Combine cream, milk, and maple syrup in a small pot set over medium heat. Stir together until bubbles start forming around the edges of the pot and mixture is very warm. Remove pot from heat and blend in vanilla. Allow to cool at room temperature for about 30 minutes before transferring to a jar or bottle and storing in the refrigerator for 7 to 10 days.
Notes Feel free to adjust the milk-to-cream ratio if you prefer your creamer lighter or richer, and you may also tweak the amount of maple syrup depending on how sweet you like your coffee. If you are bothered by the skin that forms on top of the creamer while it sits at room temperature, you may strain the creamer through a fine mesh sieve before storing.