Best Peppermint Mocha Liquid Coffee Creamer Recipes

HOMEMADE PEPPERMINT MOCHA CREAMER

Steps:

• In a blender jar, add milk, sweetened condensed milk, baking cocoa, vanilla and peppermint extracts.
• Blend all ingredients on medium speed until fully blended...about a minute.
• Transfer creamer mixture to an airtight container and store in refrigerator for up to a week (if it lasts that long!) You will need to stir the mixture each time before serving to blend everything together again.
• Add 2 ounces (¼ cup) creamer and 12 ounces brewed coffee to a cup. You may need to heat the coffee with creamer if it cools it down more than you'd like.
• If using frozen creamer "cups" from baking cups, Use one "muffin cup" per 12 ounces of coffee or cocoa.

PEPPERMINT MOCHA COFFEE CREAMER

Steps:

• In a blender, add all ingredients and blend for 10-15 seconds to mix all ingredients together well.

PEPPERMINT MOCHA LIQUID COFFEE CREAMER

Steps:

• pour the half and half into a medium saucepan.
• stir chocolate chips into the pan.
• turn the heat onto medium-low and melt the chocolate into the half and half.
• DO NOT LET THIS BOIL.
• Once the chocolate is melted turn the heat off.
• give it a good stir and mix in the peppermint syrup.
• Store in a container in the fridge for up to 2 weeks :) (but it never lasts that long, lol).

HOMEMADE PEPPERMINT COFFEE CREAMER

Steps:

• Combine half-and-half and milk in a saucepan over medium heat. Heat until steaming, about 10 minutes; do not bring to a boil.
• Stir in sugar. Heat until sugar has dissolved, about 2 more minutes. Remove from the heat and stir in vanilla and peppermint extracts.

HOLIDAY PEPPERMINT MOCHA

Steps:

• In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Add cocoa mix; whisk until blended. Add espresso and heat through., Remove from heat; stir in liqueur. If desired, serve with whipped cream.