By Jennifer Provenza at Good Food From The Heart
Whole food plant based, oil free, refined sugar free, gluten free, nut free, soy free
This rich, creamy, chocolatey cinnamon spice mocha latte has just the right combination of cinnamon, spice, and caffeine to keep you going all day long.
It’s Coffee Time, It’s Coffee Time!!!
This is one of my favorite coffee drinks. It’s so good. So good. This is definitely a rich treat to savor on a special day or a day where you need a little pick me up. Let me paint you a word picture. Your kids are screaming at each other. No one is doing their distance learning work. It is raining and there is nowhere to go. You are so tired. Coffee time! But not just coffee. . . cinnamon spice mocha. Oh, yeah. That melty chocolate and sweet cinnamon goodness will be all yours. Uh-oh a small child is asking what you are drinking. “Is it hot chocolate?” “No, honey, just coffee. You wouldn’t like it.” Best of all, this recipe makes one BIG cup. In fact, you’ll need an oversized mug to drink it all.
This has been a hard week (can you tell?) but I’m looking forward to next week. I am taking the kids on a little mini camping trip and we are staying in a yurt! And not just a yurt, but a yurt with a bathroom and kitchen inside and an outdoor bathtub! Which is basically a hot tub. We are very excited. Anyway, I might just need to whip up one of these bad boys on the trip. Or two.
Dark Chocolate: Use a good dark chocolate for this recipe. To keep it fully sugar free, choose an unsweetened variety. Otherwise, you can go with semi sweet. I am a big fan of Lindt.
Coffee: Use your favorite dark roast in this recipe. I love Maverick’s low acid coffee. It tastes great and doesn’t give me heartburn.
Cinnamon: Cinnamon adds to the sweetness and deliciousness of this drink. Don’t skip it. I love to add a cinnamon stick too.
Chili Powder: This secret ingredient adds just a little spice. Add to taste. If you like a litte more spice, you can use cayenne pepper instead, but be sparing with it.
Coconut Milk: For ultimate creaminess, use full fat canned coconut milk or to keep it a little lower calorie go with light coconut milk. For a really special, rich beverage, you can use all coconut milk and skip the other plant milk.
Plant Milk: Use the unsweetened milk of your choice. I like unsweetened vanilla almond milk, but soy or oat milk will work well too.
Liquid Stevia or Maple Syrup: I prefer to use liquid stevia to keep the drink sugar free, but maple syrup or coconut sugar will work great too and will still give you a refined sugar free drink.
Coconut Whipped Cream: Use the thick cream at the top of a can of full fat coconut milk. This really adds to the deliciousness of this recipe, but technically it’s optional.
How To Make This Cinnamon Spice Mocha Latte
To make this drink, start by brewing a cup of coffee. I use a stove top mocha pot and it makes a great, strong cup of coffee. Personally, I do two heaping tablespoons of ground coffee per cup. A pour over or French Press will make a great cup of coffee too, but a drip coffee maker will work in a pinch. Just be sure to make it nice and strong.
Next, simply heat the plant milk and coconut milk on the stove, add the spices, the sweetener, and the coffee and heat until it’s as hot as you like it.
To make the coconut whipped cream, use the whisk attachment on a mixer to beat just the thick cream from a can of full fat coconut milk. Add a little liquid stevia or maple syrup if you want it to be sweet.
Top the cinnamon spice mocha latte with lots of coconut whipped cream, a sprinkle of cinnamon, and a cinnamon stick. Yum!
This would be great served with my Red Velvet Waffles With Coconut Whipped Cream and Strawberries or my Caramelized Banana French Toast. You also might like my Perfect Pumpkin Spice Latte.
Cinnamon Spice Mocha Latte
- coffee maker
- small sauce pan
- microwave or double boiler
- 1 oz dark chocolate
- 1/3 cup canned coconut milk
- 2/3 cup unsweetened plant milk
- 1 cup strong brewed coffee
- 1/2 teaspoon liquid stevia or 1 tablespoon maple syrup or to taste
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
- sprinkle chile powder or to taste
- 1 cinnamon stick
- 2 tablespoons whipped coconut cream or to taste
- Start by brewing some strong coffee. For best results, use a French press, pour over, or stovetop espresso pot. I like to use two heaping tablespoons per cup of water.
- Melt the chocolate, either in a double boiler or in the microwave. If you use a microwave, heat for 20 seconds, stir, heat another 20 seconds and stir again. For me, that's enough to melt the chocolate. It depends on your microwave power.
- Heat the coconut milk and unsweetened plant milk over medium heat in a small sauce pan. Add the coffee, melted chocolate, vanilla, cinnamon, chile powder, and stevia or maple syrup. Stir until combined and as hot as you want it.
- To make the coconut whipped cream, remove just the thick coconut cream from a can of full fat coconut milk and whip with a whisk attachment in the mixer until it is the consistency of whipped cream. Optionally, add 1/4 teaspoon liquid stevia or a teaspoon of maple syrup.
- Pour into an oversized mug (or have seconds) and add a cinnamon stick and whipped coconut cream. Sprinkle a little more cinnamon on top of the whipped cream.
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