Have any of you picked up the new Coffee-mate Natural Bliss All-Natural Coffee Creamers?  With five flavors containing only four natural ingredients, these are not just perfect to spruce up your morning or afternoon coffee, but in a slew of amazing recipes including the two below, Bliss Hot Cocoa and Bliss Chocolate Crepe Cake.  For more great recipes, visit

Bliss Hot Cocoa

Bliss Hot Cocoa

  • 6 tsp. Baking Cocoa
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 1 cup water
  • 3 cups milk
  • 1 tsp. pure vanilla extract
  • ¼ cup all-natural Coffee-mate Natural Bliss Low-fat Chocolate
  • Softly whipped cream or mini marshmallows (optional)
  • Ground cinnamon or cocoa (optional)

WHISK together cocoa, sugar, salt and water in small saucepan over low heat until smooth. Cook, whisking continuously, for 2 minutes, making sure whisk gets into the edges of pan.
ADD milk; increase heat to medium-low. Cook, stirring occasionally with whisk, for about 8 minutes or until steam rises from surface. Do not boil.
STIR in vanilla extract and Coffee-mate. Divide between four mugs; top with whipped cream. Sprinkle with cinnamon; serve immediately.

Makes 4 1-cup servings.

**I made this hot cocoa for friends this weekend…rave reviews!!!

Chocolate Crepe Cake


  • 6 large eggs
  • 1 cup whole milk
  • ½ cup all-natural Coffee-mate Natural Bliss Low-fat Chocolate
  • 1 cup all-purpose flour
  • ¼ cup powdered sugar
  • ⅛ tsp. salt
  • Butter


  • 1 package (8 ounces) mascarpone cheese
  • 1 package (8 ounces) cream cheese, at room temperature
  • ¾ cup powdered sugar
  • ½ cup all-natural Coffee-mate Natural Bliss Low-fat Chocolate
  • 2 Tbsp. NESTLÉ® Toll House Baking Cocoa
  • Fresh raspberries or other berries
  • Fresh mint for garnish
  • Powdered sugar

eggs, milk, Coffee-mate, flour, powdered sugar and salt in blender; cover. Blend until well combined.
HEAT 9-inch nonstick skillet over medium heat; lightly coat with butter. Pour 1/4 cup batter into the center of the skillet and swirl until the batter covers the bottom in a thin layer. Cook for 30 to 45 seconds or until underside is golden and top is just set. Loosen edge of crêpe with a heatproof rubber spatula, then flip crêpe over with your fingertips and cook for an additional 15 seconds. Transfer to a plate. Repeat procedure with remaining crêpe batter. You should have about 14 crêpes total. Set aside to cool completely.

mascarpone cheese, cream cheese, ¾ cup powdered sugar, Coffee-mate and cocoa in large mixer bowl; beat until smooth and creamy.
CENTER a crêpe on a serving plate. Using an offset spatula, spread a layer of filling (about 3 heaping tablespoons) over the crêpe. Continue stacking crêpes and spreading with filling, ending with a crêpe on top. Cover; refrigerate for at least 4 hours and up to 24. Top with fresh berries and sprig of mint; dust with powdered sugar. Slice and serve.