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Drink recipe · from the recipe book

Cinnamon Soy Mocha with Dark Chocolate

A rich, velvety hot mocha where melted semisweet chocolate and cocoa powder meet bold espresso, creamy soy milk and a warm cinnamon finish.

Cinnamon Soy Mocha with Dark Chocolate

Ingredients

  • 4 shots120 gEspressofreshly brewed, 4 shots
  • 1½ cups (350 ml)360 gSoy milk, original
  • 3 tbsp30 gSemisweet chocolate chips
  • 1½ tbsp8 gUnsweetened cocoa powder
  • 2½ tsp packed12 gBrown sugar
  • ¾ tsp2 gGround cinnamondivided
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Brew the espresso first and keep it warm while you make the chocolate base.
  2. In a small saucepan, add the unsweetened cocoa powder, the brown sugar, the salt and three-quarters of the cinnamon, then pour in one quarter of the soy milk and whisk until smooth and lump-free.
  3. Set the pan over medium-low heat, add the chocolate chips and stir until they melt into the cocoa mixture to make a glossy paste, about 2 minutes.
  4. Gradually whisk in the remaining three-quarters of the soy milk and heat until steaming with small bubbles at the edges, about 3 to 4 minutes; do not let it boil.
  5. Take the pan off the heat and stir in the espresso and the vanilla.
  6. Whisk vigorously for 30 seconds to froth the top, then pour into two mugs.
  7. Dust each mug with half of the remaining quarter of the cinnamon 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: Soy. Some brands contain milk.

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

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