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Drink recipe · from the recipe book

Cinnamon Mocha Hot Cocoa with Maple

A silky almond milk cocoa deepened with espresso and maple syrup, warmed by cinnamon and a whisper of nutmeg, with a light frothy top.

Cinnamon Mocha Hot Cocoa with Maple

Ingredients

  • 1⅔ cups (390 ml)420 gAlmond milk, unsweetened
  • 2 shots60 gEspressofreshly brewed
  • 3 tbsp16 gUnsweetened cocoa powder
  • 2½ tbsp25 gSemisweet chocolate chips
  • 1½ tbsp30 gMaple syrup
  • ¾ tsp2 gGround cinnamon
  • ⅛ tsp0.3 gGround nutmeg
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Brew the espresso first and set it aside.
  2. In a small pot off the heat, whisk the unsweetened cocoa powder, cinnamon, nutmeg and salt with one quarter of the almond milk into a smooth, lump-free cocoa paste.
  3. Whisk the remaining three quarters of the almond milk and the maple syrup into the cocoa paste, then warm over medium heat, whisking, until steaming but not boiling, about 4 minutes.
  4. Remove the pot from the heat, add the chocolate chips and whisk until fully melted and smooth.
  5. Whisk in the espresso and the vanilla, then whisk briskly for 30 seconds to froth.
  6. Pour into two mugs and serve hot.

Check labels: Vegan when you buy semisweet chocolate chips labeled vegan.

Check labels: Dairy-free when you buy semisweet chocolate chips made without milk.

Contains: Tree nuts. Some brands contain milk, soy.

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

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