Ingredients
Equipment
Method
- Add the heavy cream, milk, unsweetened cocoa powder, and sweetened condensed milk to a small saucepan.
- Whisk thoroughly before heating to fully dissolve the cocoa powder and prevent lumps.
- Place the saucepan over low to medium heat.
- Heat gently while whisking often until the mixture is smooth and steaming, but not boiling.
- Continue stirring until the cocoa and sweetener are completely dissolved and the mixture looks glossy.
- Remove the saucepan from the heat.
- Stir in the vanilla extract while the mixture is still hot.
- Allow the creamer to cool slightly in the pan so it thickens just a bit.
- Pour into a clean glass bottle or jar using a funnel.
- Refrigerate until fully cooled. Shake gently before each use.
Notes
- This is a dark chocolate mocha creamer, not overly sweet
- Unsweetened cocoa gives a deep, intense flavor
- Heating is essential for smooth texture
- The creamer thickens slightly as it chills
Storage
- Store in the refrigerator for up to 7 days
- Keep sealed tightly
- Do not freeze
- Shake gently before each use
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