Recipe: Peppermint Mocha Creamer
Move over Starbucks, there's a new peppermint mocha in town. Use to sweeten your coffee, hot tea, or favorite cocoa. Make along with our Cinnamon Streusel Creamer for a unique holiday gift!
Ingredients
- 1/2 cup Peppermint Vanilla Bean Sugar*
- 1/2 cup water
- 2 tsp. Dutch Cocoa Powder
- 1 cup half and half
Notes
*Use Vanilla Bean Sugar plus ¼ tsp. peppermint extract in place of Peppermint Vanilla Bean Sugar. Add extract as syrup cools.
Directions
Whisk sugar and water together in a small saucepan. Add cocoa powder and bring mixture to a boil, stirring until sugar is dissolved. Remove from heat, add extract and let cool to room temperature. Pour the cooled syrup into a mason jar. Top with half and half then seal jar. Shake to mix well. Store in refrigerator and use by expiration date on half and half container. Shake before each use.
Serving Suggestions
Use to sweeten coffee or tea. Makes a great holiday hostess gift.
Yields
2 cupsThanks To
Savory Spice—South End/Charlotte, NCMake This Recipe!
