Peppermint and chocolate are one of my favorite holiday flavor combinations and it’s especially delicious in my morning cup of coffee. With just a handful of ingredients and a few minutes you can whip up a batch of flavored coffee right at home. Skip the coffee shop and make my Peppermint Mocha Coffee Creamer for that cozy holiday feeling any time.
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With so many flavored coffee creamers at the grocery store, why should you make your own? Making your own creamer is easy, made with natural ingredients that you likely have already (no hydrogenated vegetable oil or stabilizers in this recipe) and you can adjust the ingredients to your tastes. After making my Pumpkin Spice Coffee Creamer and I had several requests for a peppermint mocha version so I came up with this holiday favorite.
Ingredients for Peppermint Mocha Coffee Creamer
- granulated sugar
- cocoa powder
- water
- vanilla extract
- peppermint extract
- cream, half and half or non-dairy milk
How to Make Peppermint Mocha Coffee Creamer
Whisk together sugar, cocoa powder and water in a small saucepan. Cook over medium heat until sugar has dissolved, about 3-4 minutes.
Remove the pan from the heat and stir in the vanilla and peppermint extracts as well as your choice of milk. Transfer to a container ( I love these bottles) and store in the refrigerator for up to 2 weeks ( be sure to shake well before using as the cocoa powder may settle). Add to coffee as desired.
If you like this Peppermint Mocha Coffee Creamer be sure to take a look at some of my other recipes!
Caramel Apple French Toast Casserole
White Chocolate Cranberry Scones
If you make this Peppermint Mocha Coffee Creamer please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Peppermint Mocha Coffee Creamer
Equipment
- 1 small saucepan
- 1 Whisk
Ingredients
- 1/2 cup granulated sugar
- 2 tbsp cocoa powder
- 1/2 cup water
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 cup cream, half and half or non-dairy milk
Instructions
- Whisk together sugar, cocoa powder and water in a small saucepan. Cook over medium heat until sugar has dissolved, about 3-4 minutes.
- Remove the pan from the heat and stir in the vanilla and peppermint extracts as well as your choice of milk. Transfer to a container and store in the refrigerator for up to 2 weeks.
- Add to coffee as desired.
Notes
- Be sure to shake well before using as the cocoa powder may settle.
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Stephanie says
I was wondering if instead of sugar and then cream, could one used sweetened condensed milk and then some cream to thin it out?
Brianna Simmons says
While I haven’t tried it personally I think that would work. Let me know how it goes!
Crystal says
Absolutely loved this! Just the right amount of sweetness too
Donna says
Could a granular sugar substitute be used in this recipe?
Brianna Simmons says
I’ve not personally tried it but I think it should work just fine. Please let me know if you try it!