I finally came to the realization that I cannot post a recipe every day while working full time. You're probably saying "Oh, ya think?" right now, but I apparently I WAY overestimated my ability to crank blog posts out, so for the next few weeks I'm focusing on quality over quantity, which means a couple good posts a week.
One of my (many) vices is enjoying creamer in my coffee. I know, I know, sugar is bad for you, but I really can't resist when it comes to coffee, and it's especially hard to resist with this homemade peppermint mocha creamer. There's something magical about combining chocolate AND peppermint. Throw coffee into the mix and you've got liquid crack, my friends.
Many of you know about my obsession with coffee,
The best part about the recipe is how FAST you can whip it together! Literally, you can be done in five minutes. FIVE MINUTES and you've got amazing homemade creamer.
Now, I would love to say that I started making this because I read all of the nasty ingredients in store bought creamer, but that's simply not the truth. The truth is that I'm addicted to creamer and it is nowhere to be found in Korea! This, folks, was a move of desperation. However, we can call it a health choice as well. ;) Now, this homemade creamer is delicious, but isn't quite as thick as store bought, so if you are really desiring that extra oomph of cream just use heavy cream or whipping cream in place of milk. I have no idea what percentage of fat the milk has here, but I know it's not fat free. I'm a long time creamer fan, I find this plenty creamy. To begin, just grab these things:
1 can (or 3/4 cup) sweetened condensed milk
1 cup milk
1 1/2 teaspoon peppermint extract (if you want to kick it up a notch, try making your own extract!)
3/4 cup chocolate syrup (recipe coming soon on this as well!)
Does anyone else get the warm fuzzies when looking at candy canes, Christmas ornaments, and twinkling lights? Seriously, I could look at this picture mid-June and still get giddy.
Anyway, to make this creamer just throw all of your ingredients it a saucepan or pot. The thicker ones are better since it promotes even heating. Whisk the mixture for about 4 minutes on medium heat. By this time, it should be hot and the ingredients should be dissolved. Let it cool in the pan, then pour into a glass container. YUM! You're finished! Just add a splash (or 4) to your cup of coffee, and enjoy peppermint mocha bliss!
The great thing about this recipe is that you can change the measurements to accommodate your preferences. Like more mint? Add more extract! Prefer a stronger chocolate flavor? Add more syrup! The sky is the limit.
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