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My Homemade Peppermint Mocha Coffee Creamer is a cinch to make and so rich and creamy! Made with all natural ingredients, it’s make ahead and cheaper too!
It’s that time of year for peppermint everything! Well, at least I like peppermint everything.
I knew after trying a peppermint latte from Starbucks a few years ago that I would need to figure out a way to make my own Homemade Peppermint Mocha Creamer. So I did!
Why I Love Homemade Peppermint Mocha Coffee Creamer
Y’all, I totally winged it (is that a phrase?) on coming up with this recipe.
I basically took my Vanilla Cinnamon Coffee Creamer (one of my blog’s most popular posts) and tweaked it by swapping out some ingredients until I found the flavor I wanted.
I taste tested with a few others and voila! We had a winner.
With only five all-natural ingredients, it’s super simple to make and so delicious. Best of all, to me anyway, is that it is make-ahead AND freezeable.
If you haven’t started figuring out around here, if you I can find a way to make something a make-ahead recipe I will. Bonus if it’s freezer-friendly to! I like to make up a batch to have some on hand regularly so I can enjoy on the daily.
Back to the peppermint creamer. It’s rich and creamy and has just the perfect blend of peppermint and cocoa flavors that work with a delicious cup of coffee.
A reader in my Meal Planning Magic Community Table Facebook group said she doesn’t drink coffee but enjoys putting creamers like this one in her hot cocoa. And she’s right—this one is perfect in a cup of hot cocoa!
How Easy Is It to Make Homemade Coffee Creamer?
This Homemade Peppermint Mocha Coffee Creamer makes enough for about eight to ten 16-ounce lattes depending on how much creamer you like with your coffee.
I find that the flavor for this one is a bit more intense so packs a bigger punch and I don’t use as much as I might another flavor.
I use my blender to mix up all the ingredients initially so that they blend together really well. I like to make it up in a mason jar to store in my refrigerator.
I shake it up or use a whisk to reblend it before using what I want for each serving. The cocoa powder can sometimes settle at the bottom of the mixture when it’s in the refrigerator.
What Ingredients are Needed for Homemade Peppermint Mocha Creamer?
Milk – I use 2% milk but you can use whatever you like. It may be less creamy with a skim or fat-free milk. You can also use almond or soy milk. The flavor will change slightly but that’s ok!
Sweetened Condensed Milk – this comes in a can and can be found in the baking aisle of your grocery store. Make sure you don’t get the canned evaporated milk.
Baking Cocoa Powder – this can also be found in the baking aisle of your grocery store. It’s NOT the hot cocoa drink mix.
Vanilla Extract– I will often get this at ALDI or use the store brand to save some money!
Peppermint Extract – sometimes you might see spearmint extract. It tastes different so make sure you get the regular peppermint extract!
To Prepare the Latte
Brewed Coffee – I prefer a non-flavored, medium roast but choose your own favorite!
Whipped Cream – totally optional here but a nice addition sometimes.
Peppermint Crushed Candy Canes – I have found these in the seasonal baking aisle at my local grocery store or places like Wal-Mart or Target. Brach’s Cany I’ve also found them for a great price in the gourmet food aisle at Home Goods, Marshall’s and TJ Maxx during the holidays so if you have one near you, check there too!
Of course, you can also take whole candy canes and crush them yourself by putting them in a resealable bag and rolling over with a rolling pin or a mallet.
Is Homemade Peppermint Mocha Creamer Make-Ahead?
Since this recipe makes a big enough batch to make a week’s (or more) worth of creamer, it’s easy to make some extra and freeze it too!
I use silicone muffin cups to freeze each serving so that I can have it on hand any time. That way I can enjoy a beverage that I know is not full of junk ingredients and I don’t need to drag out all the ingredients every time.
Freezing Homemade Peppermint Mocha Coffee Creamer is also so simple!
I line a muffin tin pan with silicone muffin cups and pour two ounces of creamer in each cup. I use a little tablespoon measuring cup that makes it so much easier to measure out just the right amount. Then I place the filled muffin tray in a flat place in my freezer until the creamer is firm.
From there, I pop out the frozen creamer into a labeled ziptop bag and immediately put it back into the freezer. Then, when I’m ready to use it, I pull out a “muffin cup” of creamer, warm it up a bit in the microwave and add my brewed coffee.
I like a 2 to 1 ratio of 12 ounces of coffee to 2 ounces of creamer but if you like things a little lighter on the creamer side, you can reduce the amount of creamer to 1 ounces per 12 ounces of coffee.
Of course, you can make your own combinations, those are just two that I like!
Stir to combine, add a little whip cream and crushed peppermints on top and you’ve got yourself a Peppermint Mocha Latte just like any coffeehouse and for a fraction of the price.
Love Homemade Coffeehouse Drinks?
Check out these other homemade coffee creamers and yummy make-ahead drink
Vanilla Cinnamon Coffee Creamer
All-Natural Pumpkin Spice Latte Creamer
Chai Tea Latte with Easy Frothed Milk
Warm Oatmeal Cookie Hot Cocoa
Pumpkin Spice Hot Cocoa
Homemade Peppermint Mocha Creamer
- 14 ounces sweetened condensed milk
- 1 ½ cups 2% milk or milk of your choice–I like fat free but 2% is a bit creamier. Almond milk also tastes good!
- 1 ½ teaspoons vanilla extract
- 1 teaspoon peppermint extract be sure to get the peppermint, not spearmint!
- 3 tablespoons baking cocoa make sure it's not the hot cocoa drink mix
- In a blender jar, add milk, sweetened condensed milk, baking cocoa, vanilla and peppermint extracts.
- Blend all ingredients on medium speed until fully blended…about a minute.
- Transfer creamer mixture to an airtight container and store in refrigerator for up to a week (if it lasts that long!) You will need to stir the mixture each time before serving to blend everything together again.
- To freeze, line a muffin tin with silicone baking cups.
- Pour in 3-4 tablespoons of Peppermint Mocha Coffee Creamer into each cup. I prefer 2 ounces per muffin cup.
- Place on large baking sheet and place in freezer. Freeze until firm, at least four hours or overnight.
- Remove creamer “cups” from muffin tin and pop out of the silicone muffin cups into a labeled large zip top bag.
- Use one "muffin cup" per 12 ounces of coffee or cocoa.
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