5 from 21 votes

Peppermint Mocha Bulletproof Coffee Creamer


  • 2 cans full fat coconut milk
  • 8 scoops collagen peptides
  • 1 tbsp himalayan pink salt ghee
  • 3 tbsp ghee
  • 2 tbsp MCT oil
  • 2 tbsp cacao powder
  • 2 tbsp cocoa powder
  • 2 tsp maca powder
  • 12 drops peppermint essential oil


  • 1/2 tbsp maple syrup


  1. Pour coconut milk in a small pot and warm over low heat on stovetop. Fat and liquid are likely separated, so warm and stir to mix evenly. 

  2. Add collagen peptides and stir until dissolved. 

  3. Add ghee and MCT oil. Continue to melt and stir. 

  4. Add cacao, cocoa, maca and peppermint. Stir. 

  5. Pour contents into a blender or use immersion blender straight in the pot. Blend 2 minutes. 

  6. Transport to storage bottle and shake. Allow it to cool on the counter while shaking periodically, then store in fridge.