This post may contain affiliate links, view our disclosure.

Homemade Powdered Coffee Creamer

I have been sitting on this recipe for like a year now.

A while ago (long before Mike and I moved to Kuwait), I was rumaging through cleaning my pantry and came across a gigantic box of nonfat instant powdered milk way in the back. Don’t ask.

I was almost hoping it would be past its expiration date so I wouldn’t have to think of some way to use it, but alas, fate had other plans for me.

Wondering what on earth to do with it, I mentioned it to a friend and she suggested I try making a powdered coffee creamer. (Side Note: If you’re interested, you can check out my recipe for liquid Vanilla Hazelnut Coffee Creamer with several variations here. P.S. It’s vegan and paleo…and so good!) I loved her idea, and immediately did a quick search on Google.


I came across a recipe for Homemade Powdered Coffee Creamer on a blog called Christmas Spirit All Year Long that looked like it was exactly what I was looking for. Ironically, Joy (the author of that blog) also got the inspiration for the recipe from Google, but couldn’t remember the source. (Where would we be without Google these days, right?)

Her recipe was unflavored and called for powdered sugar, so I immediately knew I wanted to make a couple adjustments. I added a bit of powdered vanilla for flavor (which is optional; you don’t have to add it if you prefer unflavored), and used stevia instead of powdered sugar. I’ve made this recipe a few more times to experiment with the flavors, and I listed a few of my favorites in the notes below the recipe.

I know you’re wondering how this tastes. Well, let me first say that I use 1 tablespoon for a 12-ounce cup of coffee (but I like my coffee just shy of black). The photos show coffee with more creamer added, so you can see the full effect. This creamer gives coffee a creamy, rich mouthfeel because of the coconut oil and a subtle hint of coconut flavor, which I love. If you’re wondering about clumping, this creamer dissolves fully in warm coffee, but just be sure you process the creamer in a blender or food processor like the recipe below says.


I’m glad I waited until now to share this post because it really is perfect timing. If you’re looking for a great last-minute gift for a neighbor or co-worker, whip up some of this, put it in a festive jar, and it’s a lovely thing to give. Or make a few batches and package them up in small jars, tie them with pretty ribbons, and give them out as favors for a holiday party (see the note below on the chocolate peppermint flavor variation – that would be perfect!).

Do you have the perfect last-minute gift idea that is gorgeous, but easy to put together? If so, please feel free to share in the comments below…I’m always looking for new ideas!

P.S. If you generally steer clear of using powdered milk because of the issue regarding oxidized cholesterol, head over to Kitchen Stewardship’s post on this topic because she discusses it so much more eloquently than I could! (And please be sure to use nonfat dry milk like the recipe below calls for.)


Homemade Vanilla Powdered Coffee Creamer
Prep time: 
Total time: 
Yield: 1 cup of powdered creamer, or about 16 servings
  • 1 cup (70 g) nonfat instant dry milk
  • 3 stevia packets (about 1½ teaspoons stevia)
  • 1½ teaspoons powdered vanilla (not liquid vanilla extract), optional
  • 1 tablespoon coconut oil, melted
  1. Pulse together the powdered milk, stevia, and vanilla in a blender or food processor until powdery, about 1 minute.
  2. While processing, pulse in the coconut oil through the feed tube; pulse a few more times to combine.
  3. Transfer to an airtight jar and store in a cool, dark place for up to 3 months.
Liquid vs. Powdered Flavorings: I’ve found that using powdered flavorings works better than liquid flavorings for this recipe.

Sourcing Powdered Flavorings: For sourcing powdered flavorings, do a quick Google search or ask at your local health food store or gourmet food store.

Other Flavor Ideas: (Note that with all of the flavor variations listed below, I still include the amount of powdered vanilla that is mentioned in the recipe above.)

Almond: Add 1 teaspoon natural almond powder (this is not the same thing as almond meal or almond flour).

Chocolate: Add 2 tablespoons unsweetened cocoa powder and increase sweetener as desired.

Chocolate Peppermint: Add 2 tablespoons unsweetened cocoa powder, 1 teaspoon natural peppermint flavor powder, and increase sweetener as desired.

Cinnamon: Add 1 teaspoon cinnamon.

Peppermint: Add 1 teaspoon natural peppermint flavor powder.

