Hey there ☕🍊🍫
Okay, this one is for all my fellow coffee (or hot cocoa) lovers who want that little fancy twist in the morning.
This Chocolate Orange Creamer is creamy, smooth, rich with cocoa, and has a bright pop of orange that totally wakes up your cup.
It’s homemade, super easy, and way better than the store-bought stuff.
It tastes like a chocolate-dipped orange slice in creamer form. Yes, please.
I started making this during the winter when I had too many oranges lying around.
I didn’t want to waste them, and I thought—why not mix chocolate and orange into my coffee creamer? Magic. It’s become a weekly staple.
What You’ll Need
- 1 ¾ cups whole milk
- ¾ cup heavy cream
- 2 tablespoons unsweetened cocoa powder
- ⅓ cup sweetened condensed milk
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from 1 large orange)
- Optional: ¼ teaspoon orange extract (for extra citrus boost)
Why I Love This Recipe
This one hits the spot every single time. Here’s why I keep coming back to it:
- You get deep chocolate flavor without it being too heavy
- The orange zest adds a natural brightness—like a little zing of sunshine
- It’s thick and creamy, but still easy to pour
- No weird preservatives or fake stuff—just real ingredients
- You can make it in 10 minutes and keep it in the fridge all week
This recipe came from a winter afternoon when I had oranges, cocoa, and a serious craving for something cozy and a little fancy. It’s simple but feels special.
Makes: About 2 ½ cups
Time: 10 minutes prep + 5 minutes cook
Why This Recipe Works (Quick Science)
- Cocoa + Fat = Smooth Flavor – Cocoa dissolves better in warm milkfat, so heating it gently with cream and milk helps it blend completely.
- Orange Zest Adds Essential Oils – Fresh zest brings out the natural citrus aroma. It’s fat-soluble, so it infuses well in the warm dairy mix.
- Sweetened Condensed Milk = Sweet & Thick – It gives that store-bought texture but tastes way better and doesn’t curdle when added to coffee.
Tools You’ll Need
- Medium saucepan
- Whisk
- Fine mesh strainer (optional but helpful)
- Microplane or zester
- Measuring cups and spoons
- Jar or bottle with lid for storing
Pro Tips
- Use fresh zest only – Avoid bottled orange flavor if you can. Zesting a fresh orange gives the best citrus oils.
- Whisk while heating – This helps the cocoa powder dissolve completely—no clumps!
- Don’t boil it – Just warm it up. If it boils, the milk can curdle and the flavor changes.
- Strain for ultra-smooth texture – Optional, but especially helpful if you want a totally silky finish.
- Store in glass jars – Easier to pour and lasts longer in the fridge.
Substitutions and Variations
- Use almond milk or oat milk for dairy-free
- Swap honey for maple syrup
- Add a pinch of cinnamon for a Mexican hot chocolate vibe
- Use dark cocoa powder for a deeper chocolate hit
- Add 1–2 tablespoons liqueur (like Grand Marnier) for a grown-up version
Make Ahead Tips
- Totally make this up to 5 days ahead
- Store in an airtight glass container in the fridge
- Shake before each use—natural settling happens!
How to Make Chocolate Orange Creamer
Step 1: Combine the dairy
Pour 1 ¾ cups whole milk and ¾ cup heavy cream into a medium saucepan.
Step 2: Add cocoa and sweeteners
Whisk in 2 tablespoons unsweetened cocoa powder, ⅓ cup sweetened condensed milk, and 1 tablespoon maple syrup.
Step 3: Add flavorings
Stir in 1 teaspoon vanilla extract, 1 tablespoon orange zest, and ¼ teaspoon orange extract (optional). Keep stirring gently.
Step 4: Warm it up
Heat over medium-low, stirring often. Don’t let it boil—just warm through until everything is smooth and steamy.
Step 5: Strain and store
(Optional) Pour the mixture through a fine mesh strainer into a glass jar or bottle. Let cool before sealing and refrigerating.
Leftovers & Storage
- Keeps in the fridge for up to 1 week
- Always shake before using
- You can warm it slightly if using in hot drinks, but it’s also great cold for iced coffees!
Common Mistakes
- Boiling the mix – This can cause curdling. Just warm gently.
- Skipping the whisking – Cocoa needs help to dissolve smoothly.
- Using bottled orange juice instead of zest – You’ll lose all the fresh citrus oils and the flavor won’t pop.
What to Serve With
- Stir into hot coffee or iced coffee
- Pour over black tea for a chocolate-orange London Fog
- Add to hot cocoa for double chocolate goodness
- Mix into smoothies or protein shakes for a treat
FAQ
Can I use non-dairy milk?
Yep! Oat milk or almond milk work great—just note it won’t be quite as creamy.
Can I freeze this creamer?
Not really—dairy can separate when thawed. It’s best fresh.
Can I make it less sweet?
Absolutely. Just reduce the condensed milk and/or maple syrup.
Is it safe to drink cold?
Totally! Try it in iced coffee or cold brew.
Time to Pour & Sip 🍊🍫
If you’re looking for a simple but magical way to upgrade your morning cup, give this Chocolate Orange Creamer a try. It’s cozy, fresh, and totally satisfying. Let me know in the comments how it turned out—or if you have questions, I’m all ears!
Happy sipping!
