I like cream in my coffee and I like flavoured creamers but the store bought versions are loaded with oils, thickening agents like carrageenan, gums for stabilizing and of course artificial flavors and preservatives. These added junk ingredients can cause all sorts of tummy upset. Not only that, but I do not find them flavorful at all. The flavor depicted is often not what it actually tastes like!
So when I want a flavor of coffee creamer, I now make it. And this one will not disappoint!! This homemade chocolate peanut butter cup coffee creamer is so good! It has a robust nutty flavor with a lovely chocolate taste that does not overpower the coffee but sweet enough that you can still enjoy that cup of coffee!
And you can make it nut free like I have using any nut or seed butter you like! I am using Wow Butter. My wow butter is crunchy, so there’s bits in my coffee creamer that I totally forgot about. It can be strained, but I don’t mind it!!
Let’s get started!
Toss butter, brown sugar, nut/seed butter and cocoa powder into a pot. Add 1/4 cup milk.
Bring to a boil, stirring constantly.
Add vanilla, milk and cream.
Whisk so the milk is well incorporated into the sauce.
Simmer 10 minutes, do not boil because the creamer will curdle. It’s happened to me!! I whisked a little too vigorously!
Pour into a jar or your favorite container. This was enough to fill a 750ml jar.
This chocolate wow butter coffee creamer is delicious! It’s great in coffee or tea, in a 1940s style milkshake (put 1 to 2 tbsp of this creamer into 1-1/2 cups milk in a jar, place lid on and shake) and I even put a tablespoon into my oatmeal! So yummy! Store extras in the fridge for up to 3 weeks. Since there’s no stabilizers, you may have to stir it beforehand. This will get quite thick, but you can add extra milk if you like it thinner!
This creamer is so good! It is hard to not drink it all!
Homemade Chocolate Peanut Butter Cup Coffee Creamer
1 cup brown sugar
1/4 cup butter
1/2 cup peanut butter or any nut or seed butter of your choice — I am using Wow Butter since my girls are allergic to peanuts
3 tbsp cocoa powder – you can add less if you’d prefer it less chocolaty
1 tsp vanilla
1-1/2 cups milk of your choice plus 1/4 cup
3/4 cup heavy cream
Put brown sugar, butter nut/seed butter and cocoa powder into a pot. Bring to a boil, stirring constantly. Add vanilla, milk and cream. Whisk so the milk is well incorporated. Simmer 10 minutes, do not boil because the creamer may curdle. Pour into a jar or your favorite container. This was enough to fill a 500ml/pint jar. Refrigerate for up to 2 weeks.
You can add more milk if you’d like a thinner coffee creamer. I would add about 1 cup extra milk which you could then pour the creamer into a 1L/quart size jar.
enjoy from Our City Homestead to yours