Jonesin’ for a gourmet coffee fix like I am EVERY MORNING? Follow these instructions from Marie Claire to make your own mocha at home. Tested and approved! {Note: I used vanilla soy milk, and left off the whip cream, for a healthier version and it was still very very delicious!}
- In a small bowl, combine equal parts warm water and sweetened cocoa powder.
- Stir until it forms a smooth syrup.
- Pour 2 Tbsp. of the syrup into an 8 oz. cup.
- Add a shot (1 oz.) of espresso or double-strength, dark-roasted coffee. (To brew double-strength coffee, use 4 Tbsp. of ground coffee for every 6 oz. of water.)
- Fill the rest of your cup with steamed milk. (If you don’t have a milk steamer, heat milk on the stove to between 140 and 160 degrees.)
- Top with whipped cream and enjoy!
Now. I am also trying to hack the {now $5+-for-a-Venti}Peppermint Mocha with varied results. So far I’ve tried:
- Espresso coffee + half & half + cocoa powder/water {as above} + Splenda + peppermint extract {just a drop of extract overpowers the whole cup}. 6 out of 10.
- Espresso coffee + Coffeemate Peppermint Mocha creamer {seasonal}. 4 out of 10.
- Duncan Donuts brand Mocha Mint brewed ground coffee + creamer or milk + Spenda or sugar {Probably the best results with half the Mocha Mint grounds /& half SB breakfast blend. The DD mint grounds are more mint than mocha}. 8 out of 10.
- Maxwell House International instant coffee in Peppermint Mocha {not even close though it’s a light/tasty beverage more similar to a peppermint hot chocolate}. 6 out of 10.
Anyone else have any ideas or the secret recipe? 😉
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