A Cafe Mocha is one of my very favorite specialty coffee drinks when indulging at a coffee shop. In the last year Winston has showed signs of being allergic to dairy, so Benjamin and I have gotten used to not buying regular cows milk. We typically just use Almond Milk all the time now. After I purchased some delicious peppermint syrup, fireworks started going off in my mind of all the possibilities! My first inspiration has been a Cafe Mocha. I brewed some espresso and mixed it with Almond Milk, Peppermint syrup, topped with Whipped Coconut Cream (which didn’t turn out, more on that at the bottom) and Coco Powder.
But before I poured the hot coffee into my cups, I first streamed some dark chocolate syrup in and around my cups.
Once I finished with the syrup I poured the espresso in, (you can use strong coffee if you don’t have espresso on hand) about 1/2 full. Then filled the remainder of the cup with warmed Almond Milk (or any milk you prefer).
Mix in about 1 to 2 teaspoons of Peppermint Syrup. It depends on the size of cup you are using.
So I just say “to taste”.
After the peppermint step, I suggest adding some whipped coconut milk cream. Because it is simply divine! I had a can in the fridge and went to whip it up, but my fridge wasn’t cold enough to firm up the cream, so it didn’t whip properly and I had to skip it You can dollop two spoonfuls of whipped cream into your Cafe Mocha, then sprinkle some beautiful dark Coco Powder onto the white of the whipped Cream. It will look so pretty!
And there you have it! A very Christmasy, festive Cafe Mocha! Oh and because the peppermint syrup is already sweetened, I didn’t need to add any sugar. And don’t forget that you have chocolate syrup in there as well
Cheers and Merry Christmas!