Make sure you don’t get the canned evaporated milk (because it’s not sweetened and you need the sweetness!)īaking Cocoa Powder – Look for this also on the baking aisle of your grocery store. Sweetened Condensed Milk – This comes in a can and is found in the baking aisle of your grocery store. They’re all tasty but slightly different. I’ve also made it with skim milk, almond milk and oat milk. Milk – This recipe calls for 2% milk but feel free to substitute what you or your family prefers. The ingredients for this homemade coffee creamer recipe are super simple to find but I’ve got a few tips for each. And she’s right-this one is perfect in a cup of hot cocoa! Ingredient Tips Bonus if it’s freezer-friendly to! I like to make up a batch to have some on hand regularly so I can enjoy on the daily.Ī reader in my Meal Planning Magic Community Table Facebook group said she doesn’t drink coffee but enjoys putting creamers like this one in her hot cocoa. If you haven’t started figuring out around here, if you I can find a way to make something a make-ahead recipe I will. Best of all, to me anyway, is that it is make-ahead AND freezeable. With only five all-natural ingredients, it’s super simple to make and so delicious. This Homemade Peppermint Mocha Creamer is so rich and creamy and has just the perfect blend of peppermint and cocoa flavors that work with a delicious cup of coffee. I taste tested with a few others and voila! We had a winner. I basically took my Homemade Cinnamon Vanilla Creamer (one of my blog’s most popular posts) and tweaked it by swapping out some ingredients until I found the flavor I wanted. Y’all, I totally winged it (is that a phrase?) on coming up with this recipe. I knew after trying a peppermint latte from Starbucks a few years ago that I would need to figure out a way to make my own Peppermint Mocha Creamer. It’s that time of year for peppermint everything! Well, at least I like peppermint everything. It will stay fresh as long as the milk you added hasn’t met its expiration date yet.My Homemade Peppermint Mocha Creamer is a cinch to make and so rich and creamy! Made with all natural ingredients, it’s make ahead and cheaper too! Let it cool a little and then pour it into any sort of container you like and store it in the fridge. Whisk or stir together until completely combined, about 4-5 minutes.ģ. You are just warming the milk mixture up – don’t boil it, don’t scald it, just warm it enough that it starts to absorb the cocoa powder. Stir to combine and then add the cocoa powder, vanilla, and peppermint extracts.Ģ. In a small saucepan, add the 1/2 can of sweetened condensed milk and the 2% milk. When it cools it continues to hold the mixture together and you get a rich, creamy chocolate flavor that tastes wonderful.ġ/2 can of Sweetened Condensed Milk (save the other half in the fridge for your next batch of creamer!)ġ cup Milk (I used 2% because that’s what we have in-house)ġ. The trick is to heat the milk and incorporate the chocolate while it’s warm. If you pour some chocolate syrup in and mix it together, it will eventually sink to the bottom and also doesn’t mix well. Chocolate can be a little harder flavor to work with at home, if you just mix some of the cocoa powder into your creamer it stubbornly floats on the top and doesn’t mix well. Not to mention that I can’t even begin to pronounce half of the dozens of ingredients found in the commercially sold versions. It’s really easy to do, and it’s budget smart too. I like to make my own coffee creamers at home whenever I can. I’ve come to the conclusion that I’m the only person on the planet that doesn’t at all understand the pumpkin-flavored-everything craze, but hot cocoa and mint? Gets me every time! All of those yummy, winter style coffee creamers call too me with promises of delicious warm mugs of coffee on cold crabby mornings. Every fall and winter the marketing gets to me.
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