Glass mug with peppermint mocha latte topped with whipped cream and peppermint candy sprinkles on burlap napkin.
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3.75 from 8 votes

Homemade Peppermint Mocha Creamer

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!
Prep Time10 mins
Total Time10 mins
Course: Beverage
Cuisine: Beverage
Keyword: Pepperming Mocha Creamer
Servings: 8 servings
Calories: 189kcal
Author: Brenda Thompson

Ingredients

  • 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

Instructions

  • 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.

Notes

How to Make This Coffee Creamer 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.
Is It Freezer Friendly?
Yes! 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 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.

Nutrition

Serving: 2ounces | Calories: 189kcal | Carbohydrates: 30g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 84mg | Potassium: 275mg | Fiber: 1g | Sugar: 29g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 196mg | Iron: 1mg