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Homemade Peppermint Mocha Creamer

This peppermint mocha creamer combines heavy cream, milk, cocoa powder, peppermint and vanilla extracts, sugar, and salt to create a homemade creamer that lasts two weeks in the fridge and transforms coffee into a holiday treat.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 12 servings
Course: Drinks and Beverages
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon vanilla extract
  • Pinch sea salt

Equipment

  • 1-quart glass jar or measuring pitcher with lid
  • Whisk or fork
  • Measuring cups and spoons
  • Fine-mesh strainer or sifter
  • small bowl

Method
 

  1. Gather and measure all ingredients and equipment.
  2. Sift together the cocoa powder and granulated sugar into a small bowl to remove lumps.
  3. Pour the heavy cream and whole milk into the glass jar or pitcher.
  4. Add the sifted cocoa and sugar mixture and a pinch of sea salt to the cream and milk.
  5. Pour in the peppermint extract and vanilla extract.
  6. Whisk vigorously for about 1 minute until the mixture is smooth and the sugar is fully dissolved.
  7. Taste the creamer in a cup of hot coffee and adjust peppermint, chocolate, or sweetness as desired.
  8. Transfer the creamer to a clean glass jar with a tight-fitting lid and refrigerate for at least 2 hours before use.
  9. Before each use, whisk or shake the jar for 5 seconds to recombine any settled cocoa powder.

Notes

Store in the refrigerator for up to two weeks; discard if off smells or appearance occur.