This mocha coffee creamer delivers a rich, chocolatey-vanilla flavor that transforms your regular coffee into a cozy, café-style mocha — perfect for hot or iced coffee. Made with simple pantry staples, it’s quick to put together and lets you skip store-bought creamers (which often contain preservatives or added junk). You can customize the sweetness, chocolate intensity, or even use different chocolate mixes to suit your taste. And once made, it stores in the fridge so you have delicious creamer ready for the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups heavy whipping cream
1 cup sugar
1 tablespoon vanilla extract
2 cups whole milk
1 cup chocolate drink mix (for example, Nesquik, Ovaltine, or any hot-cocoa mix)
Directions
Combine the heavy whipping cream, sugar, vanilla extract, whole milk, and chocolate drink mix in a saucepan.
Stir the mixture frequently over medium heat and bring it to a simmer (do not boil).
Continue stirring until the sugar dissolves completely and the mixture becomes smooth.
Remove from heat. Let the creamer cool slightly.
Pour the cooled creamer into a clean container or jar.
Refrigerate. Shake or stir before each use if needed.
Servings and timing
Servings: Makes enough creamer to last for multiple cups — roughly enough for around 32 servings (depending on how much you add per cup)
Prep time: about 5 minutes
Cook time: about 10 minutes
Total time: about 15 minutes
Storage/Reheating
Store the mocha coffee creamer in an airtight container in the refrigerator. It will keep for up to 5–7 days. If you prefer warm creamer in your coffee, you can gently reheat a portion on the stove or in the microwave before adding it to your brew.
FAQs
How long does this homemade creamer last?
This creamer keeps for up to a week when stored in an airtight container in the fridge.
Can I use a different kind of chocolate mix — like unsweetened cocoa powder?
Yes. You can use unsweetened cocoa powder instead of a pre-sweetened chocolate drink mix; you may need to adjust the sugar to suit your taste.
What if I’m lactose-intolerant or prefer non-dairy milk?
You can try substituting whole milk (and perhaps heavy cream) with a non-dairy milk such as almond milk, oat milk, or soy milk. Keep in mind the texture and richness may change.
Can I make a smaller batch of the creamer?
Absolutely. Just scale down the ingredient quantities proportionally — for instance, halve everything to make a smaller amount.
Is it okay to skip heating and just mix cold ingredients?
Yes — if you’re short on time, you can combine everything cold. Just make sure to shake or stir the jar well before each use so the sugar and chocolate mix dissolve properly.
Will the creamer work with iced coffee as well as hot coffee?
Yes — this mocha creamer is great in both iced and hot coffee.
Can I adjust the sweetness of the creamer?
Yes — you can reduce or increase the sugar amount based on how sweet you like your coffee.
Can this recipe be turned into a flavored version (e.g. peppermint mocha)?
Yes — once you have the base mocha creamer, you can experiment with additional flavors like peppermint extract or other flavorings.
Is it safe to freeze leftover creamer?
Freezing is possible, but because of the dairy content, texture might change. It’s usually best to store in the fridge and consume within the 5–7 day window.
Do I need to shake or stir the creamer before each use?
If you skipped heating and the creamer just sat in the fridge, yes — stirring or shaking helps re-mix any settled sugar or cocoa before pouring into coffee.
Conclusion
This homemade mocha coffee creamer is an easy way to elevate your daily coffee — giving you a sweet, creamy mocha with minimal effort and without the additives often found in store-bought creamers. With straightforward ingredients, customizable sweetness and chocolate flavor, and simple storage, it’s a great weekend project that pays off all week long. Enjoy your next cup of coffee with a cozy homemade touch.
This homemade mocha coffee creamer is a sweet, creamy blend of chocolate and vanilla flavors made with simple ingredients. It turns any cup of coffee into a café-style mocha and keeps in the fridge for easy use all week.
Author:Sophia
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:32 servings (about 1 tablespoon each)
Category:Beverage
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups heavy whipping cream
1 cup sugar
1 tablespoon vanilla extract
2 cups whole milk
1 cup chocolate drink mix (e.g., Nesquik, Ovaltine, or similar)
Instructions
In a medium saucepan, combine the heavy whipping cream, sugar, vanilla extract, whole milk, and chocolate drink mix.
Stir frequently over medium heat until the mixture reaches a simmer. Do not boil.
Continue stirring until the sugar is fully dissolved and the mixture is smooth.
Remove from heat and let the creamer cool slightly.
Pour the cooled creamer into a clean container or jar with a lid.
Refrigerate. Shake or stir before each use.
Notes
You can use unsweetened cocoa powder instead of chocolate drink mix—just adjust the sugar to taste.
Non-dairy alternatives (e.g., almond or oat milk) can be used, but texture may vary.
For flavored versions, add a drop or two of peppermint extract or another extract after cooking.
Skip the stovetop method and mix cold if needed—just shake well before each use.
Reheat gently if you prefer warm creamer in hot coffee.
