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Best Homemade Peppermint Mocha Coffee Creamer Recipe

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This homemade peppermint mocha coffee creamer is made with just four ingredients and takes about five minutes to prepare. It brings back the comforting flavor of mint and chocolate, perfect for holiday mornings or any time you want a special coffee treat.

Ingredients

Scale
  • 1 cup whole milk (or any milk you prefer)
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 1/4 cup unsweetened cocoa powder (recommended: Ghirardelli or Hershey’s Special Dark)
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon peppermint extract (recommended: Nielsen-Massey)

Instructions

  1. Sift the cocoa powder into a small bowl to remove lumps.
  2. Pour the milk and heavy cream into a medium saucepan. Heat over medium-low heat, stirring occasionally, until warm but not boiling (about 3-4 minutes). Tiny bubbles should appear around the edges.
  3. Slowly whisk in the sifted cocoa powder, a little at a time, whisking constantly until fully incorporated and smooth.
  4. Remove from heat and stir in the sweetened condensed milk. Whisk until the mixture is silky and dark brown.
  5. Add the peppermint extract and stir. Taste and add more extract if desired, but go slowly.
  6. Pour through a fine-mesh strainer into a storage jar to catch any remaining lumps. Let cool completely before sealing.
  7. Refrigerate for at least 30 minutes before using. The flavors meld as it chills.

Notes

For best results, let the creamer rest overnight in the refrigerator to allow flavors to meld. If using plant-based milk, choose barista-style or extra creamy varieties to avoid a watery texture. Do not add peppermint extract while the mixture is hot, as heat can cause the mint flavor to evaporate. Store in a sealed container in the refrigerator for up to two weeks; shake well before each use.

Nutrition

Keywords: peppermint mocha, coffee creamer, homemade creamer, holiday coffee, peppermint coffee, mocha creamer

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