Peppermint Mocha Creamer – Christmas Making and Baking

I’m enjoying making new creamers now that I got the ratio of milk/ half & half/ or heavy whipping cream to condensed milk.

This creamer needs to be warmed up so that the cocoa is dissolved.  I had to strain the nondissolved cocoa, so there weren’t any lumps left.

As you can see from my pictures, some of the cocoa did not dissolve.

I like peppermint mocha lattes from Starbucks.  However, they use WAY too much mocha in the lattes.  This creamer allows me to have a peppermint mocha latte without the extra cost.  Plus, I can customize it to my liking.

Peppermint Mocha Creamer

Stars of the recipe:

  • 1/2 c. condensed milk
  • 1/2 c. milk, half and half, or whipping cream
  • 1 to 2 Tbsp. maple syrup
  • 1 tsp. peppermint extract
  • 1 to 2 tsp. cocoa powder

Steps:

  1. Combine all ingredients in a small saucepan.
  2. Heat on medium-high heat until the cocoa is dissolved.  Five or so minutes.
  3. If the cocoa does not dissolve, strain the creamer to remove the lumps of cocoa.
  4. Enjoy 1 or 2 Tbsp. in a hot cup of coffee.

2 responses to “Peppermint Mocha Creamer – Christmas Making and Baking”

  1. […] doughnuts.  This recipe is moist and delicious.  It paired well with my coffee flavored with my peppermint mocha creamer.  It would also be delicious with my eggnog […]

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