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
Servings: 8 servings
- 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.
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.
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