Homemade Peppermint Mocha Coffee Creamer is a healthier way to dress up your coffee this holiday season. It’s ultra creamy with just the right amount of chocolate and peppermint. Dairy-free, Vegan, and Paleo recipe.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox.
If you love chocolate drink recipes, check out Superfood Hot Cocoa, Mocha Cold Brew Smoothie, and Superfood Chocolate Milk!
Why You’ll Love This Recipe
- Making your own creamer is a win-win-win – it’s make-ahead friendly and cheaper than store-bought.
- DIY peppermint mocha coffee creamer is free from all the unnecessary ingredients (looking at you Coffee-Mate and Starbucks).
- Naturally dairy-free, vegan, contains healthy fats, and no refined sugar!
- All the chocolate peppermint goodness in your morning cup of coffee.
- Seasonal creamers are another way to get you in the holiday spirit!
What’s in Homemade Coffee Creamer
All you need is 6 simple ingredients to make your own coffee creamer. Here’s what we need from the grocery store:
- non-dairy milk – I used unsweetened cashew milk, but you can use unsweetened almond milk or whatever your preference. You can also use sweetened nut milk.
- coconut cream – I used Trader Joe’s canned coconut cream. But you can take a can of full-fat coconut milk and place in the fridge overnight. The next day, scoop the cream from the milk, leaving the liquid behind. Alternatively you could also use the full-fat coconut milk as is.
- water – use water or additional dairy-free milk.
- unsweetened cocoa – cocoa powder gives us that chocolate flavor. Raw cacao powder will provide a rich chocolatey flavor, with extra antioxidants, too!
- coconut sugar – I love the subtle sweetness of coconut sugar, but any dry sweetener will work, like granulated sugar, brown sugar, or date sugar.
- peppermint extract – a little goes a long way here! Look for mint extract in the baking aisle.
- vanilla extract (optional) – feel free to add 1/2 teaspoon vanilla extract, too.
PEPPERMINT EXTRACT: Start with 1/4 teaspoon and add up to 1/2 teaspoon. Be careful, too much will make the mint flavor overpowering.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make DIY Coffee Creamer
Homemade coffee creamer is easier than you think and comes together in just a few minutes. Here are the step-by-step instructions:
warm liquids
In a small saucepan, combine the non-dairy milk, coconut cream, and water over medium heat.
add chocolate + peppermint
Whisk in the cocoa powder, coconut sugar, and peppermint extract.
Continue to whisk until cocoa and sugar are dissolved.
boil, then simmer
Once the ingredients have dissolved, bring the milk mixture to a boil then immediately reduce to a low simmer for 5 minutes while whisking continuously.
cool
Allow the mixture to cool completely at room temperature before transferring to a glass jar and storing in the refrigetator.
Serving Suggestions
Enjoy this dairy-free peppermint mocha creamer in either hot coffee or iced coffee.
Garnish with whipped cream and crushed candy canes to celebrate that holiday cheer! Like Christmas in your morning cup of joe!
How to Store & Reheat
Leftover peppermint mocha creamer can be stored in an airtight container (preferably a milk jar with a lid) for up to 1 week.
The milk will thicken slightly in the fridge. Give it a good shake and pour it on top of your hot or iced coffee!
Recipe FAQs
Is peppermint mocha creamer seasonal?
Technically, store-bought peppermint mocha flavor is available all year, but it is the store’s decision on what to carry. You will see it pop up during the holidays, usually after Halloween.
How long will homemade creamer last in the fridge?
Homemade coffee creamer can be stored in an airtight container in the fridge for up to 1 week. Shake and enjoy.
Can you freeze homemade coffee creamer?
While I have never frozen it myself, I read you can freeze in silicon baking cups or souper cups. Then, thaw overnight in the fridge.
More Seasonal Coffee Drinks You’ll Love:
If you make this Peppermint Mocha Coffee Creamer recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Peppermint Mocha Coffee Creamer
Ingredients
- 1 cup unsweetened non-dairy milk, I used Cashew, can also use sweetened
- 2/3 cup coconut cream, see notes
- 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 (see notes)
- 1/4-1/2 tsp peppermint extract, to taste (see notes)
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 with lid. Enjoy in hot or cold coffee! Once refrigerated, give the jar a good shake before each use.
Recipe Notes:
Nutrition Information
Photos by: Erin Alvarez – The Almond Eater.
COFFEE LOVERS! Never run out of coffee by signing up for a subscription from locally owned small business Foster Coffee and save 15% off on your first order. (affiliate) Click here. Code FITMITTENCOFFEE
Leave a Reply