Pumpkin Spice: Add 1½ teaspoons pumpkin pie spice mix.
Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  


  1. This is great. Thank you for this recipe! So much healthier. I will be trying it with the whole dry milk and monk fruit/allulose powdered sweetener then adding pumpkin spice. Can’t wait to have a cup of coffee with this! Great gift idea! Thank you!

    1. Try using Vanilla Bean Paste or Vanilla Caviar instead of Vanilla extract, you loose the alcohol and bitterness but retain all the flavor..

  2. Deborah Hurst says:

    i have found that using whole powdered milk is better than the non-fat version and the coconut oil. it gives a real milk feel on the palate

  3. Rachel Stevenson says:

    I loved this recipe! To save on cost and flavor, I substituted Ghiradellis White Chocolate pudding mix for the vanilla powder. For the Coconut Oil, I used Cocoa Butter (from Amazon). My son does not like coconut and it gave the coffee and yummy vanilla chocolate undertone!:)

    1. Rachel Stevenson says:

      Also, this replaces ‘Leaner Creamer’. It is a very expensive coffee creamer from the store that people like to use for Weight Watchers and to stay slim. I believe this is similar to that prouct but for 1/10th the cost!

  4. CantiqueIndonesiana says:

    Thank you for the recipe

  5. LeCase COFFEE says:

    I really enjoy reading your article, and also about the recipe. Very inspiring.

  6. But this is not vegan …

    1. Sandy, Thanks so much for your comment! No, this recipe isn’t vegan; I think you’re referring to the paragraph directly above the second photo in the post above where I link to my Vanilla-Hazelnut Coffee Creamer (which is vegan).

  7. Why is the coconut oil added?

    1. Michele, The coconut oil adds a bit of creaminess and richness to the powdered coffee creamer, but you can omit it if you prefer. Hope you enjoy the recipe if you give it a try!

  8. Nicole M. says:

    What powdered vanilla do you recommend?

    1. Nicole, I like Neilsen-Massey and usually get that, but I’ve also used Gold Organic and it’s worked well (both are available on Amazon). Hope you enjoy the recipe if you make it!

  9. I found a couple bags of Bob’s Red Mill Non Fat Dry Milk Powder at a discount grocery the other day and thought I could use it for a custom coffee creamer. So happy to see this recipe! Thanks!

  10. Maenwyn Rati says:

    To use powdered sugar: for 1cup instant milk, 1/2 c. Powdered sugar

    Not dissolving well: pulse more. Make a cup of coffee when you start and test after 2 minutes. If it doesn’t doessolve, try another 2 minutes. It has to be the texture of powdered sugar.

    1. I take my coconut meat and dehydrate it then grind it into a powder, I use it often in place of flour and tried it with this put instead of coconut oil it was the powder, really good.

  11. Eva Field says:

    I have been searching for a replacement for store bought creamer and I am super excited to try this but I am allergic to coconut. Do you know of anything I could use as a substitute? Would it still be good without the coconut oil? I appreciate any advice you can offer!

    1. Eva, I haven’t tried this without the coconut oil or with anything as a replacement, but I’m curious. You could try it without the coconut oil at first to see how that goes, or use another healthy oil instead (a neutral-flavored oil may be good). If you find something that works well, please let me know!

  12. Just made this (w/out the vanilla) and it doesn’t fully dissolve in my hot coffee. It leaves a bunch of little clumps. The powdered milk, stevia, and coconut oil are all newly purchased. Any suggestions? ?

    1. Helen, Hmm, the only thing I can think of is that maybe you could try pulsing it some more? If it’s not completely powdery, it won’t dissolve properly. Hope this helps!

  13. I thought the opening explanation said this was vegan?? With milk??

    1. A, Thanks so much for your comment! No, this recipe isn’t vegan; I think you’re referring to the paragraph directly above the second photo in the post above where I link to my Vanilla-Hazelnut Coffee Creamer (which is vegan).

  14. Thank You!
    I was mixing creamer with powered milk to reduce the
    partially hydrogenated vegetable oils.
    But this recipe is a better solution eliminating commercial creamer completely.
    I might add some tasteless fiber to blend.
    Thank You!

