Chocolate Chip Cookie Creamer

January 19, 2024

Indulge your coffee with the delightful essence of a Chocolate Chip Cookie with this homemade Coffee Creamer. Begin with a luxurious blend of 1 cup of half and half (or for a dairy-free alternative, try canned coconut milk) and 1 cup of unsweetened almond, cashew, or coconut milk.

Enhance the flavor profile by adding 1 teaspoon of vanilla extract, which provides a classic, sweet undertone. Elevate the experience with 2 teaspoons of butter extract, delivering that rich and comforting cookie-like taste.

For a chocolatey twist, incorporate 3 tablespoons of unsweetened cocoa or cacao powder, along with 3 tablespoons of your preferred sweetener—monk fruit, allulose, or a blend of your choice. To enhance the sweetness naturally, you can include 2 optional dates.

Combine these ingredients, shake or stir until well-mixed, and voilà! Your Chocolate Chip Cookie Coffee Creamer is ready to transform your daily coffee ritual into a decadent, aromatic treat. Enjoy the comforting notes of chocolate and vanilla in every sip.

INGREDIENTS

1 cup half and half (I used organic), for df sub canned coconut milk
1 cup unsw almond, cashew, or coconut milk (I used almond)
1 tsp vanilla extract
2 tsp butter extract
3 T unsw cocao or cocoa powder
3 T monk fruit or allulose granulated blend or desired sweetener
2 dates (optional)

STEPS

Blend ingredients well in the blender and enjoy! Good in the fridge for 2 weeks. Shake well before using bc the cocoa settles at the bottom. I like to froth mine when I have the time. Super yummy in a cold brew too!