Homemade White Chocolate Raspberry Coffee Creamer
Rich, creamy white chocolate raspberry coffee creamer made with real fresh raspberries, a condensed milk version is also included. Ready in 15 minutes and better than any store-bought version.
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup white chocolate chips or chopped white chocolate bar
- ½ cup fresh raspberries
- 1 to 2 tbsp granulated sugar
- ½ tsp vanilla extract optional
Condensed Milk Version:
- Replace heavy cream and sugar with ½ cup sweetened condensed milk.
- Use 1½ cups whole milk. Everything else stays the same.
Instructions
Step 1: Cook Raspberries
- Heat fresh raspberries and 1 tbsp sugar in a small saucepan over low heat for 3 to 4 minutes until broken down.
- Strain through a fine mesh sieve to remove seeds. Set aside.
Step 2: Heat Cream and Milk
- Heat heavy cream and milk in a saucepan over medium heat until just about to simmer. Do not boil.
Step 3: Melt White Chocolate
- Add white chocolate to the warm cream and stir continuously until fully melted and smooth.
Step 4: Combine
- Stir in strained raspberry liquid and vanilla extract.
- Taste and adjust sugar as needed.
Step 5: Cool and Strain
- Remove from heat, cool for 10 to 15 minutes, then strain through a fine mesh sieve.
Step 6: Store
- Transfer to a glass jar or bottle and refrigerate for up to 5 to 7 days.
- Shake well before each use.
Notes
- Use fresh or frozen raspberries for the best flavor. Syrup works as a shortcut but the flavor is noticeably less vibrant.
- For a thicker creamer, increase heavy cream to 1¼ cups and reduce milk to ¾ cup.
- For dairy-free, use coconut cream and oat milk with dairy-free white chocolate.
- Always shake before using as the creamer can separate in the fridge.