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5 from 1 vote

Peppermint Coffee Creamer Recipe

Dairy-free coffee creamer made with coconut milk, peppermint extract, and a little maple syrup.
Prep Time5 mins
Course: Beverage
Cuisine: American
Servings: 12 servings
Calories: 79.44kcal
Author: Katie Wells



  • 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 coconut milk, peppermint extract, and maple syrup.
  • Put a lid on the mason jar and shake vigorously to mix.
  • Stir into coffee, hot chocolate, or milk for a festive treat.
  • Store leftovers in the refrigerator. Use within 7-10 days recommended.


Feel free to adjust the peppermint and syrup up or down to suit your tastes.


Serving: 2TBSP | Calories: 79.44kcal | Carbohydrates: 3.97g | Protein: 0.69g | Fat: 7.15g | Saturated Fat: 6.34g | Sodium: 4.84mg | Potassium: 86.4mg | Fiber: 0.66g | Sugar: 3.06g | Vitamin C: 0.84mg | Calcium: 8.43mg | Iron: 0.49mg