Montana Morning Nondairy Mocha Coffee
If you can’t decide between coffee or cocoa, this dairy-free drink is the perfect combination. This recipe calls for unsweetened cocoa (which is a fine powder made from cocoa solids that have been pressed out of chocolate liquor) not natural unsweetened cocoa powder commonly used in baking.
Don’t confuse hot cocoa mixes, which often contain added sugar and dairy ingredients, with unsweetened cocoa.
Preparation time: 10 minutes
Yield: 8 servings
6 cups freshly brewed, strong coffee
1/3 cup natural unsweetened cocoa powder
1/3 cup sugar
1-1/2 cups water
4-1/2 cups plain or vanilla soymilk
1/2 teaspoon pure vanilla extract (optional if using vanilla soymilk)
Begin brewing the coffee.
Meanwhile, prepare the hot cocoa by combining the cocoa, sugar, and water in a 3-quart saucepan.
Heat until boiling, stirring frequently, and then boil for 2 minutes, stirring constantly.
Stir in the soymilk and continue to heat and stir until steaming hot.
Remove from the heat. Add the vanilla (if desired) and stir briskly with a whisk before serving.
Using a ladle, scoop 1/2 cup of the hot cocoa into a mug and then fill the mug the remainder of the way with coffee. Stir and serve.
For an evening dessert beverage, add coconut-, caramel-, or Irish mint–flavored syrup.
Per serving: Calories 90 (28 from Fat); Fat 3g (Saturated 1g); Cholesterol 0mg; Sodium 21mg; Carbohydrate 13g (Dietary Fiber 3g); Protein 5g.