Instant Pot Peppermint Mocha Coffee Creamer
Silky homemade coffee creamer infused with peppermint and chocolate, made in an Instant Pot for foolproof emulsification. Sweet condensed milk base with vanilla and peppermint extracts creates a luxurious addition to your morning coffee. The pressure cooking ensures ingredients fully incorporate for a smooth, shelf-stable creamer. Perfect for holiday gift-giving or everyday indulgence during colder months.
Ingredients
- 14 ounces sweetened condensed milksweetened coconut condensed milk1:1veganFull guide →
- 1 ½ cups milk, any varietysweetened coconut condensed milk1:1veganFull guide →
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extractpeppermint syrup1 tablespoon per teaspoon extractdairy-free compatible
use less as syrups are liquid
Full guide → - 3 tablespoons baking cocoa, unsweetenedunsweetened cocoa powder1:1ensures no added sugar
confirms same product
Instructions
- 1
Combine sweetened condensed milk, milk, vanilla extract, peppermint extract, and baking cocoa in a blender or whisk until fully incorporated.
- 2
Pour blended mixture into two pint-sized mason jars and seal with canning lids.
- 3
Add water to the Instant Pot and place trivet inside with filled jars on top.
- 4
Seal Instant Pot and set to high pressure for 1 minute.
- 5
Release pressure and remove jars carefully.
- 6
Refrigerate for at least two hours before using.
Tips
Use metal canning lids, not plastic, to withstand Instant Pot pressure and heat without warping or melting.
Whole milk creates richest texture, but any milk type works; the pressure cooking helps emulsify regardless.
Good to Know
Sealed mason jars keep refrigerated up to 2 weeks. For longer storage, freeze in ice cube trays for up to 3 months.
Prepare through jar-sealing step up to 1 day ahead. Complete pressure cooking and chill before use.
Add 1-2 tablespoons to hot coffee. Stir well before each use as cocoa may settle.
Common Mistakes
Use plastic lids to avoid melting or warping under pressure.
Omit the pressure step to risk extracts separating and ingredients not fully blending.
Skip the chill time to serve before creamer has set properly.
Substitutions
Dairy-Free Swaps
use less as syrups are liquid
Full guide →Vegan Options
General Alternatives
FAQ
Can I make this without an Instant Pot?
Yes. Blend ingredients thoroughly, pour into jars, and refrigerate for 4-6 hours until emulsified. The pressure cooking speeds solidification but gentle chilling works too.
What if my creamer separates?
Shake jar vigorously before use. If separation persists, reblend and return to fridge for another 2 hours. Adding a small amount of xanthan gum (1/8 teaspoon) helps stabilize.
How long does homemade creamer keep?
Refrigerated in sealed jars, approximately 2 weeks. Freeze in portions for up to 3 months. Always check for off odors before using.