Vegetarian Culinarian

My mom’s Starbucks order: grande decaf mocha with six pumps peppermint, no whip. Six pumps tastes like a shocking toothpaste shot to me, but to each his own. 🙂 I thought I would create a more healthful version for her. It’s easy, fast, wholesome, vegan, and very cheery. Happy Holidays, Mom!

Rebecca’s Vegan Holiday Peppermint Mocha Recipe

For each cup of mocha:

1. Combine two heaping spoons good quality cocoa powder (or to taste – as a chocoholic, I like to use two tablespoons but others in my family prefer as little as one teaspoon) with enough agave nectar (or other liquid sweetener, such as date syrup or maple syrup) to make a smooth paste.

2. To this homemade chocolate syrup/paste, gradually whisk in a cup of soy, almond, rice, oat, or quinoa milk. I like the nuttiness of almond milk for hot cocoa and mocha.

3. Heat for two minutes in the microwave or stir in a saucepan over medium heat on the stovetop. Taste, and adjust by adding more milk if the sweetness or chocolate is too strong, or by adding more cocoa blended with liquid sweetener if it is not strong enough. Continue to heat and stir.

4. Once it’s warm and frothy, add a spoon of instant coffee or espresso granules (I like to use Starbucks Via, but my mom prefers a decaf instant coffee) and a drop (or two) of peppermint extract. My mother-in-law likes to top with a non-dairy whipped topping and top with chocolate shavings or sprinkles.

P.S. This is 2 Weight Watchers Plus Points if you use agave nectar, which is a free sweetener. How sweet is that? 🙂