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Peppermint Mocha Coffee Creamer

This homemade Peppermint Mocha Coffee Creamer is unbelievably easy to make, comes together in a flash, and tastes like a cozy holiday in a mug. Perfect for kickstarting your day or a comforting pause.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1.5 cups
Course: Beverage, Condiment
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup milk dairy (whole, 2%, skim) or plant-based (almond, oat, soy)
  • 0.5 cup heavy cream or full-fat canned coconut milk for dairy-free
  • 2 tbsp unsweetened cocoa powder
  • 2.5 tbsp sweetener maple syrup, honey, or simple syrup; adjust 2-3 tablespoons to taste
  • 1 tsp vanilla extract
  • 0.25 tsp peppermint extract start with 1/4 tsp and add up to 1/2 tsp for a bolder kick
  • salt pinch, optional, to enhance chocolate and mint notes

Equipment

  • Small saucepan
  • Whisk
  • Glass jar or bottle (for storage)

Method
 

  1. Step 1: Combine Your Base: Grab a small saucepan. Whisk together your milk, heavy cream (or coconut milk!), unsweetened cocoa powder, and your chosen sweetener. Get it all nicely mixed over medium heat.
  2. Step 2: Gently Heat and Stir: Keep stirring continuously until everything is beautifully combined and warm. You're looking for it to be heated through, and for the cocoa and sweetener to fully dissolve, but avoid a rolling boil. Gentle warmth is what to aim for.
  3. Step 3: Flavor Boost: Once nice and warm, take the saucepan off the heat. Stir in your vanilla extract, peppermint extract (remember, start small!), and the tiny pinch of salt if you're using it. Give it a good whisk to ensure all flavors are perfectly distributed.
  4. Step 4: Cool Down: Let this delightful mixture cool down completely on your countertop. This helps the flavors meld and ensures it's ready for storage without any condensation issues.
  5. Step 5: Store and Enjoy: Once cool, carefully transfer your homemade creamer to a clean glass jar or bottle. Pop it in the refrigerator, and it'll be your coffee's best friend for about 7-10 days. Just give it a good shake before each use to re-mix any settled ingredients!

Notes

Substitutions & Additions: Make it dairy-free by swapping milk for plant-based milk and heavy cream for full-fat canned coconut milk. Adjust sweetener and peppermint extract to taste. For a richer chocolate flavor, melt in a tablespoon or two of dark chocolate chips or use Dutch-processed cocoa powder. A tiny pinch of cinnamon or cayenne can add depth. Experiment with almond, hazelnut, or orange extracts for different flavors. For a thicker creamer, increase heavy cream to ¾ cup and reduce milk to ¾ cup.
Tips for Success: Do not boil the mixture; gentle heating prevents dairy separation and scorching. Taste and adjust flavors after cooling. Whisk thoroughly to avoid cocoa clumps. Make ahead for convenience. Chill completely for best flavor melding and thicker consistency.
Storage: Store in an airtight container in the refrigerator for 7-10 days. Always give it a good shake before each use, as some cocoa might settle at the bottom.