Homemade Peppermint Mocha Creamer
This refreshingly cool, sumptuously creamy, deeply chocolate-y Peppermint Mocha Creamer is a 5-ingredient antedote to boring coffee.
Servings: 10 servings
Calories: 170kcal
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
Storage Directions:
- 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
Serving: 0.25cups | Calories: 170kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Sodium: 26mg | Sugar: 22g
