Italian Lemon Cake Coffee Creamer

Tiffany Bannworth


This can be served in an alcohol or non-alcohol version.

This is a sure way to impress house guests!

Don't forget, DO NOT use real lemon or lemon juice in this recipe. You will curdle the milk and end up with curds and whey.


★★★★★ 1 vote

5 Min
35 Min


  • 1 can(s)
    sweetened condensed milk
  • 1 c
    whole milk
  • 2 Tbsp
    cream cheese
  • 1/2 Tbsp
    lemon extract or a tbsp of lemon liqueur
  • 1 Tbsp
  • 1 tsp
  • 2 Tbsp
    dark brown sugar
  • 1/4 tsp
    amaretto liqueur or pistachio extract (optional)

How to Make Italian Lemon Cake Coffee Creamer


  1. Place all ingredients in a saucepan on medium heat. Whisk thoroughly for an even liquid, for about 5 minutes.
  2. Lower heat to low and cover, cooking for 20-30 minutes.
  3. Strain through a sieve lined with cheesecloth and pour into a ceramic creamer.
  4. Can be used immediately in your favorite hot beverage. Chill first for use in cold beverage. Store in refrigerator.

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