Skinny Dark Chocolate Peppermint Coffee Creamer
Yields: 2 cups
This creamer is smooth, rich, and makes your coffee taste like a peppermint mocha! It’ll keep for at least a week, if not longer, if stored in an airtight container in the refrigerator.
  1. Add all of the ingredients to a small pot, and whisk to combine. Cook over medium low heat, whisking frequently, for 3-5 minutes or until completely heated through and the cocoa powder has been fully incorporated. Cool completely to room temperature before transferring to an airtight container and refrigerating.
Notes: Any milk may be substituted for the unsweetened cashew milk. However, I highly recommend it! Unsweetened cashew milk is thick and creamy, with a similar consistency to heavy cream, whereas most other milks are much thinner in consistency. (I actually buy unsweetened cashew milk more than cow’s milk these days, and it works perfectly in nearly all of my baking recipes too!)

No need to use Dutched or special dark cocoa powder! You’re adding enough cocoa powder that it already tastes rich without it.

Any sweetener may be substituted for the vanilla crème stevia. You’ll need the equivalent of 4-6 tablespoons of granulated sugar. However, I highly recommend the vanilla crème stevia! It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too.

{gluten-free, vegan, clean eating, low fat, low calorie, low carb, sugar-free}
Recipe by Amy's Healthy Baking at