Recipe: Maple Mocha

Pin It
Maple Mocha from 100 Days of Real Food

Mocha Updated: I got a freestanding milk frother since this post first published, and I love it! Here’s the frother I now use…

I seem to get a lot of questions about how to sweeten coffee on a real food diet…so I’ve finally decided to address it in an official recipe. For starters PLEASE throw away your Splenda or other imitation sweeteners. I am begging you! :) Even though our family rarely does sugar anymore I would much rather have regular white table sugar (that has been around for thousands of years) over something that was (relatively recently) invented in a lab just to imitate sugar. Enough said about that.

As you’ve probably gathered from the title this is not a recipe for just plain ol’ coffee because that is just not how I roll. I am a mocha girl and always have been. My victim of choice used to be a white chocolate mocha to be exact, and I don’t even want to think about what the ingredients might be in one of those. But just in case I could convince one more person to stop ordering them I just got off the phone with Starbucks…

Starbucks white chocolate syrup: sugar, condensed skim milk, sweetened condensed skim milk, coconut oil, cocoa butter, natural flavors, salt, potassium sorbate, monoglycerides

Okay, well at least I can (almost) pronounce everything…I guess that is a positive, but what is the point in consuming a large dose of all that stuff when it could be so much simpler (and cheaper) if you make it at home!? Now if I am not at home my new drink to order is a latté (which is just plain espresso and milk) with a little honey added to sweeten it. And as you can see from the recipe if you want to make these mochas at home it is necessary to have an espresso maker. I have the simplest espresso machine imaginable, and it has worked wonderfully for almost a decade.

Now if you are one of those that likes to get creative please know that the cocoa/maple syrup combination in this recipe can be used as a “chocolate sauce” for just about anything. You can drizzle it on some ice cream, or I even use it to make both cold and hot chocolate milk for my girls. I bet it would be good mixed into regular coffee too. So enjoy!

4.7 from 10 reviews
Maple Mocha
Serves: 1
  • ½ teaspoon unsweetened cocoa (this recipe will work with regular cocoa, but I think it is SOOO much better with the pictured “special dark” variety…which most stores carry)
  • 1 teaspoon 100% pure maple syrup (honey would work as an alternative)
  • 1 shot of espresso
  • ¾ cup of milk
  1. Heat ¾ cup milk in a glass measuring cup in the microwave (for about 2 minutes) or by using a milk frother.
  2. While the milk is heating up, stir together the cocoa and maple syrup until the mixture looks "wet."
  3. Pour the hot espresso and milk into the chocolate mixture…and voila! You have a “mocha.”

Pin It
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

170 comments to Recipe: Maple Mocha

  • Julie

    Finally got around to trying this, but I used regular brewed coffee instead since I don’t have an espresso machine. It is great!! Definitely found a new way to drink my coffee, since I know that creamer and sugar I love has got to go!! :)

  • katie brown

    I just made this using strong coffee in lieu of espresso, and I used the magic bullet to froth the milk/cocoa mixture as another reader suggested. It worked beautifully. Thanks for a new “real food” way to enjoy my morning coffee!

  • Heather

    I would never have believed that I could find some way to not only ditch my sugar/artificial sweetener requirement for my coffee, this recipe actually kicked up the flavor too many notches to count!!

    I’m fortunate to have access to real maple syrup (like in a mason jar straight from the tree). I took 1tbsp of the syrup, 1tbsp unsweetened cocoa powder, and 4oz of unsweetened plain almond milk (I’m lactose intolerant) and frothed the ingredients together in a container. I then added the mixture to fresh-brewed coffee made in my french press…..

    I don’t ever want my coffee any other way. Period. BRAVO.

  • […] am- I love coffee and my favorite thing is a maple mocha. Not today! I had my coffee with only milk this […]

    • Gina

      Hi Lisa, I’m such a fan of your website and blog. A friend introduced me to your website last summer, and I instantly began cutting out processed food. I’ve been looking for a warm drink to enjoy in the morning because I’m not a coffee drinker, and hot tea just doesn’t taste good without sugar. I just made your maple mocha without the coffee! I used 1 cup of Organic Rice Dream Rice drink, 2 teaspoons of the special dark variety unsweetened cocoa powder, and 1 teaspoon of pure organic maple syrup. It’s delicious!
      I was wondering if you have any tips for lunch ideas for middle school and high school students. I’m a teacher and a mother of two teenagers. It’s sad to see how popular processed food is among teens. I’d love to hear any thoughts you have about that.

  • Heather

    whaaaaat?!! I just tried this and added it to my regular brewed coffee, and it is A-MAZING!!! Converted from my Coffeemate Vanilla creamer!!

  • alicia

    Hi! I have been following your site for awhile, but wanted to officially take the pledge. Can you substitute regular brewed coffee for the espresso in this recipe? I don’t have an espresso machine. Thank you!

  • Lauri

    I just tried this, also using regular brewed coffee instead of espresso. It wasn’t sweet enough for my taste so I added more maple syrup. Anyway, I never thought I could give up my artificially sweetened morning coffee BUT I CAN! I believe we need to cut ourselves a lot of slack as we make changes so I’m ok with the extra syrup, at least for now. My plan is to slowly reduce it as my taste buds adjust to less and less. Thanks Lisa for the challenge!!

Leave a Reply




Rate this recipe (optional):