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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!
Maple Mocha
Ingredients
- 1/2 teaspoon unsweetened cocoa powder (this recipe will work with regular, but I think it's sooooo much better with the "special dark" variety!)
- 1 teaspoon pure maple syrup honey would work as an alternative
- 1 shot espresso
- ¾ cup milk
Instructions
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Heat 3/4 cup milk in a glass measuring cup in the microwave (for about 2 minutes) or by using a milk frother.
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While the milk is heating up, stir together the cocoa and maple syrup until the mixture looks "wet."
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Pour the hot espresso and milk into the chocolate mixture…and voila! You have a “mocha.”
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Thank you for sharing! I will be trying this tomorrow. I used to drink a mocha everyday until I decided to go sugar free. I still needed my morning coffee fix so here’s a recipe I came up with….
1 cup hot coffee
1.5 tsp coconut oil
1 agave nectar
I blend it up in my ninja and it’s wonderful! Not to mention all the benefits of coconut oil ;)
Is the chocolate sauce you refer to for flavoring cold milk just the cocoa powder and maple syrup combo? Should it be used for only the amount of mill in the recipe? Thanks!!
Yes, but you can double the recipe easily.
Why do you use a separate milk frothed instead of the one on the espresso machine? (Forgive me if this is a silly question. I have never owned either appliance, but I would love to make these mochas.)
Hi. The frother on their little machine didn’t work well. They now have an espresso machine that does everything. :)
This was so good! I mixed together the cocoa and syrup and then added that to my mug along with a little cream. Then I brewed my coffee right into the mug. Very yummy!
Just curious sonce there are much better cleaner chocolate or coaco products why you would use hersheys, a company that uses vanillin in their chocolate which is a cheap gross additive in your recipe. Recipe souds good and i would like to try it but wonder if you are doing real food why you would use this product?
Hi there. This was a post that happened early in Lisa’s real food journey. There are many good brands to choose from today.
Sorry, I haven’t had time to go through all the comments, but has anyone made this in bulk and if so how much and how long does it keep?
Thanks :)
By ‘this’ I meant the cocoa/maple mix :)
We’ve not made it in bulk.