Chocolate and coffee are the perfect pair, and mocha creamer makes every cup taste richer. You’ll learn how to mix this up with pantry basics. Read on for this recipe and a whole lineup of other homemade creamers.
The Mocha Creamer
This creamer brings a rich chocolatey flavor and just enough sweetness to your coffee. Making it at home means you get to call the shots on ingredients and flavor intensity.
Equipment
You don’t need much to pull this off. A medium saucepan is your main player for heating and blending everything together. Grab a whisk to make sure the chocolate and milk mix up smooth and lump-free.
Having a measuring cup helps with the liquids, and measuring spoons keep you honest with the cocoa and vanilla.
Once it’s ready, pour the creamer into a clean glass bottle or jar with a tight lid. If you’ve got a funnel, use it—makes life easier. Pop it in the fridge and you’re good to go.
Ingredients
The beauty of this recipe is how simple it is. You can pull it together with basic pantry items.
- 1 cup whole milk or half and half
- 1 cup heavy cream
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup granulated sugar
- 2 tablespoons chocolate syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Want it sweeter? Toss in another tablespoon or two of sugar. Need dairy-free? Oat milk and coconut cream do the trick.
Instructions
This takes maybe ten minutes, tops. Here’s the rundown:
- Combine milk, heavy cream, cocoa powder, sugar, chocolate syrup, and salt in a saucepan.
- Whisk everything over low to medium heat until it’s smooth and the sugar’s dissolved—don’t let it boil.
- Take it off the heat and stir in the vanilla.
- Let it cool for about 15 minutes.
- Pour into a glass jar or bottle (funnel helps, trust me).
- Stick it in the fridge and give it a good shake before using.
It’ll keep fresh for up to a week—if it lasts that long.
Tasting Notes
This creamer adds a deep chocolate flavor to your coffee, with a mellow finish. The chocolate isn’t harsh or bitter—it just blends right in.
You’ll notice a nice balance of sweetness and cocoa. Vanilla rounds it out and softens the edges.
If you’re after a bolder chocolate hit, add another tablespoon of cocoa. For a sweeter vibe, go for more chocolate syrup or sugar. And honestly, the creamy texture is pretty great in both hot and iced coffee.
Quick Pro Tips
Always sift the cocoa powder—trust me, it saves you from those annoying lumps. Warm things up gently; rushing it just leads to a burnt mess nobody wants.
Go for a good unsweetened cocoa if you can get it, and tweak the sugar or syrup until it actually tastes right to you.
If your creamer splits after chilling, just shake it like you mean it. Small glass bottles make life easier when it comes to pouring and storing. And hey, don’t forget to really clean your jar between batches or you’ll end up with some weird flavor mashups.
