Peppermint Mocha Coffee Creamer
A homemade peppermint mocha coffee creamer made with a smooth cocoa syrup, peppermint extract and heavy whipping cream.
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.
Notes
Shake gently before each use as some of the cocoa powder can settle at the bottom.
Refrigerate. Will last as long until the expiration date on your whipping cream.