Love the taste of peppermint mochas at your local café? This guide shows you how to recreate it at home with ease. Read on to grab this recipe and a bunch of other delicious creamer flavors.
The Peppermint Mocha Creamer
This creamer’s all about blending cool mint and rich chocolate with creamy dairy. You can throw it together at home, tweak the sweetness, and you know exactly what’s going in your cup.
Equipment
Nothing fancy here—just the usual kitchen stuff.
- Small saucepan (nonstick is nice, but not required)
- Measuring cups and spoons
- Whisk or any heatproof spoon
- Fine mesh strainer (if you want it super smooth)
- Glass jar or bottle with a tight lid
A funnel helps with pouring, but it’s not a must. Let the creamer cool in something heatproof, and yeah, make sure everything’s clean before you start.
Ingredients
Grab everything first so you’re not scrambling mid-recipe. Go for good cocoa and real extracts if you can—it makes a difference.
- 1 1/2 cups whole milk or half-and-half
- 1/2 cup heavy cream
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup granulated sugar (or less, if you like it less sweet)
- 2 teaspoons pure peppermint extract
- 1 teaspoon pure vanilla extract
Dairy-free milk and cream work fine if you want a vegan version. Just don’t use sweetened cocoa powder or it’ll throw things off.
Instructions
Here’s how it goes—nothing tricky, just pay attention to the heat.
- Pour milk, cream, cocoa powder, and sugar into a small saucepan.
- Whisk gently over medium-low heat. Don’t let it boil.
- As soon as the cocoa’s dissolved and it’s hot, take it off the heat.
- Add the peppermint and vanilla extracts.
- Whisk until it’s all smooth.
- If you want, strain it into a clean jar to catch any lumps.
- Let it cool, then stash it in the fridge.
Give it a good shake or stir before using—stuff settles.
Tasting Notes
The result? Rich, a bit sweet, with a hit of mint up front and mellow chocolate underneath. The dairy makes it extra creamy, but don’t overdo the peppermint or it’ll take over everything.
Honestly, it’s great with a medium or dark roast. You end up with a festive cup that’s not too heavy, not too sweet—just right for when you want something a little different.
Quick Pro Tips
Go with pure extracts if you’re after that bold, clean flavor. Play around with the sugar—less if you like things subtle, more if you’ve got a sweet tooth. Craving a thicker, almost dessert-like texture? Just up the heavy cream a bit.
Keep your creamer in a glass bottle with a tight lid, and it should be good for about a week. Give it a good shake before pouring, especially if the cocoa likes to hang out at the bottom.
Want to mix things up? Toss in a pinch of sea salt or a dash of espresso powder while it’s heating. Prefer something lighter? Swap in low-fat dairy. It’s all up to you.
