Espresso: If you don't have an espresso machine/espresso beans, use the darkest roast you can. You can also simply make double strength regular coffee. Plus, if you're caffeine sensitive, you can absolutely make this with decaffeinated coffee/espresso. Note that 1 shot of espresso is equal to 1 fluid ounce. We use a double shot of espresso in this recipe (2 ounces), so if you are using regular brewed coffee, you should use 2 ounces (1/4 cup). 

Maple syrup: You can also substitute with agave syrup, another liquid sweetener, or even regular sugar. Note: if using regular (or brown) sugar, make sure to heat and whisk until the sugar is completely dissolved. 

Make ahead: Increase the ingredient quantities and make a big batch to have on hand all week! We like to 8x the recipe to have enough for a few days. Store the leftover creamer in an airtight container in the refrigerator for up to 5 days.

Make it iced: Simply let the espresso and homemade creamer come to room temperature before serving, then pour over ice. No need to froth the milk for an iced version.