I have always been a coffee person. I got that gene from my dad, who also appreciates a good cup of coffee, and we frequently talk about where we got good beans on sale or something new we’ve recently tried. One area in which we differ, however, is how we take our coffee. My dad drinks his black, or occasionally with a little milk if he’s feeling fancy enough for a cappuccino. And I like all the milk, sugar, and flavored syrups!
This time of year, my favorite flavor is this sweet and seasonally appropriate White Chocolate Peppermint Creamer. I love it because it’s deceptively simple to make for how tasty it is, and you can easily use it for hot or iced coffee.
With five ingredients and saucepan, it only takes about ten minutes to make a whole quart of this stuff (which sounds like a lot, but it goes fast, trust me). All you do is combine all the ingredients over medium heat and whisk the heck out of it to make sure it’s well combined. You can store it in your fridge for about ten days, if it makes it that long, and you’re all set for a decadent treat whenever you want!
And let’s be clear about something here—it truly is decadent. There’s nothing remotely healthy about this recipe, so only continue if you’re in the mood to treat yourself. If you’re looking for something lighter, maybe try this Skinny Vanilla Chai Latte instead.
But if you’re ready to drown in a delicious bath of sweet peppermint delight, keep reading! Good things await you, my friend.
- 2 cups milk (I like 2% or whole)
- 1 cup heavy cream
- 3/4 cup sugar
- 1 cup white chocolate chips
- 2 tsp peppermint extract
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In a medium saucepan, whisk together milk, cream, and sugar. Heat until the mixture starts to steam (about 6-7 minutes), then add the white chocolate chips and whisk vigorously until the chocolate is completely melted and integrated into the mixture (another 2-3 minutes). Whisk in the peppermint extract. Store in an airtight container in the fridge for up to 10 days.