If you’ve been thinking about making your own coffee creamer, this easy recipe is the perfect place to start. With simple ingredients, and delicious peppermint flavor, you’ll be hooked immediately!

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mason jar with peppermint coffee creamer sitting on red and white striped cloth

I’ve shared on this blog before why I started making homemade creamer. In short, there are two reasons – health and cost.

I realized that the store-bought creamer I was purchasing, although delicious, was actually made with vegetable oil, corn syrup, and all sorts of other not so great ingredients.

And secondly, I was hitting up the drive thru at my local coffee shops too often during the holiday season for my favorite seasonal drinks.

So, I started playing around with my making my own flavored creamers, with simple ingredients. Now that I know how simple it is, I’ll never go back to store-bought coffee creamer again.

This easy recipe is packed with peppermint flavor and made without sweetened condensed milk. It is a healthier alternative to premade creamers, and the base ingredients can easily be adjusted to your needs!

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Ingredients for Peppermint Coffee Creamer

(exact measurements in the recipe card)

Milk Base: When making your own homemade coffee creamer, you need to start with a milk base. This can be heavy cream, half and half, whole milk, or any combination of these!

You can also try out non-dairy milks for a dairy free peppermint coffee creamer. Unsweetened almond milk or oat milk make great choices.

Sweetener: I typically make this recipe with granulated cane sugar. Maple syrup is another delicious sugar option that adds warm flavors to your morning coffee.
Peppermint Extract
Pure Vanilla Extract
Almond Extract (optional)

How to Make Peppermint Creamer

The process is quick and simple. You”ll just a small saucepan and some measuring utensils.

In your small pot, over medium heat, add in your milk product of choice with your sweetener of choice.

Bring the mixture to a boil, then reduce heat to simmer, until sugar is dissolved (about 3-4 minutes). Stir regularly during this process.

homemade peppermint creamer in a small sauce pan being stirred with a wooden spoon

Add in your extracts. Allow the mixture to simmer another minute or two just to allow the alcohol to cook out of the extracts.

Allow your mixture to cool slightly before adding to a glass, airtight container and storing in the fridge.

Homemade Coffee Creamer FAQ

How long does homemade coffee creamer last?

This is going to depend on the milk base that you used, so check expiration date of your milk product. To be safe, I recommend using the creamer within a week (7 days) of making it.

Can I add more or less sugar to this recipe?

Absolutely. The sugar content is based on preference. Adjusting to sugar content is a great way to make this recipe fit your taste!

How does the milk selection change the end product?

Your creamers consistency will be determined by the milk product you use. The warming process will not thicken your milk base. So if you use heavy cream, you’ll have a super creamy end product. Regular milk will yield a thinner (yet still tasty) end product.

If using a non dairy milk, remember that the flavor will carry through. So something like coconut milk will add a slightly coconut-y flavor to your creamer.

How can I use this homemade peppermint coffee creamer?

This creamer can be added to hot coffee or iced coffee creations. Use it just like you would any other coffee creamer!

glass jar with homemade creamer sitting on red and white cloth with red wooden beads

Check out more delicious recipes for coffee drinkers!

Prep Time:2

Cook Time:5

Ingredients

2 cups milk base see notes
1/4 – 1/2 cup sweetener see notes
1 tsp vanilla extract
1 tsp peppermint extract
1 tsp almond extract (optional)

Instructions

In a small saucepan over medium heat, combine milk and sweetener of choice.
Allow mixture to just come to a boil while stirring. Reduce heat to simmer and continue stirring until sugar is all dissolved.
Add in extracts. Allow to simmer for 2-3 minutes to allow alcohol taste to cook out.
Remove from heat and allow to cool. Store in an airtight container in the fridge.

Notes

Selecting a milk base: You can use heavy cream, half and half, plain milk or any combination of these! Plain milk will yield a thinner cream, but it still tastes good.

You can also use a non-dairy milk base, such as unsweetened almond milk or oat milk.

Sweetener: Cane sugar or granulated white sugar work well. You can also use maple syrup for a nice warm flavor.

The amount of sugar you use depends on how sweet you like your coffee. 1/4 cup adds just a hint of sweetness. You can always add more if you prefer it sweeter.

2 Comments

Ashley C says:

10/2023 at 12:36 pm

Thank you for the recipe! I’m going to try this! Seems so easy! How long do you think it will keep for?

1. humblyrootedhome says:
  
  10/2023 at 9:13 pm
  
  I usually use mine within 7 days or so, but it would probably last a little longer (depending on the expiration date of the milk product you use).

Peppermint Coffee Creamer Recipe (No Condensed Milk!)