Mocha Mint 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.

MOCHA MINT COFFEE

Steps:

• In a 3-qt. slow cooker, combine first 5 ingredients. Cook, covered, on low until hot, 2-3 hours., Ladle into mugs. Top with marshmallows; sprinkle with cinnamon.

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.

CHOCOLATE-PEPPERMINT COFFEE CREAMER

Steps:

• Combine coffee creamer, confectioners' sugar, and cocoa powder in the bowl of a food processor; pulse until blended. Pour peppermint extract in slowly, with the processor running, until evenly distributed.
• Transfer into small jars and seal with lids. Attach instructions that say "Add 2 tablespoons to a cup of hot coffee, hot chocolate, or steamed milk."

MOCHA MINT COFFEE CREAMER

Steps:

• Place the pint of half and half into a saucepan and cook over medium heat.
• Once the half and half starts to warm, add the white chocolate chips to the saucepan.
• As the chips start to melt, reduce the heat and stir consistently. This will give the mix a frothy like appearance.
• Once the chips are completely melted and combined in the half and half turn off the heat.
• Next, you will want to add the peppermint syrup and the chocolate chips.
• Mix until the syrups are dissolved into the mixture.
• Now, pour the mix into a storage container for safe keeping.
• When ready for a cup, simply place 3/4 cup of coffee to 1/4 cup of Mocha Mint Creamer.
• Stir and enjoy with whipped cream on top.
• If you would like a stronger chocolate flavor, use a 1/2 cup of dark chocolate chips instead of white chocolate chips. If you enjoy the mint flavor, you may choose to melt a peppermint patty mixed into your coffee. For a cold Mocha Mint, add the coffee and creamer to a blender with 5 ice cubes and blend.