Imagine pouring a velvety smooth creamer that encapsulates the vibrant taste of ripe strawberries drenched in luscious chocolate into your steaming cup of coffee. The aroma alone is enough to transform your kitchen into a gourmet café. I’ve experimented, tasted, and tweaked to come up with a Chocolate Covered Strawberry Creamer recipe that’s not just a creamer but a celebration of flavor.
Table of Contents
How to make Chocolate Covered Strawberry Creamer
Chocolate Covered Strawberry Creamer is a flavored coffee creamer that combines the taste of rich chocolate with the sweetness of ripe strawberries. It’s typically used to enhance the flavor of coffee, offering a creamy texture and a sweet, indulgent twist to your morning cup.
Ingredients:
1 cup of fresh strawberries (You can also use frozen strawberries if fresh ones aren’t available, but make sure to thaw them first.)
1 cup of milk (You can use any milk you like here, whether it’s whole, 2%, almond, or oat milk, depending on your dietary preferences.)
1 cup of heavy cream (Additional milk can replace heavy cream for a lighter version, though the creamer will be less rich.)
4 tablespoons of cocoa powder (Ensure it’s unsweetened; we’re controlling the sweetness with sugar.)
4-6 tablespoons of sugar (Adjust based on your sweetness preference, and you can substitute with your favorite sweetener if desired.)
1 teaspoon of vanilla extract (This adds depth to the flavors, enhancing both the strawberry and chocolate notes.)
Instructions:
Prepare the Strawberries: Wash your strawberries, then hull and slice them. If using frozen strawberries, ensure they’re fully thawed and drained of excess water.
Macerate the Strawberries: In a bowl, combine your sliced strawberries with 2 tablespoons of sugar (adjusting the amount of sugar based on the sweetness of the berries and your preference). Let them sit for about 15-20 minutes. This process draws out their natural juices and enhances their flavor.
Simmer: Transfer the macerated strawberries to a saucepan and add the cup of milk. Bring the mixture to a simmer over medium heat, stirring occasionally, until the strawberries begin to soften and break down about 5-7 minutes.
Blend & Strain: Remove from heat and let it cool slightly. Then, using a blender, blend the mixture until smooth. Strain it through a fine mesh sieve or cheesecloth into a bowl to remove the strawberry seeds and any large solids.
Combine Ingredients: Return the strained liquid to the saucepan. Stir in the heavy cream, cocoa powder, remaining sugar (to taste), and vanilla extract. Heat the mixture over medium heat, whisking constantly, until the cocoa and sugar are fully dissolved and the mixture is smooth. Avoid boiling.
Cool & Store: Remove from heat and allow the creamer to cool to room temperature. Once cooled, pour it into a glass jar or bottle and store it in the refrigerator.
Tips:
Shake Before Use: The creamer may separate when stored, so give it a good shake before adding it to your coffee.
Adjust Thickness: Reduce the milk by a quarter cup for a thicker creamer and compensate with more heavy cream.
Sweetness to Taste: Taste the creamer after it has cooled a bit and adjust the sweetness if necessary. Remember, hot coffee will taste less sweet.
Longevity: Homemade creamer should last in the refrigerator for up to a week. Keep an eye on it, as the freshness of the ingredients can affect its shelf life.
For an Extra Indulgence: Drizzle a little melted chocolate into your cup before pouring your coffee and creamer for an extra chocolatey experience.
Ingredients Substitutes
For those with specific dietary preferences or restrictions, or simply in case you find yourself missing an ingredient, here are detailed substitutes for each component of the Chocolate Covered Strawberry Creamer:
Strawberries:
Frozen Strawberries: If fresh strawberries aren’t available, use an equal amount of frozen strawberries, making sure to thaw them first.
Strawberry Syrup or Jam: In a pinch, you can substitute strawberry syrup or jam. If you do this, you’ll want to reduce or eliminate the added sugar since these products are already sweetened.
Milk:
Dairy-Free / Non-Dairy Milks: Any non-dairy milk can be used instead of cow’s milk. Almond, soy, coconut, and oat milk are good options. Be mindful of the flavor profile of the milk substitute, as it can influence the final taste of the creamer.
Lactose-Free Milk: For those who are lactose intolerant, lactose-free milk is an excellent one-to-one substitute.
Heavy Cream:
Half-and-Half: For a slightly less rich creamer, half-and-half can be used instead of heavy cream.
Dairy-Free Creamers: For a vegan version, one can use coconut cream or any plant-based creamer that steams well.
Full Fat Coconut Milk: Offers richness similar to heavy cream and adds a slight coconut flavor.
Cocoa Powder:
Cacao Powder: Cacao powder can be used instead of cocoa powder for a slightly different and possibly richer chocolate flavor.
Chocolate Syrup: If you don’t have cocoa powder handy, use chocolate syrup, but adjust the added sugar since syrups are generally sweetened.
Sugar:
Honey or Maple Syrup: Natural sweeteners like honey or maple syrup can be used instead of sugar. They will alter the flavor somewhat and are unsuitable for vegans (in the case of honey).
Sugar Substitutes: Stevia, erythritol, or any other sugar substitute can be used to taste for those looking to reduce their sugar intake.
Vanilla Extract:
Vanilla Bean Paste: Vanilla bean paste is more concentrated than extract and can give a gourmet touch with those beautiful vanilla flecks.
Vanilla Powder or Vanilla Sugar: These can also be used, but measure accordingly, as their potencies can vary.
Final Thoughts
Creating your own Chocolate Covered Strawberry Creamer is a satisfying and delicious way to elevate your morning coffee ritual. This recipe not only brings the luxury of dessert flavors into your cup but does so with ingredients and steps that allow for personalization to suit your taste perfectly.
Combine Ingredients: Return the strained liquid to the saucepan. Stir in the heavy cream, cocoa powder, remaining sugar (to taste), and vanilla extract. Heat the mixture over medium heat, whisking constantly, until the cocoa and sugar are fully dissolved and the mixture is smooth. Avoid boiling.
Simmer: Transfer the macerated strawberries to a saucepan and add the cup of milk. Bring the mixture to a simmer over medium heat, stirring occasionally, until the strawberries begin to soften and break down about 5-7 minutes.
Prepare the Strawberries: Wash your strawberries, then hull and slice them. If using frozen strawberries, ensure they’re fully thawed and drained of excess water.
Macerate the Strawberries: In a bowl, combine your sliced strawberries with 2 tablespoons of sugar (adjusting the amount of sugar based on the sweetness of the berries and your preference). Let them sit for about 15-20 minutes. This process draws out their natural juices and enhances their flavor.
Blend & Strain: Remove from heat and let it cool slightly. Then, using a blender, blend the mixture until smooth. Strain it through a fine mesh sieve or cheesecloth into a bowl to remove the strawberry seeds and any large solids.
Cool & Store: Remove from heat and allow the creamer to cool to room temperature. Once cooled, pour it into a glass jar or bottle and store it in the refrigerator.
Growing up in a family where food was always a central part of celebrations, I developed a deep love for experimenting with flavors and techniques from an early age.
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