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.
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.