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–+ servings

Peppermint Coffee Creamer – Two Ways

This peppermint coffee creamer brings all the cozy holiday flavors to your cup. Start with one simple dairy base, then choose Mocha or White Chocolate to make it rich, festive, and perfect for the season. Two flavor options, one easy recipe — ideal for December mornings or adding a holiday twist to your everyday coffee.
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Prep Time 5 minutes
Cook Time 10 minutes
steeping time 10 minutes
Servings 2 cups 8-10 servings

Ingredients
  

 Base Ingredients 

Mocha Add-Ins

White Chocolate Add-Ins

  • 4 oz Ghirardelli Premium White Chocolate Bar, finely chopped

Instructions
 

Base Instructions (do these steps first)

  • 1. Warm the half-and-half

    Pour the 2 cups of half-and-half into a small saucepan.
    Heat slowly over medium-low until it reaches 160–170°F — hot and steaming, but not bubbling or simmering.
    This temperature extracts flavor well without risking curdling.

    2. Infuse the peppermint

    Add 2–3 peppermint tea bags to the warm half-and-half.
    Gently press each bag with the back of a spoon so it’s fully submerged.
    Let steep for 7–10 minutes.
    Before removing, press the tea bags gently against the side of the pot to release the remaining peppermint flavor.
    Discard the bags.

Mocha Instructions

  • Add the cocoa mixture

    Sprinkle the 3 tablespoons unsweetened cocoa powder over the warm peppermint base.
    Add your sweetener, vanilla (optional), and a pinch of salt.
    Whisk until the cocoa is completely dissolved and the mixture looks smooth and glossy.
    If needed, warm it again gently — keeping the temperature around 160–170°F — but do not simmer.

  •  Cool and store

    Allow the creamer to cool for 10 minutes, then transfer to a jar or bottle.
    Refrigerate and shake before each use.
    Keeps up to 1 week.

White Chocolate Instructions

  • Melt the white chocolate

    Add the finely chopped 4-oz Ghirardelli white chocolate bar to the warm peppermint-infused half-and-half.
    Stir slowly and continuously until the chocolate melts completely and the mixture is smooth.
    If you need a little more heat, keep it low and stay within 160–170°F to avoid scorching.

  • Add sweetness and season

    Whisk in your sweetener, vanilla (optional), and a pinch of salt.
    Stir until fully dissolved.

  •  Cool and store

    Allow the creamer to cool for 10 minutes, then transfer to a jar or bottle.
    Refrigerate and shake before each use.
    Keeps up to 1 week.

Sweetness Note 

  • Sweetness is completely adjustable.
    Start with the ¼ cup sugar or maple syrup listed, then taste after mixing. Add more if you prefer a sweeter creamer — especially for the white chocolate version, which can handle a little extra sweetness.
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