More and more cafes are offering dairy alternatives. I'm not a fan of soy and unless you are a post menopausal woman, you should probably be avoiding it, too. I'll write a blog post on this soon. Almond and coconut milk are the dairy alternatives I look for. But, have you checked out their labels? They're loaded with added chemicals! This recipe is full of quality fats, antioxidant rich cocoa and locally made maple syrup. Here's my favorite mocha recipe and alternative uses for it.
Ingredients
1/3 c canned coconut milk (can be found in the Asian section of the grocery store or with the canned milks, look for one that contains ONLY coconut milk, water and guar gum)
1 T cocoa (high quality cocoa makes a huge difference)
1-2 T maple syrup
8 oz of strong, brewed coffee (or you can sub water here for hot cocoa or dandelion tea for a great coffee alternative)
Mix it all together and enjoy!
And if you are feeling really wild, add a drop of peppermint oil. Peppermint mocha without all of the junk. Winning! And if you prefer a latte, simply omit the cocoa. This recipe is part of my Skillshare course, For Chocolate Lovers Only. Go check it out for more gluten and dairy free chocolate-y goodness!
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