Perk up your coffee with this festive non-dairy creamer. Simply made with coconut milk, cocoa powder, pure maple syrup, and extracts, it's super easy to make. And especially delicious with a candy cane plopped into the mix.
115-ounce can lite coconut milk
3tablespoons- 1/4 cup Grade A pure maple syrupcan substitute 1/4 cup granulated sugar* + more to taste if desired
3tablespoonsunsweetened cocoa powdergood quality
1/2teaspoonpure vanilla extract
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.