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Drink recipe · from the recipe book

Dark Chocolate Skim Mocha with Cinnamon

A rich, velvety hot mocha with melted semisweet chocolate, bold espresso and a warm hint of cinnamon in silky steamed skim milk.

Dark Chocolate Skim Mocha with Cinnamon

Ingredients

  • 4 shots120 gEspressofreshly brewed, hot
  • 1½ cups (350 ml)360 gSkim milk
  • 3 tbsp30 gSemisweet chocolate chips
  • 1 tbsp6 gUnsweetened cocoa powder
  • 2⅛ tsp packed10 gBrown sugar
  • ½ tsp1 gGround cinnamon
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Brew the espresso first and keep it hot; set out two mugs.
  2. In a small saucepan off the heat, add the unsweetened cocoa powder, brown sugar, cinnamon and salt, then pour in about a quarter of the skim milk and whisk until smooth with no lumps.
  3. Set the pan over medium-low heat, add the chocolate chips and stir until melted and glossy, about 2 minutes.
  4. Pour in the remaining three quarters of the skim milk and heat, whisking often, until steaming with small bubbles at the edge, about 4 minutes; do not boil.
  5. Take the pan off the heat, stir in the vanilla, then whisk vigorously for 30 seconds to froth the top.
  6. Pour half of the espresso into each mug, then pour half of the chocolate milk into each mug, spooning the foam on top, and serve hot.

Contains: Milk. Some brands contain soy.

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

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