Peppermint Mocha Coffee Creamer

Name: Peppermint Mocha Coffee Creamer
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 2 cups
Ingredients: 1 cup unsweetened non-dairy milk; 2/3 cup coconut cream; 1/3 cup water; 1.5 TBS unsweetened cocoa; 3 TBS coconut sugar; 1/4-1/2 tsp peppermint extract

User Reviews

5.0

33 reviews

Excellent

Prep Time
2 mins
Cook Time
2 mins
Total Time
7 mins
Servings
2 cups
Calories
29 kcal
Course
Drinks
Cuisine
American

Peppermint Mocha Coffee Creamer

Iris Warren

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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.

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Ingredients

Servings

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)

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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.