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peppermint mocha

Healthy Peppermint Mocha Recipe

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Every time Christmas rolls around, I start to have visions of a peppermint mocha. I unapologetically enjoy all things coffee, but fancy coffee drinks can be a real budget breaker (not to mention full of sugar). Thankfully, there’s an easy and delicious peppermint mocha recipe you can make at home with wholesome real food ingredients.

You won’t even miss the $7 Starbucks peppermint mocha!

A Healthy Peppermint Mocha Recipe

In college, I frequented coffee shops for my caffeine fix. Now that I’m older, and hopefully a little wiser, I usually make my coffee at home with organic beans.

I don’t miss mainstream coffee shops at all since I can even make fancy coffees like pumpkin spice or vanilla lattes at home. They taste just as good as the conventional version, or better in my book. I love that I can use real food ingredients that give my brain and body a boost. 

I often get asked, “how do you get it all done with a blog and so many kids?” The answer is I don’t do it all myself, but also having a structured schedule and eating enough healthy fats. This recipe is packed with brain-boosting fats and it keeps me energetic, but not jittery, all day.

Peppermint Mocha Ingredients

Baristas at the popular coffee shop chain use espresso, peppermint syrup, and milk to make their famous peppermint mocha coffee. I feel like this homemade version is even better. It won’t taste exactly the same as Starbucks or other coffee shops, but I like it more.

You could add some dairy-free almond milk, oat milk, or grass-fed cow milk to the recipe if you prefer. However, I’ve found that with the healthy fats it’s ultra creamy and doesn’t even need the added milk!

Want something even faster to have on hand when a peppermint mocha craving hits? Try my peppermint mocha creamer recipe to add to your morning coffee. 

How to Make a Homemade Peppermint Mocha

I almost always include a tablespoon of butter, coconut oil, and/or MCT oil in my coffee. It’s the perfect way to get healthy fats and extra benefits.

I often use mushroom coffee from Four Sigmatic for the extra superfood benefits as well. I promise it doesn’t taste like mushrooms, just great coffee! They also have a delicious reishi mushroom hot chocolate that would also make a yummy addition to this recipe.

I’ve made variations of this recipe with coffee, decaf coffee, chai tea, and herbal teas. They’re all delicious! All you need is some brewed coffee, a few ingredients, and a blender to make your own peppermint mocha in just a few minutes.

A word of warning: If you aren’t used to consuming coconut oil, start slowly. Coconut oil and MCT oil can cause short-term nausea if you aren’t used to them. They both have immune boosting, metabolism boosting, and yeast-fighting properties. But if you jump in too fast your stomach might rebel!

Peppermint Mocha Recipe

Make your own peppermint mocha with brain-boosting healthy fats, antioxidant-rich cocoa powder, and a little minty kick.

  • Brew the coffee.

  • While it’s still hot, pour the coffee into a blender or large cup if using an immersion blender.

  • Add the remaining ingredients and blend on high for 10 seconds until emulsified. If using peppermint stevia then omit the honey and peppermint extract/oil. This step is important as it creates froth and a creamy flavor instead of an oily one. No frother necessary!

  • Drink and enjoy!

Nutrition Facts

Peppermint Mocha Recipe

Amount Per Serving (1 cup)

Calories 291
Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 19g119%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 30mg10%

Sodium 96mg4%

Potassium 162mg5%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 17g19%

Protein 1g2%

Vitamin A 350IU7%

Vitamin C 0.1mg0%

Calcium 12mg1%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

  • If pregnant or nursing, see the safety information below. 
  • Serve with my homemade marshmallows or whipped cream for an extra special treat!

Topping it Off

I don’t always add toppings to my drinks, but some people love the extra decoration. If you want to make your holiday season drink a little fancier, then add some garnish. I like some of these crushed natural candy canes on top when I need something fancy for guests. Some healthy white chocolate or dark chocolate curls also go great on top.

Add a little dollop of grass-fed whipped cream or whipped coconut cream if desired. Some homemade marshmallows are also a great topping option!

Essential Oil Safety

This recipe calls for natural peppermint extract or 1 drop of peppermint essential oil. Since peppermint extract is made with essential oil diluted in alcohol, either way, you’ll be consuming the plant oil. Some people prefer one form over the other though.

There is some concern that peppermint oil in medicinal or supplemental amounts can reduce breast milk production. And pregnant women (especially first trimester) are recommended against ingesting essential oils. The amount included in this recipe (especially if using peppermint extract) is minimal, in culinary amounts, and generally considered safe for most people. 

A Whole Latte Love

If you aren’t a mint person or want to skip the peppermint, try these variations instead:

Are you a fan of peppermint mochas? Ever made your own lattes before? Leave a comment and let me know!

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Peppermint_Date_Bark

Peppermint Date Bark Recipe

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With Christmas just around the corner our family is in full holiday mode. That means hosting, baking, and making tasty treats like this peppermint date bark. It’s naturally sweetened with dates and is full of nutrients. 

This dessert looks pretty on the plate for guests, but it shines just as bright for an everyday dessert for the family. I’ll make a double batch and freeze the extra for a quick and easy way to have dessert on hand. 

Peppermint Date Bark Ingredients

You’ve probably heard of chocolate bark before. It usually involves waxy tasting, super sweet chocolate covered in fruit, nuts, or candy. Bark candy has gotten an upgrade in recent years and there are lots of great recipes. However, they can still rely on a lot of sugar. 

Mighty Medjool Dates

This version though relies on Medjool dates for the bulk of the sweetness. These dates are full of fiber and have modest amounts of iron, calcium, potassium, and magnesium. They’re also a good source of vitamin B6 and copper. Medjool dates are rich in antioxidants to fight free radical damage. 

