Peppermint Mocha Cream

oh! Is that you? Are you back from your food coma? We all passed out on the couch last night around eight or so and when I finally moved to bed, I slept like an angel. Thanksgiving was wonderful this year. I spent the first half with Caleb’s parents and the second half with mine. The Paleo Chocolate Pecan Pie turned out incredible and I woke up this morning dreaming of it. Over all, everyone thought it was spiked with bourbon but I’m convinced that it was the coconut sugar. Regardless, it was incredible and I can’t wait to make it again for Caleb.

If you read my latest post, you learned about the “Favara reject dish” and how the torch was finally passed to me. I am oddly proud to announce that I, without a doubt, mastered the worst green bean casserole to date. I honestly do not know what I did wrong, I followed Danielle Walker’s recipe from her latest book, Celebrations, to the last grain/pinch of salt. The comforting thing is that I was not alone. I search other results via Instagram and it seems as if an off sauce was common. Friends, it was so bad that my mother dramatically spit it out and my brother very openly asked that no one else make it in the future. In addition to the funky casserole, the dressing did not turn out which is the most sought after dish and there wasn’t a trace of banana pudding. Regardless, I spent special time with all of the ones I adore and I am so Thankful for all of the souls in our lives.

I hope your Thanksgiving was nothing but spectacular. Even while sipping more frequently to avoid putting your foot into your mouth with family.

It’s official, Christmas is here. I’m a stinker for getting through Thanksgiving before stepping into the Christmas spirit. I just believe in the order of operations! The “PEMDAS” of the holiday season. Now that the fat Turkey has sang, it’s time for us to sing… Jingle Bells! Out with the pumpkin and in with the peppermint!

8 times out of 10, I am a black coffee drinker. 10 times out of 10, the darker and bolder the roast, the better. I absolutely love the flavor of coffee. For the most part, the only thing I add is a scoop of collagen and coconut oil. However, once mid September hits, I am cream happy. I spring out of bed in the mornings and chase the fall and winter flavors.

This creamer is perfect for so many things other than coffee. Enjoy it by pouring a tad bit over your ice cream, mixed into your favorite cream based cocktail, or just as it is as chocolate milk!

Cheers, Merry Christmas!

Peppermint Mocha Cream
Servings: 5-7
Time: 3 Minutes


  • 1 Can of Coconut Milk
  • 2 Eggs
  • 1 Tablespoon Cocoa Powder
  • 1 Teaspoon Pure Peppermint Extract

Directions: (Two ways)

  1. In a large mason jar, combine all ingredients and blend with a hand blender.
  2. Combine all ingredients in a blender. Blend and transfer to a mason jar.
  3. Refrigerate for up to 1 week.

Estimated Nutritional Information: Per serving.
1.9g Protein | 3.4g Carbs | 8.2g Fat | 89 Cals.

My favorite usage:

  • 6 ounces of freshly brewed coffee.
  • 1/4 Cup of Peppermint Mocha Cream
  • 1 Teaspoon Coconut Oil
  • 1 Scoop of Vital Protein’s Collagen Peptides
    • Combine all ingredients and blend until frothy.

Looking to spike this for the holiday season? Try adding an almond liquor such as amaretto

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