PEPPERMINT MOCHA VEGAN COFFEE CREAMER

Peppermint Mocha Vegan Coffee Creamer image

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 6

1 15-ounce can lite coconut milk
3 tablespoons - 1/4 cup Grade A pure maple syrup (can substitute 1/4 cup granulated sugar* + more to taste if desired)
3 tablespoons unsweetened cocoa powder (good quality)
Pinch kosher salt
1/2 teaspoon pure vanilla extract
1/8-1/4 teaspoon peppermint extract

Steps:

Set a small saucepan over medium heat. Add the coconut milk, 3 tablespoons maple syrup, cocoa powder, and salt. Cook, stirring occasionally, until just about to start simmering, about 5 minutes (depending on your stove).
Remove from heat. Stir in vanilla extract and 1/8 teaspoon peppermint extract. Taste and if you'd like it mintier, add an additional 1/8 teaspoon peppermint extract. If you would like your creamer sweeter, add another tablespoon (or five) of pure maple syrup until it's just right for you.
Let cool to room temperature then transfer to a sealed container. Keeps, refrigerated, for 4-5 days.
To serve, add a generous amount to a cup of strong-brewed coffee. If you like, top with coconut whipped cream, a drizzle of chocolate syrup, and/or a candy cane.