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Drink recipe · from the recipe book

Ginger Orange Mocha Soy Hot Cocoa

A silky soy milk cocoa with a bright orange note, gentle ground-ginger warmth, a hint of espresso and a frothy whisked top.

Ginger Orange Mocha Soy Hot Cocoa

Ingredients

  • 1¾ cups (410 ml)420 gSoy milk, original
  • 2 shots60 gEspressofreshly brewed, hot
  • 3 tbsp16 gUnsweetened cocoa powdersifted if lumpy
  • 1 tbsp24 gHoney
  • 1⅛ tsp2 gGround ginger
  • 2 tbsp (30 ml)30 gOrange juice
  • ½ tsp1 gLemon zest
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Brew the espresso and zest the lemon so both are ready before you start heating.
  2. In a small saucepan off the heat, add the unsweetened cocoa powder, ground ginger, salt and honey, then pour in one quarter of the soy milk and whisk until a smooth paste forms with no dry lumps of cocoa powder.
  3. Whisk in the remaining three quarters of the soy milk, then set the pan over medium-low heat.
  4. Heat, whisking often, until steaming and small bubbles form at the edge, 5 to 6 minutes; do not let it boil.
  5. Take the pan off the heat and whisk in the espresso, orange juice, lemon zest and vanilla.
  6. Whisk vigorously for 30 seconds to froth the top, pour into two mugs and serve hot.

Contains: Soy.

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

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