Warm the base: In a small saucepan, add milk and cream. Heat over medium-low until steaming, not boiling. You should see wisps of steam and tiny bubbles around the edges.

Whisk in chocolate: Sprinkle in cocoa powder and whisk until fully dissolved. If lumps form, keep whisking; they’ll smooth out as it warms.

Add sweetness: Stir in your sweetener and a pinch of salt. Keep whisking until the sugar dissolves and the mixture looks glossy.

Boost the mocha: If using, add espresso powder or strong coffee. This enhances the chocolate flavor without making it taste like straight espresso.

Cool slightly, then flavor: Remove from heat. Let it cool for 5–10 minutes, then stir in peppermint and vanilla extracts. Do not add peppermint over high heat; it can taste harsh.

Taste and adjust: Try a spoonful. If you want more mint, add 1–2 drops more extract at a time. For extra sweetness, stir in another tablespoon of sugar or syrup while the creamer is still warm.

Strain and store: Pour through a fine-mesh strainer into a clean jar or bottle to catch any cocoa bits. Seal and refrigerate.

Use: Add 1–2 tablespoons to hot coffee and stir. Adjust to your taste. It’s great in iced coffee too—just shake the bottle first.