Chocolate Chip Cookie Creamer

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!

Nourishment Breakdown

Per 1/4 cup serving w/ half and half

Explore More Recipes!