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I’m definitely not a pumpkin spice gal but you give me peppermint chocolate ANYTHING and I am feral for it. Soooooooo insert my homemade peppermint mocha coffee creamer! I normally drink my coffee like I like my cast iron skillets… hot and black… but in the winter time, I crave peppermint mocha and for some reason always itch to make my own coffee creamer… when I don’t have many goats in milk, of course. That makes sense! So, it’s time to get some canned up so I can enjoy it when I cozy up in the early mornings with my Bible, a hot coffee in my favorite mug from my bestie Jen over at Steel Spoon Farm (linking the mug because the shape and just everything about them scratches my brain), and a soft blankie. This creamer is also lovely mixed 1:1 with milk and warmed slightly for a peppermint hot cocoa!

If you’ve been needing a kick in the tush to make your own favorite coffee creamers at home because the store brands are POISON, let me just compile a list of all the lovely ingredients you may possibly come across in the store bought trash. Does it taste good??? ABSOLUTELY. But it’s also totally poisoning you and making you feel awful!

In This Post You'll Find...

My past favorite peppermint mocha creamer from the store has:

Nonfat milk (BORING)
Sugar (vague… what kind… where’d you get it… I need deeets)
Vegetable oil…. why are we putting vegetable oil in coffee creamer… that’s suspicious
- aka high oleic soybean oil
Cocoa processed with alkali.. this is whatever… it’s just dutch processed cocoa. Not great but also…meh
Salt
Gellan gum…. why we need a gum here.

These recipes are manufactured to be the perfect taste, texture, and to hit all the lightbulbs in your brain to make you want more and more and more and more with unnecessary ingredients that turn your little cup of coffee into literal trash. As if coffee isn’t a bad enough vice sucking every bit of magnesium out of us… now we gotta add trash to it. You can pry my coffee from my cold dead hands, but I’ll make my own creamer! That’s better right?! RIGHT….r i g h t…. hahahahaha

Rebel Canning

This recipe can be considered rebel canning due to having dairy as an ingredient, which is unapproved for canning at home. This also means this exact recipe has not been evaluated nor approved by the USDA or NCHFP (National Center for Home Food Preservation). Does the mean this recipe is unsafe? Sure doesn’t, as its one I and many others use and consume. What it does mean is as with any home canning, you should can at your own risk and use common sense. Make your own decisions because what I do and say I’m doing in my own home should not affect what you do in yours. If you are not comfortable with rebel canning, please don’t follow this recipe. In the end, you will have canned something you are afraid of and you will not eat it or use it and you will have essentially wasted your time and money.

Let’s make some homemade peppermint mocha creamer!

Equipment You Might Want

Large pot
Whisk
Pint canning jars
Canning lids and screw bands
Water bath canning pot
Pressure canner
Jar Funnel
Jar Lifter

Ingredient Amounts

3 cups goat milk or water
6 cups raw unrefined sugar
3 cups unsweetened cocoa powder
6 Tablespoons maple syrup
1/2 teaspoon salt
2 Tablespoons vanilla extract
2 quarts heavy cream
1/2-1 teaspoon peppermint extract

Step 1: Prep

To a stock pot, add goat milk, sugar, cocoa powder, maple syrup, and salt. Whisk to combine.

Step 2: Cook

Over medium low heat, bring mixture to a gentle simmer, stirring almost constantly.

Allow to cook for just a couple minutes to thicken slightly, stirring to prevent burning.

Shut off heat and add vanilla extract, cream, and peppermint extract. Taste the creamer and adjust the peppermint extract level to your liking. I am always a little conservative because the creamer can go to flavorless to toothpaste in a matter of a drop of extract! LOL

Step 3: Canning

Ladle creamer into prepared pint canning jars to 1 inch headspace.

Wipe jar rims and add lids and secure with screw bands.

