Peppermint Mocha Creamer
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With millions of views since its publication in 2014 and an average rating of 4.9 out of 5 stars, this recipe for homemade peppermint mocha creamer will be your new favorite way to drink your holiday coffee. With only 5 major ingredients (+ water!) and 5 minutes of your time, you can skip the store-bought and make this holiday favorite year round! Bonus: make it dairy free using your favorite non-dairy milk!
THIS DIY PEPPERMINT MOCHA CREAMER HAS HISTORY AND A LOYAL FOLLOWING
Since its inception in 2014, this homemade peppermint mocha coffee creamer sees traffic nearly year round. Yes, year round. While of course it gets a bigger boost during the holiday season, it seems that “season” starts in September and doesn’t die down until February. Folks are serious about their peppermint mocha coffee and I don’t blame them. It’s one of my favorites, too.
I have loyal readers who rely on this recipe annually and folks who trust me with their cookies, cakes, pies, and breads because they found me while looking to cheer up their coffee and loved it that much. And every year, without fail, I welcome a new loyal reader sometime around February who is just so sad their grocery store finally stopped carrying the big brand name of said coffee creamer.
However it is you’ve gotten here, welcome! We love coffee here. So can I interest you in some coffee cinnamon rolls, coffee cheesecake, coffee whipped cream, or coffee ice cream?
PEPPERMINT MOCHA CREAMER INGREDIENTS
You’ll need 5 major ingredients + water for this holiday favorite. If you’re a frequent baker, you probably already have all of them in your pantry already!
You’ll need:
• granulated sugar
• water
• unsweetened cocoa powder
• peppermint extract
• vanilla extract
• half-and-half (or dairy/non-dairy of choice)
HOW TO MAKE PEPPERMINT MOCHA COFFEE CREAMER
This homemade peppermint mocha creamer comes together in less than 5 minutes.
Here’s how you make it:
STEP #1: in a small saucepan over medium heat, combine the sugar and water and heat the mixture until sugar is just dissolved, about 2-3 minutes. Congratulations, you just made simple syrup!
STEP #2: remove the mixture from the heat and whisk in the cocoa powder, peppermint extract, and vanilla extract, then allow the mixture to cool for a few minutes.
STEP #3: add half-and-half to a ratio of your liking. I prefer a 1:1 ratio, which is why the recipe states ¾ cup of half-and-half.
HOMEMADE CREAMER STORAGE
Store your creamer (or syrup) in a covered container in the refrigerator and use it within 2 weeks, Be sure you are shaking it very well before using.
HOW TO CUSTOMIZE YOUR CREAMER
Make it a peppermint syrup: leave out the cocoa powder and you have yourself a peppermint syrup! If you add the half-and-half, it’s now a plain peppermint creamer.
Make it a peppermint mocha syrup: leave out the dairy and keep this a standalone peppermint mocha syrup (like what you’d get at Starbucks). You can add your cream separately or take your coffee without it.
Amp up any of the flavors: want more chocolate? Use more cocoa powder. Want more vanilla or peppermint? Add more extract! Use caution with that peppermint one though– it’s quite potent and you can go from fresh peppermint to toothpaste in a hurry.
MAKE IT VEGAN/DAIRY-FREE
This is the easiest swap: use your favorite non-dairy milk just like you would use the half-and-half suggested in the recipe. Just be sure you’re using an unsweetened version.
MY #1 SUCCESS TIP
Since there are no preservatives nor emulsifiers in this homemade creamer, some of the cocoa powder will settle to the bottom. Shake it up really well before you use it! I also give my cup of coffee a swirl every so often to keep it homogenous.
CAN I TURN THIS INTO WHITE CHOCOLATE PEPPERMINT CREAMER?
Yes, you can! You can use white chocolate powder, but use caution, because this is already sweetened. I recommend omitting the granulated sugar and proceeding with the recipe as written.
CAN I MAKE THIS PEPPERMINT MOCHA CREAMER SUGAR FREE?
Yes, you can either omit the sugar completely or use a zero-calorie sweetener to make a simple syrup. I cannot advise on a ratio of zero-calorie sweetener since I don’t use any, but if you have guidance here, I’d love to hear it!
Looking for more homemade coffee creamers? Check out some of my favorite ways to amp up your coffee game: gingerbread coffee creamer, pumpkin spice coffee creamer, or French vanilla coffee creamer.
More Favorites from Fresh April Flours
Peppermint Mocha Creamer Recipe
Ingredients
- ½ cup (100g) granulated sugar
- ½ cup (120mL) water
- 1 and ½ Tablespoons (8g) unsweetened cocoa powder1
- ¾ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- ¾ cup (90mL) half-and-half, milk, or cream2
Instructions
- In a small saucepan over medium heat, combine the 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.½ cup (100g) granulated sugar, ½ cup (120mL) water, 1 and ½ Tablespoons (8g) unsweetened cocoa powder1, ¾ teaspoon peppermint extract, ½ teaspoon vanilla extract
- 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.¾ cup (90mL) half-and-half, milk, or cream2
Notes
- Cocoa powder: you can use regular, dark, or Dutch processed. I prefer the latter, but have used all 3 kinds in my years of making this recipe dozens of times.
- Dairy: you can keep this vegan/dairy-free by using your favorite non-dairy milk. Be sure you’re using an unsweetened variety.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Recipe is a keeper!
Thanks so much, Renee!
10/10 best homemade creamer. I loved this so much.Will definitely be making this all the time. Thanks for sharing.
Thank you so much, Amie!
What would you recommend to make this WHITE chocolate peppermint mocha creamer?
Hi, Laura! I’d just use white chocolate flavored cocoa powder! Ghiardelli sells it 🙂 I believe it’s pre-sweetened though, so you may need to do some taste-testing. Let me know if you try it!