It’s no secret that I’m an avid coffee drinker, even if I don’t drink it everyday. I’ve written many posts on the health benefits and controversies of coffee and have a podcast episode on my favorite mushroom coffee. And I have lots (and I do mean LOTS!) of recipes for my favorite coffee shop style drinks. So when I realized I could easily make my own festive peppermint mocha creamer, I was thrilled!
Peppermint Mocha Creamer
Store-bought coffee creamer comes in so many fun flavors. There’s the Chobani peppermint mocha creamer and even Starbucks has their own line of creamers. It’s kind of a bummer they’re so full of ingredients I try to avoid. Ingredients like carrageenan, high-fructose corn syrup, and hydrogenated oils.
And while many stores now have simpler coffee creamer with cleaner ingredients, they still have some downsides. This healthier peppermint mocha creamer is simple, easy, and tastes even better!
Dairy-Free Creamer Options
This coffee creamer is paleo and dairy-free thanks to its coconut milk base. I prefer using coconut milk for my peppermint mocha creamer since it’s naturally so thick and creamy. I like to add healthy fats to my coffee anyway. If you’d rather use a different milk, feel free. Oat milk and cashew milk are especially creamy options.
I add a little peppermint extract for flavor and maple syrup for natural sweetness. If you’re looking for a sugar free peppermint mocha creamer, try liquid stevia instead. Both the sweetener and flavor can be adjusted to suit your tastes. Want to try a different flavor? Simply swap out the peppermint for another extract, like vanilla, almond, or orange.
Peppermint Mocha Creamer Recipe
Servings
Ingredients
- 1 can coconut milk (about 1½ cups)
- 1½ tsp peppermint extract
- 2 TBSP maple syrup (or peppermint liquid stevia to taste)
- 3 TBSP cocoa powder
Instructions
- Warm the can of coconut milk in a bowl of hot water for about 5 minutes to make it easier to pour.
- In a pint-size mason jar, combine the rest of the ingredients.
- Put a lid on the mason jar and shake vigorously to mix.
- Stir into coffee or milk for a festive treat.
- Store leftovers in the refrigerator and use within 7-10 days.
Nutrition
Notes
- Feel free to adjust the peppermint and maple syrup up or down to suit your tastes.
- Omit the cocoa powder if you just want a peppermint creamer.
How to Use Homemade Coffee Creamer (of Any Flavor!)
The most obvious is, of course, to stir it into a fresh cup of coffee. However, there are a lot of other tasty options as well. I like to use it in leftover chilled coffee or cold brew coffee. It’s also great in tea without the cocoa powder if you’re more of a tea drinker.
My kids love it added to hot chocolate or just cold milk for a festive treat. You can also add it to homemade vanilla ice cream to make a shake.
Try a batch of this healthy creamer with vanilla extract instead of mint over steel cut oats for breakfast. I bet this recipe for gingerbread creamer would be delicious that way too!
More Homemade Hot Beverages to Try
When you’re longing for a hot and tasty beverage (that doesn’t cost $7 or more!) try these:
- Chai Tea Latte
- Coconut Milk Irish Cream
- Dairy-Free Coconut Milk Egg Nog
- Hazelnut Hot Chocolate (hot chocolate made with chocolate hazelnut spread)
- Healthy Hot Chocolate
- Herbal Wassail
- Pumpkin Spice Latte
- Salted Caramel Latte
- Spiced Apple Cider
- Superfood Gingerbread Latte
- Superfood Vanilla Latte
- Turmeric Latte
Side note: Don’t throw out your used coffee grounds — they have lots of uses!
Do you make your own coffee creamer? What’s your favorite flavor?
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