This fall when my friends posted a recipe for Pumpkin Spice Coffee Creamer, I who loves all things pumpkin, had to try it. And it was WONDERFUL. I’ve since taken the recipe and tweaked it, making chocolate peppermint creamer this winter (so much better than the store bought stuff from either International Delight or CoffeeMate) and now, playing with my Irish Creme coffee syrup.
Alas, I’m out of my good coffee from Ozark Mountain Coffee Company and will probably have to go back to Aldi’s coffee until I get a little windfall. So I look for good things to put into the coffee to make it more tolerable. Let me know how you like this.
Chocolate Irish Cream Coffee Creamer
I have lovely friends who shared their Pumpkin Spice Coffee Creamer recipe with me. I've taken it and ran with it to try different kinds. My favorite has to be the Chocolate Peppermint Coffee Creamer I made over the holidays.
Pour the half and half into a quart mason jar (or other suitable sized container. You could probably wash and clean a coffee creamer bottle if you wanted.)
Stir in the cocoa powder until mostly dissolved. Add the coffee syrup. Then add the sweetened condensed milk and stir briskly for 1-2 minutes, then shake for a good 2 minutes.
Keep in the refrigerator.