Recipe | Chocolate mocha coffee creamer

Let’s enrich your morning coffee with some chocolatey, creamy goodness!

A long time ago (I’m talking ’70s and early ’80s), I found a creamer that was so excellently resplendent in it’s richness-with-chocolate that I was instantly addicted. The only place that sold it was 7-11. I liked it so much that, naturally, they stopped selling it.

Today I was able to recreate it, as best my taste buds recall the flavor.

What you need:
Microwave safe bowl, at least 2 quart-sized
You could do this in a double boiler. Does anyone still have one of those? (Yes, I do!)

1 Pint heavy cream
1 cup milk
4 tablespoons cocoa powder — I used Hershey’s Dark
Sweetener — sugar, sucralose, whatever you like

1. Mix the cream and milk in the bowl.
2. Add the cocoa power and mix well. Notice how it floats on top and sneers at you.
3. Pop that sucker in the microwave and nuke it for 30 seconds, then whip it good. Into shape. Nuke it again for 30 seconds at a time.
It took me three times to get the cocoa powder to melt enough to combine.
4. Sweeten to taste. I used 3 tablespoons of Sucralose. You might want more or less.

This should keep for a couple of weeks in the fridge; ours never lasts that long.

Notes: You could certainly use other forms of chocolate, but I’ll bet you have a tin of Hershey’s in your pantry?
I tried this with half and half instead of cream; the result was not as good.

Feel free to experiment with this recipe. If you find any improvements, let me know.