Paleo Peppermint Mocha Coffee Creamer Recipe

It's just not the holidays for me without a Starbucks peppermint mocha (or white chocolate peppermint mocha, mmm). I generally splurge once or twice during the holiday season with the real thing. Since going keto paleo, however, I'm not sure if I will. Sometimes the sugar just isn't worth it!

Problem is I like them, miss them, and would really enjoy them all season long!

So..... I decided I wanted to tackle the peppermint mocha and come up with Paleo-friendly version. With this simple recipe, I can have a peppermint mocha anytime.

Not only is this recipe Paleo, but it's also Whole30, gluten-free, vegan, primal, and 100% junk-free.

Paleo Peppermint Mocha Recipe

Ingredients:

1 can Organic Canned Coconut Milk(Regular, NOT light. Seriously, ew.)
1/3 cup Organic Cocoa Powder
2 to 3 Tablespoons Organic Grade B Maple Syrup (Optional, leave out for keto or Whole30.)
1/2 to 1 teaspoon Organic Peppermint Extract(Depending how pepperminty you like it. I do 1/2 teaspoon)
1 teaspoon Organic Pure Vanilla Extract

Directions:

Add all ingredients into your blender and blend well, about 45 to 60 seconds, stopping once to scrape the sides with a spatula (the cocoa powder tends to stick to the sides).

Makes 1 pint.

Options:

To make this Whole 30 or Sugar Detox compliant omit the maple syrup. Just a note on the vanilla extract, this is not strict Whole30 compliant if it contains alcohol as extract often do. Try substituting with Vanilla Powder.
To make this low carb or keto friendly leave out the sweetener. If you really miss the sweet replace the maple syrup with 2 to 4 packets of a low carb friendly sweetener. ALSO, it's amazing if you add MCT Powder with the creamer to each cup as you make it. A bulletproof peppermint mocha?!
If you prefer dairy you can swap the canned coconut milk for 2 cups of half-and-half or FOR THE LOWEST CARB COUNT use heavy whipping cream (just don't blend as much or it will whip).
To lighten this up you can replace the canned coconut milk with 2 cups almond or cashew milk (though it won't be as creamer-y obviously) and replace the maple syrup with stevia.

Use to taste in your favorite coffee or espresso (generally 2 to 4 tablespoons per drink). If you have a frother, give it a whirl. PS it's better in a cute mug ;)

For a special holiday treat, top it with whipped coconut cream (or real whipped cream if you do dairy) and a sprinkle of cocoa powder or mini chocolate chips. YUM!

Let me know if you try it!

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