Peppermint Mocha Coffee Creamer
As you may have seen in my Cinnamon Bun Coffee Creamer post, I’ve been experimenting with making coffee creamers. I wanted to make a Peppermint Mocha coffee creamer because this is one of my favorite coffee creamer flavors of the holiday season! However, I wanted it to more closely resemble store-bought creamer than making it with the same ingredients I used for the Cinnamon Bun coffee creamer. That first recipe I made settles out a bit, but I think I have hit on the magic solution to the separating problem.
So, instead of using plain canned milk, I substituted coconut milk. For whatever reason, the combination of the sweetened condensed milk and the coconut milk makes it really creamy and seems to hold things in suspension better. I also find that I don’t have to use as much of the creamer as I did when I used the straight canned milk. Hint: Shake the can of coconut milk before opening.
After I added all the ingredients into my mason jar, it was time to shake it all up. Now, Don wasn’t around to shake this batch for me, so it didn’t mix quite as evenly. He does a better job at getting it all mixed up well.
I love how yummy this creamer is, and it reminds me of the store bought creamer. I don’t know if one is better than the other, but I do like the fact that I can keep the ingredients on hand and make it when I run out.
Are you ready to get your holiday on? Here’s the Peppermint Mocha Coffee Creamer recipe.
- 1 can Sweetened Condensed Milk
- 1 can Coconut Milk
- 6 tablespoons Hot Chocolate powdered mix
- 1/2 tablespoon Peppermint extract
- Mix all ingredients together and store refrigerated.
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