Mocha Almond Cappuccino Recipes
A rich vegan cappuccino combining espresso, cocoa, and almond milk foam with gentle sweetness and dessert-like aroma.
Ingredients
- 2 shots espresso 60 ml
- 1 cup almond milk 240 ml
- 1 tablespoon cocoa powder
- 2 teaspoons maple syrup
- ¼ teaspoon almond extract
- 2 tablespoons hot water
- Dark chocolate shavings optional
Instructions
- Brew 2 espresso shots (60 ml) using preferred brewing equipment.
- Heat 1 cup almond milk (240 ml) in a saucepan over medium heat for 3 minutes.
- Whisk in 1 tablespoon cocoa powder and 2 teaspoons maple syrup until smooth.
- Add ¼ teaspoon almond extract and stir gently.
- Froth chocolate almond milk for 30 seconds until airy.
- Pour espresso into mugs evenly.
- Add mocha almond milk mixture and finish with foam on top.
- Garnish with chocolate shavings if desired.
Notes
Nutritional values (per serving)
Calories: 120
Total Fat: 3.5 g
Saturated Fat: 0.5 g
Carbohydrates: 19 g
Fiber: 2 g
Protein: 2 g
Vitamins and minerals (per serving)
Calcium: 20%
Vitamin D: 15%
Vitamin B12: 20%
Magnesium: 10%
Iron: 6%
Any additional notes/tips to enhance the flavor for the recipe
Calories: 120
Total Fat: 3.5 g
Saturated Fat: 0.5 g
Carbohydrates: 19 g
Fiber: 2 g
Protein: 2 g
Vitamins and minerals (per serving)
Calcium: 20%
Vitamin D: 15%
Vitamin B12: 20%
Magnesium: 10%
Iron: 6%
Any additional notes/tips to enhance the flavor for the recipe
- Use unsweetened cocoa powder for deeper chocolate flavor.
- Try toasted almond milk for stronger nutty aroma.
- Add a tiny pinch of sea salt to enhance chocolate richness.
- Use fresh espresso beans for balanced mocha taste.