Peppermint Mocha Creamer and a Quick December Peek

Good morning all!

I have my skating Snoopy socks on, and christmas carols in the background and I thought this would be  a good time to make a proper announcement about what is coming this December. As a countdown to Christmas there are going to be 24 days of holiday-themed recipes!

Yep that is right, a new recipe every day up to Christmas Eve!

If you want to see a few extra hints and what is coming up, follow me on instagram @mimbakesblog for some sneaky peeks at what I have been cooking!

I hope you enjoy what is coming up and I would love to get feedback if you try the recipes yourself! Preparation for countdown to Christmas baking is already well underway and our kitchen has been filled with lovely smells and yummy treats already.

But I don’t want to leave a post without a recipe, so here is a quick way to make peppermint mocha coffee creamer and who knows, it might come up again in the next few weeks!

Peppermint Mocha Coffee Creamer

This recipe will make you just over a cup of coffee creamer at about 41 calories per tablespoon.

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This is a great addition for hot holiday drinks, or who knows, you might be able to add it to some baking 😉

Ingredients:

  • 1 cup single cream
  • 3 Tbs honey
  • 3 Tbs cocoa powder
  • 1/4 tsp. peppermint extract

Preparation:

  1. In a saucepan over medium high heat, heat the single cream until the top is steaming lightly.
  2. Turn heat to medium low and whisk in honey and cocoa powder until it is all dissolved and there are no lumps.
  3. Take the pan off the heat and stir in the peppermint.
  4. You can store the creamer in a sealable glass jar in the fridge and it will last for about two weeks.

Hope you enjoy this treat!

And here is a printer friendly version:

Peppermint Mocha Coffee Creamer

Ingredients:

  • 1 cup single cream
  • 3 Tbs honey
  • 3 Tbs cocoa powder
  • 1/4 tsp. peppermint extract

Preparation:

  1. In a saucepan over medium high heat, heat the single cream until the top is steaming lightly.
  2. Turn heat to medium low and whisk in honey and cocoa powder until it is all dissolved and there are no lumps.
  3. Take the pan off the heat and stir in the peppermint.
  4. You can store the creamer in a sealable glass jar in the fridge and it will last for about two weeks.
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