Chocolate Coffee Creamer

Homemade chocolate coffee creamer is a rich, indulgent alternative to store-bought versions. This easy-to-make creamer combines the smoothness of heavy cream, the richness of cocoa, and a touch of sweetness from honey. It’s a richer, tastier option for your morning coffee.

Course Beverages, Condiments

Cuisine American

Cook Time 5

Total Time 5

Servings servings

Calories 77kcal

Author Diane Gail

Ingredients

1 cup heavy cream
1 cup whole milk
1/2 cup honey
1/4 c cocoa powder
2 teaspoon vanilla extract

US Customary - Metric

Instructions

Heat the liquids: Combine the heavy cream, whole milk, and honey in a small saucepan. Heat over medium heat until the honey is fully melted.
Sift cocoa powder: Sift the cocoa powder into the pan to avoid clumps.
Whisk together: Use a whisk to blend the cocoa powder into the cream mixture until smooth.
Add vanilla: Pour in the vanilla extract and whisk quickly.
Remove from heat: Take pan off the heat and allow the mixture to come to room temperature.
Serve: Pour the finished creamer into a jar or bottle and store in the refrigerator for use.

Notes

Heat slowly: Gentle warming keeps the dairy from scalding and gives you a silky, smooth base for the creamer.
Select quality honey: Local honey adds natural sweetness and fuller flavor that you just won’t get from supermarket blends.
Whisk often: Consistent whisking ensures that the honey melts in fully and the cocoa blends without leaving behind clumps.
Sift first: Cocoa powder works in more evenly when sifted into the pot, leaving the creamer smooth and lump-free.
Pick pure vanilla: Real vanilla extract deepens the chocolate notes and adds warmth that imitation versions can’t come close to matching.

Nutrition