If you’re looking for a way to make your morning coffee feel a little more like a decadent café treat, you’ve got to try this White Chocolate Raspberry Creamer!
It’s creamy, rich, and bursting with the sweet-tart flavor of raspberries swirled with silky white chocolate. It’s like dessert in your coffee cup, and honestly, who wouldn’t love that?
This is one of those recipes that feels fancy but is so easy to make. Plus, it’s a hit with the whole family.
The kids even love adding a splash to their hot chocolate or steamed milk for a special treat!
It’s perfect for everyday mornings or even for holiday brunches when you want to impress. Let’s make your coffee magical, shall we?
What You’ll Need
Here’s the super simple ingredient list to make this dreamy creamer:
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 cup sweetened condensed milk
- 1/4 cup white chocolate chips
- 1/4 cup fresh or frozen raspberries
- 1/2 teaspoon vanilla extract
Pro Tips
- Don’t skip straining the raspberries: This keeps the creamer smooth and free of seeds.
- Choose good-quality white chocolate: It makes a big difference in the flavor. Look for chips or bars labeled “real white chocolate” for the best results.
- Want it brighter pink? Add a drop of natural food coloring or beet juice if you want to boost the color for a more vibrant look.
- Double the recipe: This creamer disappears fast! Make a bigger batch if you want it to last a week.
- For a holiday twist: Add a tiny drop of almond extract or even a pinch of nutmeg to give it a seasonal vibe.
Tools You’ll Need
- Small saucepan
- Whisk
- Heatproof spatula
- Fine-mesh strainer
- Mason jar or airtight container for storage
Substitutions and Variations
- Dairy-free option: Use almond milk or oat milk in place of whole milk, and coconut cream instead of heavy cream.
- Berry swap: Not a raspberry fan? Try strawberries, blackberries, or even blueberries instead!
- Extra sweet: If you like your coffee sweeter, you can add an extra tablespoon of sweetened condensed milk or a touch of sugar.
- Vanilla overload: Use vanilla bean paste instead of extract for an extra pop of vanilla flavor.
Make-Ahead Tips
This creamer is perfect for prepping ahead. Make it up to 5 days in advance, store it in an airtight container in the fridge, and shake or stir well before using.
How to Make White Chocolate Raspberry Creamer
1. Heat the Milk and Cream
In a small saucepan, combine the whole milk, heavy cream, and sweetened condensed milk. Warm it over medium heat, whisking occasionally, until it’s heated through but not boiling.
2. Add the White Chocolate
Add the white chocolate chips to the saucepan and whisk until fully melted and smooth.
3. Cook the Raspberries
In a separate small saucepan, cook the raspberries over medium heat for about 5 minutes, mashing them gently with the back of a spoon until they break down and release their juices.
4. Strain the Raspberry Sauce
Using a fine-mesh strainer, strain the raspberry mixture into the saucepan with the milk mixture, pressing gently to remove all the juice while leaving the seeds behind.
5. Stir in Vanilla and Cool
Remove the saucepan from heat, stir in the vanilla extract, and let the creamer cool to room temperature.
6. Store the Creamer
Pour the cooled creamer into a mason jar or airtight container and store it in the fridge. Shake well before using!
Leftovers and Storage
Store your creamer in the fridge in an airtight jar for up to 5 days. Give it a good shake before each use, as it might separate a little.
Let’s Wrap It Up!
And there you have it—your own White Chocolate Raspberry Creamer to make mornings (or afternoons) feel a little more special.
It’s creamy, sweet, and has just the right amount of berry brightness to keep things interesting.
Whether it’s your coffee, tea, or even hot chocolate, this creamer is a total game-changer.
