Quick and Easy Peppermint Mocha Creamer
Skip the coffee shop and make your own peppermint mocha creamer. Discover the recipe for this delicious holiday indulgence.
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Store away your pumpkin spice for the season people. It’s officially peppermint season (although, I’m pretty sure a certain coffee shop had their peppermint mocha out before Thanksgiving). This peppermint mocha creamer recipe yields about 2 ½ cups (20 oz) for you to enjoy or share with a friend. It will last 1-2 weeks in the fridge.
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Quick Overview
Peppermint Mocha Creamer Ingredients
The peppermint mocha ingredients are readily available, making this a very easy-to-make recipe.
evaporated milk
evaporated milk is unsweetened condensed milk. It’s thicker than regular milk, but not as fatty as heavy cream. Conversely, it doesn’t have the sugar that sweetened condensed milk has, making it easier to control sweetness in your peppermint mocha creamer. Replace with equal parts coconut milk.
Heavy cream
Heavy cream is also known as heavy whipping cream or simply… cream. Don’t have any on hand? Replace with equal parts half and half or coconut cream. Please note: It will not be as thick or rich and unless you cook it down, it will be pretty runny.
brown sugar
brown sugar uses molasses with white sugar and gives the peppermint mocha creamer a nice rich flavor. Replace with equal parts white sugar, honey, or maple syrup. Note: If you chose maple syrup you also need to cut back on the evaporated milk but ¼ cup
cocoa powder
cocoa powder is the mocha part (A mocha is a chocolate-flavored coffee beverage). So you need this ingredient to make this a peppermint mocha creamer. Otherwise… it’s just peppermint.
peppermint extract
peppermint extract is the second reason for this cremer. Word of caution: be careful to use the exact amount otherwise it’ll taste like weird toothpaste.
Vanilla Extract
vanilla extract adds a subtle flavor, enhances the other flavors, and adds a slight hint of sweetness.
how to make your Coffee Creamer:
Below is the gist of how to make your peppermint mocha creamer. The entire recipe is in one easy area: scroll down to the recipe card.
Mix Ingredients. Whisk together all ingredients in a medium saucepan on the stovetop over medium heat.
Bring to a Simmer. Continue to whisk until creamer is smooth and begins to simmer (about 5 minutes). Once everything is mixed well and heated through, remove from heat and set aside to cool (about 5 minutes or so).
Store. Pour into a jar or small carafe. Use immediately or store your peppermint mocha creamer, in your choice of container, in the refrigerator for 1-2 weeks.
Jenn’s Notes:
- This peppermint mocha creamer recipe is NOT a walk away and come back. You do need to continuously whisk or the milk and sugar will scorch.
- If you drink this on its own, it’s very strong and sweet. This is intentional because it will be diluted by the coffee added to it.
How to Use the Creamer
Add your peppermint mocha creamer to coffee, tea, or even a shot of espresso! If you do the espresso, I highly recommend you heat the creamer first (and you may need to add a little milk to lighten the sweetness, depending on your taste.
To add a fun finish, top your coffee with try adding whipped cream!!!
Cooking with Kids
DISCLOSURE: These tips are generalized, and meant to be suggestive. Everything I’m sharing I do with my kids, and they are all different even within my own five. So please take these as suggestions or ideas and if you think your child needs more or less help, then go with what you and your child are comfortable with. Ultimately, you know your kids, do what YOU think is best.
*This one involves some cooking so unless you’re comfortable with them at a stove, here are a few things all kids can help with:
Storage Details
Pour into a jar, milk bottle, swing-top pitcher, or other container of your choice.
- Stored in the fridge for 1-2 weeks
- For Easy portion sizes; freeze in silicone ice cube trays. Once frozen, remove and put into a storage bag to be used anytime!
- I highly recommend warming it a bit in your mug first, then add your coffee. Unless your coffee is extremely hot and you want the cube to cool off your coffee.
Did you try it, have questions?
Please leave your feedback and rate this peppermint mocha creamer recipe using the star icons on the recipe card. Your input helps me improve both this and future recipes. Thank you!
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It’s always wonderful to see loved ones coming together over delicious food.
Need more Peppermint ideas?
Try these fun recipes:
Print
Quick and Easy Peppermint Mocha Creamer
- Total Time: 15 minutes
- Yield: 2.5 cups 1x
Description
Indulge in a homemade Peppermint Mocha Coffee Creamer that’s rich, chocolatey, and lightly peppermint-flavored. It’s easy to make, beats store-bought options and satisfies your coffee shop cravings.
Ingredients
- 1 (12 oz) can evaporated milk
- 1 cup heavy cream (see notes 1 for details and substitutes)
- 3/4 cup brown sugar (see notes 2 for details and substitutes)
- 1/4 cup cocoa powder
- 1 1/2 teaspoons peppermint extract
- 1/4 teaspoon vanilla extract
Instructions
- Whisk together all ingredients in a medium saucepan on the stovetop over medium heat. Cocoa powder and sugar will dissolve as the milk and cream heats and you continue to whisk.
- Continue to whisk until creamer is smooth and begins to simmer (about 5-10 minutes). Be careful not to let the cream or sugar scorch as you whisk.
- Remove from heat and let cool for about 5-10 minutes so it’s easier to handle
- Pour into a jar, carafe, swing-top pitcher, or other container of your choice. Use immediately or store in the refrigerator for 1-2 weeks.
Equipment
All-Clad D3 3-Ply Stainless Steel 3 Quart Sauce Pan
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OXO Good Grips 11-Inch Balloon Whisk
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Substitutions:
- Replace with equal parts half and half or coconut cream (milk can also be used, but Please note: It will not be as thick or rich)
- Replace with equal parts white sugar, honey, or maple syrup. Note: If you chose maple syrup you also need to cut back on the evaporated milk but ¼ cup
How to use the Creamer:
- Add it to your morning coffee, afternoon pick-me-up, or a shot of espresso! If you do the espresso, I highly recommend you heat the creamer first (and you may need to add a little milk to lighten the sweetness, depending on your taste.
- To add a fun finish, top your coffee with some whipped cream and enjoy!!!
Storage Details:
- Pour into a jar, milk bottle, swing-top pitcher, or other container of your choice. Store in the fridge for 1-2 weeks
- For Easy portion sizes; freeze in silicone ice cube trays. Once frozen, remove and put into a storage bag to be used anytime. Note: I highly recommend warming it a bit in your mug first, then add your coffee. Unless your coffee is extremely hot and you want the cube to cool off your coffee.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Coffee
- Cuisine: American
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 603
- Sugar: 67
- Sodium: 47
- Fat: 36
- Saturated Fat: 23
- Carbohydrates: 73
- Fiber: 3
- Protein: 4
- Cholesterol: 108
Nutritional Facts:
The numbers above are based on the serving size stated. All are estimates and you should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional.
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