Homemade Peppermint Mocha Creamer (Dairy-Free)

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

Dairy-free coffee creamer made with coconut milk, peppermint extract, and a touch of maple syrup.

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 or milk for a festive treat.
Store leftovers in the refrigerator and use within 7-10 days.

Nutrition Facts

Peppermint Mocha Creamer Recipe

Amount Per Serving (2 TBSP)

Calories 76
Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 6g38%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.3g

Sodium 5mg0%

Potassium 97mg3%

Carbohydrates 4g1%

Fiber 0.5g2%

Sugar 2g2%

Protein 1g2%

Vitamin C 0.3mg0%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Feel free to adjust the peppermint and 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!