Peppermint Mocha Coffee Creamer

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Make the best homemade peppermint creamer at home when you can't find it in stores!

Prep Time5

Cook Time5

Total Time10

Course: Drinks

Cuisine: American

Servings: servings

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

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.

Add 2-3 tablespoons of this creamer to your coffee, stir, and enjoy a festive peppermint mocha that’s just sweet enough!