As an Amazon Associate I earn from qualifying purchases.
Just a few ingredients and 5 minutes gets you an all-natural, chemical free holiday flavored cup of coffee!
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/peppermint chocolate. 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. Like even in the spring.
Umm… What?
Regardless of the season, 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.
5 INGREDIENTS AND 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?
Peppermint Mocha Coffee Creamer
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 and 1/2 Tablespoons unsweetened cocoa powder regular or dark
- 3/4 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 3/4 cup half-and-half/milk/cream any dairy or nut milk you enjoy in your coffee
Instructions
- 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!
Amy says
Peppermint Mocha is a flavour combination that has only come to my attention through my darling North American friends, and I am so curious to give it a try! What better way than to start with jazzing up my weekend coffee (the only time I drink it since between phone calls and editing my green tea is the only thing I have time to drink). My mum and sister and I are making our Christmas cards this weekend, so I think some peppermint mocha in our coffee is just what the doctor ordered 🙂 Time to put on those carols, shower ourselves in glitter, and get ready for old St Nick!
P.S. Lynn, my favourite colour is orange too!!!! One of the myriad reasons Chris (my darling ginger) was made just for me 😉
Lynn says
That sounds like a FABULOUS idea! And it does not surprise me about your favorite color. We were meant to be friends, Amy! <3
Kathy says
I am looking for a peppermint mocha powder creamer receipe….any ideas?
Lynn says
Hi, Kathy. I wouldn’t know how to work in the peppermint since it’s an extract. Sorry!
Barbara says
I make sugar cubes (actually molded in the shape of flowers, etc.) I think the same technique would work for adding the liquid extract to a powdered creamer. Simple mix the extract(s) into the sugar. Allow it to dry for a day or so. Break it up with a fork or whir it in a small blender jar. Substitute powdered milk for the cream, mix in the cocoa and flavored sugar. Hope this helps.
DebTX says
Me too. Did anyone reply?
Lori says
Thank yout for sharing this recipe. I am a peppermint coffee addict and this creamer recipe is perfect – much better than store bought. I did substitute stevia for sugar when I made mine. Thank you again!
Lynn says
You’re welcome, Lori! I’m so glad you enjoyed it.
Deonn Yates II says
This is the Best Recipe! I make it with the substitute of Stevia and it’s Delicious! Goes well inHot Cocoa too!
Thank you!
Lynn says
Thanks for letting me know, Deonn!
Jane says
Instead of Peppermint extract I melt peppermint puff balls (Red Bird is one brand) in hot coffee, add almond milk and cocoa. It is very good.
Lynn says
That sounds delicious!
Haley says
This is tasty! I like it with no vanilla and a half teaspoon of peppermint extract. Love it and it is very jingle-belly! 🙂
Lynn says
So glad you like it, Haley!
Jeannine says
I just wanted to say that I stumbled across this recipe this morning, made it, and am enjoying it right now. This is wonderful! Thank you!
Lynn says
Great! So glad you liked it! Thanks for sharing, Jeannine 🙂 I hope you’ll be back for more recipes!
Rebecca says
I made this! OMG! It is WONDERFUL. I’m an iced coffee fanatic but hot or cold I want cream In my coffee. And Peppermint Mocha is my flavor choice. U can’t get it here year round so I was thrilled to find this recipe that is so simple. I used half and half and because I love peppermint I increased that to a full teaspoon. Oh my goodness! Made a batch yesterday. Went through that in no time! Made a double batch today. Almost filled empty creamer bottle full so now I know if I triple the recipe I’ll have a full bottle! My husband thinks I’m crazy but really he just spoiled me and now that hes disabled and drawing social security I gotta cut corners any way I can but I’m not willing to cut corners when it comes to my coffee so voila! I get to enjoy my coffee and not spend a fortune! THANK YOU cos when mommas happy everybody’s happy!
Lynn says
I’m so glad you enjoyed it so much, Rebecca!
B says
What is the purpose of mixing the ingredients over heat? Sanitation? Why not just mix everything together cold?
Lynn says
Sugar is not going to dissolve in cold water.
Lauren says
I’m wondering if sugarfree peppermint candy canes or sticks crushed in a food processor would work for a dry creamer? I need sugarfree and want a powder to add to my iced coffee. If I use the extract, now long can it stay in the fridge?
Lynn says
Crushed candy canes would probably work very nicely! Creamer is good for 2 weeks in the fridge.
Carlos at spoonabilities says
This is my all time favorite drink. I order peppermint mocha all year round at Starbucks but after looking at your recipe i will try to make it at home. Btw.. i love your glass pitcher.
Lynn says
Thanks, Carlos! It’s actually a dressing pitcher, but I like to use it for coffee creamer because I can swirl it around easily. Plus… Pretty for pics, haha!
Laura says
I’m definitely making this for Christmas morning.
Sue Ringsdorf says
Confession….I buy that store-bought peppermint mocha creamer. Guess I’ve found a better solution to my morning coffees! Thanks for sharing this recipe, Lynn!
Lynn says
Hahaha, no judgment!
Monica says
Girl I am with you! Pumpkin is fine for a bit but PEPPERMINT is just delicious. I can’t wait to try this in my coffee this year!
Marsha Whitt says
This is wonderful! Thank you.
Lynn says
So glad you liked it, Marsha!
Em says
Easy to make. I used quality cocoa (Rodelle) and a little extra peppermint. Next time I’ll add more peppermint because cocoa is the flavor that comes through the strongest.
Lynn says
I love Rodelle’s cocoa! They’re my fav! So glad you enjoyed this, Em 🙂
Wendy says
This will become part of holiday traditions in our home. It’s so good and none of the chemicals that the grocery store varieties have. There’s no worry about it sitting in the refrigerator for more than two weeks! Thanks for the great recipe!
Lynn says
I’m so glad you enjoyed it, Wendy!
Trista says
Oh my word! I’ve tried many a homemade peppermint mocha creamers, and I’ve never found one that holds a candle to the deliciously disgusting store bought creamers that I refuse to buy but drink my friends offer me a coffee. 😉 But today, today you’ve made me so happy! I subbed Stevia for the sugar and used a full teaspoon of peppermint extract. I am in love with my coffee this morning! Thank you!
Lynn says
Thank you, Trista! This makes me so happy!
Sharon says
I tried making this but used peppermint oil (I had on hand) instead of extract. It was so strong I couldn’t drink it. I tried diluting it with more half n half, then more milk & it was still too strong. 😢 I will try again with extract later.
Lynn says
Oh yeah, oil is MUCH stronger than extract.
Andrea says
Oh my gosh this is so delicious and I may just have to always have some on hand! It was so quick and easy to make (and I always take way longer than the predicted time for recipes!) and it was such a hit with my family on Christmas Day. I went with keeping it as a syrup instead of adding the creamer, and it worked out perfect and made 2 little jars full. Try this recipe, you won’t regret it!!!!
Lynn says
Awesome, Andrea!!