Homemade Peppermint Mocha Creamer
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Servings: 10
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 tablespoons unsweetened cocoa powder
1 teaspoon peppermint extract
Directions:
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 the 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.
Dietary Adaptations:
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.
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 plunge 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:
Is peppermint mocha creamer healthy?
Healthy might be a stretch, but it’s not terrible, either. Hop to the next section for a full nutritional breakdown.
Is peppermint mocha creamer seasonal?
Most often, yes! But now that you know how to make it, it can always be mint mocha creamer season!
Does peppermint mocha coffee creamer have caffeine?
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.
Nutritional Facts:
Serving: 0.25cups | Calories: 170kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Sodium: 26mg | Sugar: 22g
Recipe courtesy of Coffee Copycat.com
