Homemade Peppermint Mocha Creamer: Easy Budget-Friendly Recipe
This homemade peppermint mocha coffee creamer is easy, affordable, and absolutely delicious. Made with simple, real ingredients, it turns a regular cup of coffee into a special treat that tastes like a hug in a mug.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 16 servings 1x
- Category: Condiment
- Cuisine: American
Ingredients
Scale
- 2 cups whole milk
- 1 can (14 ounces) sweetened condensed milk
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- In a medium saucepan, whisk together the whole milk and unsweetened cocoa powder until no clumps remain.
- Heat gently over medium-low heat, stirring occasionally, until tiny bubbles form around the edges (about 3-4 minutes). Do not boil.
- Pour in the sweetened condensed milk and whisk continuously until fully incorporated and smooth (about 1 minute).
- Remove from heat. Add peppermint extract, vanilla extract (if using), and a pinch of salt. Whisk to combine. Taste and adjust peppermint if desired.
- Let the creamer cool in the saucepan for 10-15 minutes. It will thicken slightly.
- Pour into a glass jar or bottle using a funnel. Seal and let come to room temperature completely before refrigerating (about 1 hour).
- Refrigerate for at least 2 hours before using to allow flavors to meld.
Notes
For best results, bloom the cocoa powder by letting it sit in the cold milk for 1 minute before heating. Use a thermometer to keep milk below 180°F (82°C) to prevent curdling. The creamer will keep in the refrigerator for up to 10 days. Shake or stir before each use as cocoa powder may settle.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 85
- Sugar: 14
- Sodium: 35
- Fat: 2
- Saturated Fat: 1
- Carbohydrates: 15
- Protein: 2
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