My Homemade Peppermint Mocha Coffee Creamer is super simple, can be made ahead and full of all natural ingredients. Save money and boost the flavor of your daily coffee by making your own creamer!
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It’s that time of year for peppermint everything! Well, at lease 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 Coffee Creamer. I’ll save some money and time on all those lattes. (If you love peppermint, be sure to check out my Peppermint Treats Roundup!)
Just like my other creamers, the Homemade All-Natural Pumpkin Spice Latte Creamer and Vanilla Cinnamon Creamer, it took a little bit of experimentation to find just the right combination of ingredients for that perfect flavor.
Simple and All Natural Homemade Peppermint Mocha Coffee Creamer
What I love about this Homemade Peppermint Mocha Coffee Creamer is that it is SO simple to put together AND you can make it ahead. I like to make a batch of it to have on hand to enjoy with my coffee throughout the week. It has just the perfect blend of peppermint and cocoa flavors that taste great in my 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!
This Homemade Peppermint Mocha Coffee Creamer make 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 like to make it up in a mason jar to store in my refrigerator. I shake it up before using what I want for each serving. The cocoa powder can sometimes settle at the bottom of the mixture.
Make Ahead Coffee Creamer
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 so simple! I line a muffin tin pan with silicone muffin 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 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 4 ounces of creamer but if you like things a little lighter on the creamer side, you can reduce the amount of creamer to 2 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.
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Homemade Peppermint Mocha Coffee Creamer
- 1 14 ounces sweetened condensed milk (one can)
- 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
- In medium bowl, combine milks and whisk until blended. Add extracts and cocoa and whisk until cocoa is fully combined. Transfer 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. 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 cup per 12 ounces of coffee or cocoa.
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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
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