Process pint or smaller jars in a boiling water bath for 1 hour at a full rolling boil. You could reduce your times to 25 minutes if you’re comfortable with it, but since the milk content is higher than if it were sweetened condensed milk or my milk chocolate syrup, I do choose to water bath it for a longer time as I do plain milk. Processing in a water bath keeps the dairy from having an overprocessed and canned flavor that you get when it is pressure canned.

If you would prefer to pressure can it, process it the same as you do milk.

If you’re not comfortable canning this, you can cut the batch down to a more sizeable serving (by half at least) that would keep in the fridge for a good while.

Once processing time is complete, remove jars to a heat proof surface lined with a towel to cool undisturbed for 18-24 hours.

Step 4: Storage

Once jars are cooled, remove bands, test seals, wash jars, label and store in a cool dark place away from direct sunlight. Room temperature is fine as long as jars are not exposed to extreme temperatures.

Shelf life is ’til you use them but I would recommend using anything canned with dairy within 12 months if you can for best quality and flavor. Trust me, this won’t be laying on your shelves long if you’re a peppermint mocha latte fan like me!

Step 5: To Use

Pop open a jar and add a mason jar pour spout lid and pop in the fridge. It should keep for 1-2 weeks once opened but you’ll use it pretty quick!

And now you have homemade peppermint coffee creamer and have it ready on the shelf when you need it.

Canning Homemade Peppermint Mocha Coffee Creamer

Print Pin Rate

Prep Time: 10

Cook Time: 15

Canning Time: 1

Total Time: 1 25

Servings: pints

Author: Ruby – Red Feather Farm

Equipment

Large pot
whisk
pint canning jars
Canning lids and screw bands
Water bath canning pot
Pressure Canner
jar funnel
jar lifter

Ingredients

3 cups goat milk or water
6 cups raw unrefined sugar
3 cups unsweetened cocoa powder
6 Tablespoons maple syrup
1/2 teaspoon salt
2 Tablespoons vanilla extract
2 quarts heavy cream
1/2-1 teaspoon peppermint extract

Instructions

To a stock pot, add goat milk, sugar, cocoa powder, maple syrup, and salt. Whisk to combine.
Over medium low heat, bring mixture to a gentle simmer, stirring almost constantly.
Allow to cook for just a couple minutes to thicken slightly, stirring to prevent burning.
Shut off heat and add vanilla extract, cream, and peppermint extract. Taste the creamer and adjust the peppermint extract level to your liking. I am always a little conservative because the creamer can go to flavorless to toothpaste in a matter of a drop of extract!
Ladle creamer into prepared pint canning jars to 1 inch headspace.
Wipe jar rims and add lids and secure with screw bands.
Process pint or smaller jars in a boiling water bath for 1 hour at a full rolling boil. You could reduce your times to 25 minutes if you're comfortable with it, but since the milk content is higher than if it were sweetened condensed milk or my milk chocolate syrup, I do choose to water bath it for a longer time as I do plain milk. Processing in a water bath keeps the dairy from having an overprocessed and canned flavor that you get when it is pressure canned. If you would prefer to pressure can it, process it the same as you do milk.
Once processing time is complete, remove jars to a heat proof surface lined with a towel to cool undisturbed for 18-24 hours.
Once jars are cooled, remove bands, test seals, wash jars, label and store in a cool dark place away from direct sunlight. Room temperature is fine as long as jars are not exposed to extreme temperatures.
Shelf life is 'til you use them but I would recommend using anything canned with dairy within 12 months if you can for best quality and flavor. Trust me, this won't be laying on your shelves long if you're a peppermint mocha latte fan like me!

To Use

Pop open a jar and add a mason jar pour spout lid and pop in the fridge. It should keep for 1-2 weeks once opened but you'll use it pretty quick!
Peppermint Hot Cocoa: Mix equal parts of this creamer with milk, warm through, and serve with whipped cream or homemade marshmallows.

Notes

If you’re not comfortable canning this, you can cut the batch down to a more sizeable serving (by half at least) that would keep in the fridge for a good while. The ingredients in this make this recipe rebel canning, and I can’t control what you do in your own kitchen!