Paleo Peppermint Coffee Creamer

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I’m an avid coffee drinker. It’s not a secret. I’ve written many posts on the health benefits and controversies of coffee and have a podcast episode on my favorite mushroom coffee. And I have lots (and I do mean LOTS!) of recipes for my favorite coffee drinks, teas, and hot chocolates (check out the list near the bottom). So when I realized I could easily make my own festive peppermint coffee creamer, I was thrilled!

Dairy-Free Peppermint Coffee Creamer

Store-bought coffee creamer comes in so many fun flavors that it’s kind of a bummer they’re so full of ingredients I try to avoid. Ingredients like carrageenan, high-fructose corn syrup, and hydrogenated oils.

Enter a much healthier homemade coffee creamer that’s simple and easy to make (and even more delicious)…

What makes this coffee creamer paleo? Its coconut milk base. I like to use coconut milk for this because it’s thick and creamy and I like to add healthy fats to my coffee anyway. If you’d rather use a nut milk, feel free.

I add a little peppermint extract and maple syrup for sweetness. Both of those can be adjusted to suit your tastes. In fact, if you want to try a different flavor, it would be really simple to swap out the peppermint for another extract.

Ways to Use Your Coffee Creamer (of Any Flavor!)

The most obvious is, of course, to stir it into a fresh cup of coffee. However, there are a lot of other tasty options as well. I like to use it in leftover chilled coffee or cold brew coffee. It’s also great in tea if you’re more of a tea drinker.

My kids love it added to hot chocolate or just cold milk for a festive treat. It can also be added to homemade vanilla ice cream to make a shake.

A batch of this healthy creamer made with vanilla extract instead of peppermint would be great drizzled over hot Instant Pot steel-cut oats for breakfast. I bet this recipe for gingerbread creamer would be delicious that way too!

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Peppermint Coffee Creamer Recipe

Dairy-free coffee creamer made with coconut milk, peppermint extract, and a little maple syrup.


  • Warm the can of coconut milk in a bowl of hot water for about 5 minutes to make it easier to pour.

  • In a pint-size mason jar, combine the coconut milk, peppermint extract, and maple syrup.

  • Put a lid on the mason jar and shake vigorously to mix.

  • Stir into coffee, hot chocolate, or milk for a festive treat.

  • Store leftovers in the refrigerator. Use within 7-10 days recommended.


Feel free to adjust the peppermint and syrup up or down to suit your tastes.


Serving: 2TBSP | Calories: 79.44kcal | Carbohydrates: 3.97g | Protein: 0.69g | Fat: 7.15g | Saturated Fat: 6.34g | Sodium: 4.84mg | Potassium: 86.4mg | Fiber: 0.66g | Sugar: 3.06g | Vitamin C: 0.84mg | Calcium: 8.43mg | Iron: 0.49mg

More Homemade Hot Beverages to Try

When you’re longing for a hot and tasty beverage (that doesn’t cost $5 or more!) try these:

Side note: Don’t throw out your used coffee grounds — they have lots of uses!

Do you make your own coffee creamer? What’s your favorite flavor?