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Homemade Mocha Creamer

Transform your daily coffee into a café-quality mocha with this easy five-minute homemade creamer made with real cream, cocoa, and espresso powder.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 24 tablespoons
Course: Drinks and Beverages
Cuisine: American
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 3 tablespoons unsweetened cocoa powder
  • 2 teaspoons instant espresso powder
  • 1/4 cup sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • pinch sea salt

Equipment

  • Mason jar or airtight glass container
  • Measuring cups and spoons
  • Whisk or fork
  • Blender (optional but recommended)
  • Fine mesh strainer

Method
 

  1. Pour the heavy cream and whole milk into a mason jar or blender.
  2. Add the unsweetened cocoa powder and whisk vigorously for about 30 seconds to break up any lumps.
  3. Add the instant espresso powder and whisk until fully dissolved and no brown flecks remain.
  4. Stir in the sweetened condensed milk and whisk for another 15 to 20 seconds.
  5. Add the vanilla extract and a pinch of sea salt and stir to combine.
  6. If using, transfer the mixture to a blender and blend on high for 30 seconds until ultra-smooth.
  7. Pour the creamer through a fine mesh strainer back into your jar or storage container to remove any remaining particles.
  8. Refrigerate for at least 30 minutes before use, and shake well before each pour.

Notes

Store the mocha creamer in an airtight glass jar in the refrigerator for up to two weeks, shaking well before each use.