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Drink recipe · from the recipe book

Cinnamon Cocoa Soy Mocha Cappuccino

Rich dark-chocolate espresso under a thick, velvety soy foam with a warm hint of cinnamon and brown sugar.

Cinnamon Cocoa Soy Mocha Cappuccino

Ingredients

  • 4 shots120 gEspressofreshly brewed, hot
  • 1¼ cups (300 ml)300 gSoy milk, original
  • 2 tbsp12 gUnsweetened cocoa powder
  • 1½ tbsp packed18 gBrown sugarpacked
  • ½ tsp1 gGround cinnamondivided
  • ½ tsp2 gVanilla extract
  • a pinch0.2 gSalt

Steps

  1. Brew the espresso and keep it hot.
  2. In a small pot off the heat, add the unsweetened cocoa powder, brown sugar, salt and half of the cinnamon.
  3. Pour about 60 g of the soy milk into the pot and whisk with the cocoa powder mixture into a smooth paste with no lumps.
  4. Whisk in the remaining soy milk, set the pot over medium heat and warm, whisking, until steaming but not boiling, about 4 minutes.
  5. Take the pot off the heat, stir in the vanilla, then whisk hard or use a handheld frother for 30 to 60 seconds until thick and foamy.
  6. Divide the espresso between two mugs, then pour in the hot cocoa soy milk, spooning the foam on top.
  7. Dust the foam with the remaining half of the cinnamon and serve hot.

Contains: Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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