Homemade Powdered Coffee Creamer
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Lynn blends a shelf-stable powdered coffee creamer to take camping, so there is no jug to keep cold in a cooler. She grinds her own powdered sugar in the blender, adds dry milk, a pinch of salt, and coconut oil, and leaves this batch plain, though she says cocoa and cinnamon are what she likes in hers.
What Lynn shows you
- She builds the batch around one cup of sugar, which she blends into powdered sugar herself, and one cup of powdered milk.
- A pinch of salt goes in, which she says "offsets that taste" of the sugar and makes the coffee better.
- One tablespoon of coconut oil, melted a few seconds in the microwave, for a richer and creamier cup. She scrapes the blender sides so it fully incorporates.
- She deliberately uses dry milk with fat in it, pointing out that the store creamers she is replacing are all nonfat.
- For a flavored version she says you would add a teaspoon of the flavor you like to that same batch. She stirs one tablespoon of the finished powder into her cup, or two if you want it milkier.
These notes summarise the video — watch it for the full method.
