This peppermint mocha coffee creamer is a simple solution to the desired gourmet, coffee shop taste… without the price tag!
It starts on the stove as a smooth chocolate syrup. After it cools completely, you whisk in the cream and keep it in the fridge. Shake before you pour, since cocoa can settle, then add a splash to hot or iced coffee.
You choose the sweetness and how much peppermint to use. Start on the lower end of both ranges, then adjust the next batch if you want it sweeter or more minty.
Why You’ll Love This Peppermint Mocha Coffee Creamer
- Simple ingredients: Water, sugar, unsweetened cocoa, salt, vanilla, peppermint extract and cream.
- Adjustable sweetness: Use 1/2 cup sugar for a less-sweet batch, or up to 3/4 cup if you like it sweeter.
- Mint you can control: Start with 1/4 teaspoon peppermint extract, then add a little more if you want it.
- Easy to make ahead: A few minutes at the stove, then hands-off cooling.
- Works hot or iced: Stir it into your usual coffee and adjust the amount to taste.
Peppermint Mocha Coffee Creamer Ingredient Notes
- 1 cup water: Dissolves the sugar and cocoa and creates the chocolate syrup.
- 1/2 to 3/4 cup granulated sugar: Choose your sweetness within this range. Brown sugar can be used in the same amount for a deeper flavor.
- 3 tablespoons unsweetened cocoa powder: Gives the mocha flavor. Natural or Dutch-process cocoa both work.
- 1 teaspoon vanilla extract/paste: Stir this in after taking the syrup off the heat.
- 1/2 to 3/4 teaspoon peppermint extract: Start with 1/2 teaspoon, taste, then add more if you’d like, up to 3/4 teaspoon. Extract strength varies, and a little goes a long way. Use food-grade peppermint extract, not essential oil.
- 1 cup heavy whipping cream: Makes the finished creamer rich and smooth. Add it only after the syrup has cooled completely. Half-and-half can be used in the same amount for a lighter creamer.
The recipe makes about 2 1/2 cups, depending on how much sugar you use and how long the syrup simmers. Start with a tablespoon in your cup and add more if you’d like.
To serve, pour the creamer into hot or iced coffee. A dollop of whipped cream and a sprinkle of crushed candy canes is a nice optional finish for a holiday cup.
Tips for the Best Peppermint Mocha Creamer
- Keep the simmer gentle. You’re dissolving the sugar and smoothing the cocoa, not making candy. A long boil reduces the water and changes the finished consistency.
- Start the peppermint low. You can always stir in a few more drops after tasting. It’s harder to tone down once it’s in the jar.
- Use vanilla paste. You can find my favorite here.
- Don’t rush the cooling. Let the syrup cool completely before whisking in the cream.
- Taste it in coffee. A spoonful of creamer on its own tastes different from a splash in a full mug.
- Shake every time. Cocoa can settle at the bottom of the jar. That doesn’t mean you did anything wrong.
- Use a roomy jar. A quart-size jar gives you plenty of space to shake without spilling.
Storage and Make-Ahead Tips
Keep the creamer in a clean, sealed jar in the refrigerator. It will keep until the expiration date on your heavy whipping cream.
This recipe needs refrigeration.
Peppermint Mocha Coffee Creamer
Ingredients
- 1 cup water
- 1/2 cup sugar
- 3 tbsp cocoa powder
- pinch of salt
- 1 tsp vanilla pasta/ extract
- 1/4- 1/2 tsp peppermint extract, adjust as needed
- 1 cup heavy whipping cream or half and half
Instructions
- In a small saucepan, whisk the sugar, cocoa powder and salt until evenly combined, then whisk in the water.
- Bring to a gentle simmer over medium-low heat, whisking, for 2 to 3 minutes, until the sugar dissolves and the syrup is smooth.
- Remove from heat. Stir in the vanilla extract and 1/2 teaspoon peppermint extract. Taste, then add more peppermint if you'd like, up to 3/4 teaspoon total. Let cool.
- Whisk in the heavy whipping cream (or half-and-half).
- Transfer to a clean jar, seal and refrigerate promptly. Shake before using and stir into coffee to taste.
- Refrigerate. Will last until expiration date on heavy whipping cream.
