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This delightful Chobani Chocolate-Covered Strawberry Creamer isn’t just for coffee. With its luscious blend of real Dutch cocoa and strawberry essence, it opens up a world of possibilities for creative recipes.
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Table of Contents
How to make Chobani Chocolate-Covered Strawberry Creamer
Chobani Chocolate-Covered Strawberry Creamer is a seasonal coffee creamer from Chobani that’s meant to give your coffee a sweet, dessert-like twist — specifically inspired by the classic chocolate-covered strawberry flavor combo.
Ingredients
- 1 cup fresh strawberries
- 2 tablespoons unsweetened Dutch-processed cocoa powder
- 2 cups heavy cream
- 1 cup whole milk
- 1/3 cup sugar or honey
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Place the chopped strawberries in a saucepan with the sugar (or honey).
- Cook on medium heat for about 8–10 minutes, stirring occasionally. The strawberries will soften and release their juices.
- Once softened, remove from heat and let cool slightly. Then blend the mixture in a blender or food processor until smooth. Set aside.
- In a small bowl, whisk the cocoa powder with a couple of tablespoons of warm milk until it forms a smooth paste. This prevents clumping when added to the creamer base.
- In a large pot, combine the heavy cream, remaining milk, blended strawberry sauce, cocoa paste, and a pinch of salt. Heat the mixture over medium-low heat, stirring frequently.
- Once warmed (but not boiling), stir in the vanilla extract for an extra depth of flavor.
- Remove from heat and let the mixture cool slightly. If desired, strain the creamer using a fine mesh sieve to remove any strawberry pulp for a smoother consistency.
- Pour into an airtight glass container or jar and store in the refrigerator for up to 1 week.
Tips for the Best Results
- Dutch-Processed Cocoa Matters: Choose high-quality Dutch cocoa for a richer, smoother chocolate flavor. Regular cocoa powder may taste more bitter.
- Fresh Strawberries: Although frozen strawberries can work, fresh ones allow for a brighter, natural strawberry flavor.
- Adjust Sweetness: If you prefer a less sweet creamer, reduce the sugar or honey amount and taste-test as you go. You can always add more sweetness later!
- Double the Batch: This recipe creates approximately 3 cups of creamer. If you plan on using it for multiple recipes or larger quantities, feel free to double the ingredients.
- Experiment with Milk: You can substitute whole milk with almond milk or oat milk for a dairy-free alternative—but keep in mind, it may slightly alter the texture and flavor.
What to serve with
Chobani Chocolate-Covered Strawberry Creamer is a versatile product that elevates coffee and opens up room for creativity in pairing it with various beverages, desserts, and even breakfast treats.
- Hot Coffee: Stir it into freshly brewed coffee for a decadent, chocolate-strawberry twist. Top with whipped cream and garnish with shaved chocolate or freeze-dried strawberries to make it extra special.
- Iced Coffee: Mix the creamer into chilled coffee or cold brew. Serve over ice with a drizzle of chocolate syrup for a café-style treat.
- Mocha Latte: Combine brewed espresso, steamed creamer, and a splash of milk for a dessert-like mocha latte. Add a dollop of whipped cream and a strawberry slice for added flair.
- Strawberry Hot Chocolate: Substitute regular milk with the creamer and mix it with melted chocolate for an indulgent strawberry-flavored hot chocolate.
Ingredients Substitutes
If you’re recreating a homemade version of Chobani Chocolate-Covered Strawberry Creamer, the right ingredients matter for nailing the flavor and texture.
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1. Strawberries
The base of the creamer’s fruity sweetness and tang comes from strawberries. However, there are alternatives if strawberries are unavailable or you prefer a different fruit.
Substitute Options:
- Strawberry Jam or Preserves: Use 2–3 tablespoons of high-quality strawberry jam or preserves as a substitute for fresh strawberries. These will provide a richer, sweeter flavor without the need for blending or cooking.
- Frozen Strawberries: Frozen strawberries are an excellent substitute. Simply thaw and use them in place of fresh ones. They may add a touch more water to the mixture, so reduce the milk slightly if needed.
- Strawberry Syrup: If you have store-bought strawberry syrup (commonly used for milkshakes or dessert toppings), it can be used too. Start with 2–3 tablespoons and adjust to taste.
- Raspberries or Mixed Berries: For a flavor twist, swap strawberries with raspberries or a mix of berries. Keep in mind that raspberries may add a slightly tart edge.
2. Cocoa Powder
Dutch-processed cocoa powder is recommended for its smooth, rich flavor, but there are substitutes for different tastes or needs.
Substitute Options:
- Natural Cocoa Powder: If you don’t have Dutch-processed cocoa, natural cocoa powder can work, though it has a more acidic and bitter flavor. To balance it, add an extra touch of sweetener.
- Chocolate Syrup: A store-bought chocolate syrup or fudge sauce can replace cocoa powder. This is a quick and effortless substitute, though it will likely increase the sweetness, so adjust the overall sugar in the recipe.
- Melted Dark Chocolate: For a decadent twist, substitute with 1–2 tablespoons of melted dark chocolate. It will add a creamy richness and enhance the dessert-like quality of the creamer.
- Carob Powder: If you’re avoiding cocoa entirely, carob powder can mimic the chocolate flavor. It’s naturally sweeter than cocoa, so reduce added sweeteners slightly.
3. Heavy Cream
Heavy cream is used for its richness and creamy texture, but there are many alternatives to alter fat content, calorie count, or for dietary restrictions like vegan or lactose-intolerance needs.
Substitute Options:
- Half-and-Half: For a lighter version, replace heavy cream with half-and-half. It will still be creamy but has less fat.
- Evaporated Milk: Canned evaporated milk is another good option for creaminess without full-fat heavy cream.
- Coconut Cream: For a dairy-free or vegan creamer, full-fat coconut cream is an ideal substitute. It adds a slightly tropical twist that pairs beautifully with the chocolate and strawberry notes.
- Cashew Cream: Blend soaked raw cashews with water to create a rich, creamy base. Cashew cream is neutral in taste and works well as a nondairy substitute.
- Silken Tofu Blend: Blend soft silken tofu with a bit of vanilla and plant milk for a dairy-free creamy substitute.
Final Thoughts
With its rich, indulgent flavor, Chobani Chocolate-Covered Strawberry Creamer can transform the simplest meals and moments into something extraordinary.
More Creamer Recipes:
Ingredients
- 1 cup fresh strawberries
- 2 tablespoons unsweetened Dutch-processed cocoa powder
- 2 cups heavy cream
- 1 cup whole milk
- 1/3 cup sugar or honey
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Place the chopped strawberries in a saucepan with the sugar (or honey).
- Cook on medium heat for about 8–10 minutes, stirring occasionally. The strawberries will soften and release their juices.
- Once softened, remove from heat and let cool slightly. Then blend the mixture in a blender or food processor until smooth. Set aside.
- In a small bowl, whisk the cocoa powder with a couple of tablespoons of warm milk until it forms a smooth paste. This prevents clumping when added to the creamer base.
- In a large pot, combine the heavy cream, remaining milk, blended strawberry sauce, cocoa paste, and a pinch of salt. Heat the mixture over medium-low heat, stirring frequently.
- Once warmed (but not boiling), stir in the vanilla extract for an extra depth of flavor.
- Remove from heat and let the mixture cool slightly. If desired, strain the creamer using a fine mesh sieve to remove any strawberry pulp for a smoother consistency.
- Pour into an airtight glass container or jar and store in the refrigerator for up to 1 week.
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