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Drink recipe · from the recipe book

Orange Honey Cocoa Mocha

A silky, chocolaty soy mocha brightened with orange and citrus zest, softened by mellow honey and a gentle nutmeg warmth.

Orange Honey Cocoa Mocha

Ingredients

  • 1⅓ cups (320 ml)340 gSoy milk, original
  • 4 shots120 gEspressofreshly brewed, hot
  • 2 tbsp12 gUnsweetened cocoa powdersifted
  • 1 tbsp24 gHoney
  • 2 tbsp (30 ml)30 gOrange juice
  • 1 tsp2 gLemon zest
  • ¼ tsp0.5 gGround nutmeg

Steps

  1. Brew the espresso and keep it hot while you make the cocoa base.
  2. Sift the unsweetened cocoa powder into a small pot so it whisks in without lumps.
  3. Off the heat, add the honey, the nutmeg and about a quarter of the soy milk to the cocoa powder in the pot, and whisk until a smooth chocolate paste forms.
  4. Whisk in the remaining three quarters of the soy milk, then stir in the lemon zest.
  5. Warm over medium-low heat, whisking often, for 4 to 5 minutes until steaming and just below a simmer; do not let it boil.
  6. Take the pot off the heat and stir in the orange juice, then the hot espresso.
  7. Whisk briskly for 30 seconds to froth, then pour into two mugs and serve hot.

Contains: Soy.

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

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