Peppermint Mocha Vegan Coffee Creamer Recipes

PEPPERMINT MOCHA RECIPE

Steps:

• In a small saucepan, add milk, cocoa and sugar. Heat over medium heat until small bubbles begin to form around the edge and sugar has dissolved.
• Stir in espresso, mint extract and vanilla and remove from heat (if using a candy cane, be sure to let melt completely.)
• Serve in a large mug and top with whipped cream and chocolate shavings if desired.

PEPPERMINT MOCHA CREAMER

Steps:

• Pour the water and sugar into your saucepan. Heat over medium for about 3 minutes. You want the sugar to dissolve completely.
• Remove from the heat and mix in the peppermint extract, vanilla extract, and unsweetened cocoa powder. Let the mixture cool for 3 minutes.
• Add the milk and cream. Stir thoroughly and then transfer to your airtight container.
• Your peppermint mocha creamer is ready to drink! It will keep for up to 2 weeks in the refrigerator.

PEPPERMINT MOCHA VEGAN COFFEE CREAMER

Steps:

• Set a small saucepan over medium heat. Add the coconut milk, 3 tablespoons maple syrup, cocoa powder, and salt. Cook, stirring occasionally, until just about to start simmering, about 5 minutes (depending on your stove).
• Remove from heat. Stir in vanilla extract and 1/8 teaspoon peppermint extract. Taste and if you'd like it mintier, add an additional 1/8 teaspoon peppermint extract. If you would like your creamer sweeter, add another tablespoon (or five) of pure maple syrup until it's just right for you.
• Let cool to room temperature then transfer to a sealed container. Keeps, refrigerated, for 4-5 days.
• To serve, add a generous amount to a cup of strong-brewed coffee. If you like, top with coconut whipped cream, a drizzle of chocolate syrup, and/or a candy cane.

MOCHA COFFEE CREAMER

Steps:

• Mix together the sweetened condensed milk and cocoa powder together until well-combined.
• Mix in the milk, powdered sugar, and vanilla.
• Stir until smooth.
• Add in peppermint extract for a fun holiday twist!

CHOCOLATE-PEPPERMINT COFFEE CREAMER

Steps:

• Combine coffee creamer, confectioners' sugar, and cocoa powder in the bowl of a food processor; pulse until blended. Pour peppermint extract in slowly, with the processor running, until evenly distributed.
• Transfer into small jars and seal with lids. Attach instructions that say "Add 2 tablespoons to a cup of hot coffee, hot chocolate, or steamed milk."