Baklava Coffee Creamer – Honey, Toasted Walnut & Cinnamon
Creamy. Cozy. Just sweet enough.
You know when you’re sipping your morning coffee and you wish it had just a little something special? This is it.
This homemade baklava coffee creamer is warm, nutty, and lightly sweet with hints of cinnamon, honey, and toasted walnuts.
It tastes like a dessert but feels like a hug in your cup. And the best part? You can make it in about 10 minutes with simple ingredients.
What You’ll Need
- 1 cup half-and-half
- 1 cup whole milk
- 1/4 cup honey
- 1/4 cup toasted walnuts, finely chopped
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- Pinch of salt
Why I Love This Recipe
This creamer came from a memory: eating warm baklava at a tiny bakery with my hands sticky from honey and the crunch of nuts in every bite. I wanted to bring that vibe to my morning routine. And it totally works!
- Feels indulgent but uses simple ingredients
- Adds warm spice and sweetness without being overpowering
- Perfect for slow mornings or impressing guests
- Keeps for a week – so make it once, enjoy it all week
Servings & Time
Makes: About 2 cups (10–12 servings)
Total Time: 10 minutes
Macros (Per 2 Tbsp serving)
- Calories: 70
- Fat: 4g
- Carbs: 6g
- Sugar: 5g
- Protein: 1g
Why This Recipe Works (Quick Science)
Toasting the walnuts releases their oils and makes them extra flavorful. Heating the milk and half-and-half with honey helps everything mix smoothly, while the touch of salt enhances the sweetness and cinnamon warmth. Blending at the end makes it silky and creamy – just like the store-bought stuff, only better.
Common Mistakes
- Overheating the dairy: It can curdle or get a skin – keep it to a gentle simmer.
- Skipping the blend/strain: You want a smooth creamer, not gritty bits.
- Not toasting the nuts: Raw walnuts are bitter and won’t give that rich baklava flavor.
- Too much cinnamon: A little goes a long way!
What to Serve With
- Strong brewed coffee or espresso
- Warm muffins or toast with butter and honey
- Greek yogurt and granola
- Vanilla ice cream (yup, drizzle this over it – trust me)
Tools You’ll Need
- Small saucepan
- Wooden spoon or silicone spatula
- Fine mesh strainer or cheesecloth
- Blender (or immersion blender)
- Small glass jar or bottle for storage
Substitutions & Variations
- Milk options: Use all half-and-half for a richer version or sub plant milk (like oat or almond).
- Nut-free: Skip walnuts or sub with sunflower seeds or tahini.
- Sweetener swap: Maple syrup works instead of honey, but the flavor will change.
- Extra flavor: Add a splash of orange blossom water for that Middle Eastern twist.
Make Ahead Tips
Make a batch on Sunday and store it in a sealed jar in the fridge. It keeps well for up to 7 days. Just shake before each use – some natural separation is normal.
Instructions
1. Toast the walnuts
Heat a dry skillet over medium heat. Add 1/4 cup finely chopped walnuts and toast for 2–3 minutes, stirring often, until golden and fragrant. Let them cool slightly.
2. Heat the dairy
In a small saucepan, combine 1 cup half-and-half and 1 cup whole milk. Warm gently over medium heat until steamy but not boiling (about 3–5 minutes).
3. Stir in flavor
Add 1/4 cup honey, 1 tsp ground cinnamon, 1/2 tsp vanilla extract, a pinch of salt, and the toasted walnuts. Stir until well combined. Simmer for 2 more minutes, then remove from heat.
4. Blend it up
Let the mixture cool for a couple of minutes, then pour it into a blender (or use an immersion blender) and blend on high until smooth.
5. Strain and store
Pour the blended creamer through a fine mesh strainer into a clean jar. Discard any solids. Let it cool completely before sealing and refrigerating.
6. Enjoy in coffee
Pour a couple of tablespoons into your hot coffee, give it a stir, and sip away.
Leftovers & Storage
Store in a sealed glass jar or bottle in the fridge for up to 7 days. Shake well before each use. Do not freeze – dairy will separate.
FAQ
Can I use just milk?
Yes, but it will be thinner. Half-and-half makes it creamier.
Is this super sweet?
Not overly. It’s lightly sweet, but you can always add more honey if you like it sweeter.
Can I skip the blending?
You can, but the texture will be a bit gritty from the nuts. Blending makes it silky.
What kind of honey is best?
Go with a mild one like clover or wildflower. Avoid super strong-flavored honeys.
Final Thoughts
This baklava creamer turns your regular coffee into something really special. Whether you’re brewing up your morning cup or having an afternoon pick-me-up, this adds a cozy, dessert-like vibe without going overboard. If you try it, I’d love to hear what you think – drop a comment and let me know how it turned out or ask me any questions you’ve got. ☕✨
