Peppermint Mocha Vegan Coffee Creamer Recipes
PEPPERMINT MOCHA VEGAN COFFEE CREAMER
Perk up your coffee with this festive non-dairy creamer. Simply made with coconut milk, cocoa powder, pure maple syrup, and extracts, it's super easy to make. And especially delicious with a candy cane plopped into the mix.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 6
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.
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- Add dates and hot water to a high-speed blender or food processor. If your dates are a little dry, allow them to soak for 10 – 15 minutes so that they’ll be easier to blend. Otherwise, process until dates have broken down and turned into a smooth paste, scraping down the sides of your blender as necessary.
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