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It’s no secret that I’m an avid coffee drinker, even if I don’t drink it every day. I write extensively about the health benefits and controversies of coffee, and have a podcast episode about my favorite mushroom coffee. I have a lot (and I mean a lot!) of recipes for my favorite coffee shop style drinks. So when I realized I could easily make my own holiday peppermint mocha creamer, I was excited!
Peppermint Mocha Creamer
Store-bought coffee creamer comes in many interesting flavors. There’s Chobani Peppermint Mocha Creamer, and even Starbucks has its own line of creamers. This was a bit disappointing as they were full of ingredients I was trying to avoid. Ingredients include carrageenan, high fructose corn syrup, and hydrogenated oils.
While many stores now carry simpler coffee creamers with cleaner ingredients, they still have some drawbacks. This healthier Peppermint Mocha Creamer is simple, easy, and tastes even better!
Dairy-free creamer options
This coffee creamer has a coconut milk base and is paleo and dairy-free. I prefer to use coconut milk for my peppermint mocha creamer because it’s naturally very thick and creamy. Regardless, I love adding healthy fats to my coffee. If you want to use a different milk, feel free. Oat milk and cashew milk are particularly creamy options.
I added a bit of peppermint extract for flavor and maple syrup for natural sweetness. If you’re looking for sugar-free peppermint mocha creamer, try Liquid Stevia. Both sweetener and flavor can be adjusted to your taste. Want to try a different flavor? Just swap out the mint for other extracts like vanilla, almond, or orange.
Peppermint Mocha Creamer Recipe
Dairy-free coffee creamer made with coconut milk, peppermint extract, and a splash of maple syrup.
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Heat the can of coconut milk in a bowl of hot water for about 5 minutes to make it easier to pour.
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In a small mason jar, combine coconut milk, peppermint extract, and maple syrup.
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Place the lid on the mason jar and shake vigorously to combine.
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Stir into coffee or milk for a festive treat.
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Store leftovers in the refrigerator and use within 7-10 days.
Nutritional information
Peppermint Mocha Creamer Recipe
Serving size (2 tablespoons)
Calories 76
Calories from Fat 63
% Daily Value*
fat 7 grams11%
Saturated fat 6g38%
Polyunsaturated fat 0.1g
Monounsaturated fat 0.3g
sodium 5 mg0%
Potassium 97 mg3%
carbohydrate 4 grams1%
Fiber 0.5g2%
2 grams of sugar2%
protein 1g2%
Vitamin C 0.3 mg0%
calcium 11 mg1%
iron 1 mg6%
*Percent Daily Values based on a 2,000 calorie diet.
- Feel free to adjust the amount of mint and syrup to suit your taste.
- If you just want mint creamer, omit the cocoa powder.
How to Make Homemade Coffee Creamer (Any Flavor!)
The most obvious, of course, is stirring it into a fresh cup of coffee. However, there are many other delicious options. I like to use it in leftover iced coffee or cold brew coffee. If you prefer tea, tea without cocoa powder is also great.
My kids love adding it to hot chocolate or cold milk as a holiday treat. You can also add it to homemade vanilla ice cream to make a milkshake.
Instead of mint and steel-cut oats, try a batch of this healthy creamer with vanilla extract for breakfast. I bet this gingerbread creamer recipe would be delicious too!
More homemade hot drinks to try
When you’re craving a hot, delicious drink (for under $7!), try these:
Side note: Don’t throw away used coffee grounds – they have so many uses!
Do you make your own coffee creamer? What’s your favorite flavor?