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Drink recipe · from the recipe book

Maple Mocha Almond Milk Cappuccino

Rich cocoa and bold espresso under a light, foamy cap of almond milk, with gentle maple sweetness and a warm hint of nutmeg.

Maple Mocha Almond Milk Cappuccino

Ingredients

  • 4 shots120 gEspressofreshly brewed, about 4 shots
  • 1¼ cups (300 ml)300 gAlmond milk, unsweetened
  • 2 tbsp10 gUnsweetened cocoa powder
  • 1 tbsp20 gMaple syrup
  • ½ tsp2 gVanilla extract
  • ⅛ tsp0.3 gGround nutmega pinch
  • a pinch0.2 gSalta tiny pinch

Steps

  1. Brew the espresso and keep it warm.
  2. In a small pot off the heat, add the unsweetened cocoa powder, the maple syrup and the salt.
  3. Pour about one-quarter of the almond milk into the pot and whisk with the cocoa powder, maple syrup and salt until smooth with no lumps.
  4. Whisk in the remaining three-quarters of the almond milk and set the pot over medium heat; warm, whisking often, until steaming but not boiling, about 4 minutes.
  5. Take the pot off the heat, stir in the vanilla, then whisk vigorously (or use a handheld frother) for 30 to 60 seconds until the cocoa milk is foamy.
  6. Divide the espresso between two mugs, pour in the hot cocoa milk, holding back the foam with a spoon, then spoon the foam on top.
  7. Dust each cappuccino with the nutmeg and serve hot.

Contains: Tree nuts.

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

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