One of my biggest struggles when I first started was coffee creamer. I tried different things, but my coffee was just not right. Oh, how I missed my peppermint mocha coffee! Until… one day I decided to “play”. Here’s what I came up with.

Ingredients:

• 1 can organic full fat coconut milk (I order from Thrive Market)
• 1 can unsweetened almond milk (I used the coconut milk can for measuring😉)
• 3Tbsp. Dark cocoa powder
• 3 Tbsp. Pure honey
• 3Tbsp. Pure maple syrup
• 2 drops peppermint essential oil (I use Young Living brand)

Put it all in a 2qt. Pan. Bring to A light boil and whisk. Bringing to a boil will help the coconut milk “melt” and blend in. You only need to bring it to a boil. Mix well. Remove from heat.

Allow to cool.

Find what you want to store it in. I save my Primal Kitchen dressing bottles (they are glass) and use those!

Pour it into your bottle or jar. Store in refrigerator. Makes 1 qt.

You will need to stir it before the first use. The Coconut oil will separate a little and go to the top. The “chunks” will dissolve in the hot coffee. Shake before additional uses.

I am once again enjoying my morning cup of coffee!