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Homemade Peppermint Mocha Coffee Creamer

Author: Stephanie

Materials

  • 1 cup Heavy Cream I like to use raw
  • 3/4 cup Whole Milk I like to use raw
  • 2 TBSP Hot Chocolate Mix I use my homemade version.
  • 3 TBSP Pure Maple Syrup
  • 1 TBSP Peppermint Extract

Instructions

  • Add all ingredients to a quart mason jar and whisk together for about 1 minute or until becomes slightly fluffy. You can also use an immersion blender to get it nice and fluffy and thick.
  • Pour into an airtight container, I like to use these glass jars from Amazon with a tight sealed flip top. You can also keep it in a quart or 2-pint size mason jars with the lid and ring.
  • This peppermint coffee creamer will keep for about 2 weeks... or longer if using pasteurized milk and cream and not raw. Just make sure to give it a good shake before each use because the chocolate will settle to the bottom.