![]() ![]() ![]() I hope you try this recipe and enjoy it as much as I do. If you have little ones, or friends who don’t like coffee, this makes a delicious base for a peppermint hot chocolate! Just don’t add the coffee, and consider adding additional almond milk to taste. ![]() If your pressed for time, add all the ingredients to your mug before you pour your coffee in, stir really well, and then taste for warmth… you may have to throw it in the microwave for a few seconds due to the cold almond milk.I have tried this recipe with various types of dairy free milk, and they’ve all turned out great! My favorites are the unsweetened vanilla almond milk, and unsweetened vanilla cashew almond milk.This recipe is so simple, but you can dress it up and make your own fancy drink by adding whipped cream and crushed peppermint, sugar crystals, or chocolate pieces.This recipe makes a pretty sweet peppermint mocha! Try adding a little bit to the cocoa at a time, and see where your preference is. Stevia can be a tricky thing, it is really sweet. Sips of the SeasonnTransport yourself to your favorite holiday scene with the chocolatey-mint taste of peppermint mocha.Calories 45cal | Total Carbs 10g | Net Carbs 2g | Total Fat 2.5g | Protein 2g | Sugar 0g.I personally enjoy the largest coffee ever in the morning, there’s no better feeling than wrapping your hands around a huge hot cup of coffee in the AM, so this recipe will make one large cup of joe (it can be split in to two servings though).Īdd mixture to hot coffee in a large mug, stir to combine all the flavors, and enjoy! Some like to completely change the color of their drink and forget it’s even coffee, and some like the deep flavors. Some like it extra bold, some go for a lighter version. Now lets keep in mind with this recipe that everyone likes their coffee different. So I’m creating a lighter and slightly cleaner version for you, incase you’re feeling health conscious this holiday season. They have all of the sweets you can think of: eggnog, peppermint mocha, sugar cookie, gingerbread, white chocolate raspberry, and I’m sure even more! But then you turn the bottle to look at the nutrition, or you actually take the minute it takes to scan the ingredients list… it’s not pretty people! Who uses one serving of delicious and sugary coffee creamer? Not me. To kick the craving for Christmasy flavored drinks, you could go to the grocery store and just purchase your favorite flavor coffee creamer. It just gets way too expensive to buy a drink like that on a regular basis, so I decided to take the idea to the kitchen and come up with my own recipe for my favorite drinks. I’ll risk sounding like every other girl during the Christmas season, but I love a Starbucks (or any other fancy version) flavored coffee when the seasons change. It will stay fresh as long as the milk you added hasn’t met its expiration date yet.I don’t know about you, but post pumpkin-flavored-everything I swiftly move on to all of the delicious flavors of winter, including my favorite, peppermint mocha. Let it cool a little and then pour it into any sort of container you like and store it in the fridge. Whisk or stir together until completely combined, about 4-5 minutes.ģ. You are just warming the milk mixture up – don’t boil it, don’t scald it, just warm it enough that it starts to absorb the cocoa powder. Stir to combine and then add the cocoa powder, vanilla, and peppermint extracts.Ģ. In a small saucepan, add the 1/2 can of sweetened condensed milk and the 2% milk. When it cools it continues to hold the mixture together and you get a rich, creamy chocolate flavor that tastes wonderful.ġ/2 can of Sweetened Condensed Milk (save the other half in the fridge for your next batch of creamer!)ġ cup Milk (I used 2% because that’s what we have in-house)ġ. The trick is to heat the milk and incorporate the chocolate while it’s warm. If you pour some chocolate syrup in and mix it together, it will eventually sink to the bottom and also doesn’t mix well. Chocolate can be a little harder flavor to work with at home, if you just mix some of the cocoa powder into your creamer it stubbornly floats on the top and doesn’t mix well. Not to mention that I can’t even begin to pronounce half of the dozens of ingredients found in the commercially sold versions. It’s really easy to do, and it’s budget smart too. I like to make my own coffee creamers at home whenever I can. I’ve come to the conclusion that I’m the only person on the planet that doesn’t at all understand the pumpkin-flavored-everything craze, but hot cocoa and mint? Gets me every time! All of those yummy, winter style coffee creamers call too me with promises of delicious warm mugs of coffee on cold crabby mornings. Every fall and winter the marketing gets to me. ![]()
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