Frothed milk – Top it with some frothed non-dairy milk.Perfect Toppings for a Vegan Peppermint Mocha You can stir the syrup into the milk once it has warmed up. You can often find flavoured syrups at the store or online for an extra fun twist. Chocolate syrup – A great option when in a pinch or if you want to just change it up.As you’re heating up the non-dairy milk, stir in the cocoa (or cacao) powder until dissolved. Cocoa powder (or cacao powder) – Another great option that most people have in their pantry.Melt some dark chocolate in a saucepan with non-dairy milk until warmed through and creamy. Melted chocolate – We opted for this option.We opted for melting dark chocolate in warm milk but you can choose whichever you have on hand or prefer. No matter what you choose for your chocolate flavour, you are in for a delicious, comforting hot drink. You can opt for any option to get that chocolate-y flavour – we used some dark chocolate and went about it as if we were making a hot chocolate. I found that a small brew of strong coffee did the trick quite nicely. I don’t actually have an espresso maker, which means I couldn’t make an authentic caffè mocha. Something that most people would be able to recreate in their homes. However, sometimes it’s made with chocolate syrup, which is actually why the mocha at Starbucks can be made vegan (in Canada).įor our version of a Peppermint Mocha, I wanted to make something simple. They’re typically made with espresso, milk, and some kind of chocolate flavouring (like cocoa powder), and sugar. I’d later learn, at actual cafes, that this was similar to a caffè mocha. I’d ask for a drink that was half coffee and half hot chocolate and it perfectly hit the spot. Let the festivity shine with a sprinkling of crushed candy canes on top and hang one off the side for some food photography aesthetics and a handy stirrer.īefore I (Dev) got more accustomed to coffee mochas were the perfect balance of sweet with a little boost of energy. But good news for you – as long as you’ve got peppermint extract in your pantry you can make this seasonal treat at home. This is one of those hot drinks that all the cafes like the bring out for the holiday season. Best enjoyed alongside some freshly baked Gingerbread Biscotti. Deliciously brewed coffee infused with bright peppermint flavour, this seasonal hot drink combines two classic flavours that Kat despises and Dev can’t get enough of – coffee and mint chocolate. No fancy equipment needed for this easy to make Vegan Peppermint Mocha, but it tastes like straight out of a coffee shops!Įqual parts chocolate and coffee? What could be better! If you’re feeling festive add a candy cane twist to your mocha and turn it into a Vegan Peppermint Mocha. Minty and chocolaty, with the perfect kick of caffeine. Jump to Recipe Jump to Video Print Recipe
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