This post may contain affiliate links. Please read our disclosure policy.
Learn how to make your own delicious peppermint mocha coffee creamer at home with this easy recipe. Say goodbye to store-bought creamer and hello to a customized and budget-friendly option! It is a must make during the winter and holiday season and can be made with just a handful of simple ingredients. Trust me you are going to love this in your morning cup of coffee!
This post is sponsored by Monin. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Lifestyle of a Foodie possible.
Table of Contents
- Quick Look: Peppermint Mocha Creamer
- This is the best homemade peppermint mocha creamer recipe ever!
- Why do you need to try making your own creamer?
- Ingredients for this peppermint mocha creamer recipe
- How to Make Peppermint Mocha Creamer at Home
- How to Serve Peppermint Mocha Creamer
- Peppermint Mocha Creamer FAQs
- More Peppermint Mocha Recipes
- Peppermint Mocha Coffee Creamer Recipe
Quick Look: Peppermint Mocha Creamer
- ☕ What it is: A homemade peppermint mocha coffee creamer made with half-and-half, cocoa, and peppermint syrup.
- ⭐ Why it works: The peppermint syrup sweetens and flavors it at once, so no sugar or condensed milk needed.
- 💛 Why you’ll love it: Peppermint mocha flavor in every cup, even when the store is sold out.
- ⚠️ What to watch for: Warm it gently and don’t let it boil while the cocoa dissolves.
- ❄️ Make ahead: Keeps up to 1 week in an airtight jar in the fridge. Shake before using.
This is the best homemade peppermint mocha creamer recipe ever!
We are deep in holiday season, aka the most wonderful time of the year, and whoever says holidays says peppermint mocha drinks. The Starbucks Peppermint Mocha is back on the holiday menu on November 5, 2026, and this creamer is my shortcut for making one at home every morning. It is that flavor that always makes me embrace this season to the fullest. Because at the end of the day, there is nothing better and more cozy than a delicious cup of peppermint mocha coffee!
This year particularly, I want to help you skip those pesky coffee shop lines and whip up your festive homemade peppermint coffee creamer to enjoy whenever you feel like it! With simple ingredients like half-and-half, peppermint syrup, cocoa powder, and a little vanilla you will find that it is an incredibly easy thing to make and will cost you a whole lot less than purchasing it from the store!
You might be wondering, why not just buy it from the store, well, last week I went to the store and saw that they were out of my favorite brand, so I took it upon me to make a homemade version to elevate my coffee break and keep the holiday spirit going!
Why do you need to try making your own creamer?
- Simple Ingredients: This recipe is made with pantry staples and one of my absolute favorite syrups for a top-notch holiday flavor.
- Customizable: The beauty of making this homemade peppermint mocha coffee creamer recipe at home is the fact that it allows you to really control what goes in it. You can adjust all those flavors to fit your own taste, far beyond what you’d get in a store-bought version.
- Holiday Vibes Galore: It’s the perfect creamer to add some festive touches to your favorite morning cup of hot coffee or hot chocolate drinks!
- Enjoy It Whenever: Seasonal creamers tend to be just that. Seasonal! With this recipe you can make it whenever you are craving those different flavors even if it is in the middle of the summer!
Ingredients for this peppermint mocha creamer recipe
Here are the ingredients you will need to make your own homemade coffee creamer recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Half and Half: this will be the base of our creamer, you could also add a little splash of heavy cream for a richer creamer if that’s your vibe.
- Monin Peppermint Syrup: this will add sweetness and the most perfect peppermint flavor that will go amazingly with your cup of coffee this time of year. This ingredient replaces the sugar and peppermint extract in this recipe! Read the FAQs for alternatives.
- Unsweetened Cocoa Powder
- Vanilla Extract: this one is optional but will add an amazing depth of flavor to our creamer recipe.
Why Monin Syrups?
Monin’s premium syrups are well known for their authentic flavors and super high quality! (Honestly, check any good coffee shop and you’re bound to find a few Monin syrup bottles in there.) Their peppermint syrup adds a delicious sweetness and mintiness to our creamer. Totally makes sense that it is the star of this recipe!
How to Make Peppermint Mocha Creamer at Home
Here’s my recipe for peppermint mocha creamer, step by step. Make sure to scroll down to the recipe card for the full detailed instructions!
