Homemade Peppermint White Chocolate Coffee Creamer

I can’t imagine the holidays without a little peppermint and white chocolate magic, especially in my coffee.

When I was a kid, our tree was always trimmed with red-and-white striped candy canes, so the scent of peppermint instantly brings me back. Now, I carry a bit of that nostalgia into my morning mug with this Peppermint White Chocolate Coffee Creamer, also known as Peppermint Bark Creamer.

Every year when Ghirardelli releases their peppermint bark bars, I grab a few (okay, more than a few) and tuck one into the holiday package I send to my sister. At first it was just a cute way to secure a gift card so it wouldn’t get lost in the mail, but now it’s a tradition I never skip.

It’s funny how those little things stick, and this festive coffee creamer feels like another one of those small but happy holiday rituals.

If your go-to holiday drink is a peppermint white mocha, this homemade creamer is your shortcut to that same flavor at home.

Craving more peppermint? Don’t miss my Peppermint Mocha Coffee Creamer, made with rich dark cocoa, real cream, and peppermint for that classic café mocha flavor.

Why You’ll Love This White Chocolate Peppermint Bark Creamer

Festive holiday flavor
This creamer brings together the cozy sweetness of white chocolate and the refreshing coolness of peppermint, a combo that tastes like the holidays in every sip. It’s perfect for coffee, hot cocoa, or even black tea blends with chocolatey notes.

Real ingredients, no oils
This isn’t your typical store-bought creamer. It’s made with cream, milk, sugar, and real white chocolate. It doesn’t have any added oils or artificial flavors.

Versatile & easy to use
Use it three ways: add a splash to your morning coffee, steam or froth it for a peppermint white mocha, or whip it into a peppermint cold foam to top iced drinks.

Small-batch or make-ahead
The recipe makes about two cups of creamer, but it doubles easily if you’re sharing with family or making ahead for the week.

Try another holiday flavor: My Sugar Cookie Coffee Creamer is sweet, cozy, and tastes just like a sugar cookie fresh from the oven. It’s a festive favorite, but you can absolutely make it year-round if that’s how you roll.

What is a Peppermint White Chocolate Mocha?

Let’s clear up a little confusion.

A peppermint mocha is an espresso drink made with peppermint syrup, chocolate sauce, espresso, and milk. That’s it. The “mocha” part simply refers to the chocolate sauce.

You’ll often see a few variations, like dark chocolate, white chocolate, or even a toasted white chocolate version that pops up at Starbucks during the holidays.

Similarly, this peppermint white chocolate creamer doesn’t contain coffee either. But when you add it to your morning brew, it gives you all the flavor of a peppermint mocha.

So this White Chocolate Peppermint Bark Coffee Creamer basically combines the peppermint syrup, white chocolate sauce, and milk into one easy, holiday-ready mix. Just add coffee and you’ve got a cozy mocha-style drink in seconds.

Ingredients for Peppermint White Chocolate Coffee Creamer

• Premium White Chocolate Bar
• Peppermint Extract
• Heavy Cream
• Whole Milk
• Sugar
• Water

Ingredient Notes & Tips

White Chocolate Bar
Choose a high-quality white chocolate bar like Lindt or Ghirardelli. Both have a good amount of cocoa butter, which helps the chocolate melt smoothly into the creamer.

Avoid white chocolate chips since they often contain stabilizers that can cause clumping.

Peppermint Extract
This is where the signature holiday flavor comes from.

Start with the amount listed in the recipe, then adjust to taste. Just remember, the creamer should taste slightly strong so it stands up to your coffee.

Heavy Cream & Whole Milk
This duo creates that classic creamy texture you expect from a rich coffee creamer. I use this base for all my homemade creamer recipes. It’s perfectly balanced for both hot and iced drinks.

Sugar & Water
A quick simple syrup helps the white chocolate and peppermint blend evenly. Stick with regular granulated sugar and filtered water for the cleanest flavor.

How to Make Peppermint White Chocolate Creamer

Detailed recipe and instructions are in recipe card at bottom of post.

