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Drink recipe · from the recipe book

Espresso Cardamom Mocha Hot Cocoa

A dark, bittersweet cocoa with a shot of espresso and warm cardamom, frothed until silky and light.

Espresso Cardamom Mocha Hot Cocoa

Ingredients

  • 1⅔ cups (390 ml)420 gAlmond milk, unsweetened
  • 2 shots60 gEspressofreshly brewed
  • 3 tbsp16 gUnsweetened cocoa powder
  • 1½ tbsp packed24 gBrown sugar
  • 2 tbsp20 gSemisweet chocolate chips
  • ¾ tsp1.5 gGround cardamom
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalta small pinch

Steps

  1. Brew the espresso and set it aside.
  2. In a small pot off the heat, add the unsweetened cocoa powder, brown sugar, cardamom and salt.
  3. Pour in about a quarter of the almond milk and whisk with the cocoa powder mixture into a smooth paste.
  4. Whisk in the remaining three quarters of the almond milk, then warm over medium-low heat, whisking, until steaming, about 4 minutes; do not boil.
  5. Add the chocolate chips and whisk until melted and smooth.
  6. Take the pot off the heat and whisk in the espresso and vanilla, whisking briskly for 30 seconds to build a light froth.
  7. 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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