One of my favorite syrups ever is this chocolate chip cookie dough syrup. It is so good! Of course, I’m always partial to this flavor profile, because I just love chocolate chip cookies. So, when I saw this chocolate chip cookie dough creamer on Shugary Sweets, I knew I wanted to recreate it immediately. I made some slight tweaks to the amounts, but overall, I was very inspired by her idea and am excited to share it with you today.
The trick to making this is heating it for a few minutes over the stove. If you just shake it, the ingredients won’t bind and will start to separate. Even with heating and whisking it, the cocoa powder does start to separate a little, but I’m going to see if I can figure out how to make that stop. If I can, I’ll update this recipe. Even with that, it’s still delicious and you should totally try it. It has a delicious froth as well and I’m all about that froth life.
Chocolate Chip Cookie Dough Creamer: Ingredients
You don’t need too much to make this, but make sure you have it all before you get started.
- Milk – I used almond milk because that is what I had on hand. I think regular milk or even oat milk would probably work best. Both are taste neutral, whereas almond milk has an aftertaste.
- Sweetened Condensed Milk – You’ll need a whole can of this.
- Cocoa Powder – You’ll need a couple tablespoons of unsweetened cocoa powder.
- Light Brown Sugar – Gotta have this to get the flavor just right. You’ll need 3 tablespoons and pack it.
- Vanilla – I used vanilla extract. I always add a little extra of this to any recipe that calls for it. You can adjust as you prefer.
- Glass jar for storage – I used this mason jar with the lid. It’s the perfect size for the amount and the lid makes it very easy to pour and store.
Other than that, you’ll just need a saucepan to simmer this on the stove for a little bit and a whisk to make sure it doesn’t clump.
Let’s make it!
How To Make Chocolate Chip Cookie Dough Creamer:
- Add 1.5 cups milk to a saucepan
- Add full can of sweetened condensed milk
- Add 3 tbsp. light brown sugar, packed
- Add 2 tbsp. cocoa powder
- Whisk while simmering over medium heat until combined
- When combined, turn off heat and add 1 tbsp. vanilla extract
- Pour into glass jar for storage
- Wait until almost cool to put in the fridge
Creamer should last as long as your milk, but I doubt you’ll have it around that long. Shake it before use and then add it to cold brew or hot coffee for an easy delicious coffee drink.
Enjoy!
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I’m sure there are substitutions you could make to adjust this to your dietary needs and you’re welcome to experiment. That’s the beauty of making your own coffee ingredients. You can customize to exactly what you like!
There’s a lot more coffee recipes on the blog, but here’s a few more you might like:
- Easy Homemade Pumpkin Spice Creamer
- 5 best simple syrup recipes for coffees
- Delicious caramel cookie butter iced coffee
- Dutch Bros white chocolate lavender cold brew
Get roasted,
A
