This quick, easy Dairy-Free Peppermint Mocha Coffee Creamer is the perfect healthy way to dress up your coffee this holiday season.
It was only a matter of time before I brought you something peppermint this month. Let’s be real.
But here’s the thing…
That is in fact exactly how I like my coffee. ☕ Drowned in the creamy goodness of unsweetened cashew milk. For now at least, until another nut milk of some sorts hits the shelves. Or if I start making my own… hhmmm. Then the possibilities are endless. But I digress. Back to milk in my coffee. And a splash of coffee creamer, every so often. Typically I will actually do both creamer and milk… is that weird? Does anyone else do that?
OH EM GEE. Has anyone been to Australia/lives in Australia? I studied abroad there during my junior year in college and you could buy COFFEE MILK. Literally by the gallon. And not just like your Starbucks or International Delight latte cartons or whatever the heck those things are with tons of ingredients. Coffee milk was right next to the regular milk and chocolate milk. It was pretty much heaven. I miss being able to buy coffee milk… not to mention my gym cafe had the best banana smoothie of my entire LYFE.
Sorry, back to business…
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Peppermint Mocha Coffee Creamer
what you need
- non-dairy milk (I used Cashew, can also use sweetened)
- coconut cream
- water (or another 1/3 cup of non-dairy milk)
- unsweetened cocoa
- coconut sugar (or dry sweetener of choice)
- peppermint extract
I’m not going to lie to you, I haven’t (and still don’t) ALWAYS make my own coffee creamer. Every so often I will buy almond or coconut milk coffee creamer, and every time I literally think “Why am I buying this? I can just as easily make my own. And it is probably cheaper, plus fewer ingredients…” (Basically how I feel about granola.) But yet the darn thing still finds its way into my cart. Especially when there is a sale. BUT NOT THIS TIME. Which is why this peppermint mocha dairy-free coffee creamer came about!
What I love about this DIY peppermint mocha coffee creamer is that it is free from allll of that unnecessary stuff. Plus it is naturally dairy-free, vegan, sweetened with just a hint of coconut sugar, and contains healthy fats from the coconut cream. I’d say this healthier alternative is a win-win-win.
All the chocolate-y peppermint-y goodness in your morning cuppa, without all the unhealthy fake stuff.
- 1 cup unsweetened non-dairy milk (I used Cashew, can also use sweetened)
- 2/3 cup coconut cream*
- 1/3 cup water (or another 1/3 cup of non-dairy milk)
- 1.5 TBS unsweetened cocoa
- 3 TBS coconut sugar* (or dry sweetener of choice)
- 1/4–1/2 tsp peppermint extract, to taste
- In a small saucepan, combine the non-dairy milk, coconut cream and water until warm. Add in the cocoa powder, coconut sugar, and peppermint extract. Whisk until cocoa and sugar are dissolved. Bring mixture to a boil, then let simmer for 5 minutes while whisking continuously.
- Let mixture cool, then transfer to jar.
*I used Trader Joe’s canned coconut cream. But you can also take a can of full-fat coconut milk and place in the fridge overnight, then when you’re ready to make the recipe, separate/scoop the cream from the milk. Alternatively you could also use the full-fat coconut milk as is. *Add additional sugar, 1-2 more TBS, if you want more sweetness to the creamer. -Start with 1/4 tsp of peppermint extract (or oil) and add from there if you prefer a stronger flavor. Not too much though or it will be overpowering.
- Serving Size: 2 TBS
- Calories: 29
- Sugar: 2
- Sodium: 2
- Fat: 2
- Saturated Fat: 2
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Photos by: Erin Alvarez – The Almond Eater.
How do you take your coffee on the daily? I can’t be the only one who mixes creamer and milk most of the time…
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