Mocha Coffee Creamer

One of my favorite treats when out shopping or traveling, is a good cup of coffee with a little creamer.  Nearly every time I stand in line waiting for my cup o’ Joe,  I think about what might be in my coffee creamer that I am about to indulge in.

Have you taken a look at the ingredient listing of your favorite coffee creamer in your refrigerator?  Do you wonder how creamer can last for weeks (artificial flavors, polysorbate 60, etc.)?

This creamer we created may have a shorter shelf life, but as we say, fresh is best.  Just mix up this simple creamer and enjoy a special treat right at home, or, fill up that travel mug and save some money.

Read your labels when shopping for your chocolate syrup, too.  Look for the purest syrup available.  We have a great tasting chocolate syrup in our book, Eating Pure in a Processed Foods World®, that we use in this Mocha Creamer.

MOCHA COFFEE CREAMER

1 cup coconut milk, almond milk or heavy cream
3 tablespoons maple syrup
1/4 cup chocolate syrup (page 201 in Eating Pure in a Processed Foods World®)
2 teaspoons vanilla

Place all ingredients, except vanilla, in a small saucepan. Stir and heat 2 to 3 minutes over medium heat. Remove from heat. Add vanilla. Stir and cool. Pour in a glass jar and refrigerate. Add 4 tablespoons creamer to each 8 to 10 ounce cup of coffee.

Makes 1 cup

VARIATION

For a peppermint mocha creamer, simply add 1/2 teaspoon peppermint extract with the vanilla.