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Drink recipe · from the recipe book

Mocha Vanilla Hot Cocoa with Espresso

Deep, velvety cocoa with a bold espresso edge, smooth vanilla and a hint of maple sweetness.

Mocha Vanilla Hot Cocoa with Espresso

Ingredients

  • 1¾ cups (410 ml)420 gWhole milk
  • 2 shots60 gEspressofreshly brewed
  • 3 tbsp16 gUnsweetened cocoa powder
  • 1 tbsp24 gMaple syrup
  • 1 tsp4 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Brew the espresso and set it aside while you start the cocoa.
  2. In a small saucepan off the heat, add the unsweetened cocoa powder, the maple syrup and the salt.
  3. Pour in about a quarter of the whole milk and whisk with the unsweetened cocoa powder, maple syrup and salt until you have a smooth, lump-free paste.
  4. Set the pan over medium heat and gradually whisk in the remaining three-quarters of the whole milk.
  5. Heat, whisking often, until steaming and small bubbles form at the edges, about 4 to 5 minutes; do not let it boil.
  6. Take the pan off the heat and whisk in the espresso and the vanilla until frothy.
  7. Pour into two mugs and serve hot.

Contains: Milk.

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

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