Peppermint Mocha Coffee Creamer | PALEO

It's the most wonderful time of the year which means one of many things:  time for the most wonderful treats of the year!

My favorite kinda treats?  The ones that taste festive & delicious, like your favorites, but make you feel good and are something everyone can enjoy.

Like this peppermint mocha yumminess- it turns a simple cup of coffee into something oh-so-festive, but without any belly-achin' or sugar crash.

You know what else is making this the most wonderful time of the year for me?  BABY!  And guess what today is?  His due date!  But, spoiler alert...

He's not here yet.  At least as of now as I write this post (the night before!)

I had my 40 week appointment and baby is head down, in position, but comfy cozy and not showing signs of coming out just yet.  So we wait.

But knowing that we made it to this day we've been counting down to since March?  With a healthy, happy mom & baby?  Such an amazing feeling.  

And any day now, this sweet boy kicking & rolling around on the inside will be out joining the world.  And probably sitting next to my kitty, Bo, as my next blog assistant!

Now back to this creamer:  it's got a very special ingredient... collagen!

I've been adding grass-fed collagen to just about everything during my pregnancy, getting in around 2 scoops per day.  Smoothies, coffee, tea, sauces, soups, and now this coffee creamer.

I decided to use one of my favorite new products from Vital Proteins to add some extra thick, rich, creaminess with that hit of collagen protein.  It's their new coffee creamer in the "Mocha" flavor- and it is so delicious.

You can add a scoop or two to your coffee on its own, or blend it into this liquid peppermint mocha creamer for an extra boost of flavor & nutrients.

Don't have it (yet)?  No worries- you can also substitute the regular collagen peptides so you're still getting your collagen fix.  The plain peptides found here don't add any flavor, just protein and goodness!

I hope you enjoy this festive coffee creamer- it would be so perfect for a holiday brunch, but is just as magical to sip on throughout the winter work week.

Click the ingredients to be taken to the ones I use & love!

Makes ten 1/4 cup servings.

  1. Add all of the ingredients to a blender, and pulse until smooth.
  2. Transfer to an airtight container (I have this one from Amazon) and store in the refrigerator for up to 1 week.
  3. To serve, add 1/4 cup to 8 oz of brewed coffee (or more- no judgment here!)  Enjoy!

  • Cocoa powder works interchangeably in place of the cacao powder.  Just double check that it's unsweetened & doesn't have any other ingredients added to it.
  • You can substitute pure maple syrup in this recipe for the raw honey to make it vegan.  I also just love the flavor of maple too!  Either works well, it just depends on your preference.  
  • To substitute peppermint essential oil for the extract, be sure you have a food grade oil that you are comfortable ingesting.  Add 1-2 drops per serving you'll be making- so a total of 10-20 drops depending on the "minty-ness" you want!

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