Cinnamon Spice Mocha Latte
This creamy, rich mocha is oh so chocolatey and velvety smooth. A perfect start to your day or mid afternoon treat.
Equipment
- coffee maker
- small sauce pan
- microwave or double boiler
Ingredients
- 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
For Serving
- 1 cinnamon stick
- 2 tablespoons whipped coconut cream or to taste
Instructions
- 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.