Peppermint Mocha Creamer

If you know me, you’ll agree that I can be a pretty finicky person, both in general but especially when it comes to food. I’m working to combat that habit {really!} but in the meantime, some things about food really get to me. One of those things happens to be coffee creamer.

Here’s the thing- how can creamer, with all of its creamy pretense, actually be non-dairy? And also low fat or sugar free? And still be mocha peppermint flavored? The answer, I suspect, is that my creamer is made of chemicals.

Historically, I’ve just taken my coffee black, or used half and half, like normal people. But over the holidays, Shannon and I got into the habit of using peppermint mocha creamer, and…it’s delicious. But full of chemicals. We

turned a blind eye for a while {ok, for a few months} but about two weekends ago, we decided to make our own creamer.



Now, this isn’t healthy by any means. But I know what goes into it, at least, and that makes it worth it to me. I’ll still probably stick to black coffee, or half and half, when I need it, but this creamer is delicious, and perfect as a special treat!

Peppermint Mocha Creamer

  • 2 oz dark chocolate
  • 1 can sweetened condensed milk
  • 2 cup half and half
  • 1 tsp peppermint extract.

Melt the chocolate in a saucepan with the condensed milk. Stir in half and half and extract. Stored in the fridge, this has been consumed in our house for up to 10 days or so after making.