Peppermint Mocha Coffee Creamer Recipe
This peppermint mocha coffee creamer recipe blends sweetened condensed milk, milk, baking cocoa, vanilla, and peppermint extract in 10 minutes for a velvety chocolate-mint coffee concentrate.
Equipment
- Blender
- Airtight container
- silicone muffin cups
Ingredients
- 14 ounces sweetened condensed milk
- 1 ½ cups 2% milk or milk of your choice
- 1 ½ teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 3 tablespoons baking cocoa
Instructions
To Make the Creamer
- Load the blender with the milk, followed by the sweetened condensed milk, cocoa, vanilla, and peppermint extracts. The thinner milk helps the blades pull the thick condensed milk and dry cocoa into the mixture.
- Run the blender at medium speed for about 1 minute, until the creamer looks evenly mixed. Initially pale and speckled, it should become uniformly chocolate-colored with no dry cocoa pockets.
- Pour the creamer into an airtight container, refrigerate it, and stir or shake before each use. Cocoa can settle during chilling, so remixing restores an even chocolate flavor and consistency.
To Make a Peppermint Mocha Latte or Cocoa
- Combine 2 ounces (¼ cup) of remixed creamer with 12 ounces of brewed coffee, warming the combined drink if needed. The finished mug should look evenly chocolate-colored, with no dense ribbon of creamer at the bottom.
- If using frozen creamer portions from baking cups, add one portion to 12 ounces of coffee or cocoa and stir as it melts. The drink will become creamy throughout once the frozen center has melted.
Notes
Ingredient tip: Measure the peppermint extract into a spoon held away from the blender jar so an accidental splash does not overpower the batch, and verify you are using pure peppermint extract rather than spearmint.
Texture tip: To prevent stubborn cocoa clumps or to mix a batch without a blender, whisk the cocoa into a small splash of gently warmed milk from the recipe until a smooth paste forms before combining the remaining ingredients.
Serving tip: Because cocoa solids naturally settle to the bottom during chilling, always shake or stir the refrigerated container before pouring.
Storage: Keep the creamer in a clean, tightly covered jar in the refrigerator, or divide it into silicone baking cups with room for expansion to freeze into single-serve portions for hot or iced coffee.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.