1. Chop the white chocolate: Finely chop the white chocolate bar into small, even pieces so it melts smoothly. Set aside.
2. Make a simple syrup: In a small saucepan, combine sugar and water. Bring to a low boil over medium heat and stir until the sugar dissolves (about 1–2 minutes).
3. Melt the chocolate: Lower the heat and whisk in the chopped white chocolate until it melts completely and forms a smooth, creamy sauce.
4. Add the dairy: Combine the heavy cream and milk in a measuring cup, then slowly whisk it into the melted white chocolate mixture a little at a time. Go slowly so the chocolate doesn’t seize.
5. Add the peppermint extract: Remove from heat and whisk in the extract off-heat so the flavor doesn’t cook off.
6. Cool and store: Let the creamer cool to room temperature, then transfer it to a sealed glass bottle or jar. Keep it refrigerated and enjoy until the earliest expiration date of your milk or cream.

Tips for the Best Homemade Peppermint Coffee Creamer

• Avoid seizing. Always add milk and cream in a slow drizzle while whisking. Adding cold liquid too quickly to warm melted chocolate can cause it to clump.
• Add extract last. Peppermint extract is alcohol-based, so mixing it in after removing from heat helps preserve its bright flavor. (It helps avoid flavor-burn-off.)
• Short on time? You can swap the sugar, water, and extract for ⅓ cup of bottled peppermint syrup.
• Use fresh dairy. Homemade creamer will last through the earliest expiration date of the milk or cream you used.

How to Use Peppermint White Chocolate Creamer

• Stir into brewed coffee for a homemade white peppermint mocha.
• Add a splash to hot cocoa for a minty twist.
• Froth some for a peppermint cold foam topping over iced coffee.
• Drizzle a bit over iced black tea or chai for something unexpected and delicious.

More Holiday Flavor Coffee Creamer Recipes

Each one brings its own little bit of holiday cheer to your cup.

• Sugar Cookie Coffee Creamer
• Gingerbread Coffee Creamer
• Cookie Butter Coffee Creamer
• Cinnamon Roll Coffee Creamer

Continue to Content

Peppermint White Chocolate Coffee Creamer

Yield: 8 servings (1/4 cup each)

Prep Time: 1 minute

Cook Time: 4 minutes

Total Time: 5 minutes

Add a splash of holiday flavor to your coffee with this ridiculously easy-to-make peppermint white chocolate creamer recipe. It comes together in just 5 minutes, and since it's made with real cream, it can be frothed or steamed for a quick, at-home peppermint white mocha.

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Ingredients

• 3.5 ounces white chocolate bar, evenly chopped
• 1/3 cup sugar
• 1/3 cup water
• 1 teaspoon peppermint extract
• 1 cup heavy cream
• 1/2 cup whole milk

Instructions

1. Chop white chocolate into small, evenly sized pieces. Set aside.
2. In a small saucepan over medium heat, bring sugar and water to a low boil and stir until sugar is completely dissolved (1-2 minutes).
3. Reduce heat to low and whisk chopped white chocolate into the simple syrup (sugar water) until it's smooth and creamy.
4. Combine heavy cream and milk in a measuring cup with spout and slowly whisk small streams of it into the white chocolate sauce.
5. Remove from heat and whisk in the peppermint extract.
6. Let cool and store the creamer in an airtight bottle in the refrigerator. It's good until the earliest expiration date of either the cream or milk used to make it.

Notes

Use bottled peppermint syrup. If you have a bottle of store-bought peppermint syrup, you may use 1/3 cup in place of the sugar, water and peppermint extract.

Be careful not to seize the melted white chocolate. Adding cold ingredients (like milk) to warm melted chocolate can cause it to seize. To avoid this, it's important to whisk the milk into the white chocolate slowly and in small streams.

Add peppermint extract off-heat. Extracts contain alcohol which burns off when exposed to heat, but so too does some flavor. To avoid too much flavor burn-off, add the extract immediately after removing the saucepan from the stove.

Use the freshest ingredients. Homemade creamer is good through the soonest expiration date of either the milk or heavy cream.

Did you make this recipe?

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