Coffee Cocoa Recipe

Almond milk: A creamy, dairy-free milk alternative that adds a smooth texture to the drink.

Cocoa powder: Provides a rich, chocolatey flavor that pairs perfectly with coffee.

Instant coffee: Adds a quick and easy coffee flavor without the need for brewing.

Maple syrup: A natural sweetener that enhances the overall taste with its unique flavor.

Vanilla extract: Adds a hint of vanilla to complement the cocoa and coffee.

Salt: A pinch of salt helps to balance and enhance the flavors.

When heating the almond milk in the saucepan, make sure to stir it frequently to prevent it from scorching. This will ensure a smooth and creamy base for your coffee cocoa. Additionally, sifting the cocoa powder before whisking it in can help avoid any lumps, resulting in a more velvety texture.

• almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor that works well in both hot and cold beverages.

• almond milk - Substitute with soy milk: Soy milk is rich in protein and has a slightly thicker consistency, making it a good alternative for a creamy drink.

• cocoa powder - Substitute with carob powder: Carob powder is naturally sweet and caffeine-free, providing a similar chocolatey flavor without the bitterness.

• instant coffee - Substitute with chicory root powder: Chicory root powder has a coffee-like taste but is caffeine-free, making it a great alternative for those avoiding caffeine.

• maple syrup - Substitute with agave nectar: Agave nectar is a natural sweetener with a mild flavor that blends well in beverages.

• maple syrup - Substitute with date syrup: Date syrup is a natural sweetener with a rich, caramel-like flavor that complements the cocoa and coffee.

• vanilla extract - Substitute with almond extract: Almond extract provides a nutty, sweet flavor that can enhance the overall taste of the drink.

• vanilla extract - Substitute with cinnamon: Cinnamon adds a warm, spicy note that pairs well with both coffee and cocoa flavors.

• salt - Substitute with pink Himalayan salt: Pink Himalayan salt has a more complex mineral profile, adding a subtle depth of flavor.

• salt - Substitute with sea salt: Sea salt has a cleaner taste and can enhance the flavors of the other ingredients without overpowering them.

• Allow the coffee cocoa to cool to room temperature before storing. This prevents condensation, which can dilute the flavor and texture.

• Transfer the cooled coffee cocoa into an airtight container. Glass jars with tight-fitting lids or BPA-free plastic containers work best to maintain freshness.

• Store the container in the refrigerator. The coffee cocoa will stay fresh for up to 3-4 days. Remember to give it a good shake or stir before reheating, as some ingredients may settle.

• For freezing, pour the coffee cocoa into freezer-safe containers, leaving some space at the top to allow for expansion. Alternatively, you can use ice cube trays for portioned servings.

• Label the containers with the date to keep track of freshness. Frozen coffee cocoa can last up to 2 months.

• When ready to enjoy, thaw the frozen coffee cocoa in the refrigerator overnight. For a quicker option, use the defrost setting on your microwave.

• Reheat the thawed coffee cocoa on the stovetop over low heat, stirring occasionally to ensure even heating. Avoid boiling to preserve the flavors.

• If reheating in the microwave, use a microwave-safe mug and heat in 30-second intervals, stirring in between to achieve the desired temperature.

• Stovetop Method:

  1. Pour the leftover coffee cocoa into a small saucepan.
  2. Heat over low to medium heat, stirring occasionally to prevent scorching.
  3. Once it reaches your desired temperature, pour into a mug and enjoy.

• Microwave Method:

  1. Transfer the coffee cocoa to a microwave-safe mug or bowl.
  2. Heat on high for 1-2 minutes, stopping to stir every 30 seconds to ensure even heating.
  3. Once hot, give it a final stir and enjoy.

• Double Boiler Method:

  1. Fill a pot with a few inches of water and bring to a simmer.
  2. Place a heatproof bowl on top, making sure it doesn't touch the water.
  3. Pour the coffee cocoa into the bowl and stir occasionally until heated through.
  4. Carefully pour into a mug and enjoy.

• Slow Cooker Method:

  1. Pour the leftover coffee cocoa into a slow cooker.
  2. Set to low heat and cover.
  3. Stir occasionally, allowing it to heat for about 30 minutes or until it reaches your desired temperature.
  4. Ladle into mugs and enjoy.

• Saucepan: Used to heat the almond milk over medium heat.

• Whisk: Essential for combining the cocoa powder, instant coffee, maple syrup, vanilla extract, and salt into the almond milk.

• Measuring cups: Necessary for accurately measuring the almond milk.

• Measuring spoons: Used to measure out the cocoa powder, instant coffee, maple syrup, vanilla extract, and salt.

• Mugs: For serving the finished coffee cocoa.

• Stovetop: Provides the heat source for warming the almond milk in the saucepan.

Pre-mix dry ingredients: Combine cocoa powder and instant coffee in advance to save time when preparing the recipe.

Use a microwave: Heat the almond milk in the microwave instead of a saucepan to speed up the process.

Batch preparation: Make a larger batch of the coffee cocoa mix and store it in the fridge for quick reheating.

Use a frother: A milk frother can quickly mix and heat the ingredients, saving you time and effort.

Pre-measure ingredients: Measure out the maple syrup, vanilla extract, and salt ahead of time to streamline the process.