Some recipes are surprisingly easy to transition from their original ingredients to a plant-based version. It is a fun exercise to try and adapt them. I had the espresso machine ready today, and thought I would make a quick caffe mocha using almond milk.
This recipe for vegan caffe mocha {mocaccino}, unsweetened uses cocoa powder, vanilla almond milk, and a long espresso. A warm drink for all occasions.
I used two doses of espresso and lengthened the water running through the machine, to get a little more than two ounces.
As far as chocolate, I like both unsweetened cocoa powder or cacao powder. Cocoa is slightly roasted and has more of a dark chocolate flavor. On the other hand cacao powder is not roaster and completely unrefined. Check labels carefully, cocoa is not cacao, so whichever you decide to use, product descriptions can be confusing. How about buying a small pack of each, so you can try them side by side?
This mocha can power you for a regular morning or give you some energy and caffeine as part of a pre-workout breakfast or lunch.
Happy vegan caffe mocha !
Vegan caffe mocha {mocaccino}, unsweetened
Ingredients
- 2 oz espresso
- 2 oz unsweetened almond milk (I used vanilla flavored for this recipe)
- 1 tsp cocoa powder unsweetened
Instructions
- Make the espresso with 2 ounces of liquid.
- Warm the almond milk in the microwave for 30 seconds, add the cocoa powder and stir a first time.
- Heat in microwave a second time if necessary to help the cocoa powder dissolve better, up to 20 more seconds. Stop before it boils.
- Add in the espresso, stir one final time.
- Consume immediately
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