- Whisk it together. Add the half-and-half, cocoa powder, and peppermint syrup to a saucepan and whisk.
- Warm it gently. Heat over medium, whisking often, until the cocoa dissolves and it’s smooth. Don’t let it boil.
- Add vanilla, cool, and store. Take it off the heat, stir in the vanilla, and taste. Let it cool, then pour it into an airtight jar and refrigerate.
How to Serve Peppermint Mocha Creamer
I love serving this with a cup of hot or cold coffee, with a giant swirl of whipped cream and some crushed-up candy canes on top to make it feel like a party. That’s basically a Starbucks peppermint mocha in two minutes. When I want the full coffee shop version, I make my Starbucks peppermint mocha copycat with homemade Starbucks mocha sauce, or blend up a Starbucks peppermint mocha frappuccino.
It also makes a great homemade gift. Just pour it into a glass jar, wrap it with Christmassy ribbons, and pair it with a tin of peppermint bark cookies, a few squares of peppermint fudge, or my famous chocolate chip peppermint cookies.
Peppermint Mocha Creamer FAQs
Store homemade peppermint mocha creamer in a mason jar with the lid tightly closed, or in an airtight bottle, in the fridge for up to 1 week. Shake it well before each use.
Start with 2 to 3 tablespoons of peppermint mocha creamer for each cup of hot or iced coffee, then add more if you like it sweeter. You can also stir it into hot cocoa.
Yes! Swap the half-and-half for coconut milk, almond milk, or extra creamy oat milk. It still makes a delicious peppermint mocha creamer, and it’s vegan friendly too.
Mix 1/2 cup sweetened condensed milk and 1/2 teaspoon peppermint extract (not spearmint!) into 1 cup of heavy cream, then make the rest of the peppermint mocha creamer as written in the recipe card.
Add 1 to 2 extra tablespoons of cocoa powder for a stronger chocolate flavor, or melt in some chopped dark chocolate while you warm the peppermint mocha creamer.
Fun fact: that sweetened condensed milk and cream combo is very close to the base of my Coffee mate Italian sweet cream copycat.
More Peppermint Mocha Recipes
If you made this peppermint mocha creamer, I’d love to hear how it turned out! Leave a ⭐ star rating and a comment below, and tell me what you stirred it into. Cheers!!
Peppermint Mocha Coffee Creamer
Ingredients
- 1 cup half-and-half
- 6 tablespoons Monin Peppermint Syrup adjust to taste for sweetness and mint intensity
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract optional, for added depth of flavor
Instructions
- In a medium saucepan, whisk together the half-and-half, cocoa powder, and Monin Peppermint Syrup.1 cup half-and-half, 6 tablespoons Monin Peppermint Syrup, 3 tablespoons unsweetened cocoa powder
- Warm the mixture over medium heat, whisking frequently to dissolve the cocoa powder, until it’s heated through and smooth. Do not boil the mixture, just heat it up enough to dissolve the cocoa powder.
- Remove from the heat, and if using vanilla extract, add it now. Taste the creamer and add more peppermint syrup if you want it sweeter or mintier.1 teaspoon vanilla extract
- Let the creamer cool slightly, then transfer to a clean, airtight container. Store in the refrigerator for up to 7 days.
Notes
- How much to use: Add 2 to 3 tablespoons to each cup of hot or iced coffee, stir, and adjust to taste.
- Storage: Keep it in an airtight jar or bottle in the fridge for up to 7 days. Shake well before each use.
- No peppermint syrup? Mix 1/2 cup sweetened condensed milk and 1/2 teaspoon peppermint extract into 1 cup of heavy cream, then follow the recipe as written.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I called Hershey’s & asked them how to melt the cocoa powder without getting chocolate pieces at the bottom of the container. The secret is to blend the cocoa with just 1/4 C of liquid: half & half, whole milk, heavy cream. Then over med-low heat, stir until blended & “creamy”. It takes a while, but it works.
Very good to know! thank you for the tips!
The trick for me is whisking the cocoa powder in really well while the half-and-half is warming. I keep the heat moderate and don’t let it boil, because once the cocoa is fully dissolved the creamer gets so much smoother. I also like adding the vanilla off the heat so the flavor stays nice and noticeable.