peppermint mocha coffee creamer in clear bottle with white coffee mugs
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:


  • 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)
  • 1/41/2 tsp peppermint extract, to taste


  1. 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.
  2. 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