Chobani Chocolate Covered Strawberry Creamer Recipe

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Imagine blending the decadence of silky chocolate and the sweetness of fresh strawberries (the Chobani Chocolate Covered Strawberry Creamer) into your morning brew. It’s coffee magic! And guess what? You don’t have to wait for fancy cafes to experience this level of flavor indulgence.

How to make Chobani Chocolate Covered Strawberry Creamer

Chobani Chocolate Covered Strawberry Creamer is a seasonal coffee creamer made by Chobani designed to add a sweet, dessert-like flavor (think chocolate-dipped strawberries) to your coffee, latte, or other drinks.

Ingredients

Here’s what you’ll need to make your homemade Chocolate Covered Strawberry Creamer:

• 1 cup of fresh strawberries (washed and hulled)
• 3 tablespoons of cocoa powder (preferably Dutch-processed for a richer chocolate flavor)
• 2 cups of whole milk (or substitute for plant-based milk like almond, oat, or coconut, if preferred)
• 1/2 cup of heavy cream (for that creamy richness Chobani is known for; can be substituted with coconut cream)
• 1/4 to 1/3 cup of cane sugar (adjust to taste; you want a nice balance of sweetness without overpowering the natural strawberry and chocolate flavors)
• 1/2 teaspoon of vanilla extract (to enhance all the flavors)
• Pinch of salt (to balance the sweetness and bring out the flavors)

Instructions

1. Prepare the Strawberry Base: In a saucepan, combine the fresh strawberries and a couple of tablespoons of water. Simmer over medium heat until the strawberries begin to soften and release their juices, about 5-7 minutes. Mash the strawberries using a fork or potato masher to break them apart. You can also strain this mixture if you prefer a smoother creamer, but if you don’t mind a bit of texture, keep it as is.
2. Make the Chocolate Component: In the same saucepan, add the cocoa powder, sugar, and a pinch of salt. Stir well as you slowly bring the mixture back to a low simmer. Whisk the cocoa powder thoroughly to remove lumps and ensure it combines evenly with the strawberry base.
3. Incorporate the Milk and Cream: Gradually pour in the whole milk and heavy cream, stirring constantly. Allow the mixture to come to a gentle simmer (do not boil!) over medium-low heat. Stir frequently to prevent any scorching. Once the mixture is fully heated, add the vanilla extract and give it one final mix.
4. Cool and Store: Let the creamer cool completely to room temperature. If you prefer an ultra-smooth consistency, you can strain the finished mixture through a fine-mesh sieve or cheesecloth. Pour your homemade creamer into a clean, airtight container—glass jars work perfectly—and store it in the refrigerator for up to 7-10 days.

Tips and Tricks

• Balancing the Sweetness: Start with less sugar and taste as you go. You can always add more later if needed. Remember, the natural sweetness of strawberries comes through during the simmering process.
• Boosting the Chocolate Flavor: If you’re a chocolate-lover, feel free to add a small handful of semi-sweet or dark chocolate chips during the simmering stage. Stir well until dissolved for an extra indulgent touch.
• Strain for Smoothness: For a velvety finish, strain the strawberry and cocoa mixture before adding the milk and cream. It removes seeds and pulp for a cleaner consistency.
• Add a Strawberry Syrup Drizzle (Optional): Enhance the strawberry flavor by drizzling a homemade (or store-bought) strawberry syrup into your coffee alongside the creamer.
• Testing for Dairy Alternatives: If you’re dairy-free, substitute the heavy cream and milk with full-fat coconut milk or a mix of almond and coconut cream for a similar texture and flavor profile.

Ingredients substitutes

If you’re eager to make your own version of Chobani Chocolate Covered Strawberry Creamer but don’t have all the exact ingredients on hand—or need to swap them out for dietary reasons—don’t worry.

1. Fresh Strawberries

Main Purpose: Strawberries provide the fruity, sweet base of the Chobani Chocolate Covered Strawberry Creamer and help mimic the “strawberry” element of chocolate-covered strawberries.

