Homemade Mocha

For months, I’ve been trying to figure out how to make a mocha that’s as good (or even better) than a coffee shop mocha. Not only did I want amazing flavor, but I also need something that doesn’t have a bunch of fake “food” in it. No artificial colors, flavors or preservatives for me, thanks! Besides those things, it also needs to not require any expensive coffee-making equipment… and it wouldn’t hurt if it’s pretty quick and easy, too. I’m pretty easy to please, huh? 😉

Well, this morning I had success! And it only takes four ingredients!

What You’ll Need:

  • Your favorite coffee, brewed (I use an organic, fair-trade one)
  • Cocoa or cacao powder
  • Grade B maple syrup (organic, if you can!) (*use honey for a GAPS-friendly version!!)
  • Cream (I use raw cream)

What To Do:

  1. Brew your favorite coffee.
  2. For each cup of mocha, put two tablespoons cocoa/cacao powder and two tablespoons maple syrup in a saucepan.
  3. Heat over medium-high heat, while gently whisking, until it is smooth (no lumps or dry powder left).
  4. Slowly whisk in the hot coffee (about 8 ounces per person) and remove from heat.
  5. Pour the mocha into coffee cups and add as much cream as you like (I add at least several tablespoons!).

So delicious! You can always increase or decrease the amounts of maple syrup and cocoa/cacao to suit your tastes. Don’t forget, though, the maple syrup and cocoa/cacao powder have a respectable amount of minerals in them, so don’t feel guilty! 😉 I just love how rich and creamy this mocha is. Instead of buying coffee out, I’m hoping to get into the habit of making this mocha to take with me when I go shopping.

*A reader asked if honey could be used in place of maple syrup, so I tried it out. It is a delicious variation, though not as “chocolatey” as the original version. I did love it, though, so you might want to give it a try! It also makes it GAPS friendly.

Be sure to check out some of my other most popular food how-to posts!

15 thoughts on “Homemade Mocha

  1. This sounds really yummy! I found your link at ‘Encourage One Another’ as well. Now, a question: do you suppose that honey would work in place of the maple syrup?

    • Sorry it took so long to get back to you. I didn’t think it would be a fair comparison without fresh cream, which I didn’t have that day. 🙂 The answer is, yes, you can make it with honey! It doesn’t taste the same, but it was a delicious drink. It’s not quite as chocolatey, since the maple syrup really adds depth to the chocolate flavor, but it really was wonderful. I was actually quite surprised by how much I liked it. Thanks so much for asking the question- I’ll update the post so people notice it. 🙂

    • If made with honey instead of maple syrup, it is GAPS-friendly! This is what I make for myself most days and it’s quite delicious. If you can, use organic coffee, raw organic honey and organic cocoa/cacao powder. Organic cream would be okay, but raw cream is best! 🙂 Best wishes on your GAPS journey!!

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