Description
Transform your morning coffee with this easy Peppermint Mocha Creamer! Creamy, chocolatey, and lightly peppermint-flavored, it’s a homemade delight that beats any store-bought version.
Ingredients
- 1 (12 oz) can evaporated milk
- 1 cup heavy cream (see notes 1 for details and substitutes)
- 3/4 cup brown sugar (see notes 2 for details and substitutes)
- 1/4 cup cocoa powder
- 1 1/2 teaspoons peppermint extract
- 1/4 teaspoon vanilla extract
Instructions
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In a medium saucepan over medium heat, whisk together all ingredients. The cocoa powder and brown sugar will dissolve as the evaporated milk and heavy cream heat.
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Continue whisking until the creamer is smooth and begins to simmer (about 5–10 minutes). Be careful not to let the cream or sugar scorch.
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Remove from heat and let cool for 5–10 minutes so it’s easier to handle.
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Pour into a jar, swing-top bottle, glass milk bottle, or container of your choice.
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Use immediately or store in the refrigerator for 1–2 weeks.
Equipment
All-Clad D3 3-Ply Stainless Steel 3 Quart Sauce Pan
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OXO Good Grips 11-Inch Balloon Whisk
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1. Heavy Cream Substitutes:
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Replace with equal parts half-and-half or unsweetened coconut cream.
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Milk can also be used, but the creamer will be thinner and less rich.
2. Brown Sugar Substitutes:
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Replace with equal parts cane sugar, honey, or maple syrup.
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If using maple syrup, reduce the evaporated milk by ¼ cup to maintain consistency.
How to Use
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Add to your morning coffee, afternoon pick-me-up, or a shot of espresso.
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For espresso, heat the creamer first. You may want to add a splash of milk to adjust sweetness.
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Top with whipped cream for a fun, festive finish!
Storage Details
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Refrigerator: 1–2 weeks in a sealed jar or bottle.
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Freezer: 3–6 months. For easy portioning, freeze in silicone ice cube trays, then transfer cubes to a freezer bag.
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Tip: Warm frozen cubes in your mug before adding coffee, unless you want a cooling effect on your hot drink.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Coffee
- Method: stove top
- Cuisine: American