Dairy Free Peppermint Mocha Creamer

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Admittedly I live for the feeling I get when I see Starbucks roll out their holiday drink menu... but I do not live for all the sugar and dairy present in most of their drinks. Plus if we’re being real spending $6 on a peppermint mocha everyday seems a little crazy. 

I’m always looking for vegan recipes I can share with the masses that are similar to non vegan recipes.  I found when I was health coaching that my clients were most hesitant to switch to a plant-based diet in fear of never enjoying the food they loved. That does not have to be the case at all!


I also wanted to create a peppermint creamer where I could incorporate my essential oil to maximize health benefits which this recipe has!

So if you can imagine for a moment what it might be like to make a recipe and shoot pretty pictures, all with a toddler running around... yes, it’s nuts. 

At one point I peaked out from the kitchen to find Jack not just standing on the coffee table, but standing there throwing all of my cinnamon pine cones off one by one.  

So after I said “what the F” to myself I plucked him off the table and bribed him to be good with an episode of Peppa Pig (judge if you will). He was on his best behavior for an entire minute before coming in like a tornado yelling “ma mama ma ma ma maaama”. A few more F words said silently in my head and a glass of Chardonnay later. The making of this recipe and picture taking were done.


If you’re a mom blogger and you do stuff while your kids are home my heart goes out to you LOL. 

I do love it in a sick chaotic way, I thrive in the madness. And I’m living for this recipe!! I have had it in my coffee every morning and it makes me feel so Christmasy I just want to put on Mariah’s X-mas album and go crazy.  

With that said let’s get right into the recipe. 


  • 1 cup unsweetened non-dairy milk
  • 2/3 cup coconut cream
  • 1/3 cup water
  • 1 1/2 TBSP cocoa powder  
  • 3 TBSP coconut sugar
  • 2 drops peppermint essential oil or 1/2 tsp peppermint extract  


Combine the milk, coconut cream, and water until warm. Then add cocoa powder, coconut sugar, and peppermint extract and stir until combined. Bring to a boil, then let simmer for 5 minutes while continuously stirring. 

Set aside to cool completely before placing in a jar. 

I stored mine in the mason jar pictured.