During my recent trip to Seattle I had the most memorable Mocha at a quaint coffee shop close to Pike’s Place. And in the spirit of keeping good memories alive I put together this special mocha for a Sunday morning indulgence. Rich in cacao and perfectly spiced with a generous portion of maple syrup goodness, this drink is the sure to bring a smile to your face and song to your heart with every delicious sip.
1 c. of milk of your choice (raw cow milk or fresh made almond milk is my way of going all the way)
1 c. cold brew coffee
3 T. cacao powder (high quality raw)
2 T. maple syrup
1/2 t. Temple Taste Mexican Mole Masala
Variation:: For low carb no sugar variation use unsweetened coconut milk and monk fruit to sweeten and for a Ketogenic version add 2 Tablespoons of MCT oil.
Place all of the ingredients in a blender and whirl on high for about 30 seconds.
Pour into a small pot and heat on medium low for 4-5 minutes. Pour into your favorite mug and enjoy.
Or for an iced Mexican Mocha blend and pour over ice in your favorite glass and serve cool.
Notes: 2 servings, Stores for a few days and make a delicious iced Mocha drink later.