I love pumpkin. A lot. I know… So does everyone else. When September rolls around, it’s time to throw pumpkin in everything (I even saw pasta sauce this year and decided pumpkin season 2014 was a bit out of hand) and the grocery store practically turns orange (which I’m completely fine with since it’s my favorite color). But the holiday flavor I love even more, if I dare say it, is peppermint. It’s usually this week that I am all pumpkin-ed out, save for a piece of pumpkin pie at Thanksgiving dinner, and I am ready for jingle bells and tinsel and peppermint in my coffee.
You all went absolutely nutso over my pumpkin spice coffee creamer. I get traffic to my blog through people typing some combination of “homemade,” “pumpkin spice,” and “coffee creamer” into search engines daily, and the recipe jumped to the second most popular recipe on my blog (this one sitting pretty in the #1 spot) in less than 2 months. I’ve had nothing but rave reviews from those of you who have made it yourself. So thank you to everyone who has made it and enjoyed it! All that being said, I knew that a homemade peppermint mocha creamer was inevitable in the FAF kitchen.
I always say I love coffee in my chocolate but I do not love chocolate in my coffee. The one exception to that is when there is just a hint of chocolate and a hearty punch of peppermint. I love to jazz up my coffee with peppermint mocha on the weekends… During the week, I am typically drinking my coffee at work, taking sips between buffer changes and data logging, so it’s hard to really enjoy a great cup of coffee. I save my special flavors and favoriteeeee coffee for my relaxing cups o’ Joe.
This homemade peppermint mocha creamer comes together in less than 5 minutes. You’ll start with a simple syrup (equal parts sugar and water) which gets a quick heat up on the stovetop, just long enough to dissolve the sugar. To that, you’ll whisk in some cocoa powder, and then a splash of peppermint and vanilla extracts. That’s it! You can either keep this as a peppermint mocha syrup, or you can combine it with half-and-half/cream/milk (whatever it is you enjoy in your coffee) and turn it into a full on coffee creamer.
Change it up even more and leave out the cocoa powder completely! You’ll just have peppermint coffee creamer, which sounds equally as fabulous as the mocha variety. Whatever it is you decide to do, ditch the store bought. This is so much easier, less expensive, chemical-free and customizable. Want more peppermint? Add it in! Want more chocolate flavor? Load up with cocoa powder. Oh, and speaking of cocoa powder, it will settle as this creamer sits. So you’ll need to shake it up quite a bit before you put it in your coffee!
This homemade creamer puts Christmas right into your coffee mug. It’s refreshing, bright, ever so slightly chocolatey, and 100% jingle bell-y. In case you haven’t noticed, it’s Christmas on the radio and in just about every store imaginable already. Might as well get into the spirit first thing in the morning, yeah?
- ½ cup granulated sugar
- ½ cup water
- 1 and ½ Tablespoons unsweetened cocoa powder (regular or dark)
- ¾ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- ¾ cup cup half-and-half/milk/cream (any dairy or nut milk you enjoy in your coffee)
- In a small saucepan over medium heat, combine sugar and water and heat until sugar is just dissolved, about 2-3 minutes. Remove from heat and whisk in cocoa powder, peppermint extract, and vanilla extract. Allow to cool for a few minutes.
- Add half-and-half (if desired) to a ratio of your liking. I prefer a 1:1 ratio. You may also leave the syrup as a standalone flavoring. Store in a covered container in the refrigerator and use within 2 weeks, shaking very well before using.
If you’re looking for mint chocolate recipes that aren’t necessarily season-specific, you’ll probably enjoy my Andes Mint Cookies!