Peppermint Mocha Creamer Recipe
Dairy-free coffee creamer made with coconut milk, peppermint extract, and a touch of maple syrup.
Servings: 12 servings
Calories: 76kcal
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.
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.
Nutrition
Serving: 2TBSP | Calories: 76kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 5mg | Potassium: 97mg | Fiber: 0.5g | Sugar: 2g | Vitamin C: 0.3mg | Calcium: 11mg | Iron: 1mg