DIY Peppermint White Chocolate Creamer
If a peppermint white mocha is your go-to holiday coffee drink, then you’re going to love this easy Peppermint White Chocolate Coffee Creamer recipe.
Places like Starbucks make peppermint white chocolate mocha beverages by adding peppermint syrup and white mocha sauce to brewed espresso with milk. A swirl of whipped cream finishes off this decadent holiday treat.
This homemade creamer, combines peppermint syrup, white chocolate and cream all-in-one. Just add a splash to your favorite homemade coffee drink, and you’ve got an instant peppermint white mocha.
Why You’ll Love this Recipe
Holiday Flavor. Peppermint is a classic around the holidays and this creamer is a delicious way to add just the right amount of minty flavor to a variety of drinks like coffee, hot chocolate and even some blends of tea.
Easy 5-Ingredient Recipe. Heavy cream and milk make up the base of this homemade creamer free of oils, unlike the Coffee Mate’s and International Delight’s of the world. Regular sugar, peppermint extract and real white chocolate bar provide the flavor component.
Versatile. My homemade creamer recipes can be used 3 ways. Add a splash to hot or iced coffee. Steam or froth some up for mochas. Or whip some up to make a creamy cold foam topping. Here’s how I make pumpkin cream cold foam and vanilla sweet cream cold foam.
Recipe is easily multiplied. This recipe makes about 2 cups of creamer. Depending on how you use creamer (a small splash vs. more for mochas), you may want to double the recipe.
What is white chocolate mocha?
Let’s clear up a little confusion.
A mocha is simply an espresso drink that has chocolate sauce added to it. Chocolate sauce + espresso + milk = mocha.
Mocha sauce is simply a sweet chocolatey sauce used in drinks. Mocha sauce does not have any coffee in it!
There are a few varieties of mocha sauce: dark chocolate, white chocolate and sometimes toasted white chocolate is a limited holiday flavor at Starbucks.
Similar to mocha sauce, mocha creamer does not have coffee in it! But when it’s added to coffee it makes it taste like a mocha beverage.
Ingredients Needed
- Premium White Chocolate Bar
- Peppermint Extract
- Heavy Cream
- Whole Milk
- Sugar
- Water
White Chocolate Bar – Get a premium white chocolate bar like Lindt or Ghirardelli with a high percentage of cocoa butter. It melts into a creamy white chocolate sauce.
It’s best to avoid white chocolate chips since they contain stabilizers to help them keep their chip shape.
Peppermint Extract – The best way to capture an intense peppermint flavor is with extract.
I have found that the amount of added flavor is very specific to each person so the recipe gives you a starting point that you can add to if desired.
Just remember, the creamer should taste pretty strong, so the flavor isn’t lost in a bold cup of coffee.
Heavy Cream & Whole Milk – I like using a combination of heavy whipping cream and whole milk as the base for all my homemade coffee creamer recipes.
It’s rich, creamy and enjoyable in both hot and iced coffee beverages.
Sugar & Water – For some sweetness, granulated sugar and water are made into a quick simple syrup that melted white chocolate and peppermint extract are mixed into.
Stick with granulated white sugar which is neutral in flavor and filtered water.
How to Make Peppermint White Chocolate Coffee Creamer
- Chop white chocolate into small, evenly sized pieces. Set aside.
- In a small saucepan over medium heat, bring sugar and water to a low boil and stir until sugar is completely dissolved (1-2 minutes).
- Reduce heat to low and whisk chopped white chocolate into the simple syrup (sugar water) until it’s smooth and creamy.
- Combine heavy cream and milk in a measuring cup with spout and slowly whisk small streams of it into the white chocolate sauce.
- Remove from heat and whisk in the peppermint extract.
- Let cool and store the creamer in an airtight bottle in the refrigerator. It’s good until the earliest expiration date of either the cream or milk used to make it.
Detailed recipe and instructions are in recipe card at bottom of post.
Recipe Notes
Use bottled peppermint syrup. If you have a bottle of store-bought peppermint syrup, you may use 1/3 cup in place of the sugar, water and peppermint extract.
Be careful not to seize the melted white chocolate. Adding cold ingredients (like milk) to warm melted chocolate can cause it to seize. To avoid this, it’s important to whisk the milk into the white chocolate slowly and in small streams.
Add peppermint extract off-heat. Extracts contain alcohol which burns off when exposed to heat, but so too does some flavor. To avoid too much flavor burn-off, add the extract immediately after removing the saucepan from the stove.
Use the freshest ingredients. Homemade creamer is good through the soonest expiration date of either the milk or heavy cream.
More Holiday Flavor Coffee Creamer Recipes
- Peppermint Mocha Coffee Creamer
- Sugar Cookie Coffee Creamer
- Gingerbread Coffee Creamer
- Cookie Butter Coffee Creamer
- Cinnamon Roll Coffee Creamer
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Peppermint White Chocolate Mocha Coffee Creamer
Add a splash of holiday flavor to your coffee with this ridiculously easy-to-make peppermint white chocolate creamer recipe. It comes together in just 5 minutes, and since it's made with real cream, it can be frothed or steamed for a quick, at-home peppermint white mocha.
Ingredients
- 3.5 ounces white chocolate bar, evenly chopped
- 1/3 cup sugar
- 1/3 cup water
- 1 teaspoon peppermint extract
- 1 cup heavy cream
- 1/2 cup whole milk
Instructions
- Chop white chocolate into small, evenly sized pieces. Set aside.
- In a small saucepan over medium heat, bring sugar and water to a low boil and stir until sugar is completely dissolved (1-2 minutes).
- Reduce heat to low and whisk chopped white chocolate into the simple syrup (sugar water) until it's smooth and creamy.
- Combine heavy cream and milk in a measuring cup with spout and slowly whisk small streams of it into the white chocolate sauce.
- Remove from heat and whisk in the peppermint extract.
- Let cool and store the creamer in an airtight bottle in the refrigerator. It's good until the earliest expiration date of either the cream or milk used to make it.
Notes
- Use bottled peppermint syrup. If you have a bottle of store-bought peppermint syrup, you may use 1/3 cup in place of the sugar, water and peppermint extract.
- Be careful not to seize the melted white chocolate. Adding cold ingredients (like milk) to warm melted chocolate can cause it to seize. To avoid this, it's important to whisk the milk into the white chocolate slowly and in small streams.
- Add peppermint extract off-heat. Extracts contain alcohol which burns off when exposed to heat, but so too does some flavor. To avoid too much flavor burn-off, add the extract immediately after removing the saucepan from the stove.
- Use the freshest ingredients. Homemade creamer is good through the soonest expiration date of either the milk or heavy cream.