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When the weather here in Ohio starts to get chilly, there are few things I love more than a warm coffee mug to wrap my hands around and warm up. While always trying to be conscious of leading a healthy example for my kiddos as well as making healthy choices for myself, I have recently been thinking about all the stuff that I put INTO my coffee to have it taste the way I like it. I am not a black coffee drinker. To be honest, I prefer my coffee to be more like a flavored hot chocolate! The more creamer the better is my general opinion. At least it WAS, until I started thinking about what was actually IN my creamer. I recently took time to read the back of my coffee creamer label and investigated the ingredients. NO CREAM! As a matter of fact, in bold letters it actually says "Contains: A MILK DERIVATIVE". What the heck is a milk derivative??? The first 3 ingredients are water, sugar, and vegetable oil... this just doesn't seem like a good idea to me! I am not looking to get into specifics of any kind on food ingredients or GMO's etc. I am not an expert and am certainly not trying to act like one, however, shouldn't creamer have cream in it? That just seems logical to me!
So I now found myself in a dillemna. I LOVE MY FLAVORED COFFEE! What would the winter season be without peppermint mocha coffee? Boy was I excited when I stumbled upon this recipe. I found it at Deliciously Organic and knew I had to give it a try! Not only did she have a recipe for Peppermint Mocha, but a number of other flavors that sound delicious as well!
So I now found myself in a dillemna. I LOVE MY FLAVORED COFFEE! What would the winter season be without peppermint mocha coffee? Boy was I excited when I stumbled upon this recipe. I found it at Deliciously Organic and knew I had to give it a try! Not only did she have a recipe for Peppermint Mocha, but a number of other flavors that sound delicious as well!
I stopped at the grocery store that afternoon after getting Miss L from school, to pick up a couple of items I didn't have on hand. One of them was pure maple syrup. This is something I have seen in MANY recipes that I have wanted to try, but to be honest, I have a hard time buying ingredients that I am afraid I won't like and then it will sit in my pantry. However, I decided it was time to bite the bullet and do it. I am SO glad I did! First, if you haven't ever tried it, you should! It is delicious (yes I licked the spoon) all by itself. It also added great sweetness without tasting like pancake syrup, which is what I was afraid of. I found this at my local Kroger in the organic foods section. I was happy to find this specific brand because it was the one that was recommended on Deliciously Organics website so I figured it was a good one to try and see if it was worth all the buzz I've heard. It was.
That evening I whipped up a batch so that it would have time to cool overnight and I could give it a try in my morning coffee. I figured this was the best test to see how it compared to my usual creamer. I had an empty creamer bottle I had saved, so after making it I poured it in and put it in the fridge. I tasted the little bit that didn't fit in the container, and it was DELICIOUS! Before even trying it mixed with coffee, I was impressed with how quick it was to make, how few ingredients it required, and the fact that I could have drank it straight up!
The next morning I was excited as I mixed it with my coffee. I noticed a few things. 1. I needed to shake the creamer before I added it to my coffee. I could see that much of the chocolate had sunk to the bottom, think about if you make a glass of chocolate milk and leave it sit, after a while it separates, but all you need to do is stir it back up. 2. While my coffee looked creamier, it didn't look like a whole new substance, it still looked like coffee, just a lighter color. 3. As it cools, it continues to separate. I don't know if you are like me, but I nurse a cup of coffee for a long time. One cup can last me until lunch depending on the day. With that being said, after a bit I needed to grab a spoon and stir it up a little. Once I did it remixed and was just fine.
Overall, I am a big fan. I consider this recipe a SUCCESS! Is it identical to my store bought creamer, no. But it is a close second. I have been drinking it in place of my other creamer for 3 days now, and I have to say, it does the trick! When I compare the flavor differences with the health benefits of knowing what I am drinking, it is a hands down easy choice. I plan to finish this flavor and then try another one. If you love creamer, but not peppermint mocha, head over to her site and take a look at some of her other flavor recipes! I love the fact that I know what is it in. I am drinking REAL ingredients, not derivatives! So... I won't make you wait any longer. Here is the recipe, originally found at Deliciously Organic!
That evening I whipped up a batch so that it would have time to cool overnight and I could give it a try in my morning coffee. I figured this was the best test to see how it compared to my usual creamer. I had an empty creamer bottle I had saved, so after making it I poured it in and put it in the fridge. I tasted the little bit that didn't fit in the container, and it was DELICIOUS! Before even trying it mixed with coffee, I was impressed with how quick it was to make, how few ingredients it required, and the fact that I could have drank it straight up!
The next morning I was excited as I mixed it with my coffee. I noticed a few things. 1. I needed to shake the creamer before I added it to my coffee. I could see that much of the chocolate had sunk to the bottom, think about if you make a glass of chocolate milk and leave it sit, after a while it separates, but all you need to do is stir it back up. 2. While my coffee looked creamier, it didn't look like a whole new substance, it still looked like coffee, just a lighter color. 3. As it cools, it continues to separate. I don't know if you are like me, but I nurse a cup of coffee for a long time. One cup can last me until lunch depending on the day. With that being said, after a bit I needed to grab a spoon and stir it up a little. Once I did it remixed and was just fine.
Overall, I am a big fan. I consider this recipe a SUCCESS! Is it identical to my store bought creamer, no. But it is a close second. I have been drinking it in place of my other creamer for 3 days now, and I have to say, it does the trick! When I compare the flavor differences with the health benefits of knowing what I am drinking, it is a hands down easy choice. I plan to finish this flavor and then try another one. If you love creamer, but not peppermint mocha, head over to her site and take a look at some of her other flavor recipes! I love the fact that I know what is it in. I am drinking REAL ingredients, not derivatives! So... I won't make you wait any longer. Here is the recipe, originally found at Deliciously Organic!
Homemade Peppermint Mocha Coffee Creamer
For a sweeter creamer add more maple syrup. For a creamier texture swap more cream in place of some of the milk.
1 cup whole milk
1 cup heavy cream
4 tablespoons maple syrup
3 tablespoons cocoa powder
1 teaspoon peppermint extract
Whisk together milk, cream, maple syrup, and cocoa in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the peppermint extract. Using a funnel, carefully pour into a bottle and store in the refrigerator.
Creamer keeps for approximately 10 days in the refrigerator.
For a sweeter creamer add more maple syrup. For a creamier texture swap more cream in place of some of the milk.
1 cup whole milk
1 cup heavy cream
4 tablespoons maple syrup
3 tablespoons cocoa powder
1 teaspoon peppermint extract
Whisk together milk, cream, maple syrup, and cocoa in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the peppermint extract. Using a funnel, carefully pour into a bottle and store in the refrigerator.
Creamer keeps for approximately 10 days in the refrigerator.