Ingredients
Equipment
Method
- Melt chocolate. Combine coconut milk, chocolate, espresso, vanilla, cinnamon, cayenne, and salt in a large pot. Bring the mixture to a simmer over medium-low heat. Whisk constantly until the chocolate is melted and the mixture is frothy, about 5 minutes.
- Serve. Once the mocha is steaming, ladle into mugs, dollop with whipped cream, and top with a sprinkling of cinnamon and chocolate shavings, if desired. Drink and enjoy!
Nutrition
Video
Notes
- Milk: I like using canned coconut milk because it is rich and creamy and adds a touch of tropical feel to this mocha recipe. If you want to switch it up you can use whole milk or any plant-based milk you prefer. Just remember the lower in fat the thinner in texture it will be.
- Vegan: This recipe just so happens to be vegan! If you are following a vegan diet make sure to use plant-based milk and plant-based whipped cream.
- Espresso: If you don't have an espresso machine you can use instant espresso or a French press to make strong coffee.
- Make ahead/Storage: Make this mocha recipe ahead and keep it warm in a crock pot set on the "Warm" setting if serving at a party. Any leftovers can be stored in an airtight container in the fridge for up to a week. Stir well before rewarming as the chocolate tends to sink to the bottom.