Warm the base: In a small saucepan, combine milk and heavy cream. Heat over medium-low until warm and steamy, not boiling. Stir occasionally to prevent a skin from forming.

Whisk in cocoa and sweetener: Add cocoa powder, sweetener, and a pinch of salt. Whisk briskly to dissolve any lumps. If using chopped chocolate, add it now and stir until smooth.

Flavor it: Remove from heat. Stir in vanilla and peppermint extract. Start with 1/2 teaspoon peppermint and taste. You can always add more mint, but you can’t take it out.

Blend for extra smoothness (optional): For a café-style texture, use an immersion blender for 10–15 seconds. This step helps fully incorporate cocoa and creates a silky finish.

Cool and bottle: Let the creamer cool to room temperature. Transfer to a clean glass bottle or jar with a tight lid.

Chill: Refrigerate for at least 2 hours before using. It thickens slightly as it cools and the flavors meld together.

Use: Shake well before each use. Start with 1–2 tablespoons per cup of coffee, then adjust to taste.