Ingredients
Ingredients
- 1 ¾ cups half and half
- 14 oz sweetened condensed milk
- 12 peppermint candies
- ½ teaspoon peppermint extract
- 1 tablespoon espresso powder
- ½ tablespoon unsweetened cocoa powder
Instructions
- Combine Ingredients: In a small saucepan, add the half and half, sweetened condensed milk, peppermint candies, peppermint extract, espresso powder, and unsweetened cocoa powder. Whisk all ingredients together to combine thoroughly.
- Heat Mixture: Place the saucepan over medium-low heat and stir frequently. Heat until the peppermint candies have completely dissolved, which should take about 10 to 15 minutes. This ensures the flavors meld together smoothly.
- Strain: Once heated and smooth, pass the mixture through a fine strainer to remove any undissolved peppermint candy grains or cocoa powder residue for a smooth creamer.
- Cool and Store: Allow the creamer to cool to room temperature, then transfer it into an airtight container like a mason jar. Store in the refrigerator for up to 7 days.
- Serve: Shake or stir the creamer before adding to your coffee to enjoy a festive peppermint mocha flavor anytime.
Notes
- Use medium-low heat to avoid scorching or curdling the mixture.
- Adjust peppermint extract to taste if you prefer a stronger or milder mint flavor.
- You can substitute half and half with whole milk for a lighter version, though the creamer will be less creamy.
- This creamer does not contain preservatives, so always store it refrigerated and consume within one week.
- Feel free to double the recipe for larger batches, keeping in mind the storage limitations.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
