What you need
Lynn lays the whole list out at the start: a container to put it in, sugar or a sugar substitute, a pinch of salt, dry milk, a tablespoon of coconut oil, and any flavor you choose. That is it. She calls the finished creamer shelf stable, which is exactly why she was making it, since they were going camping in a couple of weeks and she wanted creamer that did not need refrigerating.
For equipment she uses her Ninja, and says any regular blender or probably even a food processor will work, as long as it mixes it real good.
How Lynn makes it
She starts by making her own powdered sugar. In goes one cup of white cane sugar, blended down into powdered sugar, and she notes you could skip that step and buy powdered sugar already made if you would rather. Then she measures one cup of powdered milk into the blender with it and runs the two together.
Next comes just a pinch of salt, not much at all, and another blend. Her reason for it is taste rather than anything else: she says that little bit of salt against the sugar offsets the taste in your coffee and makes it better.
Last is the fat. She melts one tablespoon of coconut oil in the microwave for just a second and adds it to the sugar, milk and salt. It will cling to the sides at first, so she stops and scrapes the sides down to get all the coconut oil blended into the powder, then gives it one more blend until everything is incorporated. Poured out into a bowl, it looks like the creamer you buy.
Flavoring it and using it
This batch she left plain, but she gives the amount for flavoring it. For the one cup of milk, one cup of sugar and one tablespoon of coconut oil batch, she would add one teaspoon of any flavor you like. The ones she names as her own favorites are cocoa and powdered cinnamon, and she says she might put both in hers.
In the cup, she sticks to one tablespoon, and says to add one more if you want more of the milk in it. For storage she uses a lidded container that is easy to dip out of, and mentions a mason jar or the old plastic container your store creamer came in work just as well.
Why she uses canned milk and coconut oil
Lynn is particular about the milk. She says most of the coffee creamers you buy are nonfat, and she likes using the real canned milk because it does have fat in it and gives a creamier taste. She does not say the brand out loud, she shows a picture of the one she and Travis use instead, so there is no brand name to pass along here. She also points out that you can vacuum seal canned milk and it keeps a long time.
The coconut oil is doing the same job from the other direction. She says it makes the creamer a richer, creamier taste when you put it in the coffee, and it is only a tablespoon for the whole batch. The full walkthrough is on the video page, her sweetened condensed milk is another pantry staple she makes instead of buying, and anything you are unsure of can go to Ask Lynn.