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Drink recipe · from the recipe book

Coconut Cinnamon Mocha with Maple

A silky, rich hot mocha where creamy coconut milk meets brewed coffee, dark cocoa and warm cinnamon, lightly sweetened with maple.

Coconut Cinnamon Mocha with Maple

Ingredients

  • 1¼ cups (300 ml)300 gBrewed coffeefreshly brewed, hot
  • ½ cup120 gCoconut milk, cannedshaken well
  • ½ cup (120 ml)120 gAlmond milk, unsweetened
  • 2 tbsp12 gUnsweetened cocoa powder
  • 1 tbsp24 gMaple syrup
  • ¾ tsp2 gGround cinnamondivided
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Brew the coffee and keep it hot while you make the mocha base.
  2. In a small pot off the heat, add the unsweetened cocoa powder, the maple syrup, the salt, three-quarters of the cinnamon and a splash of the coconut milk, and whisk into a smooth chocolate paste.
  3. Whisk the rest of the coconut milk and the almond milk into the chocolate paste, then warm over medium-low heat, whisking, until steaming but not boiling, about 4 minutes.
  4. Remove the pot from the heat and whisk in the vanilla and the hot coffee until frothy.
  5. Pour into two mugs and dust the tops with the remaining quarter of the cinnamon. Serve hot.

Contains: Tree nuts.

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

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