Peeps Coffee Creamer Is Here And It’s Exactly What Your Morning Needs

We may technically be just a few weeks into winter, but I am going to go ahead and say spring has officially sprung. Why, you may ask? Because International Delight just dropped a new coffee creamer featuring the springiest candy out there: PEEPS!

Peeps, the perennial Easter stocking stuffer you likely either love or despise, can now be seen plastered over the cutest coffee creamer bottle I’ve ever laid eyes on. It has a yellow cap, obviously, with a whole bunch of pastel-colored Peeps around the bottle.

And since winter is cold and hot coffee deserves to be spruced up with a marshmallow creamer, the product is hitting shelves this week. Yes! In January! That’s a full three months before Peeps usually start to make an appearance on the ends of grocery and convenience store shelves with all the other Easter display candies.

In case you forgot, International Delight is the same brand that brought us the Oreo coffee creamer last summer, and they’ve got more than 20 different kinds of creamer out, from Hershey’s Chocolate Caramel to White Chocolate Raspberry to the slightly tamer French Vanilla. You can find them all at your local grocery store now.

Coffee Hazelnut Ice cream


  • 1/3 cup (2 oz / 55g) granulated sugar
  • 2 tbsp corn syrup / golden syrup
  • 3 tbsp powdered milk
  • 2-3 tbsp instant coffee (depending on taste)
  • 2 cups (500ml) milk (anything 1% or above)
  • 1 cup (250 ml) light cream (aka single cream)
  • 2 tbsp cornstarch
  • 3 tbsp cream cheese (low fat is fine)
  • 1 heaped tbsp hazelnut butter (no added salt or sugar)

Coffee Malteds


  • 1 1/2 cups all-purpose flour
  • 1/4 cup unflavored malted milk powder
  • 1/2 teaspoon baking powder
  • 8 tablespoons unsalted butter, cut into chunks, at room temperature
  • 1/2 cup sugar
  • 1/4 cup packed light brown sugar
  • 1 tablespoon ground coffee, preferably from espresso beans (or use instant or powdered coffee or espresso)
  • 1/2 teaspoon fine sea salt
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract

Espresso Chocolate Chip Ice Cream


  • 2 cups heavy cream
  • 7 oz sweetened condensed milk
  • 2-3 tbsp espresso powder, depending on how strong of a coffee flavor you want
  • 1/2 cup mini chocolate chips


  1. Freeze the bowl of your ice cream maker for 24 hours.
  2. In a large bowl, whisk together cream, condensed milk, and espresso powder.
  3. Pour the contents into the bowl of the ice cream maker then freeze the ice cream in the bowl of the ice cream maker according to manufacturer’s instructions.
  4. Halfway through the churning process, add in the chocolate chips.
  5. Once the ice cream is done churning, mine only took about 20 minutes, transfer to a freezer-safe bowl and freeze in the freezer at least 4 hours.

Coffee Punch


  • 24 ounces cold brewed coffee
  • 12 slices orange peel
  • 3 bananas
  • Lemon juice
  • 6 cloves
  • 3 cherries, soaked in Brandy
  • 750 milliliters bottle Bourbon
  • 750 milliliters bottle irish cream, prefer Bailey’s
  • 10 ounces banana liqueur, prefer Banane du Bresil by Giffard
  • 1 ounce chocolate bitters
  • 1 ounce tiki bitters