This quick, easy Peppermint Mocha Coffee Creamer is the perfect healthy way to dress up your coffee this holiday season. Vegan, paleo friendly and delicious!
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.
How to Make…
Dairy-Free Peppermint Mocha Coffee Creamer
This quick, easy Dairy-Free Peppermint Mocha Coffee Creamer is the perfect healthy way to dress up your coffee this holiday season.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Total Time: 7 minutes
- Yield: About 2 Cups 1x
- Scale:
Ingredients
- 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
Instructions
- 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.
Recipes Notes:
*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.
Nutrition Information:
- 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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Tahasha says
Fabulous!!! I recently discovered dairy is not a friend of mine. I MISS my coffee because I have to have dairy-free and sugar-free, my coffee has been undrinkable. ? This recipe is a life saver! I used stevia and coconut extract – simply wonderful! Thanks for sharing!! ?
★★★★★
Ashley says
Thanks so much for your comment and review Tahasha! So glad you like it 🙂
Stephanie says
I made this last year after starting the conscious effort to get rid of all the yucky stuff in creamers. Well, I’m back again this year in time for the holidays! So excited to have this in my fridge again, it is delicious! I even got my whole family trying it as we are all shifting away from dairy when possible. Thank you!!
★★★★★
Ashley says
Amazing Stephanie! So glad to hear it’s becoming a seasonal staple 🙂 Thank you for taking time to comment and leave a review!
Meri says
Love the idea of DIY, thank you! May I ask, how long do you find it lasts in the fridge? Perfect idea for the holidays, or yearound, let’s be honest 😛 Thanks!!
★★★★★
Ashley says
I would use it within 1 week!
Mary says
Is there an alternative to coconut cream? I’m nursing and my son is allergic to milk, eggs and coconut. We’ve been on the no dairy basically vegan train for about two months but the almond milk creamers from the store just don’t do it for me.
Ashley says
Oh bummer! Unfortunately here there isn’t a great alternative that I’ve found. If you can find Oatly Oat Milk, their barista blend is rich and creamy! Or honestly, homemade cashew milk and just adding in some cocoa powder, peppermint and a little sweetner may do the trick! Cashew milk stays pretty thick. Here is my “How To Make Homemade Nut Milk” post for reference!
Mary says
OooMGee!! It worked and sooooo delicious! I just used about 1 1/3 cup of fresh made cashew milk and a TBS of Coco powder 2 TBS sugar( that’s all I had on hand) and just added a couple drops of peppermint oil to my coffee cup because the milk and coco alone is like chocolate milk in my coffee?
So good! That you for sharing and thank you for introducing me to cashew milk! Have a Merry Christmas and Happy New Year!
Ashley says
Awesome!! So glad the sub worked for you!! Merry Christmas ☺️❤️
Madeline says
So excited to try this! How long will it last in the fridge? Thanks!
Ashley says
I would use within 1 week. I’ll make sure to update recipe card with that note ?
Terra says
I have been eating a plant based diet for a year now and was not looking forward to the holidays without my peppermint mocha creamer. Discovering this recipe was delightul…so much so that I can’t stop making it a an though the holidays are over.
★★★★★
Ashley says
Amazing! Thanks so much for your comment and review!
Kaeleigh Borcia says
Made this recipe and loved it – wondering how I could substitute the sugar for stevia in order to make it sugar free though???? Would love insight.
★★★★★
Ashley says
I’m sure you could! I would just add the stevia a little at a time, to taste until it gets to your desired sweetness.
Rachel says
Mine seems to have developed a film. Any suggestions on that?
Ashley says
Coconut milk will naturally separate once chilled – I just shake the jar really well before adding into coffee.