DIY: Peppermint Mocha Latte

I la-la love Coffee-mate’s seasonal Peppermint Mocha Creamer.

But let’s face it: it’s just not the healthiest counterpart to your morning cup o’ joe. Unfortunate, but true.

Every season, I overlook this minor detail and drown myself in the chemical goodness that is Peppermint Mocha Creamer. Shh, I may have had some in my coffee this morning.

Since I’m on a never-ending quest (sounds like the title of a battle movie) to rid my diet of processed chemicals, I am going to healthify my obsession and make my very own Peppermint Mocha latte.

You could also consider this a money-saver if your obsession happens to involve peppermint mocha lattes of the Starbucks variety.

So two reasons for latte-making naturally led to two latte recipes, albeit two very similar recipes.

Let’s begin with a healthier version to replace Coffee-mate’s creamer.

I thought I’d say goodbye with sorrow in my heart, but then I took a sip.

What you’ll need:

  • strongly brewed coffee (i.e., Starbucks Espresso blend)
  • 2 sugar-free starlight mints
  • 1/4 C. Silk Dark Chocolate almond milk
  • 1/4 C. unsweetened vanilla almond milk
  • 1 t. unsweetened cacao powder
  • Stevia (1 mini scoop)

Optional (but fun) toppings:

  • whipped topping
  • sprinkles
  • mini candy canes


Add all ingredients (except for coffee) to a pot and bring to a low boil.

Turn down heat and allow starlight mints to melt. Stir occasionally.

Once the mint is completely melted (or nearly in my case), pour 1 cup of strongly brewed coffee into the pot. Continue stirring.

Transfer latte to a mug. Top with whipped cream and sprinkles and enjoy your caffeine boost. Minus the chemicals.

Well, I take that back. I guess the whipped cream is a bit chemical! Oh well, I’ll overlook it this time! Next time, I’ll leave it out entirely.

If your latte love errs more on the Starbucks side, then try this next version.

What you’ll need:

  • 1-2 T. Starbucks Peppermint Syrup (most Starbucks will sell this to your for a mere $6.95 charge. This will last for a long time!)
  • 1/4 C. unsweetened vanilla almond milk
  • 1/4 C. Silk dark chocolate almond milk
  • 1 t. unsweetened cocoa powder
  • Stevia (if needed)
  • Optional toppings

The directions are the same for this version!

The Starbucks version has a more tell-tale mint flavor. So if you like it minty, head to Starbucks and beg, borrow, or steal their syrup!

If you steal it, don’t say you got the idea from me!

Another plus to making this version?

Omit the coffee and you have peppermint hot chocolate! Perfect for families: give the kids peppermint hot chocolate, add coffee and serve the adults!

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