    1. Thank you! Finally someone else that knows partially hydrogenated oils are bad for you.

  15. Sounds really good. Except the stevia can’t stand the stuff. Where are you getting the powdered vanilla? .
    I will have to give this a try.
    I read someone else used french vanilla pudding. Can’t find the recipe. But yours sounds really good.

    Thanks for sharing it.

    1. Glenda, Thanks so much! I get my powdered vanilla from a local spice vendor at a farmers market in my area. I’ve also seen it at kitchen supply shops and gourmet food stores, and if all else fails, I know you can find it on Amazon – I’ve seen the Nielsen-Massey brand there, which I love. I hope this helps and I hope you enjoy it if you give it a try!

  16. Stephanie Christon says:

    I really enjoy this creamer recipe. I have made it several times and I like it much better than store bought creamer. I usually make a double or triple batch. The only difference is I don’t have powdered vanilla so I use part of a vanilla bean. This is the only one I have found that is powdered with stevia instead of sugar which is exactly what I wanted. Thanks for the great recipe.

  17. This isn’t bad recipe but I’m extra picky & can taste the powdered milk taste….any suggestions?

    1. Chrysti, You could add more vanilla or another flavoring of your choice (also be aware that the coconut oil gives a little bit of flavor to the creamer). Be sure to use a good quality brand of nonfat powdered milk because it will affect the flavor. Hope this helps!

  18. I just happened upin this recipe about a month ago and finally got around to making it this morning and it’s FANTASTIC! I can’t thank you enough for such a delicious and easy recipe with no sugar, and a healthier fat. Much appreciated!

  19. Shannon Younger says:

    Love this idea as per how to use the powdered milk (and healthier than the flavoured coffee creamers from the grocer’s)!I too have that mysterious container of powdered milk in the pantry. We live in the country (trust me I hear the music of cows mooing of the morning and there is a dairy on our road).I feel compelled to keep canned and powdered milk in the pantry because of “possible weather related emergencies”…thinking back to an ice storm where we had no electric for 7 to 10 days. Never know what to do with the powdered milk in order to use it up when the expiration date is close at hand.Adventures in pantry stocking…As for attractive, last minute gifts…hmmm if you have scrapbooking supplies and photos to hand:How about a squashbook? Or how about a French style savoury quick bread (cake sale…accent over the e in sale)? Easy to make, quick and very decadent in the use of cheeses, vegetables, meats or seafoods, herbs and spices. Nicely presented as a hostess gift if wrapped attractively in colored cellophane with pretty ribbons or bows.

    1. Gammy Rae says:

      I completely agre! There are certain staples one must always have!
      After having two power outages since 2012, and seeing all the natural disasters going on, it might be a good time to also get a generator, water purification system, AND dehydrated food! ?

  20. LS Gourmet says:

    Do you have to use a sugar substitute, I absolutely hate the stuff. Would regular sugar or powdered sugar work as well? This idea is perfect – doesn’t everyone have a huge box of that stuff in the pantry? I bought mine last year in anticipation of Superstorm Sandy here in New Jersey and then never used it.

    1. LS Gourmet, I would go with powdered sugar if you don’t want to use stevia, starting with a couple tablespoons and adding more to taste. Hope you enjoy it if you give it a try!

      1. Gammy Rae says:

        Great idea! I’ve had a few bags of confectioners sugar on the shelf for at least 5 years! Finally putting it to use making coffee creamer and frosting a birthday cake! Lol
        P. S. You’d be surprised at how long the shelf life of some of this stuff really is, despite the label! ;D

  21. How did you know I have a big bag of powdered milk on my shelf right now? I’ve been using it for whole grain baking, and it never occurred to me to put it in coffee. Mind. Blown.

    1. Gammy Rae says:

      Ditto to the comment above regarding the powdered milk, the condensed-sweetened milk, AND coconut oil! I shockingly have all 3 ingredients!
      I desperately needed an alternate, plan B creamer today! With cupboards and fridge rather bare (no time to shop!) I dropped off 2 grandchildren to their respective schools. With a hungry, tired & crying 3 mo. old grandson still in the back seat, I proceeded towards the 7/11, one block from my house, only to find it boarded up!!! AAAARGH!!!
      Thanks for the great Recipies! XO
      A busy Gammy Daycare Provider & PT Office administrator/Entrepreneur

  22. You always have the most creative recipes! What a great idea!

Similar Posts