Every Helping
Sign in

Drink recipe · from the recipe book

Maple Pecan Mocha with Whipped Cream

A rich, hot whole-milk mocha sweetened with maple syrup, deepened with toasted pecan and cocoa, and crowned with softly whipped maple cream.

Maple Pecan Mocha with Whipped Cream

Ingredients

  • 1⅓ cups (320 ml)340 gWhole milk
  • 4 shots120 gEspressofreshly brewed, hot
  • 2 tbsp12 gUnsweetened cocoa powder
  • 1½ tbsp30 gMaple syrupdivided
  • 1½ tbsp chopped10 gPecansfinely chopped
  • 2½ tbsp (35 ml)40 gHeavy creamcold
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Brew the espresso and keep it hot while you make the rest.
  2. In a small saucepan over medium heat, toast the pecans for 2 to 3 minutes, stirring, until fragrant; tip them onto a plate.
  3. In a chilled bowl, whisk the cold heavy cream with one third of the maple syrup until soft peaks form; set aside.
  4. In the same saucepan, add the unsweetened cocoa powder and the salt, then whisk in a splash of the whole milk to make a smooth cocoa paste.
  5. Whisk the remaining whole milk into the cocoa paste.
  6. Heat the cocoa milk over medium heat, whisking often, until steaming but not boiling, about 4 minutes.
  7. Remove the pan from the heat and whisk in the remaining two thirds of the maple syrup, the vanilla and the hot espresso until frothy.
  8. Pour the mocha into two mugs, top each with half the maple whipped cream, sprinkle with the toasted pecans and serve hot.

Contains: Milk, Tree nuts.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book