My refreshingly cool and deliciously chocolate-y Peppermint Mocha Creamer is a simple way to turn your coffee break into a winter wonderland. With just 5 basic ingredients and 10 minutes of prep, you’ll earn a week’s worth of coffee breaks fit for Santa himself!
Ahhhh, the holidays. A nip in the air, frost on the windows, a world blanketed in the hush of snow. If only it were that simple! With all the shopping, decorating, cooking, baking, hosting, and carousing the season calls for, mama needs lots of extra go-juice.
While I love starting my day with a fancy Starbucks copycat, this is the time of round-the-clock coffee in my trusty little Keurig. Don’t get me wrong—a cuppa plain ol’ joe is always welcome, but adding a little extra pizzazz with flavored coffee creamers makes each sip feel special.
The only problem is store-bought versions are often filled with all kinds of weird, chemically sounding things. Not so with this super simple peppermint mocha coffee creamer. All you need are a few pantry staples and two kinds of cream, then you’re off to the races. So, while it might be giving season, don’t forget to give yourself a little gift—the gift of minty mocha magic.
Jump to:
- What is Peppermint Mocha Coffee Creamer?
- What does it taste like?
- Why You’ll Love This Peppermint Mocha Creamer Recipe
- Ingredients Needed
- Substitutions
- How To Make Chocolate Peppermint Coffee Creamer
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- FAQs
- Peppermint Mocha Coffee Creamer Nutrition
- Other Creamer Recipes
- Homemade Peppermint Mocha Creamer
What is Peppermint Mocha Coffee Creamer?
If you’re anything like me, you love coffee—just not when it’s black. Plain cream is always lovely, but flavored creamers are even better! Imagine cream, but enhanced with sugar and flavorings. And, just like ice cream or cookies, there are approximately a gazillion different flavors to choose from. My favorite wintry picks include gingerbread coffee creamer and this peppermint chocolate number. 😋
What does it taste like?
Have you ever tried a Starbucks peppermint mocha? Consider this minty chocolate creamer a kind of shortcut. It has rich, dark cocoa undertones and a fresh, cooling blast of peppermint. One sip and you’ll be humming “what would you do-o-o for a Klondike bar coffee.”
Why You’ll Love This Peppermint Mocha Creamer Recipe
- All-Natural Goodness - Forget about the store-bought creamers that literally don’t contain any cream. You’ll find no mono- and di-glycerides, or dipotassium phosphate here! Just 5, all-natural ingredients.
- Rich & Creamy - This homemade mocha mint creamer is extra delicious thanks to a mix of cream and half n’ half. Corn syrup solids, vegetable oil, and micellar casein can’t hold a candle to the real stuff!
- Quick & Easy - Measure, mix, warm, and chill. That’s the whole process! Just 10 minutes to coffee bliss.
Ingredients Needed
As promised, we’re keeping it simple:
- Half n’ Half & Heavy Cream - This dynamic duo is responsible for the sumptuous richness Coffee Mate can’t touch.
- Granulated Sugar - White sugar has a neutral flavor profile, allowing the chocolate and mint to shine. If you have superfine or caster sugar on hand, those work too—they’re the same thing, but with smaller granules.
- Unsweetened Cocoa Powder - If possible, reach for Dutch-process or black cocoa for the smoothest, least bitter flavor.
- Peppermint Extract - For highly concentrated mintiness that’ll make you go “ahhhhhhhhh.”
Substitutions
Need to make some edits based on what’s in your pantry? Here are easy ones to try:
- Half & Half - Only have milk and cream on hand? Guess what: you have half n’ half! Mix equal portions.
- Heavy Cream - Slightly lighter whipping cream will also do the trick.
- Granulated Sugar - Want to be even more all-natural? Swap in less processed cane sugar. You can also add a caramelly undertone by using brown sugar instead.
- Unsweetened Cocoa Powder - You can use an equal amount of carob powder instead. Alternatively, use your favorite drinking chocolate mix and cut down on the sugar.
- Peppermint Extract - You can add a similar freshness by using a few drops of food-grade peppermint oil (no more than about ¼ teaspoon) or swapping in about a tablespoon of peppermint schnapps.
How To Make Chocolate Peppermint Coffee Creamer
This simple coffee glow-up comes together in just a few steps:
Step 1: Whisk together the half and half, heavy cream, granulated sugar, and cocoa powder in a medium saucepan.
Step 2: Heat over medium-low heat until the creamer starts to steam, the sugar and cocoa powder have dissolved, and everything is well combined.
Step 3: Stir in the peppermint extract and remove from heat.
Step 4: Chill. Allow to cool for about 10 minutes at room temperature, then pour into a mason jar or container with a lid and store in the fridge for up to 7 days.
Optional Variations & Dietary Adjustments
The best peppermint mocha creamer is the one you can actually enjoy! Here are a few ideas to make it work:
- Peppermint Mocha Oat Milk Creamer: Substitute oat milk and full-fat canned coconut milk to replace the half-and-half and heavy cream for a dairy-free twist. You can also use your favorite vegan cream and half & half alternatives!
- Sugar-Free: Feel free to swap in your favorite cup-for-cup sugar alternative (e.g. monkfruit).
- Chocolate-Free: If you love the taste of chocolate but it’s a no-no, try using carob powder instead.
- White Chocolate Peppermint Mocha Creamer: Skip the sugar and cocoa powder in favor of white chocolate syrup.
