein powder (warning: this might thicken it; I haven’t tried it this way, so I’m not sure). But, I personally find it easier to mix the collagen or protein powder into the coffee before adding the creamer (then you don’t have the added step of heating something up before making your creamer).

NOTE 4: A few of you asked about adding a thickener to the creamer to make the consistency a bit thicker. Most of you are satisfied with the creamer’s added thickness as it make it similar to store-bought creamer. However, a few want it a bit thicker. To achieve this, you can add 1/4 to 1/2 teaspoon of either gluccomannan or xanthan gum then run the mixture through a blender to evenly distribute it. It may foam up some from these thickeners (and keep in mind I have not tried this because I really don’t care for either and I like the thickness of this recipe as-is; if any of you try adding the thickeners though, please let me know how it works out for you).

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