Jenna and I have always loved anything Peppermint Mocha, but it seems like the bottled creamers have gone "down hill" this year. We decided to make our own and it turned out pretty great! You could make it sugar-free by using Splenda instead of the sugar. -Kathleen
Peppermint Mocha Creamer
½ cup granulated sugar
½ cup water
1 and ½ Tablespoons unsweetened cocoa powder (regular or dark)
¾ teaspoon peppermint extract (start with 1/2 tsp...you can always add more!)
½ teaspoon vanilla extract
¾ cup cup half-and-half/milk/cream (any dairy or nut milk you enjoy in your coffee)
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.