Simple Homemade Peppermint Mocha Creamer

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My Homemade Peppermint Mocha 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 Peppermint Mocha Creamer. So I did!

Y’all, I totally winged it (is that a phrase?) on coming up with this recipe.

I basically took my Homemade Cinnamon Vanilla 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.

This Homemade Peppermint Mocha Creamer is so rich and creamy and has just the perfect blend of peppermint and cocoa flavors that work with a delicious cup of coffee.

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.

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!

Ingredient Tips

The ingredients for this homemade coffee creamer recipe are super simple to find but I’ve got a few tips for each.

For the Creamer

Milk – This recipe calls for 2% milk but feel free to substitute what you or your family prefers. I’ve also made it with skim milk, almond milk and oat milk. They’re all tasty but slightly different.

Sweetened Condensed Milk – This comes in a can and is found in the baking aisle of your grocery store. Make sure you don’t get the canned evaporated milk (because it’s not sweetened and you need the sweetness!)

Baking Cocoa Powder – Look for this also on the baking aisle of your grocery store. Note: it’s NOT the hot cocoa drink mix.

Vanilla Extract – We use a lot of vanilla in different recipes, so I usually buy a large bottle from Costco or Sam’s Club to save some money but I also sometimes buy it at ALDI or use the store brand to save some money!

Peppermint Extract – Again, look for this on the baking aisle of the store. Usually it’s on an upper shelf. Sometimes you might see spearmint extract. It tastes different (kind of like chewing gum) so make sure you get the regular peppermint extract!

For the Latte

Brewed Coffee – I prefer a non-flavored, medium roast but choose your own favorite! Be sure to check out my Zero Waste Gift Ideas for Coffee and Tea Lovers post to see some of my favorite ways to make coffee.

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 Candy 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.

How To Make This Homemade Coffee Creamer

This Homemade Peppermint Mocha Coffee Creamer takes only minutes to prepare. Start by adding the ingredients to the jar of a blender (affiliate link) (1).

It doesn’t really matter what order you put the ingredients into the blender jar. I usually start with the milks, then add the extracts and finally the cocoa powder (2).

Blend it for a few minutes to ensure the best mixing.

To ensure the best blending, I use a blender (affiliate link) to quickly blend it all together. Transfer it to an airtight storage container and keep in the refrigerator for up to a week (if it lasts that long!)

This homemade peppermint creamer makes enough for about eight to ten 16-ounce lattes depending on how much creamer you like with your coffee. I usually use about 4 ounces of creamer to 8 ounces of coffee (3) depending on how strong my coffee is.

I love to use this mini measuring cup (affiliate link) to measure it out–I use it all the time for all kinds of things!

I find that the flavor for this creamer is a bit more intense than some others I’ve made so it packs a bigger flavor punch and I don’t use as much as I might another flavor.

Keep reading for tips on how I store it to use later.

Make Ahead And Storage Tips

I like to store this creamer in a 32-ounce wide mouth mason jar (affiliate link). It stores easily in my refrigerator and I use a lid with a flip cap spout (affiliate link) that makes pouring it much easier.

When I’m ready to use the creamer in my coffee, I shake it up in the jar or use a small whisk (affiliate link) 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.

Freezing Homemade Coffee Creamer Is So Simple!

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 baking cups (affiliate link) or the ¼-cup Souper Cubes (affiliate link) 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.

If using the silicone baking cups, I line a muffin tin pan the cups and pour 4-ounces of creamer in each cup. Then I place it in a flat place in my freezer until the creamer is firm.

From there, I pop out the frozen creamer into a labeled reusable bag (affiliate link) 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 the creamer and coffee together 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.

More Homemade Coffeehouse Drinks

Check out these other homemade coffee creamers and yummy make-ahead drink recipes:
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

This post was originally published in September 2018 but updated in November 2021 with new photos, content and video.

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