Researchers have studied their carotenoid and phenolic acid antioxidants and discovered benefits when it comes to heart health. A 2021 study concluded eating whole dates helped improve heart health markers. This included better cholesterol levels, and lower oxidative stress and inflammation. 

Cacao vs Chocolate Chips

Instead of regular chocolate chips, I used two kinds of cacao wafers for this peppermint date bark. Cacao wafers are pure chocolate without the added milk or sugar. They have calcium, iron, antioxidants, and other nutrients that are great for overall health.

Cacao butter wafers are made from the pure fatty part of the cacao bean. They’re similar to white chocolate chips, but again without the added milk and sugar. I added a little coconut oil to the cacao butter wafers and cacao wafers when melting for a more spreadable texture.

 The addition makes this peppermint bark a great vegan, allergen-friendly option for anyone who wants to avoid dairy. 

Nut Butter (and Substitutes)

I love the smooth, creamy flavor of almond butter in these. You can also make date bark with peanut butter. Need a nut free option? To make date bark without peanut butter or other nut butters, substitute sunflower butter. And instead of the chopped almonds, try pumpkin seeds or hemp seeds for some crunch. 

While the original date bark recipes tasted more like a Snickers bar, these have a mint flavor. I added some crushed candy canes to the top for some festive sweetness. Most peppermint candy has ingredients I prefer to avoid, but I really like these ones from Yum Earth for an occasional treat. They’re naturally flavored with real mint, use organic sugar, and are colored with fruits and veggies. 

Peppermint date bark is high in calories, but it’s also high in healthy fats and nutrition so it’s filling. Here’s how to make it!

Peppermint Date Bark Recipe

  • Fold a piece of parchment paper in half and lay it open on a flat surface. Slice each pitted date in half lengthwise, but don’t cut all the way through, the halves should remain attached. Arrange the dates on one half of the parchment in four rows of three.

  • Lightly wet the parchment paper. Fold the parchment over the dates and gently roll with a rolling pin to flatten them evenly.

  • Spread almond butter evenly over the flattened dates. Sprinkle the chopped almonds over the almond butter layer.

  • Fill a pot or the bottom of the double boiler with a few inches of water and bring to a simmer. Add the chocolate chips and 1 teaspoon of coconut oil to the top pot or bowl.

  • Pour the melted chocolate over the almond butter and date layer and spread evenly.

  • Place candy canes or peppermint candies in a small bag and crush with a rolling pin or heavy object. Sprinkle the crushed peppermint evenly over the chocolate.

  • Melt the cacao butter wafers in the top of the double boiler or glass bowl with 1/2 teaspoon coconut oil. Drizzle or pipe the cacao butter over thh top of the bark.

  • Sprinkle flaky sea salt over the top.

  • Lift the bark using the parchment onto a baking sheet and chill in the fridge or freezer until fully set, about 20–30 minutes.

  • Slice or break into pieces and enjoy!

Nutrition Facts

Peppermint Date Bark Recipe

Amount Per Serving (1 serving)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

  • Store leftovers in an airtight container in the fridge for up to a week.
  • You can also freeze leftovers for longer term storage.

Want some more healthy bark ideas? Try this healthy, high protein yogurt bark!

Have you ever made bark before? What are your favorite toppings? Leave a comment and let us know!

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peppermint mocha creamer

Homemade Peppermint Mocha Creamer (Dairy-Free)

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It’s no secret that I’m an avid coffee drinker, even if I don’t drink it everyday. 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 shop style drinks. So when I realized I could easily make my own festive peppermint mocha creamer, I was thrilled!

Peppermint Mocha Creamer

Store-bought coffee creamer comes in so many fun flavors. There’s the Chobani peppermint mocha creamer and even Starbucks has their own line of creamers. 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.

And while many stores now have simpler coffee creamer with cleaner ingredients, they still have some downsides. This healthier peppermint mocha creamer is simple, easy, and tastes even better!

Dairy-Free Creamer Options

This coffee creamer is paleo and dairy-free thanks to its coconut milk base. I prefer using coconut milk for my peppermint mocha creamer since it’s naturally so thick and creamy. I like to add healthy fats to my coffee anyway. If you’d rather use a different milk, feel free. Oat milk and cashew milk are especially creamy options. 

I add a little peppermint extract for flavor and maple syrup for natural sweetness. If you’re looking for a sugar free peppermint mocha creamer, try liquid stevia instead. Both the sweetener and flavor can be adjusted to suit your tastes. Want to try a different flavor? Simply swap out the peppermint for another extract, like vanilla, almond, or orange. 

Peppermint Mocha Creamer Recipe

Dairy-free coffee creamer made with coconut milk, peppermint extract, and a touch of 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 or milk for a festive treat.

  • Store leftovers in the refrigerator and use within 7-10 days.

Nutrition Facts

Peppermint Mocha Creamer Recipe

Amount Per Serving (2 TBSP)

Calories 76
Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 6g38%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.3g

Sodium 5mg0%

Potassium 97mg3%

Carbohydrates 4g1%

Fiber 0.5g2%

Sugar 2g2%

Protein 1g2%

Vitamin C 0.3mg0%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

  • Feel free to adjust the peppermint and syrup up or down to suit your tastes.
  • Omit the cocoa powder if you just want a peppermint creamer.

How to Use Homemade 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 without the cocoa powder if you’re more of a tea drinker.

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

Try a batch of this healthy creamer with vanilla extract instead of mint over steel cut oats for breakfast. I bet this recipe for gingerbread creamer would be delicious that way too!

More Homemade Hot Beverages to Try

When you’re longing for a hot and tasty beverage (that doesn’t cost $7 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?

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