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.
With a shortage of the major brand coffee creamer’s peppermint mocha version currently happening, I turned to this recipe. It tastes almost exactly the same… but it’s better!
I suppose I’ll still use that major brand version in a pinch, but this is so good and so quick to put together that there’s really no need. Thanks for the recipe!
Awesome, Margaret! Glad you enjoy it 🙂
My grocer told me they are not going to offer that “major brand” of pepperming mocha creamer year-round any longer. I looked everywhere and they are sold out! I tried this recipe and it is delicious! Will definitely be making this often as it’s my favorite and only coffee creamer! Thank you Lynn and FAF!
Oh man! I’m so glad you have this so you can drink it all the time!
This has literally changed my life! It’s February and all the stores are out of the name brand peppermint mocha creamer so I went hunting for a homemade version. THIS RECIPE IS BETTER than ANYTHING I’ve ever bought at a store. This tastes like coffee shop coffee. THANK YOU SO MUCH for this!
That makes me so happy, Tia! Thanks for letting me know 🙂
Do you have a recipe for a Butterscotch creamer. I can only find it on Amazon in tiny single servings and for 50 of them I pay over $13!!!!
Hey, Robyn– I don’t!
Peppermint/Mocha my favorite coffee creamer from that leading brand. It can’t be found! I contacted that company and was told that it has been out of stock and they are working very hard to replenish, they even sent me 2 coupons. All this being said, this recipe just popped up in my Google news feed this morning…I can’t wait to try it, but I have a question. Instead of using the cocoa powder can a liquid chocolate syrup be used in it’s place? Like you’re making chocolate mik? But probably using much less? If that is an option, how much syrup would you use to compare to the 2 tablespoons of powder? Would you have to decrease the amount of sugar used? Thanks for any input, and thanks for the recipe!
Hey, Ann– I’d probably use the same amount (2 Tablespoons) of syrup, and use no additional sugar.
Do you have a sugar free version of this one? I’d love to make it, but I don’t eat sucrose. I’ve been using sugar free chocolate syrup in my coffee, but I don’t “bake” really, and this is close enough to it. I don’t know if you can make simple syrup with stevia (my sugar free sweetner of choice because it’s derived from a plant) and as I gained 10 lbs this past winter from treating myself to this one indulgence that I would buy. I would honestly use this all year round, plus I would be able to have homemade chocolate syrup for my coffee when I don’t use vitamin enriched chocolate protein powder
Hi, there! We also enjoy stevia in this house, and that’s what I’d use. Omit the sugar, just use the water + stevia to taste, and then add your dairy or dairy free liquid of choice. Let me know how it works out!
I made this for the first time. It is absolutely delicious, and will be a constant over the December holidays.I have always had success with every recipe I have tried from this site. My favorite 🤩
Thank you so much, Gail! xoxo
I forgot to leave my rating. I wish there were more stars 😊
Haha, you are so sweet!
I just made this creamer and can’t wait for my morning cup of coffee. Peppermint mocha creamer is my favorite and now I can have it year round. Thanks for sharing such a great recipe!
Thanks so much, Michaela! Enjoy!
Awesome flavor and so easy!
Thanks so much, Carolyn!
I’m a peppermint mocha nut! All year long it’s my go-to flavor. Now that the Chobani peppermint mocha creamer is gone for the holidays, I found your recipe when I went searching for a substitute. YUM!!!! I’m thoroughly enjoying an afternoon iced peppermint mocha as we speak. I may never go back to store bought. Thank you!
And since it’s so delicious, I’ll definitely be trying other recipes on your site.
Thank you so much, Melanie! That means a lot 🙂 hope to see you try some more recipes! xoxo
Lynn, what can you swap out to make the peppermint mocha creamer zero sugar?
Hey, Linda– I would just use stevia and there’s no need to cook it!
My husband LOVES this simple homemade creamer! I’ve made 2 batches in less than a week! He was so sad when the store stopped selling peppermint mocha creamer, but he said he prefers this one anyway. So big WIN! The reason I gave it 4 stars is because for me it’s extremely sweet and pepperminty. I was knocked over when I tried it LOL (it was like swallowing toothpaste). I attempted to make the pumpkin spice one, but again it was too sweet x). I’ll have to dumb it down a bit for my coffee mug. Thank you for sharing this recipe with the world so we can have the holiday favorites year round!
Thanks for your honest review, Brittany! I’m glad your husband can have his coffee now! 🙂
I literally almost cried when I had my first sip this morning. I have always loved Peppermint Mocha, then my daughter told me that the brand I loved was banned in several countries and why, I was shocked and then devastated. I have tried every creamer on the market from every grocery and specialty store, I just didn’t enjoy my morning coffee anymore, and it truly bummed me out. Then I found this recipe and I am over the moon! THANK YOU SO MUCH for making me fall in love all over again with that delicious morning cup!
Lori! This kind of comment makes me so happy! I’m so glad it brought joy to your cup 🙂
I’m trying to be healthier and avoid additives and this sounds perfect. Thanks!
Enjoy!
Very tasty! I was pleasantly surprised. I used heavy cream because that is what I had on hand. And I feel like this will be so much better for me than my favorite store bought which is full of chemicals. So thank you! Happy Saturday!
You’re so welcome, Terrie 🙂
Oh my gosh! I was skeptical at first but made it and was sooo happy! I absolutely love it.. thank you so much!!
Thank you, Wendy! I’m so glad you liked it! 🙂
I’ll never go get one of these again! So good, easy to make and I love that I can control the ingredients.
Soo many ads it’s darn near impossible to see recipes
Hi, Cheryl– thanks for stopping by! Ads are the way that I make money for giving you FREE recipes on the internet. There is a way to X out on anything that you feel is in your way, but everything else is between content and should just move while you scroll. Tens of thousands of folks have visited my site this Thanksgiving week and have successfully made many of my recipes. If you’re interested in an ad-free experience, I can offer you a membership to my website, or you can purchase a cookbook. Thanks again for stopping by!
This was very easy to make and super delicious. I doubled the recipe so I could use an entire 12 oz can of evaporated milk (thought that might keep better). I did use the higher amount of peppermint extract; I might dial that back a smidge next time, but, delicious as is.
Thanks for sharing this recipe.
Thanks so much, Erika!
I couldn’t drink what I made from this recipe. I cut the sugar down and reduced the peppermint based on the previous comments that it was way too sweet and pepperminty (kept the proportions just to be safe), but I could still only taste the peppermint. I increased the milk, cocoa and vanilla and it still just tasted like peppermint water. Maybe I’m using the wrong mind of extract or something!
Hi, Rachel– I’m a little confused, as there was only one single comment about it being too sweet, out of 29 total reviews. One of them is a 4-star (the one you seem to have been basing your adjustments on) and the other 28 are 5-stars.
First: if you cut down the sugar, you would have needed to also cut down the water in order to make a proper simple syrup, otherwise yes, you will just have sweetened water. Simple syrup is not the same.
Second: I’m asking only to be sure… You did put this in coffee, right? You didn’t just drink it?
Third: you’ll need to make sure you’re using PEPPERMINT extract and not mint extract or peppermint/mint oil or emulsion.
Don’t get me wrong, I believe you. But with that many 5-star reviews, your outlier makes me wonder if either peppermint mocha isn’t for you or there are other proportions that weren’t correct.