Substitution Options:

• Strawberry Jam or Preserves: Use 2-3 tablespoons of high-quality strawberry jam if fresh strawberries aren’t available. This will give you the sweet strawberry flavor with less hassle (just strain out any pulp or seeds if you prefer a smooth texture).
• Frozen Strawberries: Thaw frozen strawberries before using, then proceed with the Chobani Chocolate Covered Strawberry Creamer recipe. Ensure they are not pre-sweetened, or adjust the added sugar in the recipe accordingly.
• Strawberry Extract: Add 1/2 teaspoon of strawberry extract if you don’t have fresh fruit but want an intense strawberry flavor.

2. Cocoa Powder (Dutch-Processed)

Main Purpose: Cocoa powder gives a rich chocolate flavor, which complements the sweetness of the strawberries.

Substitution Options:

• Regular Unsweetened Cocoa Powder: If Dutch-processed is unavailable, regular unsweetened cocoa powder works just fine. It may have a slightly more acidic flavor, but this won’t overpower the recipe.
• Chocolate Syrup: Replace the cocoa powder with 2-3 tablespoons of chocolate syrup for a quicker option, though it will make the creamer sweeter, so adjust the sugar as needed.
• Melted Chocolate: Melt 1-2 tablespoons of semi-sweet or dark chocolate chips and add them to the milk base for an extra indulgent and creamy texture.

3. Whole Milk

Main Purpose: Whole milk helps create a creamy, rich base for the creamer.

Substitution Options:

• Low-Fat Milk: You can use 2% or skim milk if you want to reduce fat content, but the creamer will be less rich.
• Almond Milk: Great for a lighter, nuttier option.
• Oat Milk: Perfect for a creamier, neutral base.
• Soy Milk: Excellent for added creaminess and protein.
• Coconut Milk: Ideal for a rich and naturally sweetened creamer (use the canned full-fat variety for the creamiest consistency).
• Evaporated Milk: Use this for an ultra-rich and thick creamer, but dilute it slightly with water (e.g., 1 cup evaporated milk + 1/4 cup water).

4. Heavy Cream

Main Purpose: Heavy cream enhances the thickness and overall creaminess of the creamer.

Substitution Options:

• Half-and-Half: Use an equal amount for a lighter option that still adds richness.
• Coconut Cream: Ideal for dairy-free creamer; it’s naturally sweet and incredibly thick.
• Cashew Cream: Blend cashews soaked in water (1 cup cashews to 1 cup water) until smooth. This creates a dairy-free and creamy substitute.

5. Cane Sugar

Main Purpose: Sugar balances the flavors and adds sweetness to the creamer.

Substitution Options:

• Brown Sugar: Adds sweetness with a slight hint of molasses, which pairs nicely with chocolate and strawberries.
• Maple Syrup: Use 2-3 tablespoons for a natural sweetener with mild earthy undertones.
• Honey: Use slightly less honey (start with 2 tablespoons) since it can be sweeter than sugar.
• Agave Syrup: A great vegan-friendly sweetener that dissolves easily in liquids.
• Stevia or Monk Fruit Sweetener: For a low-calorie or sugar-free option, use these natural sweeteners sparingly, as they’re more potent than sugar.

6. Vanilla Extract

Main Purpose: Vanilla enhances the overall flavor profile and adds a light, sweet aroma.

Substitution Options:

• Vanilla Bean: Scrape the seeds of half a vanilla bean pod and simmer them with the mixture for an even deeper vanilla flavor.
• Vanilla Paste: Use 1/2 teaspoon; it has a stronger flavor compared to vanilla extract.
• Almond Extract: Substitute with caution, as almond extract is much more potent (start with only 1/4 teaspoon).

Final Thoughts

The beauty of making your own version of Chobani Chocolate Covered Strawberry Creamer is in the versatility.

More Chobani Recipes:

• Copycat Chobani Cookie Butter Creamer Recipe
• Copycat Chobani Toasted Coconut Vanilla Creamer Recipe