Ingredients
Equipment
Method
- In a medium saucepan, whisk together the heavy cream and whole milk.1 cup heavy cream, 1 cup whole milk
- Add the granulated sugar, unsweetened cocoa powder, instant espresso powder, and salt to the saucepan. Whisk until all ingredients are well combined and there are no lumps of cocoa powder.½ cup granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon instant espresso powder, Pinch salt
- Place the saucepan over medium-low heat. Stir constantly until the sugar has dissolved and the mixture is warm, but do not let it boil. This gentle heating helps to meld the flavors.
- Once warm, remove the saucepan from the heat. Stir in the vanilla extract and the almond extract (if using).1 teaspoon vanilla extract, ½ teaspoon almond extract
- Pour the mixture through a fine-mesh sieve into a clean jar or airtight container. This step ensures a perfectly smooth and creamy creamer, free from any undissolved bits. Allow the mixture to cool slightly at room temperature, then cover and refrigerate for at least 1 hour, or until thoroughly chilled. This chilling period is crucial for the flavors to fully develop and for the creamer to thicken slightly.
Notes
Store in an airtight container in the refrigerator for up to 1 week. Stir well before each use. Can be frozen in ice cube trays for up to 3 months.
