Being a passionate coffee lover, I have always been on the lookout for ways to spice up my morning brew. Imagine my excitement when I stumbled upon the Abuelita Coffee Creamer, a gem that captures the soul-warming essence of Mexican Hot Chocolate. Merging the nostalgic, rich taste of chocolaty goodness with a hint of cinnamon, this creamer celebrates more than just flavor; it embodies a cherished heritage.
Abuelita Coffee Creamer is a product that blends the rich, chocolatey flavor of Abuelita Mexican hot chocolate with the creamy texture of coffee creamer. It’s designed to enhance your coffee with a unique taste that combines traditional Mexican chocolate with a smooth, creamy consistency.
Ingredients:
1 cup of whole milk (for a richer creamer, you can use half-and-half or a combination of milk and heavy cream)
1 cup of sweetened condensed milk (adjust according to your sweetness preference)
3 tablespoons of unsweetened cocoa powder
1 teaspoon of ground cinnamon
1 small piece of chocolate Abuelita (about 1/4 of the tablet), finely chopped for easier dissolving
1 teaspoon of pure vanilla extract (optional but recommended for added depth of flavor)
Instructions:
Combine Dry Ingredients: In a small bowl, mix the cocoa powder and ground cinnamon until well blended, ensuring no lumps remain. This will help evenly distribute the flavors throughout the creamer.
Warm the Milk: In a medium saucepan, gently heat the milk (or half-and-half) over medium heat. Avoid boiling; you just want it warm enough to dissolve the cocoa mixture and chocolate pieces easily.
Blend in Flavorings: Once the milk is warm, whisk in the cocoa and cinnamon mixture. Add the chopped pieces of Abuelita chocolate. Stir continuously until the chocolate has completely melted and the mixture is smooth.
Sweeten the Mix: Add the sweetened condensed milk to the saucepan, and whisk until fully incorporated. This not only adds sweetness but also contributes to the creamer’s rich texture.
Final Touches: Remove the saucepan from the heat. If you’re adding vanilla extract, now is the time to do so. Stir well to ensure everything is evenly mixed.
Cool and Store: Allow the mixture to cool to room temperature. Once cooled, transfer your homemade Abuelita coffee creamer to a glass bottle or airtight container. Store it in the refrigerator.
Tips for the Perfect Abuelita Coffee Creamer:
Adjust Sweetness and Spice: Feel free to play around with the levels of cocoa, cinnamon, and sweetened condensed milk after your first batch. Personal customization is the beauty of DIY!
Use High-Quality Ingredients: The better the quality of your cocoa and Abuelita chocolate, the richer and more authentic the taste of your creamer.
Shake Before Use: The contents may settle or separate when stored, so give your creamer a good shake before adding it to your coffee.
Expiration: Remember, since this is a homemade creamer made from dairy, it will typically last about 7-10 days in the refrigerator. Always smell and taste a small amount if you’re unsure.
What to serve with
Pairing the homemade Abuelita Coffee Creamer with the right accompaniments can truly elevate your coffee experience, turning ordinary moments into a celebration of flavors. Whether you’re planning a cozy breakfast, a mid-afternoon treat, or an after-dinner delight, here are some suggestions on what to serve with this chocolaty, cinnamon-infused creamer.
For Breakfast or Brunch:
Pan Dulce: These sweet, traditional Mexican breads come in various shapes, sizes, and flavors. The subtle sweetness and unique textures of pan dulce beautifully complement the rich tones of coffee with Abuelita creamer.
Churros: Serve freshly made, warm churros dusted with cinnamon sugar. Their crispy exterior and tender inside make them a heavenly match for a cup of creamy Abuelita-flavored coffee.
Classic French Toast: For a cozy weekend breakfast, try French toast with a twist. Incorporate a bit of the Abuelita creamer into the egg mixture before soaking the bread, offering a subtle hint of chocolate and cinnamon in every bite.
Mid-Afternoon Snacks:
Biscotti: A crunchy, lightly sweetened biscotti dipped into coffee with Abuelita creamer is simply divine. Opt for almond or vanilla flavors to complement the creamer’s rich profile.
Tres Leches Cake: This moist, milk-soaked cake paired with a cup of coffee infused with Abuelita creamer creates a decadent synergy of flavors and textures, ideal for a luxurious afternoon treat.
After-Dinner Desserts:
Flan: The creamy caramel flavors of flan juxtaposed with the comforting warmth of Abuelita Creamer-infused coffee offer a sophisticated dessert experience.
Chocolate Lava Cake: The molten center of a chocolate lava cake alongside the spicy, sweet notes of your coffee creates an indulgent escapade, perfect for chocolate lovers.
