Ditch the artificial colors, preservatives, dyes and unhealthy sugars to make this super healthy peppermint mocha creamer recipe that uses cocoa, cream of choice,
In small saucepan over medium heat, whisk together heavy cream or milk of choice, cocoa powder, and maple syrup. Bring to boil, whisking occasionally, for 1 minute, then remove from heat and let creamer cool in pan 5 minutes before adding in the peppermint extract or peppermint vitality essential oil. If you have an immersion blender, you could also use that to blend the creamer really well. Add whipped cream and a sprinkle of cinnamon, if you’d like that, too, or some crushed candy canes.
If you don’t have an immersion blender, use a regular blender to blend the cold ingredients into before heating them on the stove. The important thing is that the cocoa and maple syrup get thoroughly mixed into the milk so there are no pieces or chunks.
Store leftovers in refrigerator for up to 1 week. If you’d like to store it for longer, pour 1-2 ounces of the creamer into ice cube trays and freeze. Then use one ice cube per cup of coffee to enjoy!