Peppermint Mocha Coffee Creamer
Chocolate. Peppermint. Coffee-shop flavor made at home.
A rich and creamy peppermint mocha coffee creamer made with Fairlife milk, real cream, unsweetened cocoa, maple syrup, vanilla, and just enough peppermint to bring a little holiday flavor to your morning coffee.
A little Christmas in your coffee.
Peppermint mocha is one of those flavors that immediately feels like the holidays.
But you don't need a bottle of heavily sweetened creamer or a trip to the coffee shop every morning to get it.
This Kirby Kitchen version starts with Fairlife 2% milk and real heavy cream, then builds the mocha flavor with unsweetened cocoa, real maple syrup, vanilla, and a carefully measured amount of peppermint.
Golden monk fruit provides additional sweetness without requiring us to keep adding sugar.
The goal is a creamer that's rich, chocolatey, refreshing, and unmistakably peppermint mocha—without being so sweet that you can no longer taste the coffee underneath it.
🧪 In Testing — Kirby Kitchen Test Kitchen
This recipe is currently being tested.
The recipe below is the current working version from the Kirby Kitchen Test Kitchen. The ingredients and method have been developed, but the recipe hasn't completed our final cook-and-taste test yet.
We're testing chocolate intensity, peppermint level, sweetness, creaminess, and how the flavors come through once the creamer is added to coffee.
Measurements may change as we dial everything in.
You're welcome to try it along with us. If you do, leave a comment and let us know what worked, what you'd change, and how you made it your own.
Once we're happy with the final result, the In Testing label will come off and this page will be updated with the finished recipe.
Recipe at a Glance
Yield: About 2 cups
Serving Size: 2 Tbsp
Servings: About 16
Prep Time: 5 minutes
Cook Time: 5–10 minutes
Ingredients
1 cup Fairlife 2% Ultra-Filtered Milk
½ cup heavy cream
2 Tbsp unsweetened cocoa powder
2 Tbsp pure maple syrup
1 Tbsp golden monk fruit sweetener, plus more to taste
1 tsp vanilla bean paste
¼ tsp peppermint extract
⅛ tsp kosher salt
Instructions
1. Bloom the Cocoa
Add the unsweetened cocoa powder, maple syrup, golden monk fruit sweetener, and kosher salt to a small saucepan.
Pour in approximately ¼ cup of the Fairlife milk.
Whisk until the cocoa forms a smooth chocolate mixture with no dry pockets remaining.
Place over medium-low heat and cook for 1–2 minutes, whisking constantly.
Kirby Rule: Give the cocoa a chance to fully hydrate before adding the rest of the dairy. This helps create a smoother creamer without little clumps of cocoa floating in your coffee.
2. Add the Dairy
Gradually whisk in the remaining Fairlife milk.
Add the heavy cream and whisk until completely combined.
Continue warming over low to medium-low heat, whisking occasionally.
Do not allow the mixture to boil.
3. Add the Peppermint & Vanilla
Remove the saucepan from the heat.
Stir in the vanilla bean paste and ¼ teaspoon peppermint extract.
Kirby Rule: Peppermint extract is powerful. Start small. You can always add more, but once your coffee tastes like toothpaste, there's no going back.
4. Blend Until Smooth
Carefully blend the warm creamer with an immersion blender for approximately 15–20 seconds.
Alternatively, carefully transfer it to a regular blender and briefly blend until completely smooth.
5. Cool & Chill
Allow the creamer to cool before transferring it to a clean glass jar or airtight container.
Refrigerate until completely chilled.
Shake well before each use.
The Coffee Test
Start with 2 tablespoons of creamer per 8–12 oz cup of coffee.
And here's an important part of testing this recipe:
Judge the peppermint in the coffee—not straight from the jar.
Coffee will change how strongly you perceive the chocolate, sweetness, and peppermint.
If the peppermint needs more presence, increase the extract in the batch by only ⅛ teaspoon at a time.
Performance Notes
🍫 Build a Real Mocha
Unsweetened cocoa gives us genuine chocolate flavor without relying on bottled chocolate syrup.
Blooming the cocoa first helps deepen the flavor while producing a smoother finished creamer.
🌿 Peppermint Needs Restraint
More isn't always better.
Peppermint extract is extremely concentrated, so ¼ teaspoon is our starting point for the entire batch.
We want peppermint mocha—not peppermint mouthwash.
🍁 Keep Some Real Maple
We're intentionally keeping a small amount of real maple syrup.
It contributes flavor and sweetness that complement both chocolate and coffee, while golden monk fruit helps provide the remaining sweetness without requiring a large amount of added sugar.
🥛 Keep the Cream
Fairlife 2% provides the primary dairy base, but we're keeping real heavy cream.
This is supposed to be coffee creamer, and that little bit of additional richness gives it the body and mouthfeel we're looking for.
🤏 Don't Skip the Salt
The small amount of kosher salt shouldn't make the creamer taste salty.
It helps balance sweetness while bringing out both the chocolate and coffee flavors.
Make It Your Own
More Peppermint: Add peppermint extract ⅛ teaspoon at a time.
Deeper Chocolate: Increase the cocoa powder to 3 tablespoons.
Sweeter: Add additional golden monk fruit a little at a time.
More Vanilla: Add another ½ teaspoon vanilla bean paste.
Richer: Replace a small portion of the Fairlife milk with additional heavy cream.
Lighter: Replace some of the heavy cream with additional Fairlife 2%.
Quick Build: Dark Chocolate Peppermint Mocha
Prefer a darker, more intense chocolate flavor?
Start with the base recipe and increase the unsweetened cocoa powder from 2 tablespoons to 3 tablespoons.
Taste the finished creamer in coffee before adjusting the sweetness. Darker cocoa flavor may make you want a little additional sweetener.
Fuel Profile — Estimated Per Serving
Calories: ~45 kcal | Protein: ~1 g | Carbohydrates: ~4 g | Net Carbs: ~3 g | Fiber: ~1 g | Fat: ~3 g
Based on approximately 16 two-tablespoon servings. Nutrition is estimated and will vary depending on the specific Fairlife milk, heavy cream, maple syrup, cocoa powder, and golden monk fruit sweetener used.
Because this recipe is currently in testing, the Fuel Profile will be recalculated if the final ingredient amounts change.
Storage
Transfer the cooled creamer to a clean, airtight container and keep refrigerated.
For this test version, use within 5–7 days.
Shake well before each use. Some natural separation may occur because this homemade creamer doesn't contain the stabilizers and emulsifiers commonly found in commercial creamers.
Discard if you notice an unusual odor, appearance, or texture.
Performance Tip
“Holiday flavor doesn't have to come from a bottle full of sugar. Sometimes chocolate, peppermint, and a little restraint are all you need.”