This peppermint mocha creamer recipe is the perfect addition to your cold-weather coffee. Forget expensive store bought options and try this instead! This recipe takes just a few minutes, and contains only ingredients that you will recognize.
It’s the perfect coffee creamer for this holiday season, especially when you dress it up with my tips!
Why Should I Make Coffee Creamer from Scratch?
One of the biggest reasons to make foods you eat from scratch at home, is the control over cost as well as control over ingredients.
Anything that is pre-made from the store is more expensive. Part of what you are paying for is the creation or combination of those ingredients. It makes sense that it would be more expensive. You’d be compensated more for making this creamer than if you sold just mere teaspoons of the ingredients, too!
However, the home chef is usually not shipping their food across the country (or the world), to someone they’ve never met, to eat. You don’t have to worry about food safety for a dairy based coffee creamer that is going to spend most of it’s life on a plane or a truck.
This is an often not thought about advantage! Because we aren’t shipping our home cooked foods across the globe, we don’t have to think about preservatives, or thickeners, or stabilizers…the list goes on.
Because we don’t have to worry about these extra ingredients, we also aren’t eating them or paying for them! That’s better for the belly and the wallet!
This recipe contains only ingredients you know. Skip the coffee drive-thru or the creamer aisle at the store. Make this instead! Your wallet and your waistband will thank you this holiday season!
If you’re interested in another seasonal creamer swap, checkout my Pumpkin Coffee Creamer here!
What You’ll Need to Make this Peppermint Mocha Creamer Recipe
- Sugar (I used organic cane sugar, but white sugar, honey, or brown sugar work as well)
- Cocoa Powder
- Whole Milk
- Heavy Cream
- Peppermint Extract
- Vanilla Extract
- Heavy bottomed pot or pan (small)
- Measuring cups/spoons
- Wooden spoon
- Container for storing the creamer
How to Make this Peppermint Mocha Creamer Recipe
Begin by adding the sugar, salt, and water to a heavy bottomed pot or pan. Using a heavy bottomed cooking vessel will prevent the sugar from scorching.
Note: I used organic cane sugar for this particular creamer recipe. A similar swap would be honey, however I’m sure brown sugar would be fine as well. Just keep in mind, the molasses in the brown sugar will be an additional flavor component that might compete with the bright, clean flavor of the peppermint.
Mix over medium heat until dissolved.
Bring to a boil and allow to cook for 5 minutes, stirring. Keep a careful eye on it at this point. It will try to bubble up on you if you aren’t careful!
After 5 minutes remove your syrup base from the heat.
Add in the cocoa powder and stir to dissolve into the syrup. If the cocoa powder is too hard to mix in, you can put your pan back on the stove, on low heat, to keep the syrup warm.
Slowly, using a whisk, stir in the cream, and milk until completely combined.
Add in the vanilla and peppermint extract.
At this point, taste your creamer. I find that everyone’s preference in peppermint strength varies, so adjust from here.
This recipe is to my taste, using 1/2 teaspoon peppermint for the batch. However, keep in mind that this will be added to coffee, so if you’d like it stronger, add more peppermint until it’s to your liking.
Now that you have adjusted the peppermint to your liking, pour your creamer into a container to store in the fridge!
How Long Can I Store this Creamer?
This creamer will store in an air tight container for up to a week in the fridge. If you want to make a larger batch ahead of time, you can freeze it in batches as well.
When you go to reheat from the freezer, simply heat over medium low heat, stirring with a whisk, until warmed through. Then, store in the fridge for a week.
How Can I Dress Up this Peppermint Mocha Creamer Recipe?
This peppermint mocha creamer is quite a show stopper when dressed up for your guests!
Consider making your own whipped cream at home to top your coffee. If you want to get really festive, consider crushing striped peppermint candies to garnish with on top of your homemade whipped cream!
- 1/4 cup water
- 1/2 cup organic cane sugar
- 1/8 teaspoon salt
- 1/8 cup cocoa powder
- 1/4 cup heavy cream
- 1 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- Optional: homemade whipped cream and crushed peppermint candy for garnish topping
- Add the sugar, salt, and water to a heavy bottomed pot or pan.
- Mix over medium heat until dissolved.
- Bring to a boil and allow to cook for 5 minutes, stirring to prevent boiling over.
- Remove your syrup from the heat.
- Add in the cocoa powder and stir to dissolve into the syrup.
- Slowly, using a whisk, stir in the cream, and milk until completely combined.
- Add in the vanilla and peppermint extract.
- Taste your creamer and adjust the peppermint to your liking. Add more if needed.
- Pour your creamer into a container to store in the fridge.
- Add to freshly brewed coffee and enjoy with a dollop of fresh whipped cream and garnish with crushed peppermint candy.
- Using a heavy bottomed pot or pan to heat the sugar and water will prevent the sugar from scorching.
- Can use white sugar, organic cane sugar, honey, or brown sugar. Note using brown sugar might change the overall flavor due to the molasses.
- The creamer can be made in larger batches and frozen. To use, reheat on the stove over medium low heat, whisking to be sure it remains combined to use once warmed through.