Mocha Coffee Creamer
A chocolatey homemade creamer made with cocoa, vanilla, milk, and cream. Rich enough for a mocha flavor without turning coffee into dessert syrup.
🍽 16 servings
⏱ Prep: 5 min
🔥 Cook: 5 min
⏰ Total: 10 min
📊 Easy
Vegetarian
Ingredients
- 1 cup cup Whole milk
- 1 cup cup Heavy cream
- 1/3 cup cup Granulated sugar
- 3 tbsp tbsp Unsweetened cocoa powder
- 1 1/2 tsp tsp Pure vanilla extract
- small pinch pinch Kosher salt
Instructions
- Add cocoa powder, sugar, and salt to a small saucepan. Whisk together to break up any cocoa lumps.
- Slowly whisk in approximately 1/4 cup of the milk until a smooth chocolate paste forms. Gradually whisk in the remaining milk.
- Add heavy cream. Heat over medium-low heat. Whisk frequently until completely smooth and steaming. Do not boil.
- Remove from heat. Stir in vanilla. Cool completely.
- Transfer to a clean airtight jar or bottle. Refrigerate. Shake before using.
Nutrition
55 cal/serving
1g protein
8g carbs
3g fat
Chef's Notes
Yield: About 2 cups. Serving size: 2 tablespoons. Making a cocoa paste first prevents dry cocoa powder from floating on top or forming stubborn lumps. Storage: Refrigerate up to 7 days. Shake before using. Keep refrigerated. Discard if odor, texture, or appearance changes unexpectedly. Dairy-free variation: Substitute unsweetened oat milk and a richer oat creamer for the milk and cream.