Place it in a small saucepan over low heat and stir until melted, about 1-2 minutes. Cut dark chocolate cocoa bar into small pieces for even melting. Make peppermint mocha creamer with a high quality dark chocolate bar that’s 40-70% cocoa for the most velvety creamer. You can use the milk of your choice, including sweetened condensed milk, but just know that substituting the milk changes the creamer’s thickness, sweetness level and overall taste.įor this recipe, most of the sweetness comes from the peppermint syrup and melted cocoa and cream, giving it an indulgent silkiness. Heavy Cream & Milk: My preference is to make homemade coffee creamer using a combination of heavy cream and whole milk. Make sure it’s made with cocoa butter (not vegetable fats) for velvety smooth melted chocolate. As you can see, I used 70% cocoa and the creamer came out fantastic. Skip over the milk chocolate candy bar section and get a real cocoa bar that’s at least 40% cocoa. The best option is to make the creamer with a dark cocoa bar. It has just 3 ingredients: peppermint extract, sugar and water, and makes up in minutes.ĭark Cocoa Bar: The type of chocolate you use to make this coffee creamer really matters. You can also make this quick copycat Starbucks peppermint syrup recipe. Peppermint Syrup: Store-bought simple syrup, such as this one from Torani Pepppermint Syrup, has a strong peppermint flavor that stands out in the chocolate. Keep peppermint syrup and dark chocolate bars on-hand to readily make this homemade coffee creamer throughout the holiday season. Peppermint Mocha Coffee Creamer Recipe Ingredients
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