Peppermint Mocha Coffee Creamer
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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 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 coffee creamer” and “pumpkin spice” 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.
HOW TO MAKE PEPPERMINT MOCHA COFFEE CREAMER
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?
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 Coffee Creamer
Ingredients
- ½ cup (100g) granulated sugar
- ½ cup (120mL) water
- 1 and ½ Tablespoons (8g) unsweetened cocoa powder regular or dark
- ¾ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- ¾ cup (90mL) half-and-half, milk, or 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.
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!!