People drink lots of coffee, especially during the holiday season. What’s unfortunate is how much sugar people drink when they order holiday-themed beverages. You’re familiar with the classics: pumpkin spice lattes, sugar cookie lattes, peppermint mocha frappes, and other similar drinks. Coffee has its benefits, but not when you add all of those syrups, dairy products, and excess calories and sugars to it. If you are going to add a holiday-inspired creamer to your coffee, you should use this non-dairy peppermint mocha creamer.
The sad reality is that many store bought creamers, or the ones in coffee shops, contain a lot of ingredients you should avoid. Carrageenan, high fructose corn syrup, and hydrogenated oils are just some of those ingredients. Instead, you can easily make your own creamer with some simple ingredients. Plus, the coconut milk base provides lots of healthy fats that help keep you full between meals. Additionally, this creamer is not only dairy-free, but paleo-friendly as well. You cannot enjoy it while cleansing, but you can if you are not using one of our cleanses.
In order to get the signature peppermint flavor, we included peppermint extract. The creamer also contains maple syrup for sweetness, but you can use liquid stevia if you prefer a sugar-free creamer. Sweeten the peppermint mocha creamer to your liking and then go from there. You can also swap peppermint extract for almond, vanilla, or orange extract if you prefer. Just make sure that you enjoy it!

- Prep Time:5m
- Total Time:5m
- Serves: 12 servings
- Category: Smoothies & Juices, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 (14-ounce) can coconut milk
- 1 1/2 tsp. peppermint extract
- 2 tbsp. pure maple syrup
- 3 tbsp. cocoa powder
Instructions
- Add the can of coconut milk to a bowl of warm water for about five minutes. That will make it easier to pour out of the can.
- Combine the warmed coconut milk and the rest of the ingredients in a pint-size mason jar. Put on a lid and shake well to combine.
- Stir into coffee when ready. Store the leftover in the fridge and use within seven to 10 days.















