Peppermint Mocha Coffee Creamer (S)

Peppermint Mocha Coffee Creamer (S)

posted in: Coffee, THM S | 0
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I found a Peppermint Mocha Coffee Creamer recipe recently, that I really like, at Alaska From Scratch. I made a change or two to the recipe to make it perfect for a THM S coffee creamer!

Peppermint Mocha Creamer

1c. water

5 1/2 T Truvia

1/2 t cocoa powder

1/2 t vanilla

1/4 t peppermint extract

1 c almond milk

1 c. heavy cream

To a saucepan over medium-high heat, add the water and the Truvia. Stir until the mixture heats up and the Truvia dissolves. Remove from heat. Whisk in the cocoa powder (you have to do this while
the mixture is still hot or else the cocoa will clump), followed by the vanilla and peppermint. Allow the mixture to cool 5-10 minutes and then add the almond milk and cream. Stir well.
Keep in a sealed container in the refrigerator. Lasts about 2 weeks. I like to halve the recipe so that I don’t have as much to drink up. Shake or stir before each use as the cocoa will settle to the bottom. 

The perfect cookie to serve with this would be the Not-So-Oatmeal Chocolate Chip Cookies from Mrs. Criddles Kitchen. They have a really good texture. I have a hard time staying out of them when they are around! They are best cooled completely. You get the best texture that way, in my opinion.

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