Peppermint Mocha Coffee Creamer
This homemade peppermint mocha creamer recipe is made with half-and-half, cocoa powder, and peppermint syrup, so you can have peppermint mocha coffee all season, even when stores sell out!
Servings: 6 servings
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
Calories: 114Calories | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 37mg | Potassium: 105mg | Fiber: 1g | Sugar: 16g | Vitamin A: 143IU | Vitamin C: 0.4mg | Calcium: 49mg | Iron: 1mg
