Peppermint Mocha Coffee Creamer
If peppermint mocha is your go-to holiday coffeeshop drink of choice, then this silky Peppermint Mocha Coffee Creamer recipe is must-try!
Sweet peppermint syrup is paired with velvety smooth cocoa. The peppermint chocolate duo is then combined with rich cream, to make the most delicious, holiday-ready creamer.
Steam some up and pour it into espresso for a quick peppermint mocha or add a splash to coffee.
Best of all, this homemade creamer only takes minutes to make, which means you can add it to hot winter beverages throughout the season.
Why You’ll Love this Homemade Creamer
- This peppermint mocha coffee creamer recipe is made with real cocoa and cream. Store-bought creamers like Coffee Mate Peppermint Mocha, contain soybean oil, milk derivatives and artificial flavors. Give me the real stuff anytime!
- This creamer can be steamed or frothed for homemade hot mochas, since its base is heavy cream and real milk.
- Homemade coffee creamer is incredibly easy to make, which may save you money buying expensive handcrafted coffeeshop drinks.
Peppermint Mocha Coffee Creamer Recipe
Ingredients
- Peppermint Syrup
- Dark Cocoa Bar
- Heavy Cream
- Milk
Peppermint Syrup: Store-bought simple syrup, such as this one from Torani Pepppermint Syrup, has a strong peppermint flavor that stands out in the chocolate. And that’s what we’re going for!
You can also make this quick copycat Starbucks peppermint syrup recipe. It has just 3 ingredients: peppermint extract, sugar and water, and makes up in minutes.
Dark Cocoa Bar: The type of chocolate you use to make this coffee creamer really matters.
The best option is to make the creamer with a dark cocoa bar. But not just any chocolate bar.
Skip over the milk chocolate candy bar section and get a real cocoa bar that’s at least 40% cocoa. As you can see, I used 70% cocoa and the creamer came out fantastic.
Make sure it’s made with cocoa butter (not vegetable fats) for velvety smooth melted chocolate.
Heavy Cream & Milk: My preference is to make homemade coffee creamer using a combination of heavy cream and whole milk.
You can use the milk of your choice, including sweetened condensed milk, but just know that substituting the milk changes the creamer’s thickness, sweetness level and overall taste.
For this recipe, most of the sweetness comes from the peppermint syrup and melted cocoa and cream, giving it an indulgent silkiness.
Step-by-Step Instructions
- Melt the chocolate. Cut dark chocolate cocoa bar into small pieces for even melting. Place it in a small saucepan over low heat and stir until melted, about 1-2 minutes.
- Add the peppermint syrup. Slowly drizzle room temperature (or slightly warmed) peppermint syrup into chocolate, stirring constantly. Avoid dumping the syrup in all at once and using cold syrup as both may cause the chocolate to seize.
- Add cream to peppermint mocha mixture. Remove the peppermint chocolate from the heat and slowly whisk in small amounts of cream and milk that’s been warmed in the microwave for about 45 seconds. Again, we don’t want cold liquids seizing the chocolate. Set the creamer aside to cool.
- Store peppermint mocha creamer in refrigerator. Pour the creamer into a sterilized bottle that’s been boiled and store in the refrigerator until the earliest expiration date on the heavy cream or milk.
Detailed recipe and instructions are in recipe card at bottom of post.
Recipe Notes
Chop chocolate into small even-sized pieces so it melts uniformly. This way some chunks are not melting before others and getting over-cooked.
Melt on low heat. It only takes a minute so don’t walk away.
Prevent seizing up the chocolate. Chocolate can seize up when it comes in contact with moisture, resulting in a gritty texture.
To prevent this, use a clean, dry saucepan and utensils.
Additionally, slightly warm up any liquids (syrup and cream), and add them to the chocolate in small increments.
For more intense peppermint flavor, add some peppermint extract after chocolate has been removed from heat.
For thicker peppermint mocha creamer, use sweetened condensed milk in place of the heavy cream.
Ways to Use Peppermint Mocha Creamer
My favorite way to use peppermint mocha creamer is to combine it with espresso to make a homemade peppermint mocha.
To make an iced peppermint mocha, add shots of brewed espresso to a glass filled with ice.
Pour in a generous helping of the creamer and top the mocha with whipped cream and dark chocolate curls.
To make a warm and cozy peppermint mocha, steam or froth the creamer and pour over brewed espresso.
For some extra holiday indulgence, top it with whipped cream and sprinkle on bits of crushed peppermint and chocolate.
More Coffee Creamer Recipes
- Peppermint White Chocolate Coffee Creamer
- Sugar Cookie Coffee Creamer
- Gingerbread Coffee Creamer
- White Chocolate Coffee Syrup (Mocha Sauce)
- Caramel Macchiato Coffee Creamer
- Italian Sweet Cream Coffee Creamer
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Peppermint Mocha Coffee Creamer
This easy Peppermint Mocha Coffee Creamer recipe is perfect for the holidays, made with lots of peppermint, real chocolate and rich cream. This creamer can be enjoyed in coffee or used to make homemade peppermint lattes all winter long.
Ingredients
- 1/4 cup peppermint syrup
- 3.5 ounce dark cocoa bar, chopped
- 1 cup heavy cream
- 1/4 cup whole milk
Instructions
- Melt the chocolate. Cut dark chocolate cocoa bar into small pieces for even melting. Place it in a small saucepan over low heat and stir until melted, about 1-2 minutes.
- Add the peppermint syrup. Slowly drizzle room temperature peppermint syrup into chocolate, stirring constantly. Avoid dumping the syrup in all at once and using cold syrup as both may cause the chocolate to seize.
- Add cream to peppermint mocha mixture. Remove the peppermint chocolate from the heat and slowly whisk in small amounts of cream and milk that's been slightly warmed in the microwave. Avoid cold liquids to prevent seizing the chocolate. Set aside to cool.
- Store peppermint mocha creamer in refrigerator. Pour the creamer into a sterilized bottle and store in the refrigerator until the earliest expiration date on the heavy cream or milk.
Notes
- Chop chocolate into small even-sized pieces so it melts uniformly.
- Melt on low heat. It only takes a minute so don't walk away.
- Prevent seizing up the chocolate by using clean, dry saucepan and utensils, as well as slightly warming up any liquids (syrup and cream), and adding them to the chocolate in small increments.
- For more intense peppermint flavor, add a small amount of peppermint extract. Taste and add more as desired.
- For thicker peppermint mocha creamer, use sweetened condensed milk in place of the heavy cream.
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