Candy Cane Coffee Creamer
This simple recipe yields a festive candy cane coffee creamer. By combining powdered non-dairy creamer, finely crushed candy canes, and granulated sugar in an airtight container, you can quickly create a delightful addition for your hot coffee or cocoa. The mixture is easily stored and ready to use, offering a convenient way to infuse your beverages with a refreshing peppermint sweetness.
Equipment
- 1 Airtight Jar or Sealable Container
- 1 Measuring Cups
- 1 Food Processor For finely crushing candy canes, if not pre-crushed.
- 1 Stirring Spoon For mixing into beverages.
Ingredients
Main
- 1/2 cup powdered non-dairy coffee creamer
- 1/4 cup finely crushed candy canes or peppermint candies
- 1/4 cup granulated sugar
Instructions
- Combine the non-dairy creamer, candy canes and sugar in a jar with a lid or a sealable plastic container. Put on the lid and shake well to combine. Store in an airtight container.
- To use, stir into hot coffee or hot cocoa.
Notes
For optimal results, ensure candy canes are truly "finely crushed"; any larger pieces may result in a gritty texture in your beverage. A food processor is ideal for achieving this consistency. Store the creamer in an absolutely airtight container to prevent moisture absorption, which can lead to clumping and hardening of the sugar and candy cane powder. While the recipe specifies non-dairy creamer, for a richer, dairy option, finely powdered milk creamer can be substituted. This base can be a springboard for other flavors; consider adding a pinch of cocoa powder for a mocha twist or finely grated orange zest for a holiday citrus note. Adjust sugar to personal preference, especially if your non-dairy creamer already contains sweeteners.