Peppermint mocha coffee creamer is a delicious way to bring the rich flavor of chocolate and refreshing taste of peppermint to your morning coffee. This homemade version is easy to make with just a handful of ingredients, and it gives you all the flavor of a coffeehouse favorite without relying on store-bought creamer.

Glass jar filled with homemade peppermint mocha coffee creamer, sitting on a wooden table.

Chocolate peppermint creamer is so festive

I remember how much I loved peppermint mocha creamer when it first hit grocery store shelves. I’ve been cooking from scratch since I first started making meals in my own kitchen. But back then, I was still daydreaming about having a fully from-scratch kitchen. I hadn’t come nearly as far as I have today toward reaching that goal. Homemade condiments and kitchen staples hadn’t made the cut yet.

These days, I make most of them myself, and this rich, creamy peppermint chocolate creamer is one of my favorite ways to flavor a cup o’ joe, especially when the holiday season rolls around. It’s so easy to make, gives me complete control over the ingredients, and simply tastes great!

If you love making coffee creamers from scratch as much as I do, be sure to try my natural brown sugar creamer, homemade cinnamon roll creamer, and coffee creamer with honey and vanilla too.

Recipe ingredients

Half and half: Creates a rich, creamy consistency that blends beautifully into hot coffee. Its balance of milk and cream provides just enough richness to carry the chocolate and peppermint flavors without making the creamer overly heavy.
Cocoa powder: Choose unsweetened Dutch-process cocoa powder for a smooth, rich chocolate flavor with less bitterness than natural cocoa powder. It gives the creamer its signature mocha taste and deep chocolate color.
Vanilla extract: Choose pure vanilla extract for its warm, aromatic flavor. It enhances the chocolate notes and rounds out the sharper edge of the peppermint, creating a more balanced flavor.
Peppermint extract: Choose pure peppermint extract for its clean, refreshing flavor. Its cool, bright notes balance the richness of the chocolate and give this homemade coffee creamer its signature peppermint flavor.

See the recipe card for full information on ingredients and quantities.

How to make peppermint mocha coffee creamer

Step 1: Pour the half and half into a wide saucepan and add the sugar. Warm over medium-low heat, stirring occasionally, until the sugar is completely dissolved. Keep the mixture below a simmer to avoid overheating the dairy.

Step 2: Sift the cocoa powder into the warm mixture a little at a time, whisking thoroughly after each addition. Adding it gradually prevents lumps and helps the cocoa blend evenly into the creamer. Continue whisking until the mixture is smooth and the cocoa powder is fully incorporated.

Step 3: Remove the saucepan from the heat and stir in the vanilla and peppermint extracts. Adding them after heating helps preserve their aromatic flavors, particularly the delicate peppermint notes.

Step 4: Allow the creamer to cool, then transfer it to a clean glass jar or airtight container and refrigerate. Shake well before each use, as some cocoa powder may settle during storage.

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Top tips

Use a heavy-bottomed saucepan: It distributes heat more evenly and helps prevent the dairy from scorching as it warms.
Give the flavors time to develop: The chocolate and peppermint flavors become more balanced after the creamer has chilled for several hours. Making it a day ahead gives the flavors plenty of time to come together.
Taste it in your coffee: The sweetness and intensity of the chocolate and peppermint will be different once the creamer is diluted in coffee. Test a small amount in a cup of coffee before deciding whether to adjust the flavor.

Serve

The most obvious way to enjoy this homemade peppermint mocha coffee creamer is in a steaming cup of freshly brewed coffee. But it’s just as delicious in cold brew or my iced French press coffee when you’re craving something cool and refreshing. You can also add it to homemade lattes and cappuccinos for a coffeehouse-style treat, or stir a splash into hot cocoa for an extra-rich chocolate peppermint drink.

This creamer is particularly good alongside homemade sweets. Try it with a slice of vanilla caramel cake from scratch, a few old-fashioned butterball cookies, or a batch of homemade double chocolate cookies. My heart shaped thumbprint cookies and chocolate hazlenut stuffed cookies are two more delicious choices when you’re in the mood for an afternoon coffee break.

And don’t overlook breakfast! A cup of coffee flavored with peppermint mocha creamer is a lovely companion to homemade pumpkin crumb muffins, classic pecan rolls, or a batch of homemade apple cider donuts. These pairings are especially inviting during the fall and winter months, when a little chocolate and peppermint in your morning coffee feels just right.

Other recipes you’ll love

If you loved this from scratch coffee creamer recipe, give these other great recipes a try too!

Peanut Butter Cup Coffee Creamer From Scratch
Chocolate Coffee Creamer
Chai Spiced Cacao
Homemade Oat Milk
Three Easy Herbal Mocktail Recipes
Old-Fashioned Brandy Hot Toddy

Peppermint Mocha Coffee Creamer

This homemade peppermint mocha coffee creamer is rich, creamy, and full of chocolate peppermint flavor. A delicious addition to hot or iced coffee.

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Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: servings

Calories: 64kcal

Author: Diane Gail

US Customary – Metric

Ingredients

▢ 1 1/2 cups half and half
▢ 1/2 cup granulated sugar
▢ 2 tablespoons cocoa powder
▢ 1/2 teaspoon vanilla extract
▢ 1/2 teaspoon peppermint extract

Instructions

Pour the half and half and sugar into a wide saucepan. Warm over medium-low heat, stirring occasionally, until the sugar dissolves. Do not allow the mixture to simmer.
Sift the cocoa powder into the warm mixture a little at a time, whisking after each addition until fully incorporated and smooth.
Remove from the heat and stir in the vanilla and peppermint extracts.
Allow the creamer to cool, then transfer it to an airtight container and refrigerate. Shake well before each use.

Notes

Use a heavy-bottomed saucepan to distribute heat evenly as the creamer warms.
Taste the creamer in a cup of coffee rather than on its own to judge the sweetness and peppermint flavor.
Add a splash to homemade hot cocoa for an extra-rich chocolate peppermint drink.
Keep refrigerated in an airtight container for up to 5 days. Shake well before using, as cocoa may settle.