If you love Peppermint Mocha be sure to check out our Peppermint Mocha Brownie Recipe too, they are to die for and easy to make! They are a great little treat for the holidays that are coming. If you have a recipe I would love to hear about it! Leave me a comment below! You’ll start with a simple syrup (equal parts sugar and water) which gets a quick heat up on the stovetop, just long enough to dissolve the sugar. My next goal it to make a yummy French Vanilla Coffee Creamer that I love as much as this recipe. That’s it! Super easy and delicious! Plus, it only has a couple ingredients that you have on hand and can make yourself. Pour the peppermint chocolate mixture over your brewed coffee or espresso. Using a milk frother or immersion blender, froth the mixture. Add the desired amount to your coffee when you’re ready to use. In a saucepan, heat the whole milk, granulated sugar, cocoa powder, and peppermint extract until boiling. Step 3 – Store, covered, in the fridge and shake/stir before using. Step 2 – Shake until combined or use an immersion blender to mix everything together. Step 1 – Combine ingredients in a container with a cover. My favorite has always been Peppermint Mocha so I recreated it and love it! Homemade Peppermint Mocha Coffee Creamer How to Make Homemade Peppermint Mocha Coffee Creamer Ingredients Last week I made a simple Homemade Coffee Creamer for my coffee and loved it (thanks, Jenn!) so I thought I would try making a flavored coffee creamer version. Which may be true, my coffee resembles a cup of milk more than a cup of coffee. It’s no secret that I love my coffee sweet and creamy, my hubby says that I have a little coffee with my cream and sugar. The whole beans at Aldi are really good, too.This Homemade Peppermint Mocha Coffee Creamer recipe is one of my favorites, it’s very rich and creamy and the perfect creamer for my coffee each morning. I really like Gevalia and Eight O'Clock beans. The first one lasted I think 10 years! My cheap coffee pots didn't last nearly that long, so I'd say that it was a good investment.Īs for the beans I use, I typically get what's on sale. I have an older model, but this is very similar to the one I use. If you want more, you can add it and stir it to mix it. I would recommend using 1/2 teaspoon of peppermint, chilling it, and then tasting it. If you use another brand or want a milder peppermint flavor, use less peppermint. I used the McCormick Pure Peppermint and used 3/4 teaspoon, but I wanted more peppermint flavor. I did find a pure peppermint extract made with just alcohol, water, and oil of peppermint. I grew peppermint this year, so I was going to make my own. instant coffee granules 0.21 oz (6 g), finely chopped 1 tsp (4 g). I have enough issues with RA and inflammation in my body, so I don't need to add to it with food additives. Natural flavors can be anything in nature. Mono- and diglycerides contain small amounts of trans fats, but they can be used in foods because they are used as an emulsifier.Īs for the flavoring, I've covered this before. Since they are a no no for food, they had to be replaced with something else. That said, I don't think it belongs in my morning coffee.Ībout those bad trans fats. It's believed to be fairly healthy and does lower LDL (bad) cholesterol without lowering HDL (good) cholesterol. Use a wire whisk OR an electric mixer to fully combine ingredients. When we found out that trans fats were bad, food companies started looking for other oils that would be shelf stable for longer periods and came up with oleic fats. Measure all ingredients into a large bowl. I'm not sure why where is vegetable oil in coffee creamer! It's a high oleic oil, which means that it's more shelf stable.
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