This weekend we had a Saturday Morning at home. A rare occurrence these days. Which prompted me to brew some coffee beans from our favorite shop, AND make some homemade Coffee Creamer.
Enter the Chocolate Velvet Coffee Creamer...Smooth, velvety and rich! I fell in love with it. Gonna have to stock up on jars to keep it stored just right. The original recipe called for way more sugar, and I added the Mexican Vanilla & White Vinegar...hence the "Velvet" part. Did you know that vinegar is what makes Red Velvet different from regular chocolate? Yep! Crazy, how that works.
It's a great way to save money by using homemade creamer over pre-made, plus it tastes better. ;-) Now, I just need to figure out more flavor combo's!
Chocolate Velvet Coffee Creamer
1 Cup Half And Half
3 Teaspoons baking chocolate (I used Hershey's)
1/4 Teaspoon Sea Salt
1/4 Cup Sugar
1 Teaspoon Mexican Vanilla
1/4 Teaspoon White Vinegar
Cook over medium heat until a full boil then simmer for 2-3 minutes. Take off burner and let it sit for 5-10 minutes to thicken. Serve immediately with coffee...or drink it straight! Ha. Not that I did that or anything...
Note: I used Hershey's Unsweetened Baking Coco Powder
For storage, I seal it in a glass jar and refrigerate.
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