Peppermint Mocha Coffee Creamer

Course: Drinks

Cuisine: American

Keyword: dairy free creamer, peppermint mocha coffee creamer, peppermint mocha creamer

Prep Time: 2

Cook Time: 5

Total Time: 7

Servings: cups

Calories: 29kcal

Author: Ashley

Homemade Peppermint Mocha Coffee Creamer is a healthy 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.

Print Recipe

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.

Notes

COCONUT CREAM - 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.

SUGAR - add additional sugar, 1-2 more TBS, if you want more sweetness to the creamer.

PEPPERMINT - 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.

STORAGE - store coffee creamer in an airtight container or glass jar in the fridge for 1 week.

Nutrition