Leftover creamer should be stored in the fridge. Homemade Marshmallow Coffee Creamer - A yummy way to change up your morning coffee with the taste of gooey, sticky, sweet marshmallows. If making chocolate creamer, sift the cocoa powder over the pan. If making pumpkin creamer, add pumpkin puree and pumpkin pie spice. Add the vanilla and peppermint extracts (start with less and add more to taste). In a saucepan, make sugar-free condensed milk according to the instructions here. Once the chocolate has melted, shake the jar to combine all of the ingredients.Seal with a two-piece lid and allow the mixture to sit for 3 to 5 minutes. Pour the warm half & half mixture into the prepared jar.Heat over medium heat, stirring occasionally, until the sugar has dissolved and the half & half is beginning to steam and have small bubbles around the edge of the pot (do not boil). Combine the half & half and sugar in a small saucepan.Add the cocoa powder, chopped bittersweet chocolate and a dash of salt to a 1-quart Mason jar with a metal lid.For a boozy brunch option, try leaving out the peppermint extract and add a splash of peppermint schnapps to your cup of coffee along with the creamer.ģ ounces bittersweet chocolate (60-70% cacao), finely choppedġ to 1 1/2 teaspoon peppermint extract (adjust to taste) Directions Start light on the peppermint, then add more if you want a stronger flavor. Peppermint and vanilla extracts provide additional depth to the flavor of the creamer. It gives the creamer a smooth, rich texture. This recipe uses a combination of melted chocolate and cocoa powder.
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