As soon as the holidays start, I start with seasonal coffee drinks. Last year I discovered sugar free Peppermint Mocha from Starbucks and proceeded to buy the creamer from the store in an effort to replicate it at home. This year, as the barista was making it, I noticed they make their own mocha sauce and since I am equal parts cheap and DIY, I decided to try my hand at my own.
Virginia told me it was better than the store bought creamer, but I thought she was just being nice. Then, my friend Lauren, told me the same. In fact, Lauren bought the store bought creamer and brought it to work to share with others since she didn't care for it. So, around 2 pm coffee was needed and I went to try the store bought kind. To my surprise, they weren't just being nice! My version really is better! Not to mention, less chemicals and sugar! I do use Splenda because it is the most heat stable meaning, when heated, it holds it's sweetness. You could add real sugar if you want but if we are being honest, we all eat enough sugar--there's no need to add it to your coffee (especially if you drink as much coffee as I do!). Overall, this is a sugar free yet delicious coffee creamer without hydrogenated oils and extra preserving chemicals.
So, I'll probably never buy creamer again.
Before I get to the recipe, do you like my printable Christmas decoration? I printed the free download from CraftBerry Bush and put it in a frame because...that's what she did. Click here to find the free printable! While you're at it, check out her blog...isn't she just precious?!
Peppermint Mocha Coffee Creamer
- 2 cups 1% milk
- 1 tablespoon Splenda (or other sweetener; be sure it is a heat stable one)
- 2 heaping tablespoons Cocoa powder
- 1 tablespoon Peppermint extract
- ½ tablespoon vanilla extract
- In a medium saucepan, heat milk over medium/low heat until steaming. Be careful, once it reaches boiling point it overflows really fast!
- Once the milk is steaming and just before it starts to boil, remove from heat. Turn off stove.
- Add all other ingredients and mix well until cocoa is dissolved.
- Pour some immediately into your coffee and let the rest cool.
- Once cooled, store in an airtight container for up to 1 week. *I think, mine never makes it to the whole week mark!
This also makes a delicious peppermint hot chocolate that I thoroughly enjoyed while watching Elf last Saturday night.
Share your favorite coffee shop treat below!