This is a sponsored conversation written by me on behalf of Danone and JM Smucker. The opinions, text, photos and recipe are all mine.
Tis’ the season for fancy coffee drinks, but so many coffeehouse blends are off dairy-free limits. Sure, you can probably find a holiday latte to custom order (swap the milk, omit the whip, and pay more money!), but there is that cross-contamination issue of shared pitchers and steaming wands. I say why not save yourself a bundle and make your own dairy-free creations at home. They are much easier than you think. This peppermint white chocolate mocha coffee recipe, for example, uses just four ingredients, including the coffee! It’s a delicious holiday hack that will warm your soul thanks to a few special ingredients.
The Secrets to Homemade Vegan White Chocolate Mocha Coffee
I was inspired to whip up this peppermint white chocolate mocha coffee during a recent shopping trip at Target. They carry such a great selection of dairy-free beverages and creamers that I like to take a minute to scan the options. On this visit, my eyes stopped at the So Delicious French Vanilla Coconutmilk Creamer. I remembered how sweet, rich, and intensely vanilla it tasted … almost like white chocolate. Could it be the base for a dairy-free white chocolate mocha?
My basket was already filled with 1850 Ground Coffee, and I had grabbed a couple new mugs on sale that were too cute to resist (I have a mug addiction!). Good quality coffee, a new drinking vessel, a discount with Target’s Cartwheel App, and a brilliant idea – this was meant to happen. So into my basket went the So Delicious French Vanilla Coconutmilk Creamer.
It took some experimenting, but the end result was a simple recipe that tastes irresistible. Even Tony, my black coffee with sugar guy, kept asking if I had made more of these peppermint white chocolate mocha coffee drinks. He was smitten!
This peppermint white chocolate mocha recipe includes my two-ingredient hack for making dairy-free white chocolate syrup. The So Delicious French Vanilla Coconutmilk Creamer bubbles down into an amazing vanilla syrup, which allows me to whisk in cocoa butter for a rich white chocolate experience without dairy!
Recipe Notes for the Dairy-Free White Chocolate Syrup
It might surprise you to see that this dairy-free creamer-based syrup is relatively transparent. But it does provide dairy-free milkiness to your peppermint white chocolate mocha.
The extra tablespoon of dairy-free creamer that is added after cooking returns just enough creaminess to the syrup and helps to perfect the consistency. When it’s refrigerated, this syrup does take on a thicker, creamier appearance, like in the photo below.
Yes, you can make a bigger batch of the white chocolate syrup, and refrigerate it for up to one week. Then you can literally whisk up a peppermint white chocolate mocha coffee in an instant! Just whisk the dairy-free white chocolate syrup into your coffee until smooth.
The Best Ingredients for Peppermint White Chocolate Mocha Coffee
Almost any food-grade cocoa butter and peppermint extract will do in this recipe, but top quality dairy-free creamer and coffee are essential.
Out of curiosity, I did test this dairy-free peppermint white chocolate mocha coffee recipe with a couple other dairy-free creamers, but So Delicious French Vanilla Coconutmilk Creamer was our hands down choice. Plus, I like that it is made with organic, Non-GMO Project verified coconuts, but without carrageenan.
Mocha beverages are traditionally made with espresso, but coffee is preferred in our home. And we both thought the 1850 Pioneer Blend Medium Roast Ground Coffee was bold, but smooth, for the perfect base in this vegan peppermint white chocolate mocha coffee recipe. It’s made with Arabica beans, and you can buy it in Whole-bean, Ground, & K-Cup® pods.
Special Diet Notes: Peppermint White Chocolate Mocha Coffee
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.
- ¼ cup + 1 tablespoon vanilla dairy-free creamer (I use So Delicious Dairy Free French Vanilla Coconutmilk Creamer), divided
- ¼ ounce (2 tablespoons - not packed) grated food-grade cocoa butter
- ⅛ teaspoon peppermint extract
- Pour the ¼ cup creamer into a small saucepan over medium heat. Once the creamer starts bubbling, reduce the heat to medium low and simmer, stirring occasionally, for about 5 minutes.* It should reduce to a transparent, thick syrup.
- Remove the pan from the heat, add the cocoa butter and peppermint, and vigorously whisk until an emulsified smooth syrup develops.
- Add the remaining 1 tablespoons creamer and whisk to combine.
- Add the coffee to the syrup and whisk to combine. Place the pan over low heat and warm to your desired drinking temperature.
- Pour into a mug and optionally garnish with a candy cane stir stick or dairy-free whip and crushed candy cane.