Serving Suggestions
This peppermint mocha creamer is the ultimate holiday treat! With just the right balance of chocolate and mint, it’s ready to take your favorite beverages and treats to the next level. Here are some delicious ways to enjoy it:
- Classic Coffee: Stir a splash into your morning coffee for a lazy peppermint mocha at home. For a refreshing twist, add it to iced cold brew and top with whipped cream and chocolate shavings!
- Hot Cocoa Twist: Add a dribble to your regular cocoa for a creamy, minty hot chocolate that tastes like winter in a mug. My daughter loves it!
- Dazzling Desserts: Try drizzling a bit over brownies, vanilla ice cream, or chocolate cake for a pepperminty punch.
- Breakfast Bliss: Drizzle a bit over a bowl of warm oatmeal or stir into plain yogurt for a festive breakfast or snack. Or, use it in place of milk for your french toast batter.
- Frosty Shakes: Add a splash to your favorite protein shakes, smoothies, or milkshakes for a hit of chocolate mint deliciousness.
Recipe Success Tips
- Proper Storage: Pour the cooled creamer into a mason jar or container with a pour-spout lid and store it in the fridge for up to 7 days. It can also be frozen for up to 3 months—make sure you leave headroom in your container for it to expand. Alternatively, turn them into little creamer ice cubes for single-sized portions.
- Low Heat: Don’t bring the cream mixture to a boil—we are just looking to gently heat it enough for the sugar and cocoa to dissolve. Heating it too much can cause the cream to scorch, leaving a bitter undertaste.
- Cool it Quickly: If you don’t want to wait to enjoy your delicious peppermint mocha coffee creamer, simply plunk the bottom of the pan into an ice bath, making sure the ice and water don’t spill in. Stir every few minutes—it should be chilled in 15 minutes or less.
FAQs
Healthy might be a stretch, but it’s not terrible, either. Hop to the next section for a full nutritional breakdown.
Most often, yes! But now that you know how to make it, it can always be mint mocha creamer season. 😉
It does have a bit thanks to the cocoa—in total, around 34.5 milligrams in the whole batch. In short, it shouldn’t affect most folks, but if you are hypersensitive you can swap in carob powder.
Peppermint Mocha Coffee Creamer Nutrition
Each ¼ cup serving of this homemade creamer has about 170 calories, so it’s a bit of an indulgence. The fat content sits at 9 grams per serving, which gives it that rich, creamy texture we love. You’ll also get 2 grams of protein, a light boost, and just a pinch of sodium at 26 mg.
Where it’s really festive is in the sweetness, with 23 grams of carbs and 22 grams of that being sugar. If you’re concerned about added sugars, hop up to the variations section above for instructions on how to make it sugar-free. Overall, it’s the perfect treat for when you want to give yourself a little holiday cheer!
Total nutritional content per serving is:
- Calories: 170 calories
- Total Fat: 9 grams
- Protein: 2 grams
- Sodium: 26 mg
- Carbohydrates: 23 grams
- Sugar: 22 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Other Creamer Recipes
Homemade Peppermint Mocha Creamer
Equipment
- 1 medium saucepan
Ingredients
- 1 ½ cups half & half *see notes for dairy-free
- ½ cup heavy cream *see notes for dairy-free
- 1 cup granulated sugar
- 3 tablespoon unsweetened cocoa powder
- 1 teaspoon peppermint extract
Instructions
- Whisk together the half and half, heavy cream, granulated sugar, and cocoa powder in a medium saucepan.
- Heat over medium-low heat until the creamer starts to steam, the sugar and cocoa powder have dissolved, and everything is well combined.
- Stir in the peppermint extract and remove from heat.
- Allow to cool for about 10 minutes at room temperature, then pour into a mason jar or container with a lid and store in the fridge for up to 7 days.
Notes
- Refrigeration: Pour the cooled creamer into a mason jar or container with a lid and store it in the fridge for up to 7 days.
- Freezing: This homemade coffee creamer can also be frozen! Pour cooled creamer into a freezer-safe container or bag and freeze for up to 3 months. You can also freeze individual portions of the creamer in ice cube trays. Freeze until frozen before transferring the cubes to a freezer-safe container or bag. Defrost the creamer over low heat on the stovetop until thawed through or defrost individual creamer cubes on low in the microwave.
- Dairy-Free & Vegan: Substitute 1.5 cups full fat coconut milk and ½ cup oat milk to eliminate the half-and-half and heavy cream.
- Sugar-Free: Substitute 1 cup monkfruit sweetener and eliminate the granulated sugar.
- Lactose-Free: Enjoy this coffee creamer recipe without any tummy troubles! Just swap in lactose-free heavy cream and lactose-free half-and-half for their traditional counterparts.
Nutrition
xoxo Megan
Tammy says
This recipe is so yummy! Huge hit with all my family
Megan Byrd says
Yay I'm so glad!
Becca says
This was pretty good. I am a huge peppermint mocha fan and this is definitely closer to a Starbucks peppermint mocha than a Nestle. The peppermint is very strong and overpowers the chocolate. I ended up adding a bit of extra chocolate and sugar to counteract the peppermint. I think this is a good recipe to start with to tweak for my specific preferences. I especially love that this is all real ingredients, not random chemicals. While not healthy, this is definitely healthier than the junk I normally have in coffee. Thank you for that!
Megan Byrd says
For sure! Peppermint is SO strong, it's easy for it to overpower chocolate so I'm glad you were able to tweak it!