Special Occasions:
Mexican Wedding Cookies: Also known as polvorones, these buttery, nut-filled cookies coated in powdered sugar are a festive and delightful accompaniment to your Abuelita Creamer coffee, especially during holidays or celebrations.
Buñuelos: These crispy, fried dough treats sprinkled with cinnamon sugar are traditional during Christmas. They’re light, airy, and the perfect companion to a mug of rich, flavorful coffee.
Ingredients Substitutes
Abuelita Coffee Creamer is inspired by the flavors of traditional Mexican chocolate, usually containing ingredients such as chocolate, cinnamon, sugar, and cream. If you don’t have the typical ingredients on hand or if you’re looking for alternatives due to dietary restrictions or personal preferences, there are several substitutes you can use to create a similar flavor profile.
Classic Abuelita Coffee Creamer Ingredients:
Chocolate Abuelita: A type of sweetened chocolate tablet infused with cinnamon, commonly used to make hot chocolate.
Heavy Cream: Adds richness and creaminess to the creamer.
Sweetened Condensed Milk: Provides sweetness and dense creamy consistency.
Milk: Usually, whole milk is used to balance the creaminess without making it too thick.
Vanilla Extract: Enhances the overall flavor profile.
Ground Cinnamon: For that distinctive warm spice note.
Substitutes for Abuelita Coffee Creamer Ingredients:
1. Chocolate Abuelita Alternative:
Cocoa Powder: Mix unsweetened cocoa powder with a bit of sugar and a dash of ground cinnamon.
Other Chocolate Tablets: Look for different brands of Mexican chocolate, or even substitute with dark chocolate bars (70-80% cacao), adjusting sugar as needed.
2. Heavy Cream Alternatives:
Half-and-Half: If you prefer a lighter creamer, half-and-half can replace heavy cream to reduce fat content while still providing richness.
Full-fat Coconut Milk: A dairy-free, vegan alternative that brings a tropical flavor along with creaminess.
3. Sweetened Condensed Milk Alternatives:
Evaporated Milk with Sugar: Simply mix evaporated milk with sugar or a sugar substitute to achieve a similar texture and sweetness.
Coconut Condensed Milk: Dairy-free and vegan, it’s sweeter and creamier than regular coconut milk, making it an excellent substitute for sweetened condensed milk.
4. Milk Alternatives:
Plant-based Milks: Almond, soy, oat, or cashew milk can be used as a dairy-free alternative, though they will each bring subtle differences in flavor and texture.
Lactose-Free Milk: This is for those who are lactose intolerant but still want to use cow’s milk.
5. Vanilla Extract Alternative:
Almond or Maple Extract: While they bring a different flavor, these can be delicious alternatives to vanilla extract that complement the chocolate and cinnamon profile.
6. Ground Cinnamon Alternatives:
Cinnamon Stick: Simmering a cinnamon stick with the creamer ingredients can impart a more subtle cinnamon flavor.
Allspice or Nutmeg: Use these spices sparingly as an alternative to or in combination with cinnamon for a slightly different but still warming spice note.
Final Thoughts
Creating your own Abuelita Coffee Creamer not only adds a delicious twist to your morning routine but also allows you to embrace and celebrate the richness of Mexican traditions.
Combine Dry Ingredients: In a small bowl, mix the cocoa powder and ground cinnamon until well blended, ensuring no lumps remain. This will help evenly distribute the flavors throughout the creamer.
Warm the Milk: In a medium saucepan, gently heat the milk (or half-and-half) over medium heat. Avoid boiling; you just want it warm enough to dissolve the cocoa mixture and chocolate pieces easily.
Blend in Flavorings: Once the milk is warm, whisk in the cocoa and cinnamon mixture. Add the chopped pieces of Abuelita chocolate. Stir continuously until the chocolate has completely melted and the mixture is smooth.
Sweeten the Mix: Add the sweetened condensed milk to the saucepan, and whisk until fully incorporated. This not only adds sweetness but also contributes to the creamer's rich texture.
Final Touches: Remove the saucepan from the heat. If you're adding vanilla extract, now is the time to do so. Stir well to ensure everything is evenly mixed.
Cool and Store: Allow the mixture to cool to room temperature. Once cooled, transfer your homemade Abuelita coffee creamer to a glass bottle or airtight container. Store it in the refrigerator.
Meet Sandra, a bartender with a passion for mixology and storytelling. Born and raised in Miami, Sandra's fascination with flavors and spirits began at a young age, inspired by the vibrant culture of her hometown.
