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.
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 😉
That sounds like a FABULOUS idea! And it does not surprise me about your favorite color. We were meant to be friends, Amy! <3
I am looking for a peppermint mocha powder creamer receipe….any ideas?
Hi, Kathy. I wouldn’t know how to work in the peppermint since it’s an extract. Sorry!
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.
Me too. Did anyone reply?
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!
You’re welcome, Lori! I’m so glad you enjoyed it.
This is the Best Recipe! I make it with the substitute of Stevia and it’s Delicious! Goes well inHot Cocoa too!
Thank you!
Thanks for letting me know, Deonn!
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.
That sounds delicious!
This is tasty! I like it with no vanilla and a half teaspoon of peppermint extract. Love it and it is very jingle-belly! 🙂
So glad you like it, Haley!
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!
Great! So glad you liked it! Thanks for sharing, Jeannine 🙂 I hope you’ll be back for more recipes!
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!
I’m so glad you enjoyed it so much, Rebecca!
What is the purpose of mixing the ingredients over heat? Sanitation? Why not just mix everything together cold?
Sugar is not going to dissolve in cold water.
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?
Crushed candy canes would probably work very nicely! Creamer is good for 2 weeks in the fridge.
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.
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!
I’m definitely making this for Christmas morning.
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!
Hahaha, no judgment!
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!
This is wonderful! Thank you.
So glad you liked it, Marsha!
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.
I love Rodelle’s cocoa! They’re my fav! So glad you enjoyed this, Em 🙂
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!
I’m so glad you enjoyed it, Wendy!
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!
Thank you, Trista! This makes me so happy!
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.
Oh yeah, oil is MUCH stronger than extract.
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!!!!
Awesome, Andrea!!