Chocolate Mocha Hot Coffee Recipe
A rich and velvety Chocolate Mocha Hot Coffee—vegan, creamy, cocoa-forward, and perfect for dessert-like mornings or sweet late-night coziness.
Ingredients
- Fresh espresso 2 shots 60 ml
- Vegan milk oat/almond/soy 1¼ cups
- Cocoa powder 1 tbsp
- Vegan dark chocolate 15–20 g melted
- Coconut or brown sugar 1–1.5 tsp
- Vanilla extract ¼ tsp optional
Instructions
- Brew 2 espresso shots, strong like your boundaries this year.
- Warm 1¼ cups vegan milk gently, then whisk in 1 tbsp cocoa and 1–1.5 tsp sugar.
- Melt 15–20 g vegan chocolate into the mix for deep mocha indulgence.
- Froth milk until creamy, cloud-soft, and smooth.
- Pour espresso into mugs, top with chocolate-infused milk, then foam.
- Add vanilla if dramatic sweetness is desired—sip like royalty.
Notes
Nutritional Values (Per Serving)
- Calories: ~128
- Total Fat: 4.1g
- Saturated Fat: 0.8g
- Carbohydrates: 16.5g
- Fiber: 1g
- Protein: 2.3g
Vitamins & Minerals (Per Serving — Up to 5)
- Calcium: ~9%
- Potassium: ~6%
- Magnesium: ~4.5%
- Iron: ~3%
- Vitamin B6: ~2%
Notes & Flavor Enhancements
- Use oat milk for extra creaminess—dessert energy unlocked.
- Sprinkle cocoa or shaved chocolate for dramatic flair.
- A pinch of cinnamon or sea salt makes this dangerously irresistible.