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Drink recipe · from the recipe book

Maple Cocoa Oat Milk Mocha Cappuccino

Bold espresso meets a silky, gently sweet cocoa oat milk under a cap of soft foam, with a hint of maple and vanilla.

Maple Cocoa Oat Milk Mocha Cappuccino

Ingredients

  • ⅓ cup30 gOld-fashioned rolled oats
  • 1½ cups360 gWaterice-cold
  • 4 shots120 gEspressofreshly pulled, 4 shots
  • 1½ tbsp8 gUnsweetened cocoa powdersifted
  • 2½ tsp16 gMaple syrup
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalta tiny pinch

Steps

  1. Make the oat milk first: blend the oats with the ice-cold water for about 30 seconds, just until creamy; longer blending makes it slimy.
  2. Strain the oat mixture through a fine sieve lined with a thin cloth into a small pot, pressing lightly; discard the pulp.
  3. Set aside a small pinch of the unsweetened cocoa powder for dusting, then whisk the rest of the unsweetened cocoa powder, the maple syrup and the salt into the oat milk in the pot until smooth.
  4. Warm over medium-low heat, whisking constantly, until steaming but not simmering, about 3 to 4 minutes; boiling will make oat milk thick and gluey.
  5. Take the pot off the heat, stir in the vanilla, then whisk vigorously (or use a handheld frother) for about 1 minute until foamy.
  6. While the oat milk froths, pull the espresso and divide it evenly between two warm mugs, half in each.
  7. Pour the cocoa oat milk over the espresso, holding back the foam with a spoon, then spoon the foam on top so each mug is about one-third foam.
  8. Dust the tops with the reserved pinch of unsweetened cocoa powder and serve hot.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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

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