Homemade Peppermint Coffee Creamer Food

PEPPERMINT COFFEE CREAMER

Steps:

• Place 1½ cups milk and 1½ cups half-and-half in a saucepan over medium heat, and heat until steaming but not boiling.
• When the milk mixture is steaming, stir in sugar. Stir until combined.
• Remove from heat, and stir in vanilla and peppermint extract.
• Place in containers with lids, and refrigerate. Shake before each use.

PEPPERMINT MOCHA COFFEE CREAMER

Steps:

• In a small saucepan over medium heat, combine sugar and water and heat until sugar is just dissolved, about 2-3 minutes. Remove from heat and whisk in cocoa powder, peppermint extract, and vanilla extract. Allow to cool for a few minutes.
• Add half-and-half (if desired) to a ratio of your liking. I prefer a 1:1 ratio. You may also leave the syrup as a standalone flavoring. Store in a covered container in the refrigerator and use within 2 weeks, shaking very well before using.

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.

PEPPERMINT MOCHA COFFEE CREAMER

Steps:

• In a blender, add all ingredients and blend for 10-15 seconds to mix all ingredients together well.

PEPPERMINT MOCHA VEGAN COFFEE CREAMER

Steps:

• Set a small saucepan over medium heat. Add the coconut milk, 3 tablespoons maple syrup, cocoa powder, and salt. Cook, stirring occasionally, until just about to start simmering, about 5 minutes (depending on your stove).
• Remove from heat. Stir in vanilla extract and 1/8 teaspoon peppermint extract. Taste and if you'd like it mintier, add an additional 1/8 teaspoon peppermint extract. If you would like your creamer sweeter, add another tablespoon (or five) of pure maple syrup until it's just right for you.
• Let cool to room temperature then transfer to a sealed container. Keeps, refrigerated, for 4-5 days.
• To serve, add a generous amount to a cup of strong-brewed coffee. If you like, top with coconut whipped cream, a drizzle of chocolate syrup, and/or a candy cane.

PEPPERMINT MOCHA CREAMER

Steps:

• Pour the water and sugar into your saucepan. Heat over medium for about 3 minutes. You want the sugar to dissolve completely.
• Remove from the heat and mix in the peppermint extract, vanilla extract, and unsweetened cocoa powder. Let the mixture cool for 3 minutes.
• Add the milk and cream. Stir thoroughly and then transfer to your airtight container.
• Your peppermint mocha creamer is ready to drink! It will keep for up to 2 weeks in the refrigerator.

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 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).

HEALTHFUL HOMEMADE COFFEE CREAMER WITH FLAVOR OPTIONS!

Steps:

• In a medium saucepan over medium heat whisk together the condensed milk, milk of your choice and sweetener (if using).
• Add in optional thickener at this time if needed.
• When the mixture begins to steam, remove from heat and add in any of the optional flavor ingredients.
• Stir well and transfer to a sealed glass bottle and store in the fridge until ready to use.
• *****Flavor Options*****.
• Pumpkin Pie Spice - 1/4 tsp pumpkin pie spice and 3 tbsp pumpkin puree (not pumpkin pie puree).
• French Vanilla - 1 tbsp vanilla extract.
• Chocolate - 1 tbsp vanilla and 3 tbsp cocoa powder.
• Amaretto - 1/2 tsp cinnamon and 1 tsp almond extract.
• Cappuccino - 1 tsp almond extract and 1/2 tsp orange extract.
• Cinnamon Strudel - 1/2 tsp vanilla, 1 1/2 tsp cinnamon and 1 tsp almond extract.
• Peppermint - 1/2 tsp peppermint or mint extract.
• Hazelnut - 1/2 tsp hazelnut extract.