Butterbeer Coffee Creamer for Iced Coffee + Cold Foam
A homemade Coffee Mate Butterbeer Creamer copycat made with real cream, vanilla, and pantry ingredients. Doubles as butterbeer cold foam for iced coffee.
- Prep Time: 2 minutes
- Cook Time: 1 minute
- Total Time: 3 minutes
- Yield: About 2 cups
- Category: Drinks
Ingredients
For butterbeer coffee creamer:
- cup heavy cream
- 1 cup whole milk
- ⅓ cup caramel syrup or butterscotch syrup
- 2 tablespoons brown sugar
- 1½ teaspoons vanilla extract
- pinch of salt
For butterbeer iced coffee:
- strong brewed coffee or cold brew
- ice
- 2–3 tablespoons butterbeer coffee creamer
Optional cold foam:
- ½ cup homemade butterbeer coffee creamer
- optional caramel sauce drizzle on top
Instructions
- Whisk heavy cream and whole milk together in a medium bowl.
- Add caramel or butterscotch syrup, brown sugar, vanilla extract, and salt. Whisk until brown sugar fully dissolves.
- Pour into a sealed glass jar or bottle and refrigerate for at least 30 minutes before using.
- Shake well before each use. Use 1–2 tablespoons per cup of coffee.
- To make cold foam: pour ½ cup creamer into a frother, French press, or sealed mason jar and froth/shake until thick.
Spoon over iced coffee, stir, and top with cold foam. Drizzle with caramel sauce before serving if desired.
Notes
- Works with hot coffee too, but the butterbeer flavor shines best iced.
- Refrigerate up to 7 days. Do not freeze.
Find it online: https://reachwellth.com/butterbeer-coffee-creamer/