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Drink recipe · from the recipe book

Maple Soy Mocha

A rich, velvety hot mocha with dark cocoa, warm maple sweetness and a frothy soy milk top.

Maple Soy Mocha

Ingredients

  • 4 shots118 gEspressofreshly brewed, hot
  • 1⅔ cups (390 ml)400 gSoy milk, original
  • 2 tbsp12 gUnsweetened cocoa powder
  • 1½ tbsp30 gMaple syrup
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Brew the espresso and keep it warm while you make the mocha base.
  2. In a small saucepan off the heat, add the unsweetened cocoa powder, then the maple syrup, the salt and about a quarter of the soy milk; whisk into a smooth paste with no dry cocoa lumps.
  3. Set the pan over medium-low heat and whisk in the remaining three quarters of the soy milk.
  4. Heat, whisking often, until steaming and small bubbles form at the edge, about 4 minutes; do not let it boil.
  5. Remove the pan from the heat and stir in the vanilla, then whisk vigorously for 30 seconds to froth the top.
  6. Divide the espresso between two mugs, half in each.
  7. Pour the hot maple-cocoa soy milk over the espresso, splitting it evenly, spoon the foam on top and serve hot.

Contains